This no-bake cherry cheesecake is a classic crowd-pleaser that’s sweet and simple. It’s made from a graham cracker crust, easy cheesecake filling, and cherry pie topping.
Looking for more ways to make cheesecake? This recipe inspired by our popular Original Cheesecake and Instant Pot Cheesecake.
MORE DESSERT IDEAS
Lemon Cheesecake Bars | Pumpkin Cheesecake Bars
No Bake Cherry Cheesecake Ingredients you will need:
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tbsp sugar
- 16 oz cream cheese, softened
- 8 oz container Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can (21-ounce) cherry pie filling
Substitutions & Additions
FILLING: This is a super versatile recipe. Swap out the cherry pie filling for your favorite pie filling — blueberry, peach, etc. — to change the flavor of these cheesecake bars.
How to Make This No Bake Cherry Cheesecake Recipe
STEP 1: Place graham crackers in a food processor and pulse into fine crumbs. You can also place the graham crackers in a Ziploc bag and crush them with a rolling pin.
STEP 2: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
STEP 3: Line 8 x 8 inch pan with parchment paper. Press graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
STEP 4: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
PRO TIP: Make sure that your cream cheese is softened before starting this step. If your cream cheese is too hard it can result in lumps in your bars.
STEP 5: Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
STEP 6: Chill for at least 4 hours. Slice and enjoy!
PRO TIP: Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.
Can I Freeze No Bake Cherry Cheesecake Bars?
You can freeze no bake cherry cheesecake bars after they have finished setting in the fridge.
Chill your cheesecake for four hours, wrap it in plastic wrap or an airtight plastic bag and freeze for up to three months.
Don’t add the cherry filling before freezing your cheesecake, wait to add it after defrosting.
To defrost your cheesecake, let it thaw in the fridge. Top with cherry filling before serving.
Can I Double The Recipe?
If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13” pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
More Desserts You’ll Love
CHEESECAKES: Chocolate Chip Cheesecake Bars | Lemon Cheesecake
CHERRY: Cherry Dump Cake | Cherry Breakfast Braid
This is the best recipe for no bake cherry cheesecake because the flavors of cheesecake and cherry are sweet, tart, and perfectly crave-worthy. They’re an easy way to make an impressive, crowd-pleasing dessert.
No Bake Cherry Cheesecake Bars
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 Tablespoon sugar
- 16 oz cream cheese softened
- 8 oz container cool whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can 21-ounce cherry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Nutrition
Can this be made with sugar substitute instead of powder sugar?
I have not tried it that way, so I don’t know if it will change the texture/consistency at all! I would assume if the substitute is supposed to be just like regular sugar, you should be fine.