Hey there, dessert lovers! If you're searching for a showstopping treat that’s as easy as it is delicious, you've come to the right place. My No-Bake Cherry Cheesecake Recipe is the perfect way to satisfy your sweet tooth without ever needing to turn on the oven.
With a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious cherry topping, every bite is pure bliss. Whether you're whipping it up for a summer gathering, a holiday feast, or just because you're craving something sweet, this Best No-Bake Cherry Cheesecake will never disappoint.
Plus, it's so simple to make that you'll want to add it to your go-to dessert list! Trust me, once you try this No-Bake Cherry Cheesecake Recipe, you’ll be hooked. Ready to dig in? Let’s get started!
Why You'll Love This No-Bake Cherry Cheesecake?
There’s just something magical about the combination of smooth, creamy cheesecake and juicy, sweet cherries—it’s a match made in dessert heaven! My No-Bake Cherry Cheesecake gives you all that incredible flavor with half the effort, making it a total win-win.
Since it’s made in a 9x13 pan, it’s perfect for feeding a crowd, whether you’re hosting a party or just treating your family. Plus, because this No-Bake Cherry Cheesecake Recipe needs time to chill, you can easily make it ahead—less stress, more yum!
And the best part? It’s made with simple, easy-to-find ingredients, so you can whip up this irresistible dessert anytime. Trust me, once you try this No-Bake Cherry Cheesecake Recipe, it’ll become a go-to favorite!
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Ingredients
The Crust:
- 2½ cups graham cracker crumbs (about 18 full sheets)
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- ¼ teaspoon salt
The Cheesecake Filling:
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 (8 oz) container Cool Whip, thawed
- ¼ cup fresh lemon juice
The Cherry Topping:
- 2 (21 oz) cans cherry pie filling
- Optional: fresh cherries for garnish
Instructions
Prepare the Crust
- Line a 9x13 inch pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, sugar, and salt.
- Pour in melted butter and mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
- Refrigerate while preparing the filling.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- Add sugar and vanilla extract, beating until well combined.
- Pour in lemon juice and beat until incorporated.
- Gently fold in the Cool Whip until the mixture is uniform, being careful not to deflate the whipped topping.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or overnight until set.
Add the Cherry Topping
- Once the cheesecake is set, spread the cherry pie filling evenly over the top.
- If desired, garnish with fresh cherries.
- Return to the refrigerator until ready to serve.
- Prepare the Crust :Mix graham cracker crumbs, sugar, salt, and melted butter. Press into a lined 9x13 pan and chill.
- Make the Cheesecake Filling :Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Fold in Cool Whip, spread over the crust, and refrigerate.
- Add the Cherry Topping :Top the set cheesecake with cherry pie filling, garnish with fresh cherries if desired, and chill until ready to serve.
Equipment For No-Bake Cherry Cheesecake Recipe
- 9x13 inch baking pan
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Large mixing bowls
- Rubber spatula
- Parchment paper
Recipe Variations
Make it Lighter
- Use reduced-fat cream cheese
- Substitute light Cool Whip
- Try a sugar-free cherry pie filling
Try Different Toppings
- Blueberry pie filling for a different fruit option
- Fresh mixed berries for a lighter version
- Chocolate ganache for a decadent twist
Crust Alternatives
- Make it gluten-free with gluten-free graham crackers
- Use chocolate graham crackers
- Try crushed Oreos
Storage
Keep your no-bake cherry cheesecake covered in the refrigerator for up to 5 days. While you can freeze this cheesecake, it's best enjoyed fresh. If freezing, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Top Tip
- Make sure your cream cheese is truly at room temperature to avoid lumps in your filling.
- Don't skip the lemon juice - it adds brightness and helps balance the sweetness.
- For the best slice, use a knife dipped in hot water and wiped clean between cuts.
- Let the cheesecake sit at room temperature for 10-15 minutes before serving for the perfect texture.
FAQ
What sets a no-bake cheesecake?
A no-bake cheesecake recipe sets through refrigeration, typically taking 4-6 hours. The combination of cream cheese, whipped topping, and cold temperature creates a firm texture. For best results, chill overnight to ensure the filling is completely set. The setting process relies on the fats in the cream cheese solidifying and the whipped cream stabilizing.
What are the ingredients for cherry cheesecake?
A no-bake cherry cheesecake recipe requires these key ingredients:
Graham cracker crumbs and melted butter for the crust
Cream cheese (24 oz)
Granulated sugar (1 cup)
Whipped topping (8 oz)
Cherry pie filling (21 oz)
Vanilla extract
Fresh lemon juice These ingredients combine to create a creamy, sweet dessert topped with cherries.
Is no-bake cheesecake as good as baked cheesecake?
No-bake cherry cheesecake recipe offers a lighter, fluffier texture compared to traditional baked cheesecake. While baked cheesecakes have a dense, rich consistency, no-bake versions provide a mousse-like texture that's perfect for summer. Each style has its own appeal - no-bake cheesecakes are refreshing and easier to make, while baked cheesecakes offer a more traditional rich flavor.
What is the secret to making good cheesecake?
The secret to making good no-bake cherry cheesecake recipe lies in three key steps:
Use room temperature cream cheese to prevent lumps
Ensure proper chilling time (minimum 4 hours)
Don't overmix after adding whipped topping Following these steps creates a smooth, creamy texture and prevents common issues like runny filling or grainy texture.
Delicious,and Easy: Your Go-To No-Bake Cherry Cheesecake Recipe
My No-Bake Cherry Cheesecake Recipe has stood the test of time for a reason—it’s simply irresistible! The combination of a buttery graham cracker crust, creamy cheesecake filling, and sweet-tart cherry topping creates the perfect balance of flavors and textures. Plus, the no-bake method makes this dessert easier than ever while giving it a light, fluffy texture that’s perfect year-round.
Made in a 9x13 pan, this No-Bake Cherry Cheesecake Recipe is ideal for potlucks, family gatherings, or just treating yourself to something sweet. Since it’s a make-ahead dessert, you can prep it in advance and focus on other fun parts of your event.
Whether you’re a seasoned baker or a total beginner, you’ll get consistently delicious results every time.
Give this No-Bake Cherry Cheesecake Recipe a try—it might just become your new go-to dessert! When you do, be sure to leave a comment below and let us know how it turned out. Or better yet, snap a pic and tag us on social media—we absolutely love seeing your kitchen creations!
Looking for more delicious recipes? After trying the No-Bake Cherry Cheesecake, why not give these a go? Try the sweet and unique Sugar Cruffins, a perfect blend of muffin and croissant. If you're craving something rich, the Red Velvet Cake will definitely hit the spot with its vibrant color and smooth texture. For a healthier option, indulge in Sweet Potato Brownies, a surprisingly tasty treat that’s both satisfying and nutritious. Or, if you're in the mood for a quick breakfast or snack, the Cinnamon Toast is a simple, yet flavorful choice. Whatever you choose, these recipes are sure to add variety and flavor to your dessert lineup!
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Pairing
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No-Bake Cherry Cheesecake Recipe
Equipment
- 1 9x13 inch baking pan Used for assembling the cheesecake
- 1 Electric mixer For beating cream cheese mixture
- 1 Measuring cups/spoons For accurate ingredient measurements
- 1 Large mixing bowls For mixing crust and filling
- 1 Rubber spatula For spreading cheesecake filling
- 1 Parchment paper For lining the pan
Ingredients
For the Crust:
- 2½ cups graham cracker crumbs About 18 full sheets
- ½ cup granulated sugar For the crust
- ¾ cup Unsalted butter, melted For the crust
- ¼ teaspoon salt For the crust
- 24 oz package Cream cheese, softened Ensure it’s at room temperature
- 1 cup Granulated sugar For the filling
- 2 teaspoons Vanilla extract For the filling
- 8 oz container Cool Whip, thawed For the filling
- ¼ cup Fresh lemon juice Balances the sweetness in filling
- 2 (21 oz) cans Cherry pie filling For the topping
- Optional Fresh cherries For garnish
Instructions
- Prepare the crust by mixing crumbs, sugar, salt, and butter. Press into the pan.
- Beat cream cheese, sugar, vanilla, and lemon juice until smooth.
- Fold in Cool Whip and spread mixture over chilled crust. Refrigerate until set.
- Spread cherry pie filling over cheesecake and garnish with fresh cherries.
- Chill for at least 4 hours or overnight before serving.
Notes
- Use room temperature cream cheese
- Chill overnight for best results
- Clean knife between slices
- Let sit 10-15 minutes before serving
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