No-Bake Cherry Cheesecake Recipe

This No-Bake Cherry Cheesecake is an easy and delicious dessert with a buttery graham cracker crust, creamy cheesecake filling, and a luscious cherry topping. No oven required!

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Course: Dessert

Cuisine: American

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: Slices

Calories: 350kcal

Cost: $15

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

Nutrition