Dreamy No Bake Cherry Cheesecake

Classic No-Bake Cherry Cheesecake

Indulge in this quick and easy no-bake cherry cheesecake, featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious cherry topping. Perfect for any occasion, without the need for an oven!

Prep: 20 minutes

Cook: 0 minutes

Chill Time: 6 hours

Servings: 12 slices

Print Recipe

Ingredients

For the Graham Cracker Crust

• 2 cups graham cracker crumbs (from 16 cracker sheets)
• ⅓ cup brown sugar
• ½ cup unsalted butter melted (1 stick)

For the Cheesecake Filling

• 24 ounces full-fat cream cheese room temperature (3 bricks)*
• ½ cup granulated sugar
• ¼ cup sour cream room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon juice
• 1 cup heavy whipping cream
• 21 ounces cherry pie filling (1 large can)

Equipment

• Kitchen Scale (optional)
• Food Processor
• Hand Mixer or Stand Mixer
• 8-inch Springform or Loose-Bottom Cake Pan

Instructions

• For the crust: If starting with whole graham crackers, crush them into fine crumbs using a food processor (about 16 cracker sheets yield 2 cups of crumbs) or by placing them in a Ziplock bag and crushing with a rolling pin.
  2 cups graham cracker crumbs
• Add the brown sugar and melted unsalted butter to the graham cracker crumbs. Pulse in the food processor or mix thoroughly until the mixture resembles damp sand.
  ⅓ cup brown sugar, ½ cup unsalted butter
  
• Press the mixture firmly and evenly into the bottom and slightly up the sides of an 8-inch loose-bottom or springform cake pan using the back of a spoon or a flat-bottomed glass. Set aside while preparing the filling.
  
• For the filling: In a large mixing bowl, combine the room-temperature full-fat cream cheese and granulated sugar. Beat with a hand mixer or stand mixer on medium speed until the mixture is smooth, light, and creamy, with no lumps remaining.
  24 ounces full-fat cream cheese, ½ cup granulated sugar
  
• Add the room-temperature sour cream, pure vanilla extract, and lemon juice to the cream cheese mixture. Beat briefly again, just until these ingredients are well combined and the mixture is uniformly smooth.
  ¼ cup sour cream, 1 teaspoon pure vanilla extract, 2 teaspoons lemon juice
  
• In a separate, clean bowl, whip the heavy cream with a hand mixer or stand mixer until it forms very stiff peaks. Be careful not to over-whip, which can turn it grainy.
  1 cup heavy whipping cream
  
• Gently add the whipped cream to the cream cheese mixture. Use a rubber spatula to fold everything together very carefully by hand, until just combined. The goal is to maintain as much air as possible in the whipped cream, contributing to the light texture of the cheesecake.
• Pour the cheesecake filling over the prepared graham cracker crust in the pan. Use an offset palette knife or the back of a spoon to smooth the top into an even layer.
  
• Cover the cheesecake tightly with plastic wrap and place it in the refrigerator to chill and set for a minimum of 6 hours. For the best, firmest results, it is highly recommended to chill it overnight.
• Once the cheesecake is fully set, carefully remove it from the springform or loose-bottom pan and transfer it to your chosen serving plate.
• Before serving, spoon the entire can of cherry pie filling evenly over the top of the cheesecake. Slice and serve chilled for a refreshing and delicious dessert!
  21 ounces cherry pie filling
  

Recipe Notes & Expert Tips

*For a cheesecake that sets beautifully and slices perfectly, always use **full-fat, brick-style cream cheese**. Substitutions like low-fat or whipped cream cheese will result in a runny, unset cheesecake.

Pro Tips:

• **Pan Size Matters:** An 8-inch loose-bottom or springform cake pan will give you a beautifully tall cheesecake with a generous layer of filling. If you opt for a 9-inch or 10-inch pan, your cheesecake will be slightly thinner but still just as delicious. Adjust chilling time slightly if using a wider, shallower pan.
• **Don’t Rush the Chill:** The chilling process is paramount for no-bake cheesecakes. It’s what allows the cream cheese and whipped cream to firm up and bind together. While 6 hours is the minimum, planning to chill it overnight (10-12 hours) ensures the best possible texture and makes slicing a breeze.
• **Flavor Boost:** For an extra layer of flavor, consider adding a teaspoon of almond extract to the cherry pie filling. The almond notes complement the cherries beautifully.
• **Homemade Cherry Topping:** While canned pie filling is convenient, you can make your own! Simply cook fresh or frozen pitted cherries with sugar, a touch of lemon juice, and a cornstarch slurry until thickened.

Storage: Store any leftover **no-bake cherry cheesecake** in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices or the whole cheesecake (without the cherry topping) for up to 1 month. Thaw frozen cheesecake overnight in the refrigerator before adding the topping and serving chilled.

Nutrition Facts

No Bake Cherry Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 377
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 52mg17%

Sodium 509mg22%

Potassium 271mg8%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 21g23%

Protein 11g22%

Vitamin A 690IU14%

Vitamin C 2mg2%

Calcium 241mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Did You Make This?We love seeing what you’ve made! Tag us on social media at
@easydessertrecipes
for a chance to be featured.

How to Make No-Bake Cherry Cheesecake: A Step-by-Step Visual Guide

Follow these detailed steps to create a show-stopping **No-Bake Cherry Cheesecake** that will impress everyone. Each stage is designed for simplicity and maximum flavor, ensuring a successful dessert every time.

1. Prepare Your Ingredients and Crush Crackers: Start by gathering all your ingredients to ensure a smooth process. If using whole graham cracker sheets (approximately 16 sheets), break them into smaller pieces and place them in a food processor. Blitz until you have fine, even crumbs. Alternatively, place the crackers in a sturdy Ziplock bag and use a rolling pin to crush them. Aim for about 2 cups of crumbs.

2. Mix the Crust Ingredients: To your graham cracker crumbs, add ⅓ cup of brown sugar and ½ cup of melted unsalted butter. Process again for another 15-20 seconds, or mix thoroughly by hand, until the mixture is well combined and has the consistency of damp sand. The butter will bind the crumbs together.

3. Press the Crust into the Pan: Carefully transfer the crumb mixture into an 8-inch springform pan or a loose-bottom cake pan. Using the back of a spoon or the flat bottom of a glass, firmly and evenly press the crumbs into the bottom of the pan and slightly up the sides. This creates a sturdy base for your cheesecake. Set the pan aside.

4. Beat the Cream Cheese and Sugar: In a large mixing bowl, combine 24 ounces (3 bricks) of room-temperature full-fat cream cheese with ½ cup of granulated sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the mixture on medium speed until it’s incredibly smooth, creamy, and completely free of lumps. This step is crucial for a silky filling.

5. Incorporate Sour Cream and Flavorings: Add ¼ cup of room-temperature sour cream, 1 teaspoon of pure vanilla extract, and 2 teaspoons of fresh lemon juice to the cream cheese mixture. Beat again briefly, just until these additional ingredients are fully incorporated and the mixture is uniformly smooth and beautifully fragrant.

6. Fold in the Whipped Cream: In a separate, clean bowl, whip 1 cup of cold heavy whipping cream until it forms very stiff peaks. Be careful not to over-whip, which can cause the cream to become grainy. Gently add the whipped cream to your cream cheese mixture. Using a rubber spatula, delicately fold the two mixtures together by hand until just combined. Overmixing at this stage can deflate the cream, leading to a less airy cheesecake.

7. Assemble and Chill the Cheesecake: Pour the velvety cheesecake filling over your prepared graham cracker crust in the pan. Use an offset spatula or the back of a spoon to gently smooth the top surface of the cheesecake, creating an even layer. Cover the pan tightly with plastic wrap to prevent any odors from the refrigerator from affecting the flavor. Place the cheesecake in the refrigerator to set for at least 6 hours, or ideally, overnight. This crucial chilling period ensures the cheesecake becomes firm enough to slice beautifully.

8. Top and Serve: Once your **No-Bake Cherry Cheesecake** is perfectly set and thoroughly chilled, carefully remove it from the pan. Transfer it to your chosen serving platter. Now for the crowning glory! Generously spoon the entire 21-ounce can of cherry pie filling over the top of the cheesecake, spreading it evenly. You can also get creative with the topping, swirling it or creating a more artistic design. Slice, serve, and enjoy this incredibly easy and delicious dessert!

Variations and Customizations for Your No-Bake Cherry Cheesecake

While the classic **No-Bake Cherry Cheesecake** is a beloved favorite, this recipe serves as an excellent canvas for creativity. Feel free to experiment with different crusts, fillings, and toppings to suit your taste or occasion. Here are a few ideas to get you started:

• **Crust Alternatives:**
  • **Oreo Cookie Crust:** Replace graham crackers with crushed Oreo cookies (creme filling included!) for a rich chocolatey base.
  • **Vanilla Wafer Crust:** For a milder, sweeter flavor, use crushed vanilla wafers instead of graham crackers.
  • **Ginger Snap Crust:** Add a hint of spice and warmth with crushed ginger snap cookies, especially lovely for fall or winter.
• **Filling Flavor Enhancements:**
  • **Citrus Zest:** Incorporate the zest of one lemon or lime into the cream cheese mixture for an extra bright and aromatic flavor.
  • **Almond Extract:** A tiny dash (¼ teaspoon) of almond extract can beautifully complement the cherry topping.
  • **Chocolate Swirl:** Melted and cooled chocolate can be gently swirled into a portion of the cheesecake filling for a marbled effect.
• **Diverse Topping Options:**
  • **Other Fruit Pie Fillings:** This recipe is incredibly versatile! Try canned blueberry, raspberry, strawberry, or peach pie filling for a different fruity twist.
  • **Fresh Fruit:** Layer fresh berries (strawberries, blueberries, raspberries) or sliced peaches on top for a lighter, seasonal option. You can glaze them with a simple berry sauce for extra shine.
  • **Chocolate Ganache:** A rich chocolate ganache drizzle can elevate the dessert to a more decadent level.
  • **Caramel Drizzle:** For a sweet and salty touch, a generous drizzle of homemade or store-bought caramel sauce is delightful.
  • **Whipped Cream & Chocolate Shavings:** A simple topping of extra homemade whipped cream and chocolate shavings adds elegance and freshness.
• **Individual Servings:** For easier portion control and a charming presentation, prepare this cheesecake in individual serving glasses or small ramekins. Layer the crust, filling, and topping, then chill as directed.

Don’t be afraid to make this recipe your own! The beauty of a no-bake cheesecake is its adaptability and forgiving nature.

Frequently Asked Questions About No-Bake Cherry Cheesecake

Here are some common questions and answers to help you master your **No-Bake Cherry Cheesecake**:

• **Q: Why didn’t my no-bake cheesecake set?**
  A: The most common reasons are using low-fat cream cheese, not whipping the heavy cream to stiff enough peaks, or not chilling the cheesecake for long enough. Always use full-fat, brick-style cream cheese and ensure thorough chilling.
• **Q: Can I use frozen cherries instead of canned pie filling?**
  A: Yes, you can! You’ll need to cook them down with sugar and a thickening agent like cornstarch to create your own homemade cherry topping. Frozen cherries alone won’t provide the same thick, glossy consistency as pie filling.
• **Q: How far in advance can I make this cheesecake?**
  A: You can prepare the cheesecake (without the cherry topping) up to 2-3 days in advance. Add the cherry pie filling just a few hours before serving to keep it looking fresh and vibrant.
• **Q: Can I skip the sour cream?**
  A: Sour cream adds a crucial tanginess and depth of flavor that balances the sweetness of the cheesecake. While you could technically omit it, the cheesecake might taste a bit flat. Greek yogurt (full-fat) can be a suitable substitute if you’re out of sour cream.
• **Q: What’s the best way to slice a no-bake cheesecake?**
  A: For clean slices, use a sharp, thin knife. Dip the knife in hot water and wipe it clean between each slice. This will help prevent the filling from sticking and creating a messy cut.
• **Q: Can I make this gluten-free?**
  A: Absolutely! Simply use gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.

Storage Guidelines for No-Bake Cherry Cheesecake

Proper storage is essential to maintain the freshness and deliciousness of your **No-Bake Cherry Cheesecake**. Here’s how to store it:

• **Refrigerator:** Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. Ensure it’s well-covered to prevent it from absorbing odors from other foods in the fridge.
• **Freezer:** For longer storage, you can freeze the cheesecake. It’s best to freeze it without the cherry topping, as the topping’s texture can change slightly upon thawing. Wrap the cheesecake tightly in plastic wrap, then an additional layer of aluminum foil. You can freeze the whole cheesecake or individual slices for up to 1 month.
• **Thawing:** To thaw a frozen cheesecake, transfer it to the refrigerator and let it sit overnight. Once thawed, you can add the cherry pie filling before serving. Serve it chilled for the best experience.