No Bake Cherry Cheesecake is perfect and everyone will love it, even if you’re new to baking. The graham cracker crust and cherry pie filling go beautifully with the light and fluffy cream cheese filling. My family loves this traditional dessert.
When I am having a family get together I always make bite size cheesecakes like my key lime mini cheesecake and my toffee mini bites.
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Why this No-Bake Cherry Cheesecake Recipe is a Keeper
If you’re a fan of cheesecake like I am, you’re going to love this perfect recipe. Trust me, I love a good bake cheesecake recipe, but when I came across this no-bake one, it was a game changer.
- Irresistible Flavor & Texture: The creamy, tangy cheesecake filling perfectly complements the sweet and slightly tart cherry topping. The crumbly graham cracker crust adds a delightful textural contrast.
- Make-Ahead Marvel: It’s designed to be made in advance, freeing up your time on the day of your event. In fact, chilling overnight often improves the flavor and sets the texture beautifully.
- Crowd-Pleasing Classic: Cherry cheesecake is a beloved dessert that appeals to almost everyone. It’s a reliable choice for potlucks, family gatherings, holidays, or a simple weeknight treat.
Can I Use Fresh Cherries Instead of Canned Pie Filling?
Based on my professional experience, I recommend making a cherry pie filling if you don’t want to use canned. However, that’s not to say you can’t use just cherries.
Pro Tip for No Bake Cherry Cheesecake
Press the Crust Firmly: A well-packed crust will hold together better when sliced. Use the bottom of a glass or a flat measuring cup to press the crumbs firmly into the pan.
Ingredient Notes for the No Bake Cheesecake
There are just a few key ingredients you will need when you make this recipe for easy cheesecake; All of which are super easy to find at the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cream Cheese: Use a good quality cream cheese to ensure this cheese cake recipe comes out perfect.
- Cool Whip: Adding whipped topping to the easy and delicious filling makes it light and fluffy.
- Graham Crackers: You can use honey graham crackers or cinnamon graham crackers for the homemade crust.
- Vanilla Pudding: A box of instant pudding is the key to getting this cherry cheese cake just right.
Variations and Substitutions for Easy No Bake Cherry Cheesecake
It’s really easy to customize this great recipe. I’ve tried a couple different variations and there are a few ways you can go when you try this recipe.
- Shortbread Crust: Crushed shortbread cookies offer a buttery, delicate base.
- Nut-Based Crust: Combine crushed graham crackers with finely chopped pecans, walnuts, or almonds for added texture and flavor.
- Other Pie Fillings: This recipe works beautifully with other canned pie fillings like blueberry, strawberry, peach, apple, or even mixed berry.
- Chocolate Ganache: A luscious chocolate ganache drizzle makes for a decadent topping.
How to Make No Bake Cherry Cheesecake
I’ve made this 3 step delicious recipe dozens of times and it never fails. I love making it every summer, or when I don’t want to use my oven.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare the Pan: Line the bottom of a baking dish with whole graham crackers.
- Make the Filling: Beat the cream cheese, lemon juice and milk together in a mixing bowl. Then mix in the instant pudding mix and fold in the cool whip.
- Assemble and Chill: Add half the cream cheese and cool whip filling on top of the crackers. Add another layer of graham crackers, followed by the rest of the creamy cheesecake filling. Top with cherry pie filling and let chill.
Prep Ahead Suggestions for Cheesecake Dessert with Cherry Topping
Prepping this recipe for cherry cheesecake ahead of time can really help to reduce stress when making everything for a party.
- Full Cheesecake: The entire cheesecake can be assembled up to 2-3 days in advance and stored, covered, in the refrigerator. The flavors will meld and the texture will firm up beautifully.
- Crust Only: The graham cracker crust can be prepared and pressed into the pan up to 3 days in advance. Cover tightly with plastic wrap and refrigerate.
- Filling Only: The cream cheese filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Whisk briefly before assembling to ensure it’s smooth.
- Topping (Homemade): If making a homemade cherry topping, it can be prepared up to 3-4 days in advance and stored in an airtight container in the refrigerator.
How to Store and Use Leftover Easy Dessert Recipe
- Storing: You can easily store this easy cherry cheesecake in it’s container. Make sure to wrap it well with foil or plastic wrap. Refrigerate for up to 4 days.
- Reheating: One thing I love cheesecake for is that it’s best served cold.
- Using Leftovers: Enjoy leftovers with a dollop of Stabilized Whipped Cream.
Common Questions About No Bake Cherry Cheesecake Recipe
I highly recommend letting this light and fluffy cream cheese delicious dessert chill overnight before it’s ready to serve.
Yes, but know that this will slightly change the taste and texture of this easy no-bake.
If the cheesecake filling is too soft, you may have added too much liquid. An easy fix is to add some powdered sugar to the filling before adding it to the dish. You can also try to refrigerate it for longer.
Sure. Using a pre-baked pie crust can be a great way to make a cherry cheesecake pie. You can also make a buttery graham cracker crust when you combine the graham cracker crumbs and melted butter.
Expert Tips to Make this Easy No Bake Dessert
- Room Temperature is Key: Ensure your cream cheese and any other dairy ingredients (like heavy cream if using) are at true room temperature. This is crucial for a smooth, lump-free filling that mixes beautifully.
- Whip Cream to Stiff Peaks: If your recipe calls for whipped cream, make sure it’s whipped to stiff peaks. This adds stability and lightness. Avoid over-whipping as it can make it grainy. Feel free to add vanilla extract.
- Don’t Overmix: Once the softened cream cheese and sugar are combined, mix until just smooth. Overmixing can incorporate too much air and lead to a less dense, sometimes weeping, cheesecake.
- Chill, Chill, Chill: Patience is a virtue here! The longer your cheesecake chills, the better it will set and the flavors will deepen. An overnight chill is always best.
- Individual Portions: Make mini cheesecakes for easy serving. Add a couple graham crackers to the bottom of a small dish, add the cream cheese mixture and spoon cherry pie filling on top.
- Serve With: Serve with Fruit Salsa, Apple Crisp Bars or Smores Cookies.
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No Bake Cherry Cheesecake
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Ingredients
- Graham crackers
- 8 ounces Cream cheese, room temperature
- 1 cup Milk
- 2 tablespoons Lemon juice
- 3.4 ounces Vanilla pudding, box instant
- 8 ounces Cool whip, 1 tub
- 21 ounces Cherry pie filling, 1 can
Instructions
- Line the bottom of a 9×13 dish with a layer of graham crackers.
- In a large bowl using a hand mixer, beat the cream cheese, milk, and lemon juice until smooth.
- Stir in pudding mix then fold in cool whip.
- Spread ½ of the pudding mixture over the graham crackers.
- Place another layer of graham crackers on top.
- Spread remaining cheesecake mix over crackers and top with cherry pie filling.
- Refrigerate overnight.
Christina’s Notes
- Room Temperature is Key: Ensure your cream cheese and any other dairy ingredients (like heavy cream if using) are at true room temperature. This is crucial for a smooth, lump-free filling that mixes beautifully.
- Whip Cream to Stiff Peaks: If your recipe calls for whipped cream, make sure it’s whipped to stiff peaks. This adds stability and lightness. Avoid over-whipping as it can make it grainy. Feel free to add vanilla extract.
- Don’t Overmix: Once the softened cream cheese and sugar are combined, mix until just smooth. Overmixing can incorporate too much air and lead to a less dense, sometimes weeping, cheesecake.
- Chill, Chill, Chill: Patience is a virtue here! The longer your cheesecake chills, the better it will set and the flavors will deepen. An overnight chill is always best.
- Individual Portions: Make mini cheesecakes for easy serving. Add a couple graham crackers to the bottom of a small dish, add the cream cheese mixture and spoon cherry pie filling on top.
- Serve With: Serve with Fruit Salsa, Apple Crisp Bars or Smores Cookies.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This classic recipe is one that my grandma always use to make. Thank you for sharing it.