I’m sharing my Easiest No Bake Cherry Cheesecake, a fuss-free graham cracker crust topped with a creamy cheesecake filling and glossy cherry pie topping that includes a simple secret ingredient that sets it apart.

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I can’t resist a slice of this no bake cherry cheesecake, and after messing with a few versions I finally landed on one that feels effortless but kinda fancy. The creamy cream cheese filling sits on a crisp crust and gets a glossy top from cherry pie filling that makes every bite sing.

I love sharing this with friends because it’s one of those No Bake Cherry Cheesecake Recipes that looks like you worked all day but you didn’t. Honestly it’s probably the Easiest No Bake Cherry Cheesecake I’ve made and it always disappears fast.

Ingredients

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Graham cracker crumbs: crunchy, give fiber and carbs, base texture, a little sweetness from sugars.
Unsalted butter: Adds richness and fat, binds crumbs, contributes calories and satiety.
Cream cheese: Main creamy body, high in protein and fat, tangy if slightly aged.
Powdered sugar: Sweetens and smooths texture, mostly simple carbs, adds melt in mouth sweetness.
Heavy whipping cream: Whips into fluffy topping, adds airy lightness, fat helps set the filling.
Sour cream: Optional, gives tang and silkiness, adds a little protein and lower sweetness.
Cherry pie filling: Sweet, syrupy cherries add carbs and bright fruity flavor, makes it classic.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (optional)

16 ounces (2 packages / about 450 g) cream cheese, softened

1 cup powdered sugar (about 120 g)

1 teaspoon vanilla extract

1 tbsp lemon juice (optional)

1 cup heavy whipping cream, cold

8 ounces sour cream (about 225 g, optional)

1 can cherry pie filling, 21 ounce (about 595 g)

Pinch of salt

How to Make this

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1. Line a 9 inch springform pan or pie dish with parchment or lightly grease it, then put 1 1/2 cups graham cracker crumbs in a bowl. Add 6 tablespoons melted butter and 2 tablespoons granulated sugar if you want it sweeter. Stir till the crumbs are evenly moistened, press firmly into the bottom and up the sides, then chill in the fridge while you make the filling.

2. Let 16 ounces cream cheese sit at room temp about 20 minutes so it softens. In a large bowl beat it until smooth and lump free.

3. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice if using, and a pinch of salt to the cream cheese. Beat again until fully combined and creamy. If you’re using the 8 ounces sour cream fold it in now for extra tang and silkiness.

4. Cold is everything for the whipped cream. Put 1 cup heavy whipping cream and a metal or chilled glass bowl in the fridge for a few minutes if you can. Whip the cream to medium to stiff peaks, don’t overwhip or it’ll get grainy.

5. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula, fold slowly so you keep the air, stop when no big streaks remain. This keeps the filling light, not dense.

6. Spoon the filling onto the chilled crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to remove any air pockets.

7. Cover loosely with plastic wrap and refrigerate at least 4 hours but overnight is best for clean slices and fully set texture.

8. When ready to serve, spoon the entire 21 ounce can of cherry pie filling over the cheesecake, spreading gently. If you like a thinner layer warm a few spoonfuls of the filling in the microwave for 10 seconds so it spreads easier.

9. Run a sharp knife under hot water, dry it, then slice for clean cuts. Store leftovers covered in the fridge for up to 3 to 4 days. Quick tips: use a food processor or crush crackers in a zip bag for fines crumbs, and don’t skip chilling the pan or the filling won’t set right.

Equipment Needed

1. 9-inch springform pan or 9-inch pie dish (line with parchment or lightly grease it; chilling the pan helps the filling set faster)
2. Parchment paper (or foil) and nonstick spray (for easy release)
3. Food processor or a zip-top bag + rolling pin (fast way to get fine graham crumbs)
4. Two large mixing bowls (one for the cream cheese mix, one for whipping cream—dont use warm bowls)
5. Electric mixer, hand or stand (beats the cream cheese smooth and whips the cream)
6. Metal or chilled glass bowl (keep it cold for the whipped cream so it peaks properly)
7. Rubber spatula and an offset spatula or the back of a spoon (for folding and smoothing the top)
8. Measuring cups and spoons, plus a kitchen scale if you want extra accuracy
9. Sharp knife and can opener (run the knife under hot water and dry it between slices for clean cuts)

FAQ

Q: How long do I need to chill the cheesecake before serving? A: Chill at least 4 hours but overnight is best, it firms up and tastes better. If you are in a rush pop it in the freezer for 30 to 60 minutes but keep an eye on it so it doesn't get too hard.

Q: Can I use fresh cherries instead of the canned pie filling? A: Yes, you can, but you gotta cook them with sugar and a little cornstarch till they thicken or macerate them and reduce the liquid. If you just dump raw cherries on top it'll be watery and make the crust soggy.

Q: My filling is runny, how do I fix it? A: First make sure cream cheese is fully softened and beaten smooth, then chill the whole cake longer. For extra help you can fold in 1 tablespoon powdered gelatin that's been bloomed in 2 tablespoons cold water and warmed to dissolve, or use a stabilized whipped cream. Both will help it set.

Q: Can I swap or skip the sour cream and heavy cream? A: You can skip sour cream or replace with plain Greek yogurt for tang, about the same amount. Heavy cream gives the filling lightness so if you skip it the texture will be denser, you could use whipped topping as a substitute but it's not quite the same.

Q: How do I keep the crust from getting soggy? A: Press the crumbs really firmly into the pan and chill the crust 10 to 15 minutes before adding the filling so it sets. You can also brush a thin layer of melted chocolate or melted butter and a little sugar over the crust to seal it, that helps a lot.

Q: How long can I store or freeze the cheesecake? A: In the fridge keep it covered for 3 to 4 days. You can freeze for up to 1 month, wrap tightly, and thaw overnight in the fridge. Keep the cherry topping separate if you can, it tends to make things soggy if left on too long.

No Bake Cherry Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: try crushed digestive biscuits (use same volume), or crushed Oreos (remove filling if you dont want extra sweetness). For a gluten free crust use about 1 1/4 cups almond meal plus 3 tbsp sugar and 6 tbsp melted butter to bind, it will be a bit denser.
Unsalted butter (for crust): swap with melted coconut oil 1:1 for a dairy free option, or use vegan margarine/butter substitute 1:1. If you only have salted butter, skip or cut back on the pinch of salt.
Cream cheese: mascarpone works 1:1 for a richer, silkier filling; Neufchatel is a lower fat 1:1 swap. For a vegan option use plain vegan cream cheese (same volume) or blended silken tofu (1:1) plus 1-2 tbsp lemon juice and extra powdered sugar, note the texture will be slightly softer.
Heavy whipping cream: use chilled full fat coconut cream whipped 1:1 for dairy free, or use a tub whipped topping (like Cool Whip) 1:1 but reduce the powdered sugar a bit since it’s sweeter. Evaporated milk will not whip so avoid if you need volume.

Pro Tips

1. Cube the cream cheese before you start and beat it low at first, then raise speed. Scrape the bowl a bunch, if you rush it youll get little lumps and theyre a pain to hide. If you still see tiny bits, a quick whirl with an immersion blender makes it silkier than beating forever.

2. Pack that crust down hard with the bottom of a measuring cup, then pop the crust in the freezer for 10 to 15 minutes before adding the filling. It firms up fast and keeps crumbs from shifting when you spoon in the filling, so your edges look neater.

3. If you need the filling to hold up in warm weather or for a party where it sits out, stabilize the whipped cream. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water, let it bloom 3 to 5 minutes, warm just till it dissolves and cool a bit, then gently whisk into the whipped cream before folding. Or use a tablespoon of instant vanilla pudding mix if you want an easier swap.

4. For razor clean slices try unflavored dental floss or fishing line instead of a knife, slide it under and pull straight down. It wont drag the filling and you wont need to heat and wipe between cuts, which saves time and keeps the top pretty.

No Bake Cherry Cheesecake Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

424

kcal

Equipment: 1. 9-inch springform pan or 9-inch pie dish (line with parchment or lightly grease it; chilling the pan helps the filling set faster)
2. Parchment paper (or foil) and nonstick spray (for easy release)
3. Food processor or a zip-top bag + rolling pin (fast way to get fine graham crumbs)
4. Two large mixing bowls (one for the cream cheese mix, one for whipping cream—dont use warm bowls)
5. Electric mixer, hand or stand (beats the cream cheese smooth and whips the cream)
6. Metal or chilled glass bowl (keep it cold for the whipped cream so it peaks properly)
7. Rubber spatula and an offset spatula or the back of a spoon (for folding and smoothing the top)
8. Measuring cups and spoons, plus a kitchen scale if you want extra accuracy
9. Sharp knife and can opener (run the knife under hot water and dry it between slices for clean cuts)

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (optional)
16 ounces (2 packages / about 450 g) cream cheese, softened
1 cup powdered sugar (about 120 g)
1 teaspoon vanilla extract
1 tbsp lemon juice (optional)
1 cup heavy whipping cream, cold
8 ounces sour cream (about 225 g, optional)
1 can cherry pie filling, 21 ounce (about 595 g)
Pinch of salt

Directions

Line a 9 inch springform pan or pie dish with parchment or lightly grease it, then put 1 1/2 cups graham cracker crumbs in a bowl. Add 6 tablespoons melted butter and 2 tablespoons granulated sugar if you want it sweeter. Stir till the crumbs are evenly moistened, press firmly into the bottom and up the sides, then chill in the fridge while you make the filling.
Let 16 ounces cream cheese sit at room temp about 20 minutes so it softens. In a large bowl beat it until smooth and lump free.
Add 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice if using, and a pinch of salt to the cream cheese. Beat again until fully combined and creamy. If you’re using the 8 ounces sour cream fold it in now for extra tang and silkiness.
Cold is everything for the whipped cream. Put 1 cup heavy whipping cream and a metal or chilled glass bowl in the fridge for a few minutes if you can. Whip the cream to medium to stiff peaks, don’t overwhip or it’ll get grainy.
Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula, fold slowly so you keep the air, stop when no big streaks remain. This keeps the filling light, not dense.
Spoon the filling onto the chilled crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to remove any air pockets.
Cover loosely with plastic wrap and refrigerate at least 4 hours but overnight is best for clean slices and fully set texture.
When ready to serve, spoon the entire 21 ounce can of cherry pie filling over the cheesecake, spreading gently. If you like a thinner layer warm a few spoonfuls of the filling in the microwave for 10 seconds so it spreads easier.
Run a sharp knife under hot water, dry it, then slice for clean cuts. Store leftovers covered in the fridge for up to 3 to 4 days. Quick tips: use a food processor or crush crackers in a zip bag for fines crumbs, and don’t skip chilling the pan or the filling won’t set right.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.