No Bake Cherry Cheesecake

A classic dessert, this no-bake cherry cheesecake is perfect for summer picnics and potlucks. This cheesecake has a graham cracker crust topped with a creamy no bake cheesecake layer and cherry pie filling on top.

No Bake Cherry Cheesecake

There’s no end to the cheesecake possibilities with this no-bake recipe and I’m happy to share them all as I make them! As soon as I made a batch of cherry pie filling last week, I knew exactly how I wanted to use it.

I’ve already shared a no bake blueberry cheesecake and a no bake raspberry cheesecake here on the website. Today is all about the classic cherry-topped cheesecake.

Easy No Bake Cheesecake

There are a few more no bake cheesecake recipes here that you’ll want to try soon. We love this dessert in the summer, and I’m sure you will too. If you make any of these recipes, let me know how you like them!

This No-Bake Nutella Cheesecake Pie with an Oreo crust is a Nutella lover’s dream. This is also the easiest Nutella cheesecake ever because it is completely no-bake and requires just a handful of ingredients!

This Biscoff No Bake Cheesecake is an easy, 4-ingredient, no-bake cheesecake you’ll simply pour into a graham cracker crust. Every bite is filled with the delicious flavor of Biscoff Spread and Cookies.

This creamy, tangy No Bake Lemon Cheesecake with a graham cracker crust is smooth and bursting with lemon flavor, a bright and refreshing dessert for lemon lovers.

An easy pumpkin dessert for fall and Thanksgiving, this No Bake Pumpkin Cheesecake is a pumpkin and cheesecake lover’s dream.

No Bake Cherry Cheesecake Dessert

This recipe is an old-fashioned classic. You can find it made in a pie form, but I like to make mine in a 9×13 pan and then cut it into bars. It feeds a crowd that way, about 15 people.

You’ll need the following ingredients to make this recipe:

Crust Ingredients

• graham cracker crumbs
• sugar
• butter

Cheesecake Ingredients

• cream cheese
• powdered sugar
• milk
• vanilla extract
• Cool Whip
• cherry pie filling

Cherry Cheesecake Recipe

Start by making the crust. I have a post and recipe all about making the best no bake graham cracker crust so be sure to check that out before beginning. It’s a standard graham cracker crust, except with a bit more butter to hold it together since it’s not being baked.

Once you have the crust pressed into the pan, refrigerate it while you make the filling. You’ll want your cream cheese to be at room temperature, so set it out a couple of hours before starting this recipe.

You’ll beat together the cream cheese and sugar in a mixer till smooth. Then beat in the milk and vanilla. For the cheesecake layer, you can use either Cool Whip or heavy whipping cream.

If you choose to whip heavy cream instead of using store-bought whipped topping, you’ll need to whip the cream in a separate bowl until stiff peaks form. Set it aside until it’s time to fold it into the cheesecake mixture.

I use either one depending on what I have on hand and how much time I have. Cool Whip is faster just to fold in, but you have to remember to thaw it first.

Once the cool whip or whipping cream is added, scoop the cheesecake filling gently on the crust and spread. Then, chill for 4-6 hours.

Easy Cherry Cheesecake

This is a great make-ahead dessert, it will keep nicely in the fridge for several days. The cheesecake crust and filling can be made several days before you want to serve it. When ready to serve top with cherry pie filling and serve.

Here’s a quick tip for cutting the perfect squares: use a very sharp knife and run it under hot water between every slice. Wipe it clean and then repeat with each cut. Getting the first piece out of the pan can be a bit fussy, but the rest of the pieces usually come out cleanly.

No Bake Cherry Cheesecake

4.72 from 7 votes

This is an old-fashioned favorite. It is easy to make and can be made ahead, plus it serves a crowd.

Pin Print Review

Prep Time: 30 minutes mins

Additional Time: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

Course: Recipes

Cuisine: American

Servings: 15 servings

Ingredients 

For the Crust

• ▢ 1½ cups graham cracker crumbs finely crushed (about 9-10 sheets)
• ▢ ¼ cup granulated sugar
• ▢ ½ cup melted butter

For the Cheesecake

• ▢ 11 ounces cream cheese softened to room temperature
• ▢ 1½ cups powdered sugar
• ▢ 3 tablespoons milk
• ▢ 1 teaspoon vanilla extract
• ▢ 16 ounces Cool Whip or 4 cups of homemade sweetened whipped cream (4 cups whipped)
• ▢ 1 large can cherry pie filling or about 2 cups homemade cherry pie filling

Instructions

• Start by making the crust. Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish. Refrigerate while you make the filling.
• In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Gently fold in the Cool Whip or whipped cream. Carefully spread on top of the crust, being careful not to break it.
• Chill for at least 6 hours or up to several days before serving. Before serving, top with the cherry pie filling. Store in the refrigerator. Best eaten within a few days.

Nutrition

Serving: 1g · Calories: 310kcal · Carbohydrates: 36g · Protein: 3g · Fat: 18g · Saturated Fat: 10g · Polyunsaturated Fat: 6g · Cholesterol: 50mg · Sodium: 163mg · Fiber: 1g · Sugar: 18g

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{originally published 7/31/19 – recipe notes and photos updated 5/30/24}