Go Back
+ servings
no bake cheesecake with cherry pie filling on top
Print Recipe
4.6 from 5 votes

No Bake Cherry Cheesecake

This recipe is an old fashioned classic, is easy to make and can be made ahead. Plus it serves a crowd.
Prep Time30 mins
Additional Time6 hrs
Total Time6 hrs 30 mins
Course: Recipes
Cuisine: American
Servings: 15 servings
Calories: 310kcal
Author: Mallory


For the Crust

  • 1 1/2 cups graham cracker crumbs finely crushed (about 9-10 sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter

For the Cheesecake

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


  • 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.


If you make this recipe, leave me a rating and let me know how it went in the comments below.


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