No Bake Cherry Cheesecake

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This No-Bake Cherry Cheesecake is a rich, creamy, and effortless dessert featuring a buttery graham cracker crust, a smooth cheesecake filling, and a sweet cherry pie topping. Since it requires no oven, it’s perfect for warm weather, holidays, potlucks, or whenever you need an easy make-ahead dessert.

Prep Time: 20 minutes
Chill Time: 6 hours (or overnight)
Total Time: 6 hours 20 minutes
Servings: 8–10

Ingredients

For the Graham Cracker Crust

  • 2 cups (200 g) graham cracker crumbs
  • ½ cup (115 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 16 ounces (450 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup (240 ml) heavy whipping cream, cold

For the Topping

  • 1 can (21 ounces/595 g) cherry pie filling

Optional Garnishes

  • Fresh cherries
  • Whipped cream
  • Graham cracker crumbs
  • White chocolate shavings
  • Fresh mint leaves

Instructions

Step 1: Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Mix until the crumbs resemble wet sand.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan or pie dish.

Refrigerate the crust for 20–30 minutes while preparing the filling.

Step 2: Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes.

Add the powdered sugar, vanilla extract, and lemon juice.

Beat until well combined and silky smooth.

Step 3: Whip the Cream

In a separate bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated.

Avoid overmixing to keep the filling light and fluffy.

Step 4: Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled crust.

Smooth the top with an offset spatula or the back of a spoon.

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Step 5: Add the Cherry Topping

Once the cheesecake has chilled and set, spoon the cherry pie filling evenly over the top.

Spread gently to cover the entire surface.

Step 6: Serve

Carefully remove the cheesecake from the springform pan.

Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Garnish with whipped cream, fresh cherries, or white chocolate shavings if desired.

Serve chilled.

Tips for the Best No-Bake Cheesecake

  • Use full-fat cream cheese for the creamiest texture.
  • Make sure the cream cheese is fully softened to prevent lumps.
  • Chill overnight for the cleanest slices.
  • Use cold heavy cream for better whipping results.
  • Refrigerate the pie filling until ready to use for a nicely chilled topping.

Delicious Variations

Strawberry No-Bake Cheesecake

Replace the cherry pie filling with strawberry pie filling.

Blueberry Cheesecake

Top with blueberry pie filling or homemade blueberry compote.

Chocolate Cherry Cheesecake

Add ¼ cup cocoa powder to the filling and garnish with chocolate curls.

Lemon Cherry Cheesecake

Add 1 tablespoon lemon zest to the filling for a brighter citrus flavor.

Oreo Crust Version

Replace the graham cracker crumbs with 2 cups crushed Oreo cookies (filling included) and reduce the butter to ¼ cup.

Storage

Store covered in the refrigerator for up to 5 days.

Freezing

Freeze the cheesecake without the cherry topping for up to 2 months.

Wrap tightly in plastic wrap and aluminum foil.

Thaw overnight in the refrigerator and add the cherry topping just before serving.

Nutrition (Per Serving, Approximate)

  • Calories: 430
  • Protein: 5 g
  • Carbohydrates: 35 g
  • Fat: 31 g
  • Saturated Fat: 19 g
  • Cholesterol: 95 mg
  • Sodium: 280 mg
  • Fiber: 1 g
  • Sugar: 25 g

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