This No Bake Cherry Cheesecake has a buttery graham cracker crust, a fluffy cream cheese filling, and a glossy layer of sweet cherry topping—all made with simple ingredients and minimal effort.
This is the kind of no bake cheesecake that works for just about any occasion: holidays, potlucks, summer gatherings, or when you just want a no-fuss cheesecake fix. Bonus? It’s completely make-ahead friendly and there is no need to turn on the oven!
If you love easy, no-bake desserts, try my No Bake Cherry Cheesecake Bars and No Bake Oreo Pie too! Another reader favorite is my Mini Cherry Cheesecake Bites. And a similar recipe to this one is my “almost” no-bake Cherry Cream Cheese Pie.
Why You’ll Love This Recipe
- There is no oven required- yahoo!
- It has a creamy, light, and fluffy texture.
- You will only a handful of ingredients (awesome).
- It’s the perfect make-ahead dessert.
Ingredients Needed:
For the Crust
- Graham cracker crumbs: Classic cheesecake base
- Granulated sugar: Light sweetness
- Salt: Balances the sweetness
- Melted butter: Holds the crust together
For the Filling
- Cream cheese: Rich, creamy foundation
- Powdered sugar: Smooth sweetness
- Vanilla extract: Adds warmth and depth
- Cool Whip: Creates a light, airy texture
For the Topping
- Cherry pie filling: Sweet, fruity finishing touch
How to Make No Bake Cherry Cheesecake
Make the Crust
- In a large bowl, stir together graham cracker crumbs, sugar, and salt.
- Add melted butter and mix until combined and crumbly but able to hold together.
- Line the bottom of an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
- Press crumbs into the bottom and about two-thirds up the sides of the pan.
- Refrigerate while preparing the filling.
Make the Filling
- Use an electric mixer to beat cream cheese, powdered sugar, and vanilla until smooth.
- Beat in ⅓ of the Cool Whip.
- Gently fold in remaining Cool Whip in two additions.
Assemble
- Spread filling evenly into the chilled crust.
- Cover and chill for 2 hours.
- Spread cherry pie filling on top and chill 1 additional hour.
- Slice and serve.
Recipe Tips
- Add a squeeze of lemon juice to the filling for brightness.
- Make individual cheesecakes using small jars or ramekins.
- For a firmer texture, chill overnight.
- Swap cherry topping for blueberry, strawberry, or raspberry pie filling.
Make Ahead and Storage
Store covered in the refrigerator for up to 4 days. This cheesecake is best served well-chilled.
Cherry lovers should also try my Easy Cherry Cobbler or these Fresh Cherry Turnovers.
If you’re putting together a dessert table, this no bake cherry cheesecake will pair perfectly with chocolate truffles, strawberry cheesecake bars, Texas sheet cake and chocolate chip cookies.
This is one of those desserts I come back to again and again because it’s simple, reliable, and everyone loves it. Sometimes the simplest desserts are truly the best!
No Bake Cherry Cheesecake
Equipment
- Springform Pan (for baking the cheesecake)
- Electric Mixer (for mixing the batter)
Ingredients
CRUST:
- 1¼ cups graham cracker crumbs
- 4 tablespoons granulated white sugar
- ⅛ teaspoon salt
- 6½ tablespoons unsalted butter, melted
FILLING:
- 16 ounces cream cheese, at room temperature
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- 8 ounces Cool Whip, thawed
TOPPING:
- 21 ounces canned cherry pie filling
Instructions
MAKE THE CRUST:
- Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until mixed well. The mixture will be crumbly, but should hold together when pressed.
- Line the bottom of an 8 or 9-inch springform pan with parchment paper. Spray the sides with nonstick spray. Transfer the graham cracker crumb mixture to the prepared springform pan, and spread it out. Press the crumbs into the bottom and about ⅔ of the way up the sides of the pan.
- Put the crust into the fridge to chill while you make the filling.
MAKE THE FILLING:
- Use an electric mixer to beat together the cream cheese, powdered sugar, and vanilla in a large bowl. Beat in ⅓ of the Cool Whip, and then use a rubber spatula to fold in the remaining ⅔of the Cool Whip ⅓ at a time.
ASSEMBLE THE CHEESECAKE:
- Spread the filling mixture into the crust. Cover with plastic wrap and chill 2 hours.
- Spread the cherry pie filling on top, and chill for another 1 hour. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
