No Bake Cherry Cheesecake

No Bake Cherry Cheesecake is so easy and sooo good. If you are a cheesecake and a cherry pie lover - you must try this easy and fast recipe with great filling flavor. It's lighter and fluffier than baked cheesecake, what a keeper!

This no bake cherry pie recipe is one of the classics that brings me back to childhood.  You can find it at every childhood event, celebration and barbecue. A buttery graham cracker crust makes up the base of this cherry cheesecake while the filling is rich and silky smooth with the familiar tang of cream cheese. Finally, top this no bake dessert with a simple but glossy layer of sweet cherry pie filling. Simple yet indulgent and perfect for any get-together. 

Why you'll love no bake cherry cheesecake

This no bake cherry pie is much lighter than traditional cheesecake and If you love a fast delicious cheesecake without the work this is the one you want.

It's a crowd pleaser: No bake recipes are the way to go, especially when preparing for the game day, first day of school or a party. Well, no surprise that this no bake cherry cheesecake is perfect for a crowd of five or six. It comes together quite quickly with the flavors spot on: not overly sweet at all with crisp cherry notes. It's simple , doesn't require a lot of ingredients, just a yummy pie and a crowd pleaser for sure.

The crust is out of this world: This no bake cherry cheesecake is immaculate if you want something neat, delicious and unique. The crust has the perfect flavor and does not crumble AT ALL!

Ingredients for no bake cherry cheesecake

Crust

• Graham cracker crumbs: I like to make the crust completely from scratch using the graham cracker crumbs, I also often used a pre made graham cracker crust to save on time.
• Butter: I prefer salted butter to help with the sweet & salty balance, however, it truly doesn't matter if the butter you buy is salted. Add a pinch of salt if needed.
• Granulated sugar: Just enough to make the crust stay together.

Filling

• Cream cheese: I would recommend full fat cream cheese for this dessert for a couple of reasons.  One, it holds it shape better.  Low fat cream cheese  has a lot more oil in it and just doesn't set nicely.  Two, it just tastes so much better. It's also best to use cream cheese at room temperature.
• Powdered sugar: This gives the cheesecake a smooth and soft texture.
• Vanilla extract
• Heavy whipping cream: 35% fat.
• Cherry pie filling in a can

Equipment you'll need

• 9" pie plate
• Medium mixing bowl
• Stand mixer with whisk attachment

Make crust

In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar and melted butter.  The mixture will be crumbly but will stick together if you press it between your fingers. 

Press the mixture into the bottom and up the sides of your pie plate.  Pop it in the fridge to chill while you make the filling.

Cheesecake Filling

In the bowl to your stand mixer, beat the cream cheese with the powdered sugar until smooth, about 2 minutes.

Add the vanilla extract and the heavy cream and continue beating until combined and a little bit fluffy, another two minutes.  

Spoon the filling into your chilled crust and use the back of a spoon to smooth it out evenly. 

Chill and top with cherries

Pop the cheesecake into the fridge to chill for 2-3 hours.  Once the cheesecake has chilled, top with the cherry pie filling and serve immediately.

Tips for making no bake cherry cheesecake

• You want the cream cheese to be softened when you start.  It whips up so much easier. If the cream cheese is cold, you end up with chunks and it just doesn't mix up as well. 
• If the cheesecake filling seems runny, make sure you mix the heavy cream long enough. It does take a while, so keep mixing with an electric mixer until it's thick.
• If the canned cherries are awfully tart, add sugar to taste.
• To double the recipe, put it in a 13x9 pan, and it's fantastic.

FAQ

How do I make a low fat version of cherry cheesecake? Use light cream cheese and the light cool whip, and the same measurements as the recipe calls for. You can also use a prepared "light" graham cracker crust from the store to save some calories. Unfortunately it is so good even with calories cut in half, that you are guaranteed to eat a slice every day.

How can I double the recipe? Simply double the filling and you don't have to double the crust but do make a little more than this recipe calls for and make it in a spring form pan. Be sure to put cheesecake in the fridge while still in the spring form pan. It comes out of it much easier when very cold.

Variations & Substitutions

• Use cook whip instead of cream!
• For a little extra something, try crushing Biscoff cookies instead of graham crackers.  It gives it a bit of autumn spice. 
• Add a touch of oats and very small amount of cinnamon to crust.
• Or add a little lime zest to the filling, it pairs so well with the sweet cherries.  
• Make a tweak to the crust: Use only half of the needed graham crackers and substitute the other half using pretzels (crushed up like the graham crackers) to make up the difference. Mix them together before adding the butter - it changes the cherry cheesecake to a sweet/salty twist blend. Yum!

Storage

Store leftovers, covered, in the fridge.  Leftovers won't last that long but technically this cake will keep chilled for up to 4 days.  

You can freeze this cake by covering it completely in plastic wrap then covering that in tin foil.  You can also slice it and place it in an airtight container.  Freeze for up to 3 months.  Thaw in the fridge the day before you are ready to serve.  It's also very tasty when it's frozen and makes a nice treat on a hot day, just saying!

 

More delicious berry-cream cheese recipes

No Bake Berry Cream Pie

Mini Blackberry Cheesecakes

Blueberry Cheesecake

Mixed Berry Icebox Cake