No-Bake Cherry Cheesecake

 

a slice of cheesecake topped with cherry pie filling on a plate
No-bake Cherry Cheesecake is a light and fluffy dessert with a buttery graham cracker crust, creamy cheesecake filling, and sweet cherry pie topping.
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Table of Contents
  1. No-Bake Cherry Cheesecake Ingredients
  2. Substitutions and Additions
  3. How to Make This No Bake Cherry Cheesecake Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

No-bake Cherry Cheesecake is a classic crowd-pleaser that is so light and fluffy. Made with a few simple ingredients, these dessert bars have a buttery graham cracker crust, creamy cheesecake filling, and are topped with sweet and tart cherry pie filling. Great for potlucks or special occasions, no-bake cherry cheesecake is a decadent dessert everyone will love. 

If you love no-bake cheesecake, you’ll want to make No Bake Oreo Cheesecake, No Bake Blueberry Cheesecake, or No-Bake Orange Creamsicle Cheesecake

a slice of cheesecake topped with cherry pie filling on a plate

No-Bake Cherry Cheesecake Ingredients

You will need:

  • 9 graham cracker sheets, one sleeve
  • ½ cup melted butter
  • 1 tablespoon sugar
  • 16 ounces cream cheese, softened
  • 8 ounce container Cool Whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 21 ounces cherry pie filling

Substitutions and Additions

FILLING: This is a super versatile recipe. Swap out the can of cherry pie filling for your favorite pie filling — blueberry, peach, etc. — to change the flavor of this cheesecake. 

CREAM CHEESE: Full-fat, low-fat, or fat-free cream cheese will all work in this delicious recipe. 

WHIPPED TOPPING: You can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here. If you’d like to use a spray can of whipped cream, you can, although it will change the texture of this dessert.

How to Make This No Bake Cherry Cheesecake Recipe

PRO TIP: If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13-inch pan. Be sure to line the pan with parchment paper for less mess when removing the bars. 

STEP ONE: Place graham crackers in the food processor and pulse into fine crumbs.

graham crackers crumbled in a food processor

STEP TWO: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

graham cracker crumbs, butter, and sugar combined in a bowl

STEP THREE: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.

STEP FOUR: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.

PRO TIP: Make sure that your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your bars.

graham cracker crusted spread into a baking dish then topped with cream cheese mixture

STEP FIVE: Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.

cherry pie filling spooned on top of the cheesecake

STEP SIX: Chill for at least 4 hours. Slice and enjoy!

PRO TIP: Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.

How to Serve

Bring this creamy dessert to a picnic, barbecue, or family get-together. No-bake cherry cheesecake is simple enough for an easy weekend dessert, but tasty enough to serve guests during the holidays. For an extra special treat, you can add an extra dollop of whipped cream to the top of your cheesecake or serve it with a scoop of vanilla ice cream on the side. 

Storage

IN THE FRIDGE: Store any leftovers of this delicious treat in an airtight container or in the baking dish covered in plastic wrap in the fridge for up to 4 days. 

IN THE FREEZER: You can freeze this cheesecake after it has finished setting in the fridge. Just don’t add the cherry filling before freezing your cheesecake, wait to add it after defrosting. Chill your cheesecake for four hours, wrap it in plastic wrap or an airtight plastic bag and freeze for up to three months. To defrost your cheesecake, let it thaw in the fridge. Top with cherry filling before serving. 

cheesecake topped with cherry pie filling in a baking dish with a spatula

No-bake cherry cheesecake is as scrumptious as it is simple. Every bite is the perfect combination of buttery crust, creamy filling, and sweet cherries. Plus it’s easy to double the recipe if you need to feed a crowd, or just want to make sure you have enough for seconds. 

Frequently Asked Questions

Can I freeze this cheesecake? 

The cheesecake can be frozen in an airtight container for up to three months.

Can I use a different flavor of pie filling? 

You could use any flavor of pie filling that is available in your local grocery store. Any kind would be delicious!

How do you get the cream cheese to room temperature quickly? 

To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.

More Recipes You’ll Love

a slice of cheesecake topped with cherry pie filling on a plate

No-Bake Cherry Cheesecake

No-bake Cherry Cheesecake is a light and fluffy dessert with a buttery graham cracker crust, creamy cheesecake filling, and sweet cherry pie topping.
5 from 1 vote
Prep Time 25 mins
Chill Time 4 hrs
Total Time 4 hrs 25 mins
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 9 graham cracker sheets (one sleeve)
  • ½ cup melted butter
  • 1 tablespoon sugar
  • 16 ounces cream cheese, softened
  • 8 ounces Cool Whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • 21 ounces cherry pie filling

Instructions
 

  • Place graham crackers in the food processor and pulse into fine crumbs.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
  • In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
  • Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
  • Chill for at least 4 hours. Slice and enjoy!

Video

Notes

  • Make sure that your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your bars.
  • If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13-inch pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
  • Cheesecake can stick to your knife when cutting it. If you’re having trouble, try coating your knife in nonstick cooking spray first.

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