Go Back
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 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 9 servings


  • 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


  • 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 8x8 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!



  • 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.