This No Bake Cherry Cheesecake is just as easy to make as it is delicious. Combining the taste of creamy cheesecake with sweet cherries in a graham cracker crust, it's a mouthwatering dessert that's perfect for any occasion!
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If you love easy dessert recipes, this No-Bake Cherry Cheesecake recipe may just become your new favorite! Not only does it look gorgeous and taste delicious, but you can whip it up in just 20 minutes.
Instead of a baked cheesecake, which is thick and a little on the heavier side, our no bake version is made with a filling that's lighter and fluffier. Topped with sweet cherry topping, it's a creamy and refreshing dessert that's always a crowd-pleaser.
Here is why this recipe is amazing:
- Easy - We are all about the easy recipes and it doesn't get much simpler than this one. Just combine a few simple ingredients, refrigerate and you've got a delicious dessert ready to go.
- Budget friendly - You don't have to spend a lot to make this tasty recipe. Plus, you probably already have most of the ingredients on hand.
- Perfect for any occasion - This is a great recipe for everything from holiday parties to neighborhood cookouts.
Ingredients needed:
Scroll down to the card at the bottom for the ingredient measurements and full recipe.
Graham cracker crust ingredients:
- Graham cracker crumbs: We used about 10 graham crackers.
- Melted butter: If you use unsalted butter, add a pinch of salt to your mixture.
- White granulated sugar: Granulated white sugar will give you the best texture and sticking power.
Pie ingredients:
- Cherry pie filling: You can make your own homemade cherry pie filling or buy it canned from the store to save time.
- Heavy cream: Your cream will need to be chilled for it to whip properly. It also helps to refrigerate the mixing bowl beforehand.
- Softened cream cheese: We recommend full-fat cream cheese. Make sure it's softened at room temperature. This makes it easier to mix and prevents the pie from being lumpy.
- Sweetened condensed milk: This help makes your cheesecake extra sweet and creamy.
- Vanilla extract: We recommend using 100% real vanilla extract instead of vanilla-flavored extract.
- Lemon juice: Use freshly squeezed lemon for the best flavor. It balances out the rich cream cheese.
- Lemon zest: This is an extra bit of zing for a tangy but sweet cheesecake filling.
How To Make No Bake Cherry Cheesecake
For The Crust
Step 1: First, combine graham cracker crumbs and the sugar in a mixing bowl. Add the melted butter and stir until well-mixed.
Step 2: Add the mixture to a nine-inch pie plate or baking dish. Press the graham cracker mixture into the bottom of the pan, pushing it up the sides of the pan as you go. You can use the bottom of a glass or measuring cup or your fingers.
Step 3: Let the crust chill in the fridge while you prepare the cheesecake filling.
For The Cherry Pie Filling
Step 1: In a large bowl, combine cream cheese, condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until smooth.
Step 2: Next, beat heavy cream until stiff. Fold it into the cheesecake mixture gently with a rubber spatula.
Step 3: Add the cream cheese mixture to the pie crust, cover it with plastic wrap, and refrigerate for 3-4 hours.
Step 4: Spread the cherry pie filling on top and return it to the refrigerator until completely chilled, about four hours. For best results, chill overnight.
Step 5: Just before serving, garnish with white chocolate shavings. Enjoy!
Storage Tips
- Store: You can store your leftover cheesecake in an airtight container or gallon-size zip baggie. Refrigerate for up to three days.
- Freeze: It is also safe to freeze your cherry cheesecake for up to three months.
- Thaw: Remember to put your frozen leftovers in the fridge to thaw overnight before serving.
Frequently asked questions, answers and tips:
A traditional cheesecake baked in the oven is denser and richer because of the eggs. It will also be drier around the edges. A no-bake cheesecake is light and fluffy with a moister texture. It is also a lot easier and faster to prepare than the classic dessert.
There are many reasons this can happen. If the cream cheese is too warm, it will not set properly. Or you may have too much liquid. Be careful measuring the milk, extract, and lemon juice. It also may just need to chill longer. Try chilling it in the fridge for four to six hours. If it is not set, put it back for a couple more hours or even overnight.
It could be that the cake was overmixed or that you may also have not used enough wet ingredients. Be sure to measure your ingredients precisely. Also, if the cream cheese is not softened to room temperature, it can give your cheesecake filling a lumpy or grainy texture.
Recipe Variations
- While we used a cherry pie filling, you can easily make this recipe with other fillings. Blueberry and strawberry are two of our favorites.
- Try switching up the graham cracker pie crust for different flavor combinations. An Oreo cookie crust tastes great combined with the flavor of the cherry filling. You can also make your crust from crushed Nilla Wafers.
- Instead of vanilla extract, use almond extract to make a cherry almond cheesecake. You can even add sliced almonds over the top to give it a crunchy texture.
Tips
- Shorten prep time by using a pre-made graham cracker crust instead of homemade crust. You can also use Cool Whip or other whipped topping instead of homemade whipped cream.
- It's important to soften the cream cheese to room temperature so that you don't have lumps in your cheesecake. If you forget to set it out in advance, there's an easy fix. Just place your unopened package in a sealed plastic storage bag, making sure to remove any air. Place the bag in a bowl of warm water for about 10-15 minutes, or until the cream cheese is soft.
- Be sure that you don't rush the chill time. If you do, the cheesecake may be too soft and won't hold up as well when you slice it.
More Delicious Desserts
If you liked this easy cherry cheesecake recipe, you may want to try these tasty desserts too:
No Bake Cherry Cheesecake
Equipment
- 9" pie plate
- mixing bowls
- Hand mixer or stand mixer
Ingredients
For The Graham Cracker Crust
- 1 ½ cups graham cracker crumbs approx. 10 whole graham crackers
- 5-6 Tablespoons Butter, Salted melted
- ¼ cup Sugar
For The Cheesecake Filling
- 8 ounces Cream Cheese softened to room temperature
- 14 ounces sweetened condensed milk 1 can
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon Vanilla Extract
- ¾ cup heavy cream cold
- 21 ounces cherry pie filling 1 can
- White chocolate shavings for garnish
Instructions
For The Graham Cracker Crust
- Finely crush graham crackers in a food processor. You can also crush them by placing them in a large plastic bag and mashing them with a rolling pin.1 ½ cups graham cracker crumbs
- Melt butter in a small microwave safe bowl covered with paper towel.5-6 Tablespoons Butter, Salted
- Combine the graham cracker crumbs and the sugar in a mixing bowl.¼ cup Sugar
- Add the melted butter and stir until well mixed.5-6 Tablespoons Butter, Salted
- Add mixture to a 9-inch pie plate.
- Press the graham cracker mixture firmly into the bottom of the pan, working it up the sides of the pie plate as you go. It's helpful to use the flat bottom of a measuring cup or a glass to help press it evenly.
For The Cheesecake Filling
- In a large bowl, using an electric mixer, beat cream cheese, condensed milk, lemon juice, lemon zest and vanilla extract, until creamy and smooth.8 ounces Cream Cheese, 14 ounces sweetened condensed milk , ⅓ cup lemon juice, 1 teaspoon lemon zest, ½ teaspoon Vanilla Extract
- In another bowl, beat heavy cream until stiff. Using a rubber spatula, fold it into the cream cheese mixture.¾ cup heavy cream
- Spread the cream cheese mixture into the prepared pie crust, cover it with plastic wrap, and refrigerate for several hours or best overnight.
- Top with the cherry pie filling and return it to the refrigerator until completely chilled. Just before serving, garnish with white chocolate shavings. Enjoy!21 ounces cherry pie filling, White chocolate shavings for garnish
Notes
- Be sure to soften the cream cheese ahead of time so that your cheesecake is smooth and creamy. Not softening the cheese could cause it to be lumpy.
- Don't rush the chill time. Chilling it ensures that your cheesecake stays firm when you cut into it.
Nutrition
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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this recipe was created by:
Fun Recipe Ideas Kitchen
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