My no bake cherry cheesecake recipe is proof that you can make a crowd-pleasing dessert with just a few simple ingredients and no oven! All I do is whip up a creamy no bake cheesecake base, pour it into a graham cracker crust, let it chill, then finish with a sweet cherry pie topping. Everything comes together so easily to make the perfect summer dessert!
No Bake Cheesecake with Cherry Pie Filling
This recipe is the no bake cousin to my classic New York cheesecake, and trust me, it’s just as good! It has a lighter, more mousse-like texture compared to the dense texture of a baked cheesecake. I love the airiness for summer desserts, and I also love not having to turn on my oven. My fridge does all the work!
I make a quick 3-ingredient graham cracker crust when I have time, but a store-bought crust works just as well here. My favorite part is pouring a can of cherry pie filling on top of the cheesecake once it’s done setting, and watching the juices run down each slice. Yum!
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
No Bake Cherry Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor (optional)
- Hand Mixer or Stand Mixer
Ingredients
- 24 ounces full-fat cream cheese (room temperature; 3 bricks)*
- ½ cup granulated sugar
- ¼ cup sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
- 1 cup heavy whipping cream
- 21 ounces cherry pie filling (1 large can)
For the Graham Cracker Crust:**
- 2 cups graham cracker crumbs (from 16 cracker sheets)
- ⅓ cup brown sugar
- ½ cup unsalted butter (melted; 1 stick)
Instructions
Make the Graham Cracker Crust:
- Place the graham cracker sheets into a food processor and blitz until you have a fine crumb.2 cups graham cracker crumbs
- Add the brown sugar and melted butter, and blitz again until the consistency looks like damp sand.⅓ cup brown sugar, ½ cup unsalted butter
- Pour the crumbs into an 8-inch loose bottom or springform cake pan. Use the back of a spoon to tightly press the crumbs up the sides and across the bottom of the pan into an even layer. Set aside.
Make the Cheesecake:
- Put the cream cheese and sugar into a large mixing bowl, then beat together with a hand mixer until smooth and creamy.24 ounces full-fat cream cheese, ½ cup granulated sugar
- Add the sour cream, vanilla, and lemon juice and briefly beat again until combined.¼ cup sour cream, 1 teaspoon pure vanilla extract, 2 teaspoons lemon juice
- In a separate bowl whip the heavy cream to very stiff peaks.1 cup heavy whipping cream
- Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand.
- Pour the cheesecake filling on top of the graham cracker crust. Use a spatula, knife, or the back of a spoon to smooth out the top into an even layer.
- Cover the pan with plastic wrap, and place in the refrigerator to set for at least 6 hours. Overnight is best to ensure it sets.
- When the cheesecake has set, remove it from the pan and place it on a serving plate. Pour the cherry pie filling on top. Then slice and serve.21 ounces cherry pie filling
Notes
- I used an 8-inch loose-bottom cake pan which yielded a tall cheesecake with thick filling. You can use a 9 or even 10-inch; however, your cheesecake won’t be quite as thick.
- With no bake cheesecakes, it is important not to rush the chilling process, as that is what sets the cheesecake. Be sure to chill the cheesecake in the refrigerator after a minimum of 4 hours (overnight preferred).
How to Store
Store no bake cherry cheesecake in an airtight container in the refrigerator for up to 5 days; or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving chilled.
Leave a Reply