I’ve been working on growing my collection of no bake cheesecake recipes, and this cherry cheesecake is my latest delicious addition. The buttery graham cracker crust is the perfect base for the irresistibly creamy cheesecake and sweet cherry pie topping. This is what I think of when I think of cheesecake, but it’s so much less work!
Cherry Cheesecake Recipe
My no bake cherry cheesecake has all the great flavor of a classic New York cheesecake but with a lighter texture and way less effort. Don’t get me wrong, I love a classic cheesecake, but sometimes I just can’t be bothered with the whole turning on the oven thing. This is the perfect cheesecake for those days!
I make it with a quick and easy 3-ingredient graham cracker crust made from butter, sugar, and crushed graham crackers. The filling is a tangy yet sweet mix of cream cheese, sugar, sour cream, vanilla, lemon juice, and whipping cream. And I top it all off with canned cherry pie filling for lots of flavor!
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One Simple Tip!
No Bake cheesecake is not the same texture as a baked cheesecake. It will still have a slight jiggle but should set firm enough that it doesn’t run when removed from the pan – rather like a well-set mousse.
No Bake Cherry Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Hand Mixer or Stand Mixer
Ingredients
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)
For the Cheesecake Filling
- 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)
Instructions
- If using whole graham crackers, place the graham cracker sheets into a food processor and blitz until you have a fine crumb. Alternatively place them in a ziplock bag and bash them with a rolling pin.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
- Tip 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 then set aside.
- 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.
- Transfer the cheesecake filling on top of the Graham Cracker crust, use an offset palette knife or similar to smooth the top.
- Cover with cling wrap and put in the refrigerator to set for at least 6 hours but preferably overnight.
- When the cheesecake has set, remove it from the pan and place it on a serving plate.
- Pour over the cherry pie filling.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 Make No Bake Cherry Cheesecake Step-by-Step
Gather your Ingredients: Gather up everything you need to get started. If using whole graham crackers, place 16 graham cracker sheets into a food processor and blitz until you have 2 cups of fine crumbs. Alternatively, place them in a Ziplock bag and bash them with a rolling pin.
Mix the Crust: Add ⅓ cup of brown sugar and ½ cup of melted unsalted butter and blitz again until the consistency looks like damp sand.
Press the Crust: Tip 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 then set aside.
Beat the Cream Cheese: Put 24 ounces (3 bricks) of room-temperature cream cheese and ½ cup of granulated sugar into a large mixing bowl, then beat together with a hand mixer or stand mixer until smooth and creamy.
Add the Sour Cream: Add ¼ cup of room-temperature sour cream, 1 teaspoon of pure vanilla, and 2 teaspoons of lemon juice and briefly beat again until combined.
Fold in the Whipped Cream: In a separate bowl whip 1 cup of heavy cream to very stiff peaks. Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand. Do this carefully to prevent deflating the cream!
Chill the Cheesecake: Transfer the cheesecake filling on top of the graham cracker crust, and use an offset spatula or similar to smooth the top. Cover with cling wrap and put in the refrigerator to set for at least 6 hours but preferably overnight to set up.
Top the Cheesecake: When the cheesecake has set, remove it from the pan and place it on a serving plate. Pour 21 ounces (1 can) of cherry pie filling over top, then serve.
How to Store
Store leftover 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.
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