No Bake Cherry Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 6

Total Time: 6 20

Servings: slices

Calories: 377kcal

Author: Becky Hardin

No baking required for this cherry cheesecake! Layers of creamy cheesecake, cherry pie filling, and graham cracker crust come together easily, with no oven in sight.

Print Recipe

US Customary - Metric

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

*This cheesecake will not set unless you use full-fat, brick-style cream cheese.

**Instead of making your own graham cracker crust, feel free to use a pre-made/store-bought crust.

Becky's Top Tips:

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).

Storage: 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.

Nutrition