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–+ servings
a slice of cherry cheesecake on a fork.

No Bake Cherry Cheesecake Recipe

Course: cheesecake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
6 hours
Total Time: 6 hours 20 minutes
Servings: 12 slices
Calories: 377kcal
Author: Becky Hardin
This cherry pie cheesecake is so quick and easy to prep, and there's no baking required!
Print Recipe
US Customary - Metric

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
    a food processor with ingredients in it.
  • 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.
    pumpkin pie in a bowl on a marble countertop.
  • 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
    whipped cream in a glass bowl next to a whisk.
  • 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
    whipped cream in a glass bowl next to a whisk.
  • In a separate bowl whip the heavy cream to very stiff peaks.
    1 cup heavy whipping cream
    whipped cream in a glass bowl next to a wooden spoon.
  • 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.
    a bowl of cream on a marble table.
  • 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
    a white plate with cranberry sauce on it.

Notes

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

Serving: 1slice | Calories: 377kcal | Carbohydrates: 44g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 509mg | Potassium: 271mg | Fiber: 1g | Sugar: 21g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg