This simple no bake cherry cheesecake has been a family favorite for decades! Its crunchy graham crust, creamy filling, and tangy cherry topping make it a refreshing treat in the summertime.
If you love making dessert without turning on the oven, then you need to try our Nanaimo bars and this amazing chocolate peanut butter fudge.
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Ingredients
Want to know what the key ingredients are in this no bake cherry cheesecake? Let's talk about what you'll need to whip up this easy no bake dessert.
- Cream Cheese: Use full-fat, brick-style cream cheese for the best flavor and texture.
- Whipped Cream: Freshly whip your own cream for the best taste, then fold it into the cream cheese mixture to lighten the texture.
- Graham Crackers: Crushed graham crackers get mixed with brown sugar and butter, then packed into the pan to be the crust.
- Sour Cherry Pie Filling: Use cherry pie filling made with sour cherries for the best flavor. If you're using canned cherries, follow these directions to thicken the juices.
See recipe card for full information on ingredients and quantities.
How to Make
Gather the ingredients to make no bake cherry cheesecake.
- Mix the graham cracker crumbs with the sugar and melted butter until combined, then pack it into a 9x13-inch pan.
- Whip the cream until it's fluffy and doubled in volume.
3. Sift the icing sugar on top of the cream cheese.
4. Beat the cream cheese and icing sugar until blended.
5. Fold the whipped cream into the cream cheese mixture.
6. Spread the cream cheese mixture on top of the graham cracker crust.
7. Spread the sour cherry pie filling on top, cover, and chill and 4-8 hours.
8. Cut into slices and serve. Enjoy this tasty summer dessert!
Recipe FAQs
It takes about 8 hours (overnight) for this to fully chill and set. It tastes best cold, so make sure to chill it thoroughly before serving.
A cooked cheesecake has a much denser consistency compared to a no bake version which is usually much lighter and fluffier. Both are quite delicious in flavor and it really depends on which you prefer.
You can't rush the process so be sure to let it sit for the entire time recommended. To check to make sure it is ready, press lightly on the top center of the no bake dessert, if it feels firm to the touch then it is ready.
I would suggest eating it within 3-4 days. Make sure to refrigerate it tightly covered with plastic wrap or aluminum foil.
Serve
If you're looking for other desserts to serve with this cherry cheesecake, try our grasshopper pie, buttermilk pie, cranberry apple galette, sour cherry pie, and sour cream pound cake.
Savory sides that would taste great with cherry cheesecake include Southern baked beans, Southern potato salad, easy broccoli salad, Chick-fil-A coleslaw, and Italian pasta salad.
Expert Tips
- Pack the crust tightly to prevent the no bake bars from collapsing later.
- Make your own whipped cream instead of Cool-Whip for an improved flavor.
- Allow 8 hours for the no bake cherry cheesecake to be fully set in the fridge.
- Use sour cherries for the best flavor in this no bake dessert.
- In a hurry? Use store-bought graham crumbs and canned pie filling. Just realize it won't taste as good.
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Recipe
No Bake Cherry Cheesecake
Ingredients
For the Graham Cracker Base
- 1 ½ cups graham cracker crumbs, 24 graham cracker sheets
- ¼ cup light brown sugar, packed
- ⅓ cup unsalted butter, melted
For the Cheesecake Layer
- 1 cup heavy whipping cream
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 2 8-ounce blocks cream cheese, softened
- ⅔ cup icing sugar, sifted
- 2 teaspoons almond extract
For the Cherry Topping
- 2 21-ounce cans cherry pie filling, preferably made from tart cherries
Instructions
Making the Graham Cracker Base
- Crush 24 sheets of graham crackers in a food processor or in a zip-top bag with a rolling pin until fine.
- Mix the cracker crumbs with the brown sugar and melted butter until well combined, then firmly pack the mixture into a 9x13-inch cake pan.
Making the Cheesecake
- Pour the whipping cream, sugar, and vanilla extract into a medium bowl and beat with a handheld electric mixer until stiff peaks form. The whipped cream shouldn't fall out of the bowl if you turn it upside down.
- Place the softened cream cheese in a large bowl, then sift the icing sugar on top. Add the almond extract and beat with a handheld electric mixer until well blended.
- Add a couple large spoonfuls of whipped cream to the cream cheese and stir in vigorously to loosen the mixture, then fold in the rest of the whipped cream until well blended.
- Spread the cheesecake mixture evenly over the graham cracker crust.
Adding the Cherry Topping
- Gently spread the cherry pie filling evenly over the cheesecake layer, then cover and chill for at least 8 hours to allow the cheesecake to set and the base to harden.
- Once chilled, cut in slices and serve immediately.
Notes
- Pack the crust tightly to prevent a crumbly base.
- Be sure to make your own whipped cream instead of using Cool-Whip.
- Allow 8 hours for the cheesecake to fully set in the fridge.
- If your cherry pie filling isn't very tart, add lemon juice, one tablespoon at a time, until it's the desired level of tartness.
- Leftover cheesecake keeps well in the fridge for 3 to 4 days when covered tightly with aluminum foil.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
This post was originally published on July 3, 2018 and was republished on June 25, 2022 with refreshed photos and updated content.
Alex
I love the hint of almond! The cheesecake is creamy, and the cherries are soft and juicy.
Emma
Thank you, Alex! That's lovely to hear!
Beth
Cheesecake, my favorite dessert, never fails to disappoint. The delicious cherries and creamy filling in this recipe are fantastic!
Emma
Thank you, Beth! I'm so glad you enjoyed it!