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holding a plate with a slice of no bake cherry cheesecake

No Bake Cherry Cheesecake

  • Author: Emma
  • Prep Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 24 slices 1x


Thrill your tastebuds with this easy to make, family favorite dessert!  It’s perfect for a crowd or for hungry kids.  A graham cracker base, cream cheese filling, and sour cherry topping make it a truly indulgent dessert.



For the Graham Cracker Base

  • 3 cups graham cracker crumbs (24 graham cracker sheets) (369g)
  • 1/2 cup light brown sugar, packed (120g)
  • 2/3 cup unsalted butter, melted (154g)

For the Cheesecake Layer

  • 1 cup heavy whipping cream (237 ml)
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • 2 8-ounce packages cream cheese, softened (454g)
  • 2/3 cup icing sugar, sifted (88g)
  • 2 teaspoons almond extract

For the Cherry Topping

  • 2 21-ounce cans cherry pie filling, preferably made from tart cherries (2 595g tins)


Making the Graham Cracker Base (15 minutes)

  1. Crush 24 sheets of graham crackers in a food processor or in a zip-top bag with a rolling pin until fine.
  2. 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 (30 minutes)

  1. 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.
  2. 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, scraping down the sides as needed.
  3. 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.
  4. Spread the cheesecake mixture evenly over the graham cracker crust.

Adding the Cherry Topping (5 minutes + 8 hours chilling)

  1. 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.
  2. Once chilled, cut in slices and serve immediately.


  • 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.
  • Category: Dessert
  • Method: Refrigerator
  • Cuisine: American

Keywords: no bake, cherry cheesecake