No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake is the ultimate creamy fruit-topped dessert that’s as easy to make as it is delicious. With its creamy texture and sweet-tangy cherry pie topping, it’s perfect for any occasion. Best of all, no oven is required!

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Why You Will Love No-Bake Cherry Cheesecake

  • You can make it ahead of time. This cheesecake can be prepped the day before, so you can focus on enjoying your gathering without rushing to finish making dessert.
  • It’s fruity and perfect for parties. The sweet, tangy cherry topping adds a pop of color and freshness, making it a centerpiece dessert at any event or celebration. Everyone loves this cheesecake when I serve it!
  • The cherry topping can be substituted with any pie filling. The cherry pie topping is just basic cherry pie filling from a can, so feel free to substitute it with any pie filling from a can (blueberry and peach are my personal favorites!).

Ingredients Needed for This Cherry No-Bake Cheesecake Recipe

Ingredient quantities are located in the recipe card at the end of the post.

  1. Store-bought 9″ or 10″ graham cracker crust OR
    • Graham cracker crumbs
    • Brown sugar
    • Butter
  2. Heavy whipping cream
  3. Cream cheese
  4. Sour cream
  5. Powdered sugar
  6. Vanilla extract
  7. Cherry pie filling

Optional ingredient swap: Want to switch up the flavor? Try using vanilla wafers instead of graham crackers in the crust!

How To Make No-Bake Cherry Cheesecake (Quick Overview)

The steps below are just a quick overview of how to make the no-bake cherry cheesecake recipe. The full process in detail is located in the recipe card at the end of the post.

First, you’ll need to prepare your crust. I used a storebought graham cracker crust for these photos, but homemade works great too! (See the recipe card at the bottom of the post for instructions.)

Optional ingredient swap: Want to switch up the flavor? If you make a homemade crust, use vanilla wafers instead of graham crackers! You can completely substitute the graham crackers or do a combo.

overhead view of graham cracker pie crust ready to have no bake cheesecake added

Now it’s time to make the homemade filling.

To make the filling, start by whipping your heavy cream into stiff peaks and sticking it in the fridge. (Some recipes skip this and whip the cream straight into the cream cheese, but in my experience, the extra fridge step makes a big difference!)

In another bowl, mix the cream cheese and powdered sugar on medium speed until smooth, scraping down the sides as you go.

Then, add the vanilla extract and sour cream, and mix again until everything is smooth.

Grab the chilled whipped cream from the fridge and gently fold it into the cream cheese mixture with a silicone spatula. (Be careful not to overmix! Overmixing will deflate all the fluffy whipped cream you just made.)

Now for the fun part: assembling your cheesecake!

overhead view of no bake cheesecake in pie crust

Pour the filling into the crust and spread it out evenly. Cover it up and place it in the fridge for at least 8-12 hours, though a bit longer (like 14 hours) makes it even better.

🍒 About two hours before you’re ready to serve your cheesecake, cover the top with cherry pie filling, then pop it back in the fridge to finish chilling.

overhead view of cherry cheesecake unbaked in a foil pie pan and one serving removed

Slice, serve, and enjoy!

To get cleaner cuts, microwave a jar of water and place the knife into the water and wipe the water off between each cut. The warmed knife will give you cleaner cuts.

sideview of one serving slice of no bake cherry cheesecake topped with cherries and a gold fork cutting a piece

Store your cheesecake in the fridge, covered, for up to five days.

Looking for more holiday recipes, no-bake desserts, and cheesecake recipes? Check out some of the links below!

More Cheesecake Recipes

sideiew of no bake cherry cheesecake ready to serve on a small serving dish with a gold fork loaded with the first bite

I hope you love this cheesecake as much as we do in my household. Don’t forget that this recipe is versatile! Top it with any pie filling you’d like.

More Dessert Recipes

Still hungry for inspiration? Our collection of dessert recipes has everything you need to satisfy your sweet tooth, no matter the occasion!

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No Bake Cherry Cheesecake

overhead view of no bake cherry cheesecake ready to serve in a pie dish and one serving slice has been removed
No-Bake Cherry Cheesecake is the ultimate creamy fruit-topped dessert that’s as easy to make as it is delicious.
Servings 8
Course Dessert
Cuisine American, Western
Keyword easy, no bake
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

Crust Ingredients

  • 1 store-bought 9” or 10” graham cracker crust OR
  • 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
  • 1/2 cup butter (melted)
  • 1/4 cup brown sugar or granulated sugar

Filling Ingredients

  • 1 cup heavy whipping cream
  • 24 oz cream cheese (softened to room temperature)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Topping Ingredients

  • 20 oz can cherry pie filling

Instructions

Crust Instructions

  • If you use a store-bought crust, you’re good to go! To make your own crust, follow these instructions:
  • Combine graham crackers crumbs and sugar in a bowl, then add melted butter and combine thoroughly.
  • Press crust into the bottom and up the sides of a 9” or 10” pie dish very tightly. Use a measuring cup or back of the spoon to firmly pack the crust.
  • Chill for one hour in the fridge.

Filling and Topping Instructions

  • Add heavy whipping cream to a mixing bowl and whip with mixer (hand or stand) on high speed, scraping down the sides as needed, until the cream reaches stiff peaks (about 2-4 minutes). Immediately place in refrigerator.
  • In a separate mixing bowl, combine cream cheese and powdered sugar and mix on medium speed, scraping down the sides as needed, until the mixture is smooth.
  • Add vanilla extract and sour cream and again mix on medium until the mixture is smooth, scraping down the sides as needed.
  • Remove the heavy whipping cream from the refrigerator and carefully fold it into the cream cheese mixture using a silicone spatula. Do not overmix; overmixing will deflate the whipped cream.
  • Remove the crust from the fridge and pour the filling onto the crust. Spread it evenly using a silicone spatula or an offset spatula. The offset spatula requires less effort, so use it if you have it!
  • Cover and refrigerate for at least 8-12 hours, if not longer (I try to go for 14 if possible). Approximately two hours before serving, remove the cheesecake from the refrigerator, add the cherry pie filling as a topping, and place it back in the refrigerator for the final two hours.

Serving Instructions

  • Remove from the refrigerator and cut with a knife. To get cleaner cuts, microwave a jar of water and place the knife into the water and wipe the water off between each cut. The warmed knife will give you cleaner cuts.
  • Store covered in the fridge for up to five days.

Notes

  • Want to switch things up? Instead of using finely crushed graham crackers in the crust, use finely crushed vanilla wafers.

Nutrition Estimates (Per Serving)

Calories: 778kcal | Carbohydrates: 67g | Protein: 8g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 488mg | Potassium: 266mg | Fiber: 1g | Sugar: 37g | Vitamin A: 2124IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg

Nutrition Disclaimer

Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.

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