I’m sharing my Easiest No Bake Cherry Cheesecake, a simple recipe that pairs a graham cracker crust with a creamy condensed milk filling and a glossy cherry pie topping.

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I can never resist a dessert that looks fancy but takes almost no effort, so I tested a bunch of No Bake Cherry Cheesecake Recipes until one stuck. This version has a silky cream cheese center that somehow tastes richer than it should, and a glossy cherry pie filling on top that makes people stop mid-bite.

I swear there’s a tiny trick I use that makes it set just right, though I always forget to tell guests and they ask me for the recipe like it’s magic. If you want the Easiest No Bake Cherry Cheesecake, you’ll be oddly proud of how simple it is.

Ingredients

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Graham cracker crumbs: crunchy, sweet base, mostly carbs, small bit of fiber, tastes like cookie
Unsalted butter: adds richness and helps crust hold, high in fat not protein
Cream cheese: the star, creamy, lots of fat and protein, gives tang and smoothness
Powdered sugar: makes filling sweet and silky, mostly simple carbs, no fiber
Heavy whipping cream: adds body and fluff when whipped, more fat, makes it light
Cherry pie filling: sweet tart cherries, lots of sugar, adds bright sour note and color
Lemon juice: optional, a tiny sour punch, adds freshness and balances sweetness

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 9 full crackers)

2 tablespoons granulated sugar

6 tablespoons unsalted butter melted

16 oz (2 packages) cream cheese softened

1 cup powdered sugar sifted

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice optional

1 cup heavy whipping cream cold or 8 oz whipped topping (thawed)

1 (21 oz) can cherry pie filling

Fresh cherries or lemon zest for garnish optional

How to Make this

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1. Stir the graham cracker crumbs and 2 tablespoons sugar together in a bowl, pour in the 6 tablespoons melted butter and mix until it looks like wet sand; press this into the bottom and slightly up the sides of a 9 inch springform or pie pan using the bottom of a measuring cup for an even crust, then chill 10 to 15 minutes so it firms up.

2. Put the 16 oz softened cream cheese in a large bowl and beat with a hand or stand mixer on medium until totally smooth and no lumps remain, scrape the sides a few times.

3. Add the 1 cup sifted powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using, and beat again just until combined, don’t overmix or it can get too soft.

4. If using heavy whipping cream: chill the mixing bowl and whisk for 10 minutes in the fridge, then whip 1 cup cold cream to stiff peaks; if using 8 oz thawed whipped topping just give it a quick stir to loosen it up.

5. Fold the whipped cream or whipped topping into the cream cheese mixture with a rubber spatula using a big figure eight motion so you keep the air in, stop when it’s uniform and fluffy.

6. Spoon or pipe the cheesecake filling onto the chilled crust, smooth the top with an offset spatula or the back of a spoon, warm the spatula under hot water and dry it first for a super smooth finish.

7. Cover loosely with plastic wrap and refrigerate at least 4 hours but overnight is best, that gives the filling time to fully set and get creamy.

8. When ready to serve, spoon the entire 21 oz can of cherry pie filling over the chilled cheesecake and spread gently so you don’t break the edges, or serve slices with topping spooned on each plate if you prefer less syrup.

9. Garnish with fresh cherries or a little lemon zest if you want brightness, let the cheesecake sit at room temp 10 minutes before slicing for cleaner cuts, use a hot knife wiped between slices for neat pieces.

Equipment Needed

1. 9-inch springform pan or pie pan (press crust into it with the bottom of a measuring cup, chill to set)
2. Large mixing bowl and a medium bowl (big one for the cream cheese, medium for the crumbs)
3. Hand mixer or stand mixer with paddle or whisk attachment (or a strong whisk if you gotta)
4. Metal bowl and whisk for whipping cream chilled for 10 minutes in the fridge if using real cream
5. Rubber spatula for folding the whipped cream in with a big figure eight motion, scrape sides too
6. Measuring cups and spoons plus a sifter or fine mesh for the powdered sugar
7. 1-cup measuring cup or a flat bottom glass to press the crust evenly into the pan
8. Offset spatula or the back of a big spoon to smooth the top, warm it under hot water and dry first for a super smooth finish
9. Plastic wrap, can opener for the pie filling, and a sharp knife plus a towel to wipe the blade between slices for clean cuts

FAQ

Q: How long does the cheesecake need to chill? A: At least 4 hours, but overnight is best so it firms up and slices clean. If you are in a rush stick it in the freezer for 30-60 minutes to speed things up, just dont forget it or it gets too hard.

Q: Can I use whipped topping instead of heavy cream? A: Yep. Use 8 oz thawed whipped topping (cool whip) folded in gently. Texture will be a bit lighter and sweeter than whipped cream but it works great.

Q: How do I soften cream cheese fast without lumps? A: Leave at room temp 30-60 minutes. If you need it faster microwave in 8-10 second bursts then press with a spatula between bursts, dont melt it. Another trick is to cut into cubes so it softens evenly.

Q: Will the crust get soggy and how do I prevent that? A: Press the graham crumbs very firmly into the pan, and be sure the melted butter is evenly mixed with crumbs. Chill the crust for 10-15 minutes before adding filling if you want extra protection. Also dont overmix the filling or it can weep a little.

Q: Can I make this ahead or freeze it? A: Yes you can make it 2-3 days ahead and keep covered in the fridge. For longer storage freeze up to 1 month wrapped tightly. Thaw in the fridge overnight. Note the cherry topping can weep after freezing so refresh with extra fruit or sauce if needed.

Q: I want a firmer filling, can I add gelatin? A: You can. Bloom 1 teaspoon unflavored gelatin in 2 tablespoons cold water, warm until dissolved, then whisk into the cream cheese before folding in the whipped cream. That will give it more body without changing the flavor much.

No Bake Cherry Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers, same amount (1 1/2 cups). Try crushed Oreos for a chocolate crust but it’s sweeter so cut back on added sugar, or use 1 1/2 cups finely chopped nuts plus 1 tbsp sugar for a nutty crust.
Unsalted butter: use equal parts melted coconut oil or vegan butter, or regular salted butter (just skip any added salt elsewhere). Coconut oil will firm up more when chilled so crust may be a bit firmer.
Cream cheese: replace with equal parts mascarpone for a silkier texture, or use full fat ricotta blended smooth (may be slightly grainy). For dairy free use 16 oz vegan cream cheese 1:1.
Heavy whipping cream: swap with 8 oz thawed whipped topping (Cool Whip), or use 1 cup plain Greek yogurt thinned with 2 to 3 tbsp milk for tang, or chill and whip full fat coconut cream for a dairy free option.

Pro Tips

– Chill everything you can. Cold whipping cream whips up taller and holds structure better, so stick the bowl and whisk in the fridge for a bit before you start. If the filling seems a little soft after mixing, a quick 30 to 60 minute chill firms it up and makes slicing cleaner.

– Cube the cream cheese and let it sit at room temp, or nuke it in 5 second bursts if you’re in a rush, then beat until totally smooth. Big lumps ruin the texture and more mixing wont fix them without loosening the whole filling, so get it smooth early and scrape the bowl often.

– For a firmer, less crumbly crust bake it for 6 to 8 minutes at 350 F, or press it extra tight and chill longer if you want no-bake. Use the flat bottom of a measuring cup to compress evenly, and if the crumbs look dry add an extra teaspoon of melted butter rather than overworking the mixture.

– Keep the topping and syrup under control. Spoon the cherry filling on right before serving so the crust and edges dont get soggy, or serve sauce on the side for picky eaters. When cutting, let the cake warm a bit, dip a sharp knife in hot water and wipe between slices for neat pieces.

No Bake Cherry Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Easiest No Bake Cherry Cheesecake, a simple recipe that pairs a graham cracker crust with a creamy condensed milk filling and a glossy cherry pie topping.

Servings

servings

Calories

410

kcal

Equipment: 1. 9-inch springform pan or pie pan (press crust into it with the bottom of a measuring cup, chill to set)
2. Large mixing bowl and a medium bowl (big one for the cream cheese, medium for the crumbs)
3. Hand mixer or stand mixer with paddle or whisk attachment (or a strong whisk if you gotta)
4. Metal bowl and whisk for whipping cream chilled for 10 minutes in the fridge if using real cream
5. Rubber spatula for folding the whipped cream in with a big figure eight motion, scrape sides too
6. Measuring cups and spoons plus a sifter or fine mesh for the powdered sugar
7. 1-cup measuring cup or a flat bottom glass to press the crust evenly into the pan
8. Offset spatula or the back of a big spoon to smooth the top, warm it under hot water and dry first for a super smooth finish
9. Plastic wrap, can opener for the pie filling, and a sharp knife plus a towel to wipe the blade between slices for clean cuts

Ingredients

1 1/2 cups graham cracker crumbs (about 9 full crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter melted
16 oz (2 packages) cream cheese softened
1 cup powdered sugar sifted
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice optional
1 cup heavy whipping cream cold or 8 oz whipped topping (thawed)
1 (21 oz) can cherry pie filling
Fresh cherries or lemon zest for garnish optional

Directions

Stir the graham cracker crumbs and 2 tablespoons sugar together in a bowl, pour in the 6 tablespoons melted butter and mix until it looks like wet sand; press this into the bottom and slightly up the sides of a 9 inch springform or pie pan using the bottom of a measuring cup for an even crust, then chill 10 to 15 minutes so it firms up.
Put the 16 oz softened cream cheese in a large bowl and beat with a hand or stand mixer on medium until totally smooth and no lumps remain, scrape the sides a few times.
Add the 1 cup sifted powdered sugar, 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using, and beat again just until combined, don't overmix or it can get too soft.
If using heavy whipping cream: chill the mixing bowl and whisk for 10 minutes in the fridge, then whip 1 cup cold cream to stiff peaks; if using 8 oz thawed whipped topping just give it a quick stir to loosen it up.
Fold the whipped cream or whipped topping into the cream cheese mixture with a rubber spatula using a big figure eight motion so you keep the air in, stop when it's uniform and fluffy.
Spoon or pipe the cheesecake filling onto the chilled crust, smooth the top with an offset spatula or the back of a spoon, warm the spatula under hot water and dry it first for a super smooth finish.
Cover loosely with plastic wrap and refrigerate at least 4 hours but overnight is best, that gives the filling time to fully set and get creamy.
When ready to serve, spoon the entire 21 oz can of cherry pie filling over the chilled cheesecake and spread gently so you don't break the edges, or serve slices with topping spooned on each plate if you prefer less syrup.
Garnish with fresh cherries or a little lemon zest if you want brightness, let the cheesecake sit at room temp 10 minutes before slicing for cleaner cuts, use a hot knife wiped between slices for neat pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.