I love how this no-bake cherry cheesecake comes together with almost no effort and delivers a creamy, dreamy dessert every single time. I make it when I want something sweet, refreshing, and impressive without turning on the oven. The crunchy graham cracker crust, smooth cheesecake filling, and glossy cherry topping create a classic combination that never disappoints.
Why You’ll Love This Recipe
I enjoy this recipe because it is incredibly easy to prepare and perfect for warm days. I don’t have to worry about baking, cracking, or complicated steps. I also like how it can be made ahead of time, which makes it ideal for gatherings, holidays, or casual family desserts. The balance of creamy and fruity flavors always feels just right.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1½ cups graham cracker crumbs
6 tablespoons melted butter
¼ cup sugar
For the filling
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the topping
1 can cherry pie filling
Directions
I start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until everything is well combined. I press this mixture firmly into the bottom of a springform pan to form an even crust, then I place it in the refrigerator to chill while I prepare the filling.
In another bowl, I beat the softened cream cheese until smooth. I add the powdered sugar and vanilla extract and mix until creamy. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
I spread the cheesecake filling evenly over the chilled crust. After that, I spoon the cherry pie filling on top, spreading it gently to cover the surface. I refrigerate the cheesecake for at least 4 hours, or until fully set, before slicing and serving.
Servings And Timing
I usually get about 8 servings from this cheesecake.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: approximately 4 hours and 20 minutes
Variations
I sometimes swap the cherry topping for blueberry, strawberry, or raspberry pie filling. For a chocolate twist, I add a thin layer of chocolate ganache over the filling before chilling. When I want extra texture, I mix a little lemon zest into the cheesecake filling for a brighter flavor.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. I do not reheat it, since it is meant to be enjoyed chilled. If I want to keep it longer, I freeze individual slices wrapped tightly for up to one month and thaw them in the refrigerator before serving.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance, and it actually tastes better once it has fully chilled and set.
Can I use a different crust?
I sometimes use crushed digestive biscuits or vanilla wafers instead of graham crackers with great results.
How do I know when it is set?
I check that the filling feels firm to the touch and holds its shape when sliced.
Can I use homemade cherry topping?
I like using homemade cherry compote when I have fresh cherries available, and it works perfectly.
Can I make this recipe without a springform pan?
I use a regular pie dish when needed, though serving slices is a bit easier with a springform pan.
Conclusion
I keep this no-bake cherry cheesecake as one of my favorite go-to desserts because it is simple, reliable, and always a crowd-pleaser. Whenever I need a fuss-free treat with classic flavors, this recipe is the one I come back to again and again.
An easy and delicious no-bake cherry cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and sweet cherry topping—perfect for any occasion without turning on the oven.
Ingredients
For the crust:
1½ cups graham cracker crumbs
6 tablespoons melted butter
¼ cup sugar
For the filling:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the topping:
1 can cherry pie filling
Instructions
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
Press the mixture into the bottom of a springform pan to form a firm crust. Chill in the refrigerator while making the filling.
In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy.
In another bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the cheesecake filling evenly over the chilled crust.
Spoon cherry pie filling over the top and spread gently to cover.
Refrigerate for at least 4 hours or until fully set.
Slice and serve chilled. Enjoy!
Notes
Swap cherry topping for blueberry, strawberry, or raspberry pie filling.
Add a layer of chocolate ganache under the fruit for a twist.
Mix lemon zest into the filling for a brighter flavor.
Freeze individual slices for longer storage—thaw in fridge before serving.
Use a pie dish if a springform pan isn’t available, but slicing may be less tidy.
