No Bake Cherry Cheesecake Recipe

Introduction

This no-bake cherry cheesecake is a delightful treat that’s easy to make and perfect for any occasion. With a creamy filling, buttery graham cracker crust, and sweet cherry topping, it’s a crowd-pleaser that requires no oven time.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 can (21 oz) cherry pie filling

Instructions

1. Step 1: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
2. Step 2: In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined and creamy.
3. Step 3: Whip the heavy cream in another bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy.
4. Step 4: Spread the cheesecake filling evenly over the chilled crust. Carefully spoon and spread the cherry pie filling on top of the cheesecake layer.
5. Step 5: Cover the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to set perfectly before serving.

Tips & Variations

• For extra crunch, add chopped nuts like pecans or almonds to the graham cracker crust.
• Try other fruit toppings such as blueberry or strawberry pie filling for a different flavor.
• If you prefer a less sweet cheesecake, reduce the powdered sugar slightly.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for about 10 minutes for the best texture. This cheesecake does not freeze well due to its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

Yes, you can use a regular pan, but it might be more difficult to remove the cheesecake without damaging it. Using a springform pan makes it easier to release the cheesecake cleanly.

Do I need to use cream cheese at room temperature?

Yes, using softened cream cheese ensures a smooth and creamy filling without lumps. Take it out of the fridge at least 30 minutes before starting.

No Bake Cherry Cheesecake Recipe

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★★★★★

4.7 from 123 reviews

This no bake cherry cheesecake is a creamy, luscious dessert perfect for a quick and easy sweet treat. It features a buttery graham cracker crust, smooth cream cheese filling sweetened with powdered sugar and vanilla, topped generously with vibrant cherry pie filling. No oven needed, just chilling for a few hours ensures a delightful, sliceable cheesecake with rich cherry flavor.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

Filling

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Topping

• 1 can (21 oz) cherry pie filling

Instructions

1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to chill while preparing the filling.
2. Make the cream cheese filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue to mix until fully combined and silky.
3. Whip the heavy cream: In another clean bowl, whip the heavy whipping cream using a mixer until stiff peaks form. This means the cream holds firm peaks without collapsing when the beaters are lifted.
4. Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture. Use a spatula to carefully incorporate the whipped cream until the filling is light, fluffy, and homogenous without deflating the whipped cream too much.
5. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled graham cracker crust in the springform pan. Smooth the surface with the back of a spoon or spatula.
6. Add the cherry topping: Spoon the cherry pie filling evenly over the top of the cheesecake filling, spreading gently to cover the surface.
7. Chill to set: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours or overnight. This chilling step allows the filling to firm up so you can slice and serve neat pieces.

Notes

• For best results, make sure the cream cheese is fully softened to avoid lumps.
• Use a springform pan for easy removal of the cheesecake.
• You can substitute cherry pie filling with fresh cherries or other fruit toppings if preferred.
• If you want a firmer crust, bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes before chilling.
• The cheesecake should be kept refrigerated and consumed within 3 days for optimal freshness.

Keywords: no bake cheesecake, cherry cheesecake, easy cheesecake recipe, graham cracker crust, no bake dessert