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Easiest No-Bake Cherry Cheesecake

This no-bake cherry cheesecake is a creamy, easy-to-make dessert with a graham cracker crust and a sweet cherry topping. Perfect for summer days or any time you want a refreshing dessert without turning on the oven. The cheesecake filling is smooth and rich, balanced with the tangy cherry topping.
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Updated on Monday 25 November 2024
No-Bake Cherry Cheesecake
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No-Bake Cherry Cheesecake | Myhomemaderecipe.com

This Easiest No-Bake Cherry Cheesecake is a creamy and refreshing dessert with minimal preparation. Featuring a graham cracker crust, smooth cheesecake filling, and sweet cherry topping, it’s perfect for any occasion when you need a delicious, hassle-free treat!

INGREDIENTS

  • For the Crust:
  • Graham cracker crumbs: 1 1/2 cups, to create a firm base for the cheesecake.
  • Granulated sugar: 1/4 cup, for added sweetness in the crust.
  • Unsalted butter: 1/2 cup, melted, to bind the crust ingredients together.
  • For the Cheesecake Filling:
  • Cream cheese: 16 oz, softened, for a creamy and rich filling.
  • Powdered sugar: 1 cup, adds sweetness and smoothness to the filling.
  • Vanilla extract: 1 teaspoon, for a hint of flavor.
  • Heavy cream: 1 cup, whipped to provide a light, airy texture.
  • For the Cherry Topping:
  • Cherry pie filling: 1 can (15 oz), or use fresh cherries with a bit of sugar for a fresher topping.

INSTRUCTIONS

Step 1: Prepare the Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch pie dish or springform pan to create an even layer. Refrigerate the crust while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
Step 3: Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake for at least 4 hours, or until set.
Step 4: Prepare the Cherry Topping
If using canned cherry pie filling, spoon it over the chilled cheesecake just before serving.
If using fresh cherries, mix them with a bit of sugar and let sit for about 30 minutes to release their juices before spooning over the cheesecake.
Step 5: Serve
Slice and serve the cheesecake chilled, topping each slice with a generous portion of cherry topping.

Serving and Storage Tips

  • Serve this cheesecake chilled, with a generous amount of cherry topping on each slice for the best presentation.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • For clean slices, use a sharp knife dipped in warm water, wiping it clean between each cut.

Helpful Notes

  • If you prefer a sweeter crust, add an extra tablespoon of sugar to the graham cracker mixture.
  • Try using different pie fillings like blueberry or strawberry for a twist on this classic cheesecake.
  • For a firmer filling, refrigerate the cheesecake overnight for the best texture.

Tips from Well-known Chefs

  • Chef Ina Garten suggests whipping the cream cheese well to avoid any lumps in the filling.
  • Chef Martha Stewart recommends using high-quality vanilla extract for the best flavor.
  • Chef Nigella Lawson advises serving this cheesecake with fresh fruit toppings for a natural, refreshing flavor.

Cherry Cheesecake

A creamy, no-bake cherry cheesecake with a graham cracker crust and easy cherry topping. Perfect for a quick dessert without the oven.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Zaho

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 1 cheesecake

Dietary: Vegetarian

Ingredients

01 1 1/2 cups graham cracker crumbs.
02 1/4 cup granulated sugar.
03 1/2 cup unsalted butter, melted.
04 16 oz cream cheese, softened.
05 1 cup powdered sugar.
06 1 teaspoon vanilla extract.
07 1 cup heavy cream.
08 1 can (15 oz) cherry pie filling (or use fresh cherries with a bit of sugar if desired).

Instructions

Step 01

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined.

Step 02

Press the mixture into the bottom of a 9-inch pie dish or springform pan to form an even layer. Refrigerate the crust while you prepare the filling.

Step 03

In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.

Step 04

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and combined.

Step 05

Spread the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake for at least 4 hours, or until set.

Step 06

If using canned cherry pie filling, spoon it over the chilled cheesecake just before serving.

Step 07

If using fresh cherries, mix them with a bit of sugar and let them sit for about 30 minutes to release their juices. Spoon over the cheesecake before serving.

Step 08

Slice and serve the cheesecake chilled, with cherry topping on each slice.

Notes

  1. Prep Time: 15 minutes.
  2. Chill Time: 4 hours.
  3. Total Time: 4 hours 15 minutes.
  4. Servings: 8-10.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~