This easy no-bake cherry cheesecake is a creamy, tangy dessert that comes together in minutes with simple ingredients. A luscious cream cheese filling blends with sweetened condensed milk and a hint of lemon juice, all nestled in a classic graham cracker crust. Topped with bright, juicy cherry pie filling, it’s the perfect chilled treat for any occasion.
Why You’ll Love This Recipe:
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No baking required — ideal for hot weather or quick desserts
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Smooth, creamy texture with a perfectly balanced sweet-tart flavor
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Ready in just a few simple steps with pantry staples
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Crowd-pleasing classic cherry cheesecake taste
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Great for make-ahead dessert options
Ingredients Breakdown
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1 graham cracker pie crust
A buttery, crunchy base that holds the creamy cheesecake filling. -
8 oz softened cream cheese
The rich and smooth foundation of the cheesecake layer. -
1 tsp vanilla extract
Adds warmth and enhances the cream cheese flavor. -
1 can (14 oz) sweetened condensed milk
Sweetens and thickens the cheesecake filling without baking. -
⅓ cup lemon juice
Provides a fresh, tangy balance to the sweetness. -
1 can (21 oz) cherry pie filling
Bright, fruity topping that adds color and flavor contrast.
Tips and Tricks:
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For a tangier filling, increase lemon juice by 1–2 tablespoons.
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Use full-fat cream cheese for best texture and flavor.
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Let cream cheese soften completely before mixing to avoid lumps.
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Refrigerate overnight for firmer slices and enhanced taste.
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Substitute cherry topping with other fruit pie fillings like blueberry or strawberry for variety.
Variations and Customizations:
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Chocolate Swirl: Add melted chocolate drizzled on top or folded into the filling.
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Nutty Crust: Use a nut-based crust (almond or pecan) for extra crunch.
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Light Version: Substitute sweetened condensed milk with sweetened coconut milk or reduced-fat condensed milk.
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Tart Boost: Add zest of one lemon or orange to the filling for extra citrus flavor.
Pairing Suggestions:
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Serve with fresh whipped cream or vanilla bean ice cream.
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Garnish with fresh cherries or mint leaves for an elegant touch.
Storage Instructions:
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Cover the cheesecake tightly with plastic wrap or store in an airtight container.
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Keep refrigerated and consume within 3–4 days for best quality.
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Not recommended for freezing, as texture may change.
Popular Questions:
Can I make this cheesecake ahead of time?
Yes, this cheesecake actually tastes better when chilled overnight as flavors meld and texture firms.
Can I use homemade graham cracker crust?
Absolutely! Homemade crust adds extra flavor and can be customized with nuts or spices.
Is this recipe gluten-free?
Check your pie crust ingredients, or use a certified gluten-free graham cracker crust.