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No Bake Cherry Cheesecake
Emily

No Bake Cherry Cheesecake Recipe

This no bake cherry cheesecake features a buttery graham cracker crust, a silky cream cheese filling, and a luscious cherry topping. It’s the ultimate make-ahead dessert—creamy, cool, and bursting with sweet cherry flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 9 graham cracker sheets, crushed
  • ½ cup melted butter
  • 1 tbsp sugar
  • 16 oz cream cheese, softened
  • 8 oz Cool Whip
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 21 oz cherry pie filling

Equipment

  • Mixing bowls
  • electric mixer or hand mixer
  • Spatula
  • springform pan
  • refrigerator

Method
 

  1. In a bowl, mix crushed graham cracker sheets, melted butter, and sugar until combined. Press the mixture into the bottom of a springform pan.
  2. In a separate bowl, beat cream cheese until smooth. Add Cool Whip, powdered sugar, and lemon juice, and mix until creamy and well combined.
  3. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
  4. Once the cheesecake is set, spread the cherry pie filling over the top. Chill for an additional hour before serving.

Notes

For best texture, chill overnight before serving. You can substitute the cherry topping with blueberry, strawberry, or mixed berry pie filling. Use full-fat cream cheese for the creamiest result. Store leftovers covered in the refrigerator for up to 5 days.