This No-Bake Cherry Cheesecake is a quick and easy dessert made with a buttery graham cracker crust, creamy sweetened cream cheese filling, fluffy whipped topping, and juicy cherry pie filling. No oven required—just 10 minutes of prep for pure cheesecake bliss.
You ever have one of those moments where you promise to make dessert, but then—life? Yeah, that was me last summer.
Picture this: It’s 3 PM, friends are coming over for dinner at six, and I realize… I forgot dessert. Total facepalm moment. My oven was already monopolized by a stubborn roast, and I wasn’t about to pull out some sad, store-bought cookies.
But then I remembered my mom’s old No-Bake Cherry Cheesecake recipe. She used to make it for family gatherings, always in that slightly battered glass pie dish, topped with way too much cherry pie filling (because that’s the best part, right?). It was simple, it was creamy, and most importantly, it was fast.
So, I whipped it up. Ten minutes, in the fridge, done. When dessert time rolled around, my friends were literally licking their forks and asking for the recipe. One friend even called it “dangerously good.” And honestly? I get it.
Why You’ll Love This No-Bake Cherry Cheesecake Recipe?
- Zero baking drama. Forget preheating the oven or worrying about cracks—this one’s practically foolproof.
- So creamy, so dreamy. The combo of sweetened cream cheese and whipped topping makes it light, fluffy, and melt-in-your-mouth good.
- Ready in 10 minutes (plus chill time). It’s perfect for last-minute invites or those “I-need-dessert-now” cravings.
- Crazy customizable. Don’t like cherries? Switch up the topping—this cheesecake plays well with anything.
- Crowd-pleaser every time. It’s the kind of dessert that has people going back for seconds… and thirds.
Ingredient Notes:
- 9 oz. prepared graham cracker crust: Store-bought makes life easier. But if you’re feeling fancy, crush graham crackers, mix with melted butter, and press into a pie dish.
- 16 oz. cream cheese, softened: Full-fat is best for that rich, velvety texture. And don’t forget—let it soften or you’ll be fighting lumps.
- ½ cup sugar: Just enough to sweeten the cream cheese without overpowering it.
- 8 oz. whipped topping (like Cool Whip), defrosted: This is what makes the filling light and fluffy.
- 21 oz. can cherry pie filling: The classic choice. It’s glossy, sweet, and brings that perfect pop of color. But if cherries aren’t your thing, swap it out—blueberries, strawberries, lemon curd, whatever floats your boat.
How To Make No-Bake Cherry Cheesecake?
Step 1. Get That Filling Creamy
Start by beating the cream cheese and sugar together until super smooth. No lumps allowed—you want that filling silky and creamy.
Quick tip: If the cream cheese isn’t soft enough, microwave it for 15-20 seconds. Trust me, it makes all the difference.
Step 2. Add Some Fluff
Gently fold in the whipped topping. The key here? Be gentle. You want to keep that light, airy texture. Think of it like giving the cream cheese a soft, fluffy hug.
Step 3. Assemble Like a Pro
Scoop the cream cheese mixture into your graham cracker crust and smooth it out. It’s already looking like a dessert rockstar—and we’re not even done yet.
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Step 4. Top It Like You Mean It
Spoon that glossy cherry pie filling over the top. Let it drip, let it pool—messy is beautiful here. And don’t be stingy; more cherries = more happiness.
Step 5. Chill & Serve
Pop the cheesecake into the fridge for at least 2 hours. Overnight is even better if you can wait that long—it firms up and slices like a dream.
Once it’s set, cut yourself a big ol’ slice, grab a fork, and dig in. You earned it.
Storage Options:
- Fridge: Cover and refrigerate for up to 4 days. The longer it chills, the better the flavors meld.
- Freezer: Want to make it ahead? Freeze (without the cherry topping) for up to 2 months. Thaw overnight in the fridge, then add your topping before serving.
Variations and Substitutions:
- Berry Bonanza: Swap cherry pie filling for blueberries, raspberries, or even a mixed berry blend.
- Tropical Vibes: Use crushed pineapple and toasted coconut for a summery twist.
- Chocolate Lovers Unite: Drizzle chocolate syrup over the cherry topping—or go wild and sprinkle mini chocolate chips into the filling.
- Gluten-Free Goodness: Just use a gluten-free graham cracker crust. Boom—done.
- Lemon Dream: Top with lemon curd and fresh berries for a tart, zesty upgrade.
What to Serve with No-Bake Cherry Cheesecake?
- Hot coffee or espresso: Cuts through the sweetness and makes you feel fancy.
- Sparkling rosé or prosecco: Because bubbles make everything better.
- Fresh berries: If you want to balance out the sweetness.
- Dark chocolate shavings: Adds a little elegance and a bittersweet contrast.
Frequently Asked Questions:
Why isn’t my cheesecake setting?
Two words: chill time. Give it at least 2-4 hours in the fridge. Overnight is even better if you’re patient (I’m not, but hey).
Can I make this ahead?
Absolutely! It actually tastes better the next day—firmer texture and deeper flavor.
Don’t like cherries?
Easy fix. Blueberries, strawberries, lemon curd—even Nutella—work like a charm.
The Cheesecake That’ll Always Have Your Back
This No-Bake Cherry Cheesecake is the kind of dessert that makes you look like a pro—without all the effort. It’s light, creamy, sweet, and slightly tangy, with that perfect balance of fluffy filling and tart cherry topping. And best of all? It’s impossible to mess up.
So next time you need a dessert on the fly (or just want cheesecake without breaking a sweat), this is your answer. Make it, slice it, and let it be your little no-bake secret.
And if you discover a new topping twist? Share it with me—I’m always down to give my cheesecake a glow-up.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No-Bake Cherry Cheesecake
Ingredients
- 9 ounces prepared graham cracker crust
- 16 oz. cream cheese softened
- 1/2 c. sugar
- 8 oz. whipped topping defrosted
- 21- oz. can cherry pie filling or your favorite flavor
Instructions
- In a mixing bowl combine the cream cheese and sugar until it becomes smooth and well mixed.
- Carefully incorporate the defrosted whipped topping into the mixture making sure not to let it lose its fluffiness. This will give your cheesecake a fluffy texture.
- Spread the creamy filling evenly onto the graham cracker crust.
- Finish off your cheesecake by topping it with cherry pie filling from a can (or any fruit topping you prefer).
- Allow your No Bake Cherry Cheesecake to sit in the refrigerator for at least a few hours until it becomes firm.
- When you're ready to enjoy cut into it. Relish each bite of this dessert.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
