Name: No-Bake Cherry Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup melted butter; 2 tbsp sugar; 16 oz (450g) cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 1 ½ cups heavy whipping cream; 1 can (21 oz) cherry pie filling or fresh cherry compote

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I love making this no-bake cherry cheesecake because it’s creamy, light, and perfect for when I want a delicious dessert without turning on the oven. The buttery graham cracker crust, fluffy cream cheese filling, and sweet cherry topping come together effortlessly for a crowd-pleasing treat.

No-Bake Cherry Cheesecake

Ingredients

Crust:

1 ½ cups graham cracker crumbs

⅓ cup melted butter

2 tablespoon sugar

Filling:

16 oz (450g) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream

Topping:

1 can (21 oz) cherry pie filling or fresh cherry compote

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make crust: I mix graham cracker crumbs, melted butter, and sugar until combined. Then I press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. I chill it while preparing the filling.

Prepare filling: I beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract, mixing well. In a separate bowl, I whip the heavy cream until stiff peaks form. Next, I gently fold the whipped cream into the cream cheese mixture until it’s fluffy and combined.

Assemble: I spread the filling evenly over the chilled crust. Then I refrigerate it for at least 3 hours or until firm.

Add topping: Right before serving, I spoon the cherry pie filling evenly over the cheesecake.

Serve: I slice and enjoy the cheesecake chilled!

Servings and timing

This cheesecake serves 8 people. The prep time is about 20 minutes, and I recommend chilling it for at least 4 hours to let the filling set perfectly.

Variations

I sometimes swap the cherry topping with other fruit compotes like blueberry or strawberry for a different flavor.

For extra crunch, I like sprinkling crushed nuts such as almonds or pecans on top before serving.

If I’m in the mood for individual servings, I make mini cheesecakes in a muffin tin lined with paper cups.

I can also create a vegan or sugar-free version by using dairy-free cream cheese, coconut cream, and sugar substitutes.

Storage/Reheating

I store leftover cheesecake covered tightly in the refrigerator for up to 4 days. Since it’s a no-bake cheesecake, reheating isn’t necessary — it’s best enjoyed chilled. If I want to serve it later, I keep it refrigerated and only add the cherry topping right before serving to keep it fresh.

FAQs

Can I use fresh cherries instead of canned pie filling?

Yes! I love making a fresh cherry compote by cooking fresh cherries with a bit of sugar until thickened. It tastes fantastic and feels homemade.

How long can I store this cheesecake?

I keep it in the fridge for up to 4 days. After that, the texture might start to change, so I try to enjoy it within that time.

Can I make this cheesecake in advance?

Absolutely. In fact, chilling it overnight improves the flavor and texture even more.

What can I substitute for the graham cracker crust?

I’ve used crushed digestive biscuits or vanilla wafers instead. Both work well and give a slightly different flavor.

Can I freeze this no-bake cheesecake?

I have frozen it wrapped tightly in plastic wrap and foil for up to a month. When thawing, I do so overnight in the fridge for best results.

Conclusion

I find this no-bake cherry cheesecake is one of the easiest and most delicious desserts I make regularly. Its creamy filling and sweet-tart cherry topping are always a hit at gatherings or as a special treat. Whether I keep it classic or try new variations, it never disappoints. Give it a try, and I’m sure it will become a favorite in your recipe collection too.

Recipe:

No-Bake Cherry Cheesecake

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Author: Cheryl
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A creamy, light no-bake cherry cheesecake with a buttery graham cracker crust, fluffy cream cheese filling, and sweet cherry topping, perfect for a refreshing dessert without using the oven.

Ingredients

1 ½ cups graham cracker crumbs

⅓ cup melted butter

2 tbsp sugar

16 oz (450g) cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 ½ cups heavy whipping cream

1 can (21 oz) cherry pie filling or fresh cherry compote

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Instructions

Mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture firmly into bottom of a 9-inch springform pan or pie dish. Chill while preparing filling.
Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into cream cheese mixture until fluffy and combined.
Spread filling evenly over chilled crust. Refrigerate at least 3 hours or until firm.
Before serving, spoon cherry pie filling evenly over cheesecake.
Slice and enjoy chilled.