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The combination of a buttery graham cracker crust, creamy filling, and cherry topping creates a delicious balance of flavors and textures that make this easy No Bake Cherry Cheesecake a true crowd-pleaser!

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slice of no bake cherry cheesecake on a white plate with a silver spoon.

I love cheesecake, but it’s one of those desserts that simply takes time!!  This no bake cherry cheesecake recipe is easy enough for weeknight meals but decadent enough for special occasions and any family gathering!  Even better, it has just 5 simple ingredients and comes together in a jiffy!  

Ingredients needed for no bake cherry cheesecake:  whipped topping, powdered sugar, cream cheese, cherry pie filling, pie crust.

​Ingredients Needed

Graham Cracker Crust – A store-bought graham cracker crust is a great option if you’re short on time OR you can make your own (see below for details).

Cream Cheese – I recommend using full-fat cream cheese for this recipe.  You can use the fat-free cream cheese, but it might not set up quite as well.  Also, be sure to have the cream cheese set out at room temperature for awhile so its softened.

Powdered Sugar

Whipped Topping – aka a tub of Cool Whip.

Cherry Pie Filling – A can of cherry pie filling from the store is great!  If you have homemade pie filling, you could use that as well.

Close-up of a slice of cherry cheesecake.

Is No Bake Cheesecake as good as Traditional Cheesecake?

​In my opinion, it’s not necessarily better or worse, it’s just different.  If you’re going for the easiest cheesecake recipe, no bake is where it’s at!  It doesn’t take much time at all to whip up and is super delicious.  A traditional cheesecake is more dense and richer in flavor.

Closeup of a bite of cheesecake.

How to Make No Bake Cherry Cheesecake

The Graham Cracker Crust

If you’re using a pre-made graham cracker crust, don’t worry about this first part.  To make a homemade crust, add 9 graham cracker sheets in a food processor and pulverize until they’re fine crumbs.  It’ll make about 1 1/3 cups of graham cracker crumbs.  

Add 1/3 cup of sugar, 6 tablespoons melted butter and 1/4 teaspoon of ground cinnamon and mix until well-combined.  Press the graham cracker mixture into the bottom of a 9-inch pie plate and set aside.

Cream cheese filling in a clear bowl.

Cream Cheese Filling

It’s really important to start with softened cream cheese so you don’t have lumps in your cheesecake.  Once it’s soft, mix the cream cheese and powdered sugar until smooth.  I find it easiest to use a stand mixer or a mixing bowl and hand mixer.  Then fold in the whipped topping with a rubber spatula and carefully spread over the crust.

Cheesecake filling in the graham cracker crust.

Topping

Spoon the cherry filling over the cream cheese mixture and spread into an even layer.  

Cherries spread over the cheesecake filling.

Pro Tip! To quickly bring cream cheese to room temperature, keep it in the foil and submerge it in a container of warm water for 10 minutes.

Frequently Asked Questions

Do I need to use a Springform Pan for this recipe?

Nope!  You certainly can, however there are many other options.  Try using a pie plate (works great if you buy a store-bought pie crust), a square baking dish or a tart pan.  You could even make these into 12 mini cheesecakes.

How to Store Leftover Cheesecake

Cover the no bake cherry cheesecake dish with plastic wrap or store in an airtight container and refrigerate.  This dessert will last in the fridge for up to 5 days.

Why is my No Bake Cheesecake not firm?

​If your cheesecake didn’t seem to set up, you likely didn’t refrigerate it long enough.  The creamy cheesecake filling will take a few hours to really set up and slice easily.

What size pan should I use if I double the recipe?

​If you double the recipe, it’ll fit great in a 9 by 13-inch pan. 

Can I use other pie fillings?

​Absolutely!!!  One thing I love about this no bake cheesecake recipe is that it is so versatile.  Top with other fruit pie fillings (blueberry, raspberry, strawberry, peach) or mix it up and do an Oreo crust with cherries on top for a Black Forest no bake cheesecake!

No Bake Cherry Cheesecake in a foil pan.

Other Easy Dessert Recipes You’ll Love

Cheesecake Brownies

Cherry Dump Cake 

No Bake Oreo Pie 

No Bake Peanut Butter Pie

No Bake Cherry Cheesecake
3.50 from 2 votes

No Bake Cherry Cheesecake

Author: Kelsey
Prep Time 10 minutes
Total Time 2 hours
8
Graham cracker crust, creamy cheesecake filling, and cherry topping comes together to make this incredible No Bake Cherry Cheesecake!

Ingredients
 

  • One graham cracker pie crust (can make homemade, see notes below)
  • One 8 ounce block cream cheese softened
  • 1/3 cup powdered sugar
  • One 8 ounce tub whipped topping
  • One 21 ounce can cherry pie filling

Instructions

  • In a large mixing bowl, mix the softened cream cheese and powdered sugar until smooth.
  • Add the whipped topping and mix until well combined.
  • Spoon into the graham cracker crust and spread to an even layer.
  • Spoon the cherry pie filling on top and refrigerate for at least 2 hours or until ready to serve.

Notes

  • To make a homemade crust, add 9 graham cracker sheets in a food processor and pulverize until they’re fine crumbs.  It’ll make about 1 1/3 cups of graham cracker crumbs.  Add 1/3 cup of sugar, 6 tablespoons melted butter and 1/4 teaspoon of ground cinnamon and mix until well-combined.  Press the graham cracker mixture into the bottom of a 9-inch pie plate and set aside.
  • Try topping with different pie fillings such as blueberry, strawberry, raspberry, peach, etc.

Nutrition

Calories: 384kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 10.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 181mg | Fiber: 0.9g | Sugar: 12g | Vitamin A: 663.3IU | Vitamin C: 2.7mg | Calcium: 70.5mg | Iron: 0.8mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




3 Comments

  1. 2 stars
    Hi Kelsey, I mixed my very soft cream cheese with the (defrosted) cool whip using a spoon. The cream cheese ended up as small individual bits (like soft mini chips) in the cool whip – not incorporated. Obviously not what I wanted. My family ate it, bless their hearts. On a positive note, I can tell that your blueberry topping recipe would be great on top of my baked cheesecake.

    1. 5 stars
      Wow Lindy, from the sound of your review, I certainly hope your family’s hearts are blessed because they’re going to need it living with someone as passive aggressive as you!! What a blankety blank blank you are!
      Sincerely,
      Jenny

      1. Susanne Ford says:

        Love your reply! Perfection 😉