No-Bake Cherry Cheesecake Recipe

This recipe is a delightful and easy way to make a delicious cheesecake without turning on the oven! Perfect for summer gatherings or a refreshing treat.


  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
    • 8 ounces cream cheese, softened at room temperature
    • ½ cup powdered sugar
    • ½ teaspoon vanilla extract
    • 1 cup heavy whipping cream
  • For the Topping:
    • 1 (21-ounce) can cherry pie filling


  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened. Press the mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate for at least 30 minutes.
  2. Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Beat in the vanilla extract until combined. In a separate bowl, whip the heavy whipping cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until just combined.
  3. Assemble and Chill: Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, until the cheesecake is fully set.
  4. Top and Serve: Once chilled, top the cheesecake with the cherry pie filling. Serve immediately or store in the refrigerator for up to 3 days.

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