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Home About New Recipes
Balancing Motherhood » Food » Desserts » No Bake Desserts » No Bake Cherry Cheesecake

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No Bake Cherry Cheesecake

16 Comments By Alicia

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This no bake cherry cheesecake is such an easy and amazing no bake dessert. The combination of a graham cracker crust with creamy cheesecake filling, then topped with cherry pie filling makes this classic dessert irresistible.No Bake Cherry Cheesecake Bars


Ingredients:
For the crust:
9 graham crackers (1 sleeve)
2 Tbsp. suar
¼ cup salt
1 stick butter, unsalted, melted

For the cheesecake:
2 blocks (8 oz. each) cream cheese, softened
1 cup powdered sugar
8 oz. container Cool Whip
1 teaspoon vanilla
1 teaspoon lemon juice, fresh
1, 21 oz. can cherry pie filling

Instructions:
Line an 8x8 baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later. 
In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object. 
In medium-sized mixing bowl, place graham cracker crumbs, sugar, salt, and melted butter and mix to combine. 
Press graham graham mixture into bottom of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling. 
With electric mixer beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth. 
Fold in Cool Whip until combined and smooth. 
Pour cheesecake mixture on top of graham cracker crust. Cover and chill in refrigerator for 4-6 hours or overnight. 
Top with cherry pie filling before serving.

This no bake cherry cheesecake is such an easy and amazing no bake dessert. The combination of a graham cracker crust with creamy cheesecake filling, then topped with cherry pie filling makes this classic dessert irresistible.

cheesecake square with graham cracker crust and cherries on top

Table of Contents

  • No Bake Cherry Cheesecake
  • Cheesecake Ingredients
  • How to Make No Bake Cherry Cheesecake
    • Step One: Make the Graham Cracker Crust
    • Step Two: Make the Cream Cheese Filling
  • Can You Freeze No Bake Cheesecake?
  • Do I Need to Bake the Graham Cracker Crust?
  • Suggestions and Alternatives
  • More No Bake Dessert Favorites
  • No Bake Cherry Cheesecake
    • Ingredients  1x2x3x
      • For the crust:
      • For the cheesecake:
    • Instructions
    • Nutrition
      • Did You Make This Recipe?
    • What’s For Dinner?

No Bake Cherry Cheesecake

I love this recipe. People think cheesecake is hard to make, but this version couldn’t be easier and it’s foolproof. Just a few simple ingredients like cream cheese and whipped topping make the most incredible cheesecake layer.

Top it with cherry pie filling and it’s the best cheesecake dessert!

I make this for my own family and family gatherings. If you have a large family at holidays or celebrations you might want to make two. It goes fast! It doesn’t take much time for the cheesecake to set, so it’s a great dessert.

This no bake cherry cheesecake dessert is a great potluck recipe too because it’s in an easy portable disk and is cut in bar shapes.

Cheesecake Ingredients

ingredients on white wooden counter: crushed graham crackers, whipped topping, two blocks cream cheese, can of cherry pie filling, powdered sugar, melted butter, vanilla, lemon juice, salt, and sugar

For the crust:

  • graham crackers – you’ll need a sleeve, about 9
  • sugar – only 2 tablespoons, but this is what helps glue the crust in place
  • salt – helps counter the sweetness
  • butter – use unsalted. It’s melted and creates a glue for the graham crackers

For the cheesecake layer:

  • cream cheese – use two whole blocks of softened cream cheese
  • powdered sugar – this adds sweetness without the graininess of granulated sugar
  • whipped topping – one container of frozen whipped topping like Cool Whip, thawed
  • vanilla extract– adds tons of flavor
  • lemon juice – use a teaspoon of fresh lemon juice
  • cherry pie filling – one can of cherry pie filling. You can also make your own homemade cherry pie filling.

How to Make No Bake Cherry Cheesecake

Skip the traditional springform pan and line an 8×8 square baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later. 

Step One: Make the Graham Cracker Crust

pouring melted butter into bowl with crushed graham crackers and sugar

In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object. 

In medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. 

crushed graham crackers with butter pressed into the bottom of a square baking dish

Press the graham mixture into bottom layer of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling. 

Step Two: Make the Cream Cheese Filling

cream cheese mixture in mixing bowl with mixer

In a separate bowl, with electric mixer on medium speed, beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth. 

With a rubber spatula, fold in Cool Whip until combined and smooth. 

cream cheese mixture being spread on top of graham cracker crust

Pour cream cheese filling on top of the graham cracker crust. Cover and chill in refrigerator for 4-6 hours or overnight. 

Top with cherry pie filling before serving.

Can You Freeze No Bake Cheesecake?

Yes, you can freeze this dessert, although to be honest I don’t think it will last long enough for you to need to freeze it. It will hold up in the refrigerator for nearly a week. If you still have some left and want to freeze it, just cover the completely chilled dish with plastic wrap and freeze.

Remove from freezer and let thaw in the refrigerator.

Do I Need to Bake the Graham Cracker Crust?

This is no bake graham cracker crust. It just needs to be chilled for the butter to solidify with the graham cracker crumbs. Some recipes do bake it for a few minutes, but it’s not necessary.

two slices removed from baking dish, showing inside of cheesecake

Suggestions and Alternatives

This is the perfect recipe, but you can swap things out to change it up.

  • blueberry pie – change out the pie filling flavor to make a blueberry cheesecake
  • fresh fruit – cut up fresh fruit to put on top of the cheesecake layer
  • chocolate cookie crust – swap out Oreo cookies for the graham crackers to make an Oreo cookie crust.

This cheesecake is the perfect way to celebrate so many special occasions and holidays like Valentine’s Day, Thanksgiving, and Christmas, but because it’s no bake it’s great as a summertime dessert too! It’s creamy filling and cherry topping make the perfect dessert any time of year.

We love easy dessert recipes: try another great recipe, our strawberry pie

More No Bake Dessert Favorites

  • Strawberry pretzel salad
  • Banana Split cake
  • Chocolate lasagna
square cheesecake slice with cherry pie filling on top
Balancing Motherhood Logo

No Bake Cherry Cheesecake


Course Dessert
Cuisine American
Prep Time 18 minutes minutes
Chill time 4 hours hours
Total Time 4 hours hours 18 minutes minutes
Servings 9 servings
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This no bake cherry cheesecake is such an easy and amazing no bake dessert. The combination of a graham cracker crust with creamy cheesecake filling, then topped with cherry pie filling makes this classic dessert irresistible.
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Ingredients
  

For the crust:

  • 9 graham crackers 1 sleeve
  • 2 Tablespoon sugar
  • ¼ teaspoon salt
  • 8 Tablespoons melted butter 1 stick, unsalted

For the cheesecake:

  • 16 ounces cream cheese 2 blocks, softened
  • 1 cup confectioner's sugar
  • 8 ounces Cool Whip 1 container
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice fresh
  • 21 ounces cherry pie filling 1 can

Instructions

  • Line an 8×8 baking dish with parchment paper, letting the parchment fold over two sides of the dish. This will allow you to pull the cheesecake out of the pan later.
  • In food processor, pulse graham crackers until they are small crumbles. If you don’t have a food processor, put the crackers in a zip top back and hit them with a mallet or other kitchen object.
  • In medium-sized mixing bowl, place graham cracker crumbs, sugar, salt, and melted butter and mix to combine.
  • Press graham graham mixture into bottom of the baking dish, pressing until firm. Place in refrigerator to chill while you make the cheesecake filling.
  • With electric mixer beat cream cheese until soft, mix in powdered sugar, vanilla, and lemon. Stir until smooth.
  • Fold in Cool Whip until combined and smooth.
  • Pour cheesecake mixture on top of graham cracker crust. Smooth out with spatula. Cover and chill in refrigerator for 4-6 hours or overnight.
  • Top with cherry pie filling before serving.

Nutrition

Serving: 1serving | Calories: 502kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 426mg | Potassium: 193mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1168IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg
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    Comments & Reviews

  1. Kim says

    November 10, 2020

    Hey there! This is a great recipe, except in the recipe listing it says 1/4 cup of salt. I think you mean teaspoon. Just wanted to let you know. Thanks!!

  2. Deb says

    December 24, 2020

    5 stars
    Do you realize this recipe calls for 1/4cup salt instead of 1/4 tsp?‍☃️

  3. Amanda says

    December 24, 2020

    1 star
    Way too much salt. Triple checked to see if I was reading incorrectly.

  4. Alicia at BalancingMotherhood.com says

    January 8, 2021

    The recipe calls for 1/4 teaspoon salt. It’s been updated to reflect that.

  5. Alicia at BalancingMotherhood.com says

    January 8, 2021

    We’ve updated the recipe to say 1/4 teaspoon. Thanks for pointing that out.

  6. Alicia at BalancingMotherhood.com says

    January 8, 2021

    Thanks. The recipe has been updated.

  7. Jeanne says

    February 27, 2021

    5 stars
    This cheesecake is delicious, & you can make it in 10 minutes. I didn’t have cherry filling, so I used strawberry filing. It was still delicious!!! Thank you for sharing!

  8. Kathy says

    April 29, 2021

    4 stars
    I made this for the first time yesterday, it was good. However the cool whip over powered the cream cheese flavor. I will make this again but use less Cool Whip.

  9. Danet Trivette says

    September 23, 2021

    I made this in two Graham Cracker pie shells, doubled recipe. It is absolutely delicious. I’ve sharing the recipe.

  10. Alicia at BalancingMotherhood.com says

    September 24, 2021

    Thanks for the sweet comment. So glad you like it!

  11. Nanny says

    March 19, 2022

    I was going to try strawberry pie filling also, but did cherry instead. Strawberry sounds good, maybe next time.

  12. Nancy says

    July 13, 2022

    Someone mentioned that you could do this cheesecake in 10 min., it took longer than that. This was the first time I made it, didn’t use all of the cool whip and added more lemon juice then recipe called for.I like it a little tangy! Very good, will probably make it again!

  13. Jim says

    January 21, 2023

    I hate cool whip.. can this work with home made whipped cream instead?

  14. Alicia at BalancingMotherhood.com says

    February 13, 2023

    You can always try substitutions, but we haven’t tried this recipe with homemade whipped cream. I think it works so well is because the Cool Whip is stabilized and is a different consistency.

  15. Jennifer Snider says

    June 25, 2023

    1 star
    There is no reference to how much butter for the crust. It only says use unsalted not how much. You should always proof read your own online stuff as it’s making you look amateur and not very professional in the cooking world.

  16. Jennifer Snider says

    June 25, 2023

    5 stars
    My apologies there is a butter amount way towards the bottom.

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Alicia, author of Balancing Motherhood.

Hi, Im Alicia!

Welcome to Balancing Motherhood where I share easy recipes for busy families.

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