Cherry Cheesecake Recipe (No Bake)

square cheesecake slice with cherry pie filling on top

4.93 from 148 votes

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.

Prep Time18

Chill time4

Total Time4 18

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake

Servings: servings

Calories: 502kcal

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 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. Smooth out with spatula. Cover and chill in refrigerator for 4-6 hours or overnight.
Top with cherry pie filling before serving.

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