Easy No Bake Cherry Cheesecake Recipe

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No bake cherry cheesecake is a great recipe if you’re looking for a delicious no-bake dessert. I’ve made this crowd-pleaser countless times, and without fail, the entire pan gets devoured every time.

A pan of no bake cherry cheesecake.

What’s great about this recipe is that it needs no baking, making it an excellent choice when you want to whip up a great dessert without turning your oven on. Read on and see how to make this classic dessert.

About this no bake dessert

This no bake cherry cheesecake recipe is one of the easy dessert recipes in my collection. It offers all the rich, creamy delight of a traditional cheesecake, like our New York cheesecake or our caramel apple cheesecake, but without the fuss of baking. 

It’s a simple recipe that calls for easy, everyday ingredients and yields a creamy, indulgent cheesecake. It’s perfect for special occasions like family reunions, work parties, and potluck dinners or just because you’re looking for something tasty and indulgent.

This no bake cherry cheesecake recipe makes a great summer dessert!

A cherry dessert in a pan.

Even though it’s an easy recipe and perfect for beginners, the outcome is nothing short of a gourmet dessert.

What’s the biggest difference compared to a baked version? This no-bake cheesecake has a smooth and creamy texture that’s extra light, making it a perfect dessert for summer months or family gatherings.

Even those who swear by the traditional baked cheesecakes have a soft spot for this no bake cherry cheesecake dessert!

No bake cherry cheesecake ingredients

  • 12 large graham crackers: The base of our no bake graham cracker crust, they give a buttery, slightly sweet foundation to our cheesecake. We need them crushed into fine crumbs to create a firm and even layer. You can use a food processor to do this or just place them in a zip-lock bag and pound them with a rolling pin.

Recipe Hack: You can skip the trouble of crushing the graham crackers and buy some graham cracker crumbs. You’ll want to use 1.5 cups (180g.) of the crumbs if you go this route. This is a nice time saver. Instead of crushing graham crackers for this, you can buy a store-bought pie crust. This will give you a thicker and smaller no-bake cherry cheesecake. You can either cut the amount of the ingredients in half or use two crusts and make two separate cheesecakes.

  • ⅓ cup granulated sugar: Adds a touch of sweetness to the graham cracker mixture.
  • 9 Tbsp salted butter, melted: When combined with the graham cracker crumbs, melted butter helps to bind our homemade crust together.
  • 1 (8 oz) package of cream cheese, softened to room temperature: Softened cream cheese is the star ingredient in our creamy cheesecake filling. It gives that classic, tangy cheesecake flavor we all love.
  • 1 (8 oz) tub of Whipped Topping: Also known as cool whip, it makes the cheesecake filling light and fluffy.
  • ½ cup powdered sugar: It sweetens our cream cheese mixture without adding any graininess.
  • ½ tsp vanilla extract: It adds a subtle but necessary flavor to the cream cheese layer.
  • 1 can cherry pie filling: Spooned over the top of the graham cracker crust, sweet cherry pie filling makes a delectable cherry topping for our cheesecake.

How to make no bake cherry cheesecake

(Full directions are in the recipe card below.)

First things first, you’ll need to prepare the crust by combining graham cracker crumbs with the granulated sugar. Then add the melted butter and stir it all together until every last crumb is coated with the sweet heavenly butter!

The next thing you do is take a 9 x 13-inch glass baking pan and apply a coating of non-stick spray to it. Evenly press the graham cracker mixture into the bottom of the pan.

Next, using a medium-sized mixing bowl, beat the softened cream cheese for about a minute and then add the powdered sugar and the vanilla extract. Beat the mixture until well combined until all the lumps are gone. Use an electric hand mixer or stand mixer for this.

Now, fold the whipped cream into the cream cheese mixture. Do this a little at a time and mix well until it is smooth and there are no lumps. The goal is to have a light airy texture. Now you will spread this mixture to the top of the graham cracker crust.

Expert Tip: Start by adding dollops of the cream cheese mixture to the top of the crust. Then, gently use the back of a soup spoon to spread the topping evenly over the graham cracker layer. I find this works better than a rubber spatula as you have more control of the process. This will help to prevent the crust from pulling up.

After you’ve pressed the graham cracker mixture into the bottom of the pan, refrigerate it while you prepare the creamy filling.

Add the cherry pie topping to the top of the cheesecake a little at a time, using a spoon. Make sure you do this evenly, which will help prevent the topping from soaking into the middle layer. Try to distribute the cherries evenly as you go evenly.

Now, over the dish with plastic wrap or an air-tight cover and refrigerate for at least 2 hours before serving. I prefer to serve this chilled if possible.

A pan of cherry dessert.

My five top tips for success

  1. Use Room Temperature Cream Cheese: For a smoother and creamier filling, ensure your cream cheese is at room temperature before you begin. Cold cream cheese can lead to a lumpy mixture.
  2. Take Your Time with the Crust: When preparing your graham cracker crust, make sure to press the crumbs firmly into the bottom of the pan. This will create a solid base for your cheesecake.
  3. Chill Thoroughly: To get a firm cheesecake that slices cleanly, make sure you allow plenty of time for the cheesecake to chill and set in the refrigerator, preferably overnight.
  4. Fold, Don’t Mix: When adding the whipped topping to the cream cheese mixture, gently fold it in rather than stirring. This keeps the filling light and fluffy.
  5. Serving Tip: Use a knife dipped in hot water to slice your cheesecake. This will help you achieve clean, beautiful slices.

Variations and substitutions

If you want to switch things up, feel free to use an Oreo crust instead of graham crackers.

Or substitute the cherry filling with blueberries or strawberries. For a healthier twist, try using low-fat or fat-free cream cheese.

You can make a gluten-free no bake cherry cheesecake by using gluten-free graham cracker crumbs or a glutenfree graham cracker crust.

How to serve this

To serve, cut the no bake cherry cheesecake into squares if you’ve used a square baking dish or slices if you’ve used a pie plate. Serve chilled. It’s perfect with a cup of coffee or as a sweet treat after a meal.

Common recipe questions

Can I make this recipe into mini cheesecakes?

Absolutely, you can divide the crust and filling among a muffin tin lined with parchment paper.

How long will this cheesecake last?

In an airtight container, this cheesecake will last up to 5 days in the refrigerator.

Can I use fresh cherries instead of cherry pie filling?

Yes, you can use fresh cherries. Just remember to pit and cook them with some sugar and lemon juice to create a homemade cherry topping.

This easy cheesecake recipe will become a fast favorite for its straightforward preparation and delectable result. Do yourself a favor and try this no bake cherry cheesecake a try today!

A pan of cherry dessert.

It’s the perfect way to impress at your next family gathering or special occasion. And if you love it as much as I do, it just might become your go-to recipe as well.

Enjoy your dessert making and please share your experience in the comments below!

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No Bake Cherry Cheesecke

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This no bake cherry cheesecake is an easy dessert recipe that can be made using your favorite pie filling for the topping.
Prep: 15 minutes
Total: 2 hours 15 minutes
Yield: 20 people



  • 12 Graham large graham crackers, Finely crushed. May also use 1.5 cups (180 g.) pre-crushed graham crackers.
  • 1/3 cup granulated sugar
  • 9 tbsp butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 8 oz whipped cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 can cherry pie filling


  • Use a medium-sized bowl and combine the crushed graham crackers and granulated sugar. Stir until well combined. Add the melted butter and mix together until the graham cracker crumbs are well-coated with butter and the mixture sticks together when pressed.
  • Prepare a 9 x 13-inch glass baking dish with a coat of non-stick spray. Then, evenly distribute the graham cracker mixture into the bottom of the dish. Press firmly.
  • Next, beat the softened cream cheese slightly before adding the powdered sugar and vanilla using an electric hand mixer or a stand mixer. Then, incorporate the vanilla extract along with the powdered sugar. Beat for one minute until the mixture is smooth and there are no lumps. Add one-half of the whipped cream and gently fold it in until smooth. Add the remaining whipped cream and fold together until it is light and airy.
  • Now you will use a soup spoon and add small dollops of the cream cheese mixture to the graham cracker crust. Do this until all of the whipped mixture is used. Then, take the back of the spoon and slowly and gently spread the mixture over the crust.
  • Use a tablespoon to evenly distribute the cherry pie topping on top of the cream cheese and whipped cream layer. Cover the dish with plastic wrap or use an air-tight cover. Then, chill in the refrigerator at least 2 hours before serving. Serve chilled, if possible.


Top Tips for Success
  • For best results, allow the cream cheese to soften to room temperature before adding to the recipe.
  • Do not use frozen whipped topping.
  • Use the back of a spoon, not a rubber spatula, to spread the cream cheese and whipped cream topping.
  • Use a tablespoon to distribute the cherry pie filling as the top layer.


Calories: 211kcal, Carbohydrates: 24g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 142mg, Potassium: 80mg, Fiber: 0.5g, Sugar: 10g, Vitamin A: 448IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Please note: The nutritional information can vary depending on the brands of ingredients used. Remember to check the product labels for the most accurate information.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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