I created this delightful NO BAKE Cherry Cheesecake to satisfy my cravings with minimal effort. It features a creamy cheesecake layer nestled on a buttery crust, topped with vibrant cherry goodness. Perfect when I want a decadent dessert without turning on the oven!

Why You’ll Love This Recipe

I love how quick and fuss-free this cheesecake is—no baking required. The silky-smooth cream cheese layer pairs beautifully with the juicy cherries. It’s light, refreshing, and ideal for warm days or when I’m craving something sweet without heating up the kitchen.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Vanilla extract
Heavy cream
Cherry pie filling (or fresh cherries in light syrup)
Powdered sugar (optional, for added sweetness)

Directions

Prepare the crust. I combine graham cracker crumbs and melted butter, pressing the mixture into a springform pan’s bottom.
Make the cheesecake layer. I beat softened cream cheese with granulated sugar and vanilla until smooth. Then I whip heavy cream (and powdered sugar if desired) to soft peaks and fold it into the cream cheese mixture.
Assemble. I spread the cheesecake mixture evenly over the crust.
Chill. I cover the pan and refrigerate it for at least 4 hours, or preferably overnight.
Top with cherries. Right before serving, I spoon the cherry pie filling over the set cheesecake for a bright finish.

Servings and timing

Servings: 8 generous slices
Prep time: 20 minutes
Chill time: 4–6 hours (or overnight for best results)
Total time: Approximately 5–7 hours

Variations

Fruit Swaps: I sometimes switch cherries for blueberries, raspberries, or a mixed-berry compote.
Crust Options: I use Oreo crumbs, vanilla wafer crumbs, or gluten-free cookies for a different flavor or dietary preference.
Flavor Enhancements: I stir in lemon or orange zest for a citrus twist, or melt white chocolate into the cheesecake layer for extra richness.

Storage/reheating

I cover any leftover cheesecake tightly with plastic wrap or place it in an airtight container. It stays fresh in the fridge for up to 5 days. I don’t recommend freezing—it may affect the creamy texture. When I’m ready to enjoy another slice, I simply let it sit at room temperature for about 10 minutes to soften slightly.

FAQs

How can I prevent cracks in my no‑bake cheesecake?

I avoid over‑mixing the cheesecake batter and make sure the heavy cream is whipped to just soft peaks—this creates a stable base and prevents cracking.

Can I use low‑fat cream cheese or dairy‑free substitutes?

Yes! I’ve used Neufchâtel for fewer calories, and dairy‑free cream cheese works too. Just chill the cheesecake a bit longer to ensure proper setting.

Is it okay to use canned cherry pie filling?

Absolutely—I use canned filling often for convenience. If using fresh cherries, I cook them with sugar and a little cornstarch until thickened.

Can I make this cheesecake ahead of time?

Certainly! I often prepare it a day in advance. Just add the cherry topping right before serving to keep everything fresh.

How do I slice it nicely?

I run a sharp knife under hot water, wipe it dry, and then make each slice. I repeat this between cuts for clean edges.

Conclusion

I adore how simple yet elegant this NO BAKE Cherry Cheesecake is. The creamy filling, buttery crust, and luscious cherries always impress. Whether I’m entertaining guests or treating myself, this dessert never disappoints—and it’s so easy to make and customize!