Everyone is pleasantly surprised by how easy this no-bake cheesecake is to make. It’s simple enough for a weeknight but elegant enough for guests. We love it topped with cherry pie filling, though you can use any topping you prefer.
I usually enjoy tall, dense cheesecakes baked in a springform pan, but sometimes I want something lighter and creamier. That’s when this no-bake cheesecake hits the spot.
I’ve been making this no-bake cherry cheesecake since middle school, and it’s always a hit. A homemade graham cracker crust is my preference, but a store-bought crust works when you’re short on time.
This dessert is quick enough for an ordinary day but special enough for holidays like Christmas.
If cherries aren’t your thing, swap the cherry pie filling for another flavor. When strawberries are in season I often top the cheesecake with sugared sliced berries. It pairs well with many toppings—give it a try!
What tastes better: baked or no-bake cheesecake?
Both are delicious; it depends on what texture and richness you want.
For a thick, tangy cheesecake that holds up well to toppings, make a baked cheesecake. Eggs give it a firmer, denser set.
If you prefer something lighter and extra creamy, a no-bake cheesecake is ideal. It’s made without eggs—just cream cheese and whipped cream—resulting in a softer, fluffy texture.
HOW TO MAKE NO-BAKE CHERRY CHEESECAKE
- PREP: Soften the cream cheese at room temperature.
- WHIP: Whip the heavy cream in a chilled glass or metal bowl until stiff peaks form; set aside.
- MIX: In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and beat until combined.
- COMBINE: Fold the whipped cream into the cream cheese mixture until evenly incorporated. If needed, beat on low speed briefly for a smooth texture.
- FILL: Spread the filling into the graham cracker crust, smoothing it with a spoon or rubber spatula. Cover with plastic wrap and chill at least 3 hours, or overnight for best results.
- TOP: Spread cherry pie filling over the whole cheesecake or spoon it onto individual slices just before serving.
PRO TIPS:
- Let cream cheese soften fully at room temperature for a lump-free, silky filling.
- Use full-fat cream cheese for the best texture and clean slices; reduced-fat versions won’t set as firmly.
- When whipping cream, chill the bowl and beaters and use very cold cream—this helps it whip quickly and hold its shape.
Why isn’t my no-bake cheesecake firm?
- Using low-fat or neufchâtel-style cream cheese can prevent a firm set—choose full-fat cream cheese.
- Insufficient chilling time will leave the cheesecake soft; allow several hours or overnight to fully set.
- If the whipped cream wasn’t beaten to stiff peaks, the filling won’t have enough structure—beat until peaks hold.
Can I double this recipe? Yes. Doubling works well in an 11×7″ pan or a 9×13″ pan (the latter will yield a slightly thinner cheesecake).
RECIPE FOR CHERRY CHEESECAKE (NO BAKE)
No Bake Cherry Cheesecake Recipe
Kara
Equipment
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Pie server (optional)
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Hand mixer or stand mixer
Ingredients
- 6 oz cream cheese softened to room temperature
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup heavy whipping cream
- 21 oz can of cherry pie filling
- 1 graham cracker crust 8 or 9 inch pie crust
Instructions
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Let the cream cheese come to room temperature.
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Whip the heavy cream until stiff peaks form; set aside.
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Beat the softened cream cheese until smooth, then add powdered sugar and vanilla and beat until combined.
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Gently fold the whipped cream into the cream cheese mixture. If needed, use the mixer on low to combine evenly.
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Spread the filling into the graham cracker crust, cover, and chill 3–4 hours or until set.
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Top with cherry pie filling and serve.
Notes
Nutrition
Need a quick dessert that pleases a crowd? This no-bake cherry cheesecake is easy to prepare, makes-ahead friendly, and perfect for family gatherings, potlucks, or holiday meals.