Easy No-Bake Cherry Cheesecake Recipe

If you know my Mamaw then you know she would have had a pan of no-bake cherry cheesecake in her fridge waiting for us. With that delicious buttery crust, cream cheese and cherries on top you never want to leave a piece behind. Its always that one dish we make sure to save room for.

The crust bakes but the filling does not require any oven time. You can make this the night before and just keep your pan covered in the fridge. When youre ready to serve you can just dig in!

Why You’ll Love This Recipe

With each bite you get a little of everything. The buttery graham cracker crumbs, creamy cheesecake and cherries that have a slight tart flavor to them. By using a whipped topping we’re able to lighten the cheesecake a bit. It still has a great flavor but you wont feel as stuffed after eating one square. Of course if you want more you can cut bigger pieces.

This recipe can be done in steps. You can bake your crust and let it cool down while you do something else. Then you can prepare the filling and top with cherries. You will need some bowls and a mixer but thats about it. No need for a special cheesecake pan or any difficult process.

What You Will Need

Graham cracker crumbs, sugar, butter, cream cheese, powdered sugar, whipped topping, vanilla and cherry pie filling.

Graham Cracker Crumbs

I used the box of crumbs to help save me a step but you can always crush up whole graham crackers. I would use a food processor or crush them with a rolling pin in a bag. Make sure they are not big chunks as you want it to be an even consistency. The butter will hold the crumbs together and the oven will help the crust become firm before we add our filling.

Cream Cheese

We will be using 3 blocks of cream cheese for this recipe. They will create that thick creamy cheesecake center. Make sure your cream cheese is soft before you begin. If your cream cheese is cold it will be lumpy and harder to work out. You can use Neufchatel cheese if that’s what you prefer it may be a little softer.

Cherry Pie Filling

There are many brands of cherry pie filling out there. I just grabbed 2 cans and dumped them on top of my cheesecake. Spoon the cherries around the top of the cheesecake so you can enjoy them with each bite. You can substitute blueberry or strawberry pie filling if that’s what your family enjoys. Or what you have on hand.

Directions

By starting with the crust you will allow it to cool down while you prepare the rest of your cheesecake.

Crust

Heat oven to 350 degrees. In a medium bowl stir together your graham cracker crumbs, granulated sugar and melted butter. Press the crumbs into a 9×13 baking pan. Bake for 20 minutes and allow to cool completely.

Cream Cheese

In a large bowl add your softened cream cheese. Mix on medium until smooth. You may need to scrape down the bowl. Check for any lumps before adding your sugar.

Sugar

Add your powdered sugar about 1 cup at a time. Mix on low speed when you add the powdered sugar or you will have sugar everywhere. Add your vanilla and mix until combined.

Whipped Topping

Add your thawed whipped topping and mix on medium speed until smooth. Gently spread the cheesecake on top of your crust. Use a rubber spatula to get in the corners. Be careful not to dig to hard as you will disturb your crumbs.

Cherries

Spoon your cherry pie filling over the top of the cheesecake in a few areas. Spread to the edges and refrigerate for at least 4 hours. Overnight is best if you can wait that long.

Tips

• Allow your cheesecake to chill in the fridge before trying to cut. It will be very soft when you first spread it on the pan. To get cleaner slices I wipe my knife between each piece. Use a small spatula to help remove your servings.
• Allow your cream cheese to soften before you try to mix it. Remove the foil from your cream cheese and place on a plate that is safe in the microwave. Microwave your cream cheese for about 10 seconds and check. Continue doing this until your cream cheese is soft. Do not overdo it or your cream cheese will be warm and soft.
• Before adding your filling make sure the bottom of the pan is cool. It can feel warm in the bottom even if it feels cool around the edges. If you add your filling too soon the whipped topping will melt.

Storing and Reheating

• Store in the fridge covered for up to 5 days.
• Freeze covered for up to 2 months. Allow to thaw in the fridge overnight. Your cheesecake and cherry topping may be a little softer once thawed.
• There is no need to reheat this cheesecake.

Serving Ideas

• Serve this with some whipped cream on top.
• Pair it with a nice cup of coffee or hot tea.
• Add a little mint sprig to your serving.
• Take this to a potluck in your pan. Make sure to keep it chilled until you’re ready to serve.

FAQ

Can I use a crust from the store?

You can but you will need more than 1. Since this makes a lot of filling. I would use 2 deep dish 9 inch graham cracker crusts. If you have some filling left you can place it in small cups with extra graham cracker crumbs and cherries.

Can I use Whipped Cream instead of Whipped Topping?

Yes you can. I would use about 2 1/2 cups of cold whipping cream. Once whipped you should have about 5 cups of whipped cream. Just fold it into your cheesecake mixture. Keep in mind your filling may be a bit softer.