No Bake Cherry Cheesecake
This No Bake Cherry Cheesecake is a creamy, easy dessert made with a buttery graham cracker crust and topped with sweet cherry pie filling. It requires no oven and is perfect for holidays, potlucks, and summer gatherings. The smooth cheesecake layer sets beautifully in the refrigerator, making it a simple make ahead treat that slices cleanly and tastes rich and refreshing.
Equipment
- 8x8 inch baking dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 9 pieces graham crackers, crushed about 1 sleeve
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted 1 stick
Cheesecake Filling
- 16 ounces cream cheese, softened full fat preferred
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 8 ounces whipped topping, thawed or 2 cups freshly whipped cream
Topping
- 21 ounces cherry pie filling
Instructions
- Line an 8x8 inch baking dish with parchment paper, leaving extra overhang on two sides for easy removal.
- In a medium bowl, combine crushed graham crackers, sugar, and salt. Stir in melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla extract, and lemon juice. Beat until creamy and well combined.
- Gently fold in the whipped topping until light and fluffy. Do not overmix.
- Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours or until fully set.
- Before serving, spoon cherry pie filling evenly over the top. Slice with a sharp knife, wiping the blade clean between cuts for neat pieces.
Notes
For a 9x13 inch pan, double the crust and filling ingredients and chill for at least 6 hours. For cleaner slices, freeze the cheesecake for 30 minutes before cutting. You can substitute freshly whipped heavy cream for whipped topping for a richer flavor. Store covered in the refrigerator for up to 4 days.
Nutrition Facts:
- Calories: 500 kcal
- Carbohydrates: 52 g
- Protein: 5 g
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 82 mg
- Sodium: 400 mg
- Potassium: 190 mg
- Fiber: 1 g
- Sugar: 25 g
- Vitamin A: 1100 IU
- Vitamin C: 3 mg
- Calcium: 95 mg
- Iron: 1 mg