Creamy No Bake Cherry Cheesecake Recipe

Everyone is surprised when they find out how easy this no-bake cheesecake is to prepare. It’s simple enough for every day, but tasty enough to serve company. We like it with cherry pie filling, but you can top it with any flavor!

I’m a fan of tall, thick cheesecake made in a springform pan, but sometimes I crave something a little lighter and creamier. No bake cheesecake to the rescue!

I’ve been making this no bake cherry cheesecake recipe since I was in middle school, and everyone loves it! We like it best with homemade graham cracker pie crust, but you can use store bought if you’re in a rush.

This dessert is easy enough to whip up any day of the week, but it is also great for special occasions, especially Christmas! 

If you don’t like cherries (like a certain member of my family), you can use another flavor of pie filling. When strawberries are in season, I top it with sliced berries that I have sugared. Basically it is good with just about anything. I hope you give it a try!

What tastes better baked or no-bake cheesecake?

Silly, they are both fantastic, it just depends on what you are in the mood for.

Want a thick, luscious, tangy cheesecake that will hold up to any toppings? Make a baked cheesecake. Since it’s made with eggs, it will have a firmer set. 

For a softer set, extra creamy cheesecake? Try no bake cheesecake. No eggs, just cream cheese and whipped cream. Extra light and fluffy, and not quite as decadent.

HOW TO MAKE NO-BAKE CHERRY CHEESECAKE

1. PREP: Soften cream cheese to room temperature on the counter.
2. CREAM: Whip heavy cream in a glass or metal bowl until stiff peaks form; set aside.
   
3. CREAM CHEESE MIXTURE: In a separate bowl, beat the cream cheese until smooth. Beat in the powdered sugar and vanilla extract.
   
4. COMBINE: Fold the whipped cream into the cream cheese mixture. If you need to, you can beat on low speed to get the mixture thoroughly combined.
   
5. FILL: Spread filling on top of the graham cracker crust. Use a spoon or rubber spatula to get an even layer. Cover with plastic wrap and chill for at least 3 hours or until set. It’s also great in the fridge overnight.
   
6. TOPPING: Either spread cherry filling over the entire pie, or spoon it over individual slices. 

PRO TIPS:

• For best results, let your cream cheese soften at room temperature. You will end up with a much smoother final product free of any lumps.
• Full fat cream cheese works best. Light (or neufchatel) cream cheese is not as firm, so your cheesecake won’t set up as well. It’s still tastes great, but it is a challenge to get nice clean slices.
• Any time you whip cream, it helps to chill the bowl and beaters in the refrigerator or freezer. And make sure your cream is very cold. Both these steps will help your cream whip up faster and give your desserts a fluffy texture.

Why is my No-bake cheesecake not firm?

• One reason your cheesecake isn’t firm could be that you used light cream cheese. Full fat cream cheese is essential for a firm texture.
• You need to allow plenty of time for the cheesecake to chill. It sets up as the cream cheese gets cold, so if you try to rush it, your cheesecake will be soft set.
• If you don’t beat your cream until stiff peaks form, your cheesecake will be softer, because you didn’t incorporate enough air. Beat it until peaks hold firm when you remove the beaters from the bowl.

Can I double this recipe? Yes, you can double it and make it in an 11×7″ pan. A 9×13″ pan also works, but it will not be quite as thick.

RECIPE FOR CHERRY CHEESECAKE (NO BAKE)

No Bake Cherry Cheesecake Recipe

Kara

With a creamy filling and cherry topping, this no bake cheesecake recipe is always a crowd pleaser!

4.75 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dessert: Cheesecake

Cuisine American

Servings 8 servings

Calories 412 kcal

Equipment

• OXO Steel Pie Server
• Cuisinart Hand Mixer

Ingredients

  

1x2x3x

• 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 will work

Instructions

 

• Let your cream cheese come to room temperature on the counter.
• Whip cream in a glass or metal bowl until stiff peaks form; set aside.
• Beat softened cream cheese in a medium bowl with a handheld mixer until soft and fluffy. Beat in powdered sugar and vanilla.
• Fold in the whipped cream. (You can beat it on low if you need to.)
• Spread cheesecake filling into a graham cracker crust. Cover and chill 3-4 hours or till set.
• Serve with cherry pie filling.

Notes

Full-fat cream cheese works best for this dessert. Lower fat cream cheese doesn't set up as well, and your cream cheese layer won't slice as cleanly.

Nutrition

Serving: 1gCalories: 412kcalCarbohydrates: 48gProtein: 4gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 189mgPotassium: 159mgFiber: 1gSugar: 17gVitamin A: 876IUVitamin C: 3mgCalcium: 55mgIron: 1mg

Keyword no bake cherry cheesecake

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Need a quick and easy dessert that pleases a crowd? This no bake cherry cheesecake dessert is going to become a go-to recipe for everything from family gatherings to neighborhood potlucks.