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No-Bake Cherry Berry Cheesecake Dessert

Rated as 5 out of 5 Stars

"Pudding mix adds flavor and a creamy texture to this quick and easy dessert. The filling is even creamier than regular baked cheesecake - an ideal make-ahead dessert."
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6 h 15 m servings
Original recipe yields 12 servings (1 9-inch cheesecake)


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  1. In medium bowl, mix cracker crumbs, melted buttery sticks, and 2 tablespoons powdered sugar. Press in bottom and 1/2 inch up sides of 9-inch springform pan. Set aside.
  2. In large bowl, beat cream cheese substitute and 1/2 cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding 1/4 cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy.
  3. Spread filling over crust. Cover loosely and refrigerate at least 6 hours.
  4. When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping. Store in refrigerator.


  • Nutritional Analysis per serving: Calories 350, Calories from Fat 150, Total Fat 17g (26% DV), Saturated Fat 8g (40% DV), Trans Fat 1.5g, Cholesterol 0mg (0% DV), Sodium 560mg (23% DV), Carbohydrates 46g (15% DV), Dietary Fiber 1g (4% DV), Sugars 21g, Protein 2g, Vitamin A 2%, Vitamin C 15%, Calcium 8%, Iron 2%.

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Yes, great recipie, buuuut... I'm not vegan, so, I used whole milk, regular cream cheese, and real butter... The mix was a bit too thick to "pour" it into the crust, so I added just enough extra...

I haven't made it yet, but this looks so good!!!!!!!!!!!!