Rating: 4.5 stars 4.5
438 Ratings
  • 5 star values: 316
  • 4 star values: 84
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 12

This no-bake cherry cheesecake has a graham cracker crust and an easy cherry pie filling spread over top. It's delicious and will delight everyone in the family! It's so quick and easy to make. My husband refuses to eat baked cheesecake after eating this.

Recipe Summary

20 mins
2 hrs
2 hrs 20 mins
1 9-inch cheesecake

If you don't have the time (or patience) to make a full-on baked cherry cheesecake, that's OK! We're here to introduce you to the best no-bake cherry cheesecake recipe on the internet. It's made with just a few easy ingredients, but it doesn't skimp on flavors. 

Be sure to save this recipe because you'll come back to it again and again.

How to Make No-Bake Cherry Cheesecake

You'll find the full step-by-step recipe below, but here's what you can expect from this no-bake recipe:

Make the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into a pie pan to make the crust.

Make the Filling

Beat cream cheese, powdered sugar, and vanilla until smooth and spreadable. In a separate chilled bowl, beat heavy cream until soft peaks form. Combine the cream cheese mixture and heavy cream. Pour the filling into the crust. Refrigerate until the filling sets up.

Top With Cherries

Top the chilled cheesecake with cherry pie filling and serve.

How Long Does No-Bake Cherry Cheesecake Take to Set?

This recipe calls for two to three hours in the refrigerator, which should be the perfect time for the no-bake cherry cheesecake to set.

How to Thicken No-Bake Cherry Cheesecake Filling

The best way to ensure thick cheesecake filling is to beat cold heavy cream in a chilled bowl. Then fold the cold cream into the cream cheese filling so the air doesn't deflate. This will keep the cheesecake sturdy and allow it to solidify in the fridge. 

An easy way to thicken cheesecake is to simply leave it in the fridge for longer. If your cheesecake filling isn't' thick enough after the three hours that this recipe suggests, try refrigerating it for a few more hours or overnight. 

If your cheesecake is still soupy and needs major help, you can add flavorless gelatin to the filling. This will firm up the mixture in the fridge and ensure the cheesecake holds its shape.

How to Store No-Bake Cherry Cheesecake

Store cheesecake covered with storage wrap or foil in the fridge for five days.

Can You Freeze No-Bake Cherry Cheesecake?

You can freeze no-bake cheesecake. Let the cheesecake set up completely in the fridge, then wrap the entire thing (pan and all) with one layer of storage wrap, then one layer of aluminum foil. Freeze for up to three months. Thaw in the fridge overnight before serving. 

Allrecipes Community Tips and Praise

"This was probably the best cheesecake I have ever eaten! This was my first time attempting anything like this and it was definitely a success! I also think it would be pure bliss if I used chopped strawberries and sugar instead of cherries," says Princess Piper.

"So yummy and good. Sweetness of the cheese part is perfect. I topped mine with fresh berries mixed with a little sugar. Perfect for a hot summer evening dessert. I used a pre-made graham cracker crust pie shell, so it was even easier and quickly made," according to Edith-Cecila Varga.

"I loved, loved, loved this recipe!! I will not buy another no-bake boxed cheesecake again. This recipe turned out perfect. I did use a large premade graham cracker crust and the cheesecake mix was just the right size. My husband loved it - definitely a keeper," raves Robin Morehouse-Todd.

Editorial contributions by Bailey Fink


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust


Instructions Checklist
  • Mix together graham cracker crumbs, margarine, and sugar for crust in a bowl until well incorporated and crumbly. Press mixture into a 9-inch pie plate, going up the sides as much as possible.

  • Beat cream cheese, powdered sugar, and vanilla for filling in a bowl with an electric mixer until smooth and spreadable.

  • Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

  • Fold whipped cream into the cream cheese mixture until smooth. Pour filling into the prepared crust.

  • Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.

  • Spread cherry pie filling over the chilled cheesecake.

  • Serve immediately or refrigerate until serving.

Nutrition Facts

445 calories; protein 3.9g; carbohydrates 46g; fat 27.9g; cholesterol 86.8mg; sodium 182.6mg. Full Nutrition