The Best Unbaked Cherry Cheesecake Ever

So easy and sooo good. If you are a cheesecake lover you must try this. It's lighter and fluffier than baked cheesecake. I used a prepared "light" graham cracker crust from the store and 1/3 less fat cream cheese to save some calories. Unfortunately it is so good that I have eaten a slice every day since I made it! My fiance loves it too and he's not a big cheesecake lover.

i made this and loved loved loved it although i changed it a bit. i used arrowroot biscuits and instead of the cherry top i decided to make a strwberry cheesecake. i made the recipie as normal but added about 7 fresh purreed strawberrys to the actuall cream cheese mixture and left out the toppingand it tasted absolutly gorgeous. will definatly make again soon yum

Not bad, but didn't really have a good cheesecake consistency. Also, it was very sweet. Next time I will cut back on the sugar.

Absolutely delicious!! I substituted the cherry pie topping with Dark Cherry Preserves/Jam. The only reason I didn't give it 5 stars is because it was waaay too sweet. I think 1/2 a cup of sugar would have been enough.

made this for my sisters cooking competition in school, very fluffy! i used oreos instead of graham cracker and made them into mini cheese cakes, they looked cute =o) decorated them with sprinkles ad betty crockers chocolate frosting. btw and she won the competition yay *<=o)

Fantastic. I used a premade crust. The filling was light and fluffy. Easy to save fat/calories by using light cream cheese. Was gone in mere minutes on Christmas.

This is really good base. I liked it because it is so easy to make and it doesn't need baked. I changed a couple of things. The butter really needs to be melted and mixed together with the suger before adding to the graham crackers,or it will not hold together for the crust. The Cream Cheese MUST be soften. Just leave it sit out for about 20 minutes,then while still in the inside package,lightly knead with your fingers. I added 1 -2 T of Lemon Juice to the filling so it tasted more like a real Cheesecake. Thank you for sharing.

My mom has made this ever since I can remember! I had never had Real Cheesecake until I was in High school and I thought it tasted funny! lol. I don't understand why people think it is too sweet- it is cheesecake for crying out-loud! one of the richest desserts out there! We usually do the cherry pie filling or blueberry pie filling. Mom usually uses cool whip. And for the person that said the whipping cream made it too runny- did you whip the cream first? It is a must. I don't understand why people rate this recipe 1 star and then say everything they changed. If you just followed the recipe it would have been great!

This is amazing!!! I made it with my wife and it was really easy. I will defenitly make it again. But there is one thing wronge with it... it dosn't have any cheese in it.

I made this cheesecake for a dinner party we were attending and it was gone in minutes with rave reviews!

This is a recipe I have used for years. For a fun twist. Use same recipe for filling but use muffin papers in muffin cups and use one Nilla Waffer in the bottom of each for crust. Cheesecake Cupcakes!!!! Awesome!

Considering how effortless this is, it tastes awesome

This is so good! I doubled it and used a 9 x 13 and it worked out great. I didn't use quite all of the graham cracker crumbs in the crust, so I just sprinkled some on top of the cherry pie filling. I also stuck the crust in the oven for a short time as it appeared a little crumbly. The crust turned out great! I didn't have any whipping cream so I used Cool Whip--I'm sure it's great with either. This is SO tastey!

**I noticed someone else commented that it was runny. The instructions say whisk in "whipped cream". You have to whip the cream before you add it to the cream cheese mixture. Anyhow, I am always a little uncertain about no bake desserts. But this one is every bit as good as any baked cheesecake that calls for 30 different ingredients. It's as good, as it is simple.

An important trick: This cheesecake tastes SO MUCH BETTER if you leave it in the refrigerator for a day or so before eating it! I found this out quite by accident, but wanted to share my discovery. I'm not sure why this is, but it tastes so much more like cheesecake on the second or third day. If it just sets for a few hours it still tastes too "whippy". Other than that, I cut the sugar to 3/4 cup and added a teaspoon of real lemon. Delicious!

Cut down on the sugar and mix a little fruit jam in with the cream cheese. Be sure to fold the softened cream cheese in with the whipped cream rather than beating it together because the cream will un-whip and the cheesecake will be extremely runny.

Sorry, but my family didn't like this. It is not a cheesecake at all. The texture is like eating mousse. It would be better in parfait cups eaten with a spoon. I thought I was making a cheesecake so I was pretty disappointed when I cut into it.

Based on reviews...I added 2T lemon juice and used 1/2 c conf sugar instead of a cup.... used cool whip to cut time. Also for the crust,I omitted sugar and used crumbs and butter only. Had lots of left over crumbs so will cut back next time. my husband ate half of the cake in one sitting....it was delicious and i will be making this often. thank you (:

For years, I have been making something very similar. I use a regular baked pie shell and only 1/2 C powdered sugar. I got the recipe from a friend's family recipe collection. It makes a refreshing dessert in the summertime plus it's my husband's birthday dessert.

This is the same one I have used for years. I use one pkg of dream whip rather than whipping cream. I mix graham crust right in the springform pan-less clean up. I also bake my crust at 375 for 8 min. Will never go back to baked cheesecake. This is so light and fluffy. Always requested for holiday dessert.

Really easy and very tasty. As others have written, don't expect it to be like a cheese cake.

Very easy ( I used Keebler already made graham crust)but I think next time I'll make my own. It was to sugary.The filling was simple..I whipped the heavy cream for a long time to get it thick. It set up very nicely too. I then topped wih Cherry Pie filling. I will make this again with Blueberry. ThanK You for this nice recipe LuCynda.

I used a sugar cookie dough, (store bought) for the crust. Just spread 1/2 of a small roll of the dough into a sprayed 8" pie plate and cooked for 12 minutes. I doubled the recipe, didn't have heavy cream so used cool whip and less powdered sugar. Turned out really nice!!

My family loved this. I have always made baked cheesecake which they always love, but they said they liked this even better!

Perfect easy recipe fo ra quick weeknight dessert. next go around I'll play around with flavors.

I made this recipe exactly as it instructed. It was so tasty & siimple. This was a big hit with my 9 yr old & 12 yr old. Thanks!

I have been making this cheesecake for years except instead of whipping cream I use a tub of cool whip, tastes wonderful and every body loves it!

I'm not really a cheesecake-fan but this cheesecake is sooo good and easy, you have to give it a try. I looked at a few other unbaked recipes and only used 1/2 of confectioners's sugar. Many other members reviewed this cheesecake as a bit too sweet, so halving the confectioners' sugar helps a lot because mine wasn't too sweet at all.

Everyone LOVES this pie!

The first time I made this, my dog ate the whole thing (oops, shouldn't have left it outside to chill!)- he didn't get sick, so it must have been good. I tried again, and it is absolutely delicious. Has a lighter and fluffier texture than your "standard" cheesecake. I like my cheesecake plain & it definitely doesn't need anything on top. I did bake the crust and reduce the sugar. I have one chilling in the fridge right now and can't wait to eat it!!

Very good recipe. Made them yesterday & everyone loved it. I used splenda in place of sugar, reduced to 3/4 cup. I used cool whip instead of whipped cream. Will make it again. thanks for sharing.

I made this recipe for the first time the other day. I used 2-8oz pkgs of chocolate cream cheese and doubled the real whipped (whipped first) cream and it tasted absolutely heavenly. It was light and creamy, it set perfectly. Awesome recipe, it will become a regular in our home. It was a huge hit with my family! Thanks for sharing it.

1 star for easy, 2 stars for super tasty, no other stars for having to cut down on the sugar (do this if you dont like your desert super sweet) and the real problem with it was that the cake was extremely runny in the end. I m going to make it again but this time will beat the cream first and maybe add some whipped cream stabilizer and only then add the cream cheese into the mix. Hope this will fix the problem so we can really enjoy this recipe.

This was good, for what it is... a cream cheese pie. Its not a real cheesecake, that being said its great for a no-bake make ahead of time dessert.

I found this recipe many years ago in our local newspaper and used to make it all the time...than misplaced when I moved! I have been searching for it for a while now...I am SOOO happy to have found it here...IT IS THE BEST!!! so easy to make...and so light and delicious, I guarantee once you try, you will never use another recipe for cheesecake!

Loved it and my guests asked for seconds. Next time I will double the recipe and make in a cake pan. I didn't use cherry filling. Instead I topped with fresh chopped up mango sweetened with tough of sugar.

I made this to take to a family gathering for Christmas. The only changes I made was to use a premade graham cracker pie crust and used cool whip in place of the whipped heavy cream, both purely out of convenience. It turned out so tasty everyone asked for the recipe and there wasn't a single bite left when it was time to come home! Thanks for sharing!

I made the cheesecake as written - excellent! I topped it with strawberry topping. The name of this says it all!

Zero for texture! I expected cheesecake, not chiffon texture. I didn't put a topping, gave my guests the option of 4 different toppings to put on it, if desired. I refrigerated it for 4+ hours, and it was too soft. I didn't get any praises at all from my guests, my husband didn't like it at all. I have to admit, overnight chilling made it firmer. Also, as far as taste, I loved it. Very easy to put together, but overall it only rates 2 stars from me.

I really was not impressed with this. The crust was crumbly it should have been baked before the mixture went in. The taste of whip cream was too powerful, very dissapointing.

this was super easy to make and was definitely enjoyed at a birthday bash. i used the suggestion to replace the cream and powdered sugar with a can of eagle brand. also added the suggested lemon juice. found this variation to be a little too sweet - great for mini cheesecakes maybe but for a full size cake it's nice to have a little more cream cheese taste... not just "sweet" taste. next time i think i'll try the original recipe so that i can cut out some of the sugar. otherwise it was a great recipe.

Everyone loves this dessert...I'm forced to bring it to every family function. I add some real lemon zest and the juice of one lemon for an extra zing. Exceptional....

I was very excited to try this recipe after seeing so many great reviews. I have to say that I was highly disappointed. I cut the sugar by half as some had suggested and still found it too sweet. The crust fell apart when serving, perhaps 1/4 cup of margarine is not enough. I was not very fond of the whipped texture since I am used to eating baked cheesecakes. I am just going to stick with the baked cheesecake recipes from now on.

I thought this turned out great even though I used some suggested exchanges. I used 1 can of sweet and condensed milk for the sugar. I also added 1/3 c lemon juice and 2 cups of whipped cream.

I found this was WAY WAY WAY too sweet, and it tasted more like a mousse than a cheesecake. I didn't add the sugar to the crust because Graham Crackers are already sweet as it is. I found that it didn't get firm even after 2 days in the fridge! I will stick to my moms no-bake cheese cake from now on.

I've made this MANY times and we love it....no it doesnt firm like a regular cheesecake, but it's not supposed to. It's light and fluffy and definitely whipped. We love it. I only gave it 3 stars because I add in 1 tbs lemon and 1 tsp vanilla into the filling, I dont think it would be as good without it. The graham cracker crust is pretty crumbly, so this isint something I'd serve at a party....just with close family. :)

I like this cake but would reccomend doubling the cheese filling next time.

1/2 cup powdered sugar instead. store-bought graham cracker crust. may prefer baked cheesecake

The title of this recipe speaks for itself! I have made this cheesecake twice this week. The first time I had the same results as some others did with the cheesecake not holding up well after a long refrigeration time. But the reason is because you have to really whip the heavy cream to an almost meringe consistency. It should almost look foamy, then add it in the cream cheese mixture. I made it for work and before I could get more this guy had the pie pan in front of him eating out of it himself and finished it off! So needless to say it was a big hit. This recipe is a must keep for me!

I liked this cheesecake a lot, topped mine with strawberries and some glaze. For me it was just perfect, not very sweet, like some said. Very easy to make, thanks!

Delicious and very easy! Didn't have powdered sugar so used 1/2c regular sugar (mixed in whipping cream so it would dissolve). Also, painted crust with black cherry preserves before filling with cream cheese mixture. Did not use fruit on top. Froze for about 2 hours before serving. Took it to a party and it was a big hit. . .although everyone agreed it really shouldn't be called cheesecake (a texture thing).

VERY good! It's exceptional when you make a chocolate crust.

It was so delicious! We used fresh berries (strawberries) instead of the pie filling, and loved it! It was fantastic without berries or filling on top, too!

I made this for a very large group (about 80 people), and it was a big hit! Although I'm usually not a fan of the "unbaked" cheesecakes, I have to admit this one was creamy, cold, and delicious. Instead of making regular-sized cheesecakes, I used lined muffin tins, dropped a Nilla Wafer in the bottom as "crust" (easiest thing EVER), and then filled them and froze them for easier transport later. The freezing was a great step, because when we ate them, they were still kind of frozen, and it was even better than the softer set that you get from the fridge. This recipe is super easy and quick to make, and kids can help as well. I'll be making this one again :)

This was fantastic! I made two for a small dinner party last night and there aren't any leftovers. One guest had four slices and then told me that he could sit down and eat a whole one by himself. I followed the recipe exactly, except that I added more vanilla and some lemon juice.

This is great as no-bake cheesecake goes. I'm more of a NY girl, but this works in a hurry. Just be sure to add a little lemon juice. It's super sweet and you need the lemon to take some of the edge off.

I tried the orginal recipe and then I did one with my own spin to it. I did the 8 oz. of Phil. cream cheese, 1/2 cup of sour cream, 1/4 cup of powdered sugar, 1/2 cup reg. white sugar, 1 tsp of vanilla extract, and 1 1/2-2 cups of jello cool whip. My children, my husband, and I liked this recipe better thant the orginal . I used the orginal recipe as a foundation and then added on as I needed. Try it!! You will like it!!!!!

Very good and easy to do!

this recipe is awesome! I baked the crust for about 8 minutes on 350 to give it a little crunch. I've made it twice and it is delicious and gone so fast!

this is yummy but don't expect it to be like a cheese cake. its very creamy and soft. super easy

Light and fluffy. My family loved it and will never buy store bought cheese cake again. Thanks very much.

I gave this recipe only 3 stars because the crust didn't hold together. I also added 4 oz of cream cheese to the filling for a total of 12 oz. I wanted a lot of cream cheese flavour and I'm glad I added the extra - it would have been softer and less flavourful without. I would definitely make this again with some changes.

Really really yummy, I usually make this with dream whip, don't know why I didn't think it would work with real Whipped cream. Silly silly me. It is Delicious. Just remember that you have to cream the cream cheese before mixing it with the whipped cream, something I always forget to do and then I end up with little lumps :( still tasty lumps and all :)Thank you for the recipe

too sweet and never set

Easy and so creamy delicious!

Soooo easy and amazingly delicious. I did these in a muffin tin using Vanilla Wafers as a crust only because they were available. My goal was to have mini cheesecakes I could pack for my husbands' lunch. Worked beautifully. Thank you for sharing. PS; this would be a lovely afterthought as a light dessert following a heavy holiday meal.

very light cheesecake taste...creamy consistency, sets well in freezer for ~1 hour. used sugar to taste, and added lemon zest and lemon juice to filling mix to make a lemon cheesecake w/ a raspberry puree topping.

This tasted pretty good, but it just isn't cheesecake. It reminds me of a dessert my mom makes, called "peaches and cream", where she puts a layer of peaches (or variation) between the crust and filling. I like mom's better - I think this recipe is just a bit too sweet and might be better with fresh fruit. Really easy and worth a try, though. If you love sweet desserts, this is a good one.

Really good. I only used 1/2 c of powdered sugar, as recommended by other. I think it could have used a little more. Next time I'll try 3/4 cup.

This recipe was soo easy and goood..... thanks for sharing it. I made it for my bf's bday and he loved it. The only thing i changed was the amount of sugar in the recipe because it turned out to be too sweet. but overall it was amazing :)

I made this with my daughter, it was very easy. You do have to be aware there are differences in no bake and regular cheesecake. It was a very nice texture for no bake and I added 1/2 c. of regular yogurt for creaminess and to cut the sugar, actually doubled the recipe to make a 9x13 pan worked perfectly!

this recipe was incredibly tasty and easy th make. my family's oven just broke/retired so this is a sweet relief. i made it without the cherry stuff: i decorated the top with peeled orange shices and cherrys-a very elagant effect. i also used a store-bought crust. - miranda s

Definitely a good starting point. But I added only 3/4 cup of sugar to the cream cheese and it was still quite sweet. I'll cut back a bit more the next time.

I thought it tasted great, and so did everyone else at Christmas. I personally thought it was a tad too fluffy, so next time I might increase the cream cheese portion a bit and decrease the whipped heavy cream a tad. But was great as is!

The BEST no bake cheesecake I have ever had! So easy to make at that!

This was ok, I expected it to taste a bit more like a cheesecake which it doesn't at all....but if you know that it beforehand then it's ok! It was still good just not what I expected.

Perfect!

I've been making a version of this recipe for years. It's always been a huge favorite and my go to recipe when I need a great tasting dessert to bring somewhere. I bake a lot and it's one of my most requested recipes. I make my version in a 9" spring form pan so the proportions of cream cheese, whipped cream, vanilla and powdered sugar are different. I also use butter, not margarine, in my graham cracker crust, finely chopped toasted almonds for added crunch and flavor and a little less sugar in the crust. You can make so many different versions by changing the fruit topping or adding to the cheesecake filling. One of my favorite is the Black Forrest. Just cover the baked crust with chocolate ganache before adding the cream cheese filling and cherry topping, drizzle more ganache on top, letting it run down the sides of the cake. Beautiful and delicious!

Excellent old recipe and so easy. My grandmother made this all the time for special occasions. Not a single drop left. She gave me the recipe and I make it for holidays. Always gets rave reviews on it. The only difference is that I buy the graham crackers in the box & my grandmother rolled them out and used more butter so they would press together easier. Great recipe and very rich.

This look great and is easy to make... however I found it to be way too sweet.

This was easy to make and my coworkers loved it!

I needed an easy desert recipe and this one was the one! I left out the cherry pie filling and just added a little more whipped cream and cream cheese.

I also cut out the powdered sugar and whipping cream and used a can of sweetened condensed milk and 1/4 cup lemon juice... just like my mom's recipe. Yummy.

This is very easy and very good. I've made this numerous times, and the kids love it!

Sooo good!!!! I doubled the recipe for a deep dish pan.

I have a toddler and limited time to cook and prepare food. This had easy ingredients, easy instructions, and it was cheap to make. I didn't let it sit the amount of time required, making it made me really hungry.

I doubled the filling and made the rest exactly like it is. Perfect. I would really suggest to double you filling, if not it will be really thin and who wants a thin piece of cheesecake.

As a mother to 7 very picky little ones. I loved this recipe. Not only was it easy to make but my kids could help because we didn't have to use the stove... I did how ever double the recipe and still only used 1 cup of powdered sugar and 1 1/2 cups whipping cream.. I don't need that much sugar running there the veins...lol My family LOVED this... Thanks

Very good, almost the exact recipe my Grandma uses. I used dream whip instead of cream for a lower fat version. It was wonderful and tasted just like my Grandmas!!!

Made it for the first time last night, it was perfect! Family and friends loved it.

Heavy whipping cream isn't cheap. After 6 hours it was still runny. I pourded out the ingredients and added a little flour and lemon juice to kind of "cook" it in the fridge. We'll see in a couple of hours if this move saved the day or cake, whatever!!

This was my first time making cheesecake & it turned out really good. I used 12oz of cream cheese & 1/3 cup sugar because other reviews said it wasn't thick enough and was too sweet and my cheesecake turned out perfect. I left it in the fridge 6 hours and didn't have a problem with it being too soft. I will definitely use this recipe again & will probably make it a few times during the holidays.

I found it took longer to set up than the recipe stated. I did sub the condensed milk for the powdered sugar etc. Taste was excellant and the family loved it, even runny as they did not want to wait. better once set.

Now a family favorite, absolutely delicious!!

This recipe was very good, but of course I forgot to whip the whipping cream before I put it in , so it did not set right, but the flavor was great. Will definitly try this one again!!

A big favorite with everyone even people that don't like cheesecake. I've made about a dozen with all different fruit toppings since discovering this receipe just 6 months ago! Super simple and you can make it in about 5 minutes ( i buy premade crust). The person who said it didn't come set probably didn't whip the whipped cream enough. Save money by buying fresh fruit or even canned fruit (not the pie filling stuff). Too good.

Really good cheesecake. I doubled the graham crumbs for an awesome crust.

Awesome cheesecake! Very easy if you just use a premaid crust too!!!!

wonderful! everyone loved it!