Best No-Bake Cherry Cheesecake


This no-bake cherry cheesecake has a graham cracker crust and a light and creamy filling. Top with a can of cherry pie filling for a deliciously easy dessert. My husband refuses to eat baked cheesecake after eating this!

Prep Time:
20 mins
Additional Time:
2 hrs
Total Time:
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:

  1. Make the crust: Mix the graham cracker crumbs with melted butter and sugar. Press the mixture into a pie pan.
  2. Make the filling: Beat the cream cheese, sugar, and vanilla until smooth. Beat the heavy cream in a chilled bowl until soft peaks form, then combine with the cream cheese mixture. Pour the filling into the crust and chill until set.
  3. Top and serve the pie: Top the pie with cherry pie filling before serving.

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.

Learn more: Can You Freeze Cheesecake?

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


Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs

  • ¼ cup unsalted butter, melted

  • ¼ cup white sugar


  • 1 (8 ounce) package cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy whipping cream

  • 1 (12.5 ounce) can cherry pie filling (or other filling of your choice)


  1. 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.

    a top down view of a graham cracker crumb crust pressed into a 9in pie plate.

    Dotdash Meredith Food Studios

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

    a top down view of cream cheese, powdered sugar, and vanilla for filling in a bowl with an electric mixer, mixed until smooth and spreadable.

    Dotdash Meredith Food Studios

  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture until smooth.

    a top down view of whipped cream being folded into cream cheese mixture until smooth.

    Dotdash Meredith Food Studios

  4. Pour filling into the prepared crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours.

    a top down view of no-bake cheesecake filling poured into graham cracker crust.

    Dotdash Meredith Food Studios

  5. Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving.

    a top down view of a no bake cheesecake being topped with a cherry topping.

    Dotdash Meredith Food Studios

  6. Enjoy!

    a high angle view of a slice of no bake cheese cake topped with cherries on a light gray plate and more cheesecake in a cheesecake plate


Nutrition Facts (per serving)

445 Calories
28g Fat
46g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 445
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 85%
Cholesterol 87mg 29%
Sodium 183mg 8%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Protein 4g
Vitamin C 2mg 9%
Calcium 52mg 4%
Iron 1mg 6%
Potassium 123mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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