Oh, this No Bake Cherry Cheesecake is just the easiest, dreamiest dessert you could whip up! Seriously, I remember the first time I made it for a potluck – I was so nervous because I’m not exactly a fancy baker, but everyone raved about it! It’s just *so* simple, with no oven required, which is a lifesaver on a hot day or when you’re just plain busy. That creamy, dreamy filling topped with bright, sweet cherries? Pure magic, and it always disappears super fast!

Why You’ll Love This No Bake Cherry Cheesecake

This No Bake Cherry Cheesecake is a total winner because:

It’s ridiculously easy to make – no baking skills required!
You only need a few simple ingredients you probably already have.
It’s a guaranteed crowd-pleaser that tastes way fancier than it is.
Perfect for last-minute desserts or when you just need something sweet, fast!

Gather Your Ingredients for No Bake Cherry Cheesecake

Okay, so getting this No Bake Cherry Cheesecake ready is a breeze because the ingredient list is super straightforward. You won’t believe how few things you need to make something this delicious! Let’s get everything together so we can start mixing.

Graham Cracker Crust Essentials

First up, for that yummy base we need: 1 cup of graham cracker crumbs. You can buy them already made or just crush up some graham crackers yourself – I like to do it in a zip-top bag with a rolling pin! Then, we’ll need 2 tablespoons of butter, melted. This is what holds all those lovely crumbs together.

Creamy Cheesecake Filling Components

Now for the star of the show, the filling! You’ll need 8 ounces of cream cheese, softened. Make sure it’s really softened, like room temperature, otherwise, you’ll get lumps, and nobody wants that! We also need 1/2 cup of granulated sugar for sweetness and 1 teaspoon of vanilla extract for that classic cheesecake flavor. And the secret to its lightness? 1 cup of heavy cream, which we’ll whip up until it’s nice and fluffy.

The Perfect Cherry Topping

And finally, for that gorgeous, sweet topping, all you need is one can of 21 ounces of cherry pie filling. Yep, that’s it! You can grab your favorite brand right from the grocery store. Easy peasy!

Step-by-Step Guide to Making Your No Bake Cherry Cheesecake

Alright, let’s get this No Bake Cherry Cheesecake party started! It’s really as simple as mixing a few things and letting it chill. You’ve got your ingredients ready, right? Let’s do this!

Preparing the Graham Cracker Crust

First things first, we need to make that yummy base. Grab your graham cracker crumbs and pour them into a medium-sized bowl. Then, drizzle in that melted butter. Give it a good stir with a fork or a spatula until all those crumbs are nicely moistened. It should look like damp sand. Now, take your 9-inch pie plate and dump that crumb mixture in. Use the bottom of a glass or a measuring cup to press it down really firmly and evenly all over the bottom. If you want an extra sturdy crust, you can totally bake this for about 8-10 minutes at 350°F (175°C) and let it cool completely before moving on. But honestly, for a no-bake, it’s usually great just as is!

Crafting the Smooth Cheesecake Filling

This is where the magic really happens! In a large bowl, plop in your softened cream cheese. Seriously, make sure it’s soft, or you’ll be whisking forever trying to get rid of lumps. Add your granulated sugar and that teaspoon of vanilla extract. Now, using an electric mixer (handheld or stand mixer works great!), beat all of that together until it’s super smooth and creamy. Scrape down the sides of the bowl a couple of times to make sure everything is incorporated. In a separate bowl, whip your heavy cream until you get stiff peaks. You know, when you lift the beater, the cream stays up in a pointy shape? That’s what we want! Then, gently, gently fold that whipped cream into the cream cheese mixture. Don’t stir it vigorously, just use a spatula to fold it in until it’s combined and looks fluffy and light. We’re keeping all those air bubbles we worked so hard to create!

Assembling and Chilling Your No Bake Cherry Cheesecake

Okay, time to put it all together! Take that glorious, smooth cream cheese filling and spread it evenly over your graham cracker crust. Smooth the top out with your spatula. Now, grab that can of cherry pie filling. Open it up and spoon it right over the cream cheese layer. You can spread it out a bit if you like, or just dollop it on. The choice is yours! Once it’s all topped and looking beautiful, it’s time for the most important part: chilling! You need to cover the cheesecake (plastic wrap works well, just don’t let it touch the topping) and pop it into the refrigerator for at least 4 hours. Honestly, overnight is even better if you can wait! This chilling time is crucial to let the cheesecake set up properly so it’s firm and slices beautifully. Don’t rush this step, I promise it’s worth it!

Tips for a Perfect No Bake Cherry Cheesecake Every Time

You know, making this No Bake Cherry Cheesecake is pretty foolproof, but a few little tricks can make it absolutely perfect. First off, that cream cheese has to be super soft. If it’s not, you’ll end up with little lumps, and nobody wants that in their creamy cheesecake! Just leave it on the counter for an hour or so. Also, don’t skip the chilling time! Seriously, that 4-hour minimum (or even better, overnight!) is non-negotiable. It’s what lets everything set up beautifully so you get those clean slices. Trust me, patience here pays off big time!

Frequently Asked Questions About No Bake Cherry Cheesecake

Got questions about this super easy No Bake Cherry Cheesecake? I’ve got answers! This is such a forgiving recipe, but it’s always good to know a few things.

Can I make this No Bake Cherry Cheesecake ahead of time?

Oh, absolutely! This is one of my favorite things about this dessert. You can totally make it the day before you need it. Just cover it tightly with plastic wrap and keep it in the fridge. It actually tastes even better after chilling overnight, letting all those flavors meld together. Store any leftovers the same way!

What are some variations for this No Bake Cherry Cheesecake?

Get creative! While the cherry topping is classic, you could totally swap it out. Strawberry or blueberry pie filling works wonderfully, or even a nice dollop of fresh fruit with a little whipped cream. For the crust, you could try chocolate cookie crumbs or even some crushed Oreos if you’re feeling adventurous! It’s a pretty adaptable easy dessert.

Why is my No Bake Cherry Cheesecake not setting?

Usually, if it’s not setting, it’s one of two things: either the cream cheese wasn’t softened enough, leading to a lumpy, less stable filling, or it just didn’t chill long enough. Make sure that cream cheese is really soft, and give it that full 4 hours in the fridge, or even better, overnight. The chilling time is super important for this quick dessert to firm up properly!

Serving and Storing Your Delicious No Bake Cherry Cheesecake

Once your No Bake Cherry Cheesecake has had its well-deserved chill time, it’s ready to be sliced and served! A sharp knife dipped in hot water and wiped dry before each cut will give you the cleanest slices. It’s delicious just as it is, or you could add a little extra dollop of whipped cream on top if you’re feeling fancy. Leftovers? Just cover the pie plate tightly with plastic wrap and pop it back into the fridge. It’ll stay yummy for about 3-4 days!

Nutritional Information Disclaimer

Just a heads-up, the nutritional facts for this No Bake Cherry Cheesecake are estimates! They can change a bit depending on the specific brands of ingredients you use and, of course, how big your slices are. Think of them as a helpful guide, not a strict rulebook!

Unbelievable No Bake Cherry Cheesecake Bliss

Author: ferecipe.com
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple no-bake cheesecake with a cherry topping.

Ingredients

Scale

1 cup graham cracker crumbs
2 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 can (21 ounces) cherry pie filling

Instructions

Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch pie plate.
In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.
Spread cream cheese mixture over the graham cracker crust.
Top with cherry pie filling.
Chill for at least 4 hours before serving.

Notes

For a firmer crust, bake for 8-10 minutes at 350°F (175°C) and let cool.
Ensure cream cheese is fully softened for a smooth filling.
Chill time is crucial for the cheesecake to set properly.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: no bake cheesecake, cherry cheesecake, easy dessert, quick dessert, no bake dessert, cream cheese dessert