No Bake Cherry Cheesecake Recipe

Introduction

This No Bake Cherry Cheesecake is a creamy, luscious dessert that’s perfect for warm days or when you want a quick, no-fuss treat. With a buttery graham cracker crust and a rich cherry topping, it’s a crowd-pleaser that requires no oven time.

Ingredients

• 9 graham cracker sheets (one sleeve)
• ½ cup melted butter
• 1 tablespoon sugar
• 16 ounces cream cheese, softened
• 8 ounces Cool Whip
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 21 ounces cherry pie filling

Instructions

1. Step 1: Place graham crackers in a food processor and pulse until they become fine crumbs.
2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well.
3. Step 3: Line an 8×8 inch pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator while you prepare the filling.
4. Step 4: In a large bowl, beat together the softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth and creamy.
5. Step 5: Spread the cream cheese mixture evenly over the chilled graham cracker crust.
6. Step 6: Chill the layered crust and filling for about 5 minutes to help firm up.
7. Step 7: Spoon the cherry pie filling over the cream cheese layer, gently spreading the cherries to cover the entire surface.
8. Step 8: Refrigerate the cheesecake for at least 4 hours before slicing and serving to allow it to fully set.

Tips & Variations

• For a more tangy flavor, add a little extra lemon juice or a teaspoon of vanilla extract to the cream cheese mixture.
• Try swapping cherry pie filling with blueberry or mixed berry pie filling for a different twist.
• If you don’t have a food processor, place graham crackers in a sealed bag and crush with a rolling pin until finely ground.
• Use heavy cream instead of Cool Whip for a richer, homemade whipped cream layer.

Storage

Store any leftover cheesecake covered in the refrigerator for up to 3 days. To serve, you can let it sit at room temperature for a few minutes to soften slightly. This cheesecake is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes, you can whip heavy cream with a little sugar until stiff peaks form and substitute it for Cool Whip for a fresher taste.

Do I need to chill the cheesecake for 4 hours?

Yes, chilling for at least 4 hours allows the cheesecake to set properly and makes slicing easier, ensuring clean pieces.

No Bake Cherry Cheesecake Recipe

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★★★★★

4.8 from 82 reviews

This No Bake Cherry Cheesecake is a creamy, luscious dessert that combines a buttery graham cracker crust with a smooth cream cheese and Cool Whip filling, topped generously with sweet cherry pie filling. Perfect for a quick and easy dessert that requires no oven baking, it’s a delightful treat suitable for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 9 graham cracker sheets (one sleeve)
• ½ cup melted butter
• 1 tablespoon sugar

Filling

• 16 ounces cream cheese, softened
• 8 ounces Cool Whip
• 1 cup powdered sugar
• 1 teaspoon lemon juice

Topping

• 21 ounces cherry pie filling

Instructions

1. Prepare the Crust: Place graham crackers in the food processor and pulse until finely ground to create the crust base.
2. Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs with melted butter and sugar until fully combined.
3. Press Crust into Pan: Line an 8×8 inch pan with parchment paper. Evenly press the graham cracker mixture into the bottom of the pan to form a compact crust. Chill in the refrigerator to set.
4. Mix Filling: In a large bowl, blend the softened cream cheese, Cool Whip, powdered sugar, and lemon juice until the mixture is smooth and creamy.
5. Assemble Cheesecake Layer: Spread the cream cheese mixture evenly over the chilled graham cracker crust.
6. Initial Chill: Refrigerate for about 5 minutes to slightly firm up the filling.
7. Add Cherry Topping: Spoon the cherry pie filling over the cream cheese layer, spreading gently to cover the entire surface.
8. Final Chill: Refrigerate the cheesecake for at least 4 hours, allowing the flavors to meld and the dessert to set fully. Slice and serve chilled.

Notes

• Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
• Press the graham cracker crust firmly for a sturdy base that holds together well.
• Chilling times are important to set each layer properly; do not skip refrigeration steps.
• The cheesecake can be stored in the refrigerator for up to 3 days.
• For a gluten-free version, use gluten-free graham crackers.

Keywords: No Bake Cheesecake, Cherry Cheesecake, Easy Dessert, No Bake Dessert, Cream Cheese Dessert, Summer Dessert