This Easy No Bake Cheesecake Is Driving Everyone Crazy!
This No Bake Cherry Cheesecake has a buttery graham cracker crust, a fluffy cream cheese filling, and a glossy layer of sweet cherry topping—all made with simple ingredients and minimal effort.
- 1¼ cups graham cracker crumbs
- 4 tablespoons granulated white sugar
- ⅛ teaspoon salt
- 6½ tablespoons unsalted butter, (melted)
- 16 ounces cream cheese, (at room temperature)
- ½ cup powdered sugar
- 1½ teaspoons vanilla extract
- 8 ounces Cool Whip, (thawed)
- 21 ounces canned cherry pie filling
- Add the graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until mixed well. The mixture will be crumbly, but should hold together when pressed.
- Line the bottom of an 8 or 9-inch springform pan with parchment paper. Spray the sides with nonstick spray. Transfer the graham cracker crumb mixture to the prepared springform pan, and spread it out. Press the crumbs into the bottom and about ⅔ of the way up the sides of the pan.
- Put the crust into the fridge to chill while you make the filling.
- Use an electric mixer to beat together the cream cheese, powdered sugar, and vanilla in a large bowl. Beat in ⅓ of the Cool Whip, and then use a rubber spatula to fold in the remaining ⅔of the Cool Whip ⅓ at a time.
- Spread the filling mixture into the crust. Cover with plastic wrap and chill 2 hours.
- Spread the cherry pie filling on top, and chill for another 1 hour. Slice and serve.
This is the kind of no bake cheesecake that works for just about any occasion: holidays, potlucks, summer gatherings, or when you just want a no-fuss cheesecake fix. Bonus? It’s completely make-ahead friendly and there is no need to turn on the oven!
If you love easy, no-bake desserts, try my No Bake Cherry Cheesecake Bars and No Bake Oreo Pie too! Another reader favorite is my Mini Cherry Cheesecake Bites. And a similar recipe to this one is my “almost” no-bake Cherry Cream Cheese Pie.
Why You’ll Love This Recipe
There is no oven required- yahoo!
It has a creamy, light, and fluffy texture.
You will only a handful of ingredients (awesome).
It’s the perfect make-ahead dessert.
Cherry pie filling: Sweet, fruity finishing touch.
How to Make No Bake Cherry Cheesecake
In a large bowl, stir together graham cracker crumbs, sugar, and salt.
Add melted butter and mix until combined and crumbly but able to hold together.
Line the bottom of an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
Press crumbs into the bottom and about two-thirds up the sides of the pan.
Refrigerate while preparing the filling.
Use an electric mixer to beat cream cheese, powdered sugar, and vanilla until smooth.
Beat in ⅓ of the Cool Whip.
Gently fold in remaining Cool Whip in two additions.
Spread filling evenly into the chilled crust.
Cover and chill for 2 hours.
Spread cherry pie filling on top and chill 1 additional hour.
Slice and serve.
Recipe Tips
Add a squeeze of lemon juice to the filling for brightness.
Make individual cheesecakes using small jars or ramekins.
For a firmer texture, chill overnight.
Swap cherry topping for blueberry, strawberry, or raspberry pie filling.
Make Ahead and Storage
Store covered in the refrigerator for up to 4 days. This cheesecake is best served well-chilled.
This is one of those desserts I come back to again and again because it’s simple, reliable, and everyone loves it. Sometimes the simplest desserts are truly the best!
