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A close-up of a delicious slice of cherry cheesecake with glossy cherry topping dripping down the sides on a white plate.

Dreamy No-Bake Cherry Cheesecake

This luscious no-bake cherry cheesecake features a buttery graham cracker crust, a rich and creamy cheesecake filling, and is crowned with vibrant cherry pie topping. It's an easy-to-make dessert perfect for any occasion without turning on the oven!
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 10-12 full graham crackers)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese (two 8-ounce blocks), softened
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream cold
For the Cherry Topping
  • 21 oz cherry pie filling (one can)

Equipment

  • 9-inch Springform Pan
  • Large mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Rubber Spatula
  • Measuring cups and spoons
  • Small microwave-safe bowl

Method
 

Prepare the Crust
  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  2. Pour the melted butter over the crumb mixture and stir with a fork until thoroughly combined and moist.
  3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or your hands to compact it well.
  4. Place the crust in the freezer for at least 15 minutes while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar to the cream cheese, beating until fully incorporated and lump-free. Stir in the vanilla extract.
  3. In a separate, clean large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, as it can turn granular.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula to lighten it. Then, fold in the remaining whipped cream until no streaks remain and the filling is uniform and airy. Do not overmix.
Assemble and Chill
  1. Spoon the cheesecake filling over the chilled graham cracker crust in the springform pan.
  2. Smooth the top with a spatula.
  3. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set.
Add the Topping and Serve
  1. Once the cheesecake is fully set, carefully remove the sides of the springform pan.
  2. Just before serving, spoon the cherry pie filling evenly over the top of the cheesecake.
  3. Slice with a sharp knife (dipped in hot water and wiped clean between slices for neat cuts) and serve cold.

Notes

For best results, ensure your cream cheese is at room temperature for a smooth filling. The cheesecake needs ample time to chill and set, so plan accordingly. Store any leftovers covered in the refrigerator for up to 3-4 days. You can also use other pie fillings like blueberry or strawberry for variety.