Easy No Bake Cherry Cheesecake
A simple Easy No Bake Cherry Cheesecake is the perfect dessert for absolutely any occasion. With a creamy cheesecake filling that is topped with cherry pie filling and nestled on top of the graham cracker crust can’t be beat! Make this easy cheesecake recipe today!
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What is the difference between Baked and No Bake Cheesecake?
The biggest difference between baked and no bake cheesecake recipes is that the no bake version does not have any eggs in the recipe and it is a main ingredient in baked.
Another big difference is the texture of the filling. Baked cheesecake has a very dense and delicious filling while no bake is super light and airy, almost like a mousse.
A no-bake cheesecake chills in the fridge to set up before serving. Baked cheesecakes are baked in the oven {often in a water bath} and then chilled for serving.
What goes into this Recipe
- Graham Cracker Crumbs- You can purchase them in crumbs or whole and use a food processor to make crumbs. The same crust I use for this No Bake S’mores Cheesecake!
- Sliced Almonds- The flavor of almond and cherry go together so well. Adding it to the crust and topping gives great flavor and texture.
- Cream Cheese- Use a full-fat cream cheese for a super silky texture and rich flavor. Fat-free cream cheese and low-fat cream cheese will not work as well.
- Whipped Topping- Use in both the filling and as a topping.
- Canned Cherry Pie Filling- If you have a good homemade cherry pie filling recipe go ahead and use that.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
Crust: Try using an Oreo crust or another kind of cookie for the base of this classic dessert.
Topping: While cherry topping is amazing, any kind of pie filling, jam or fresh fruit would be wonderful on top of this no bake delicious dessert.
Pan: Try making this in a pie plate or square baking dish if you do not have a springform pan. You can also make them into mini cheesecakes by adding the crust and filling to lined muffin cups.
How to make a No Bake Cherry Cheesecake
1. The first step is to make the homemade crust. Combine graham cracker crumbs and almond crumbs with brown sugar and melted butter in a medium bowl. Mix to combine.
2. Pour the graham cracker mixture into a springform pan that has been lightly sprayed with nonstick spray. Press the mixture firmly into the bottom of the pan and slightly up the sides. Refrigerate until the filling is ready.
3. Add the softened cream cheese to a large bowl and beat with a hand mixer {or stand mixer} until smooth. Next, add the sweetened condensed milk and mix. Finally, add the Cool Whip and fold into the mixture until combined.
4. Pour the filling into the bottom of a 9-inch {or 10 inch} springform pan and on top of the buttery graham cracker crust and spread into an even layer. Refrigerate for at least 4 hours {preferably overnight}.
5. Once the cheesecake is set, remove from the refrigerator and pull off the side ring of the pan.
6. To serve, top with a can of cherry pie filling, additional whipped topping and sliced almonds.
Expert Tips
- Buy graham cracker crumbs instead of whole crackers. This saves so much time. You can also purchase a ready-made graham cracker crust, like this Lemon Cheesecake.
- Thaw whipped cream in the refrigerator. I like to set mine in the fridge the night before using.
- Use softened cream cheese for a smooth filling. If you need to bring it to room temperature quickly, cut it into cubes and place on the counter for 20-25 minutes.
- Chill the cheesecake before adding the cherry filling. Adding it before may cause the filling to not set up as nicely.
- Allow the cheesecake to set overnight. Doing this step will ensure that you have a firm and delicious cheesecake.
Storage and Freezing
Store: Keep leftover cheesecake in the refrigerator for up to 4 days. Make sure it is in an airtight container or covered tightly with plastic wrap.
Freeze: No bake cheesecake can be frozen for up to 2 months. It will freeze best without the toppings. Serve it frozen or defrost in the refrigerator and serve.
Recipe FAQs
It will take at least 4 hours to set well. I prefer to make it a day ahead of time and refrigerate overnight.
If your cheesecake isn’t firm it probably hasn’t set long enough. The creamy filling will take some time to set up.
Neither is better but they are very different from one another. The cheesecake layer of a no-bake cheesecake is very light and delicious while a baked cheesecake is more dense but still tasty.
This easiest cheesecake recipe will last for 3-4 days refrigerated.
Do you love no bake cheesecake? Try one of these recipes…
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Easy No Bake Cherry Cheesecake
Ingredients
Graham Cracker Almond Crust
- 2 ¼ cups graham cracker crumbs
- ½ cup almond crumbs {optional}
- ¼ cup brown sugar {packed}
- ½ cup butter {melted}
Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
Toppings
- 21 ounces cherry pie filling
- 1 cup whipped topping
- 2 tablespoons sliced almonds {optional}
Instructions
Graham Cracker Almond Crust
- Pulse the graham crackers and almonds into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together graham cracker and almond crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of pan. Refrigerate the crust until the filling is prepared.
Cheesecake Filling
- In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping and vanilla bean paste to mixture and gently mix {fold in using a rubber spatula}. Add cheesecake mixture into prepared crust, cover with plastic wrap and refrigerate for at least 4 hours {preferably overnight}.
Assembly
- To serve, top the cheesecake with cherry pie filling. Add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping around the edge of the cheesecake. go back and place almond slices around the edge of the cheesecake. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.
Video
Notes
- Buy graham cracker crumbs instead of whole crackers. This saves so much time. You can also purchase a ready-made graham cracker crust.
- Thaw whipped cream in the refrigerator. I like to set mine in the fridge the night before using.
- Use softened cream cheese for a smooth filling. If you need to bring it to room temperature quickly, cut it into cubes and place on the counter for 20-25 minutes.
- Chill the cheesecake before adding the cherry filling. Adding it before may cause the filling to not set up as nicely.
