Print

Ultimate No-Bake Cherry Cheesecake with Graham Cracker Crust

A close-up of a perfect slice of no-bake cherry cheesecake featuring a graham cracker crust and thick cherry topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, light, and airy no-bake cherry cheesecake. It uses a simple graham cracker crust and canned cherries for a quick, impressive summer dessert that requires no oven time.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice, fresh
  • 1 cup heavy whipping cream, cold
  • 1 (21 ounce) can cherry pie filling

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until fully combined. Mix in the vanilla extract and lemon juice.
  3. Whip the cream: In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  4. Assemble the cheesecake: Spread half of the cream cheese filling evenly over the chilled crust. Spoon half of the canned cherry pie filling over the cream cheese layer. Top with the remaining cream cheese filling, spreading it carefully. Finish by spooning the remaining cherry pie filling over the top layer.
  5. Chill and set: Cover the pan loosely with plastic wrap. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely. This step is important for a firm texture.
  6. Serve: Before serving, run a thin knife around the edge of the pan before releasing the springform side. Slice and serve this make ahead cherry cheesecake cold.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you want a slightly firmer set, you can add one packet of unflavored gelatin dissolved in 1/4 cup of hot water to the cream cheese mixture before folding in the whipped cream.
  • Chill the bowl and whisk attachment for 10 minutes before whipping the heavy cream for faster, better results.

Nutrition

Find it online: https://juliameal.com/no-bake-cherry-cheesecake-recipe/