This no-bake cherry cheesecake recipe is one of my favorite shortcuts for making a great cheesecake when I don’t want to have to turn on the oven. The crust is graham crackers, brown sugar, and melted butter. The filling is cream cheese, sweetened condensed milk, powdered sugar, and Cool Whip. This is a great recipe for Thanksgiving, Christmas, even the 4th of July. It’s a little special without being hard to make. Since the filling starts with real cream cheese, this no-bake cheesecake with graham cracker crust tastes nothing like the instant box kind.
We all love cheesecake, but making one can be a pretty big chore. When our church had a Christmas potluck, I wanted to bring a dessert that was a little bit special but still easy to make. There are always plenty of cookies on that table. But a cheesecake? That’s the next level up. I tried a few different versions before I came up with this one, and the others tasted kind of fake, nothing like a real cheesecake. This one had the creamiest, richest texture, just like a cheesecake you’d bake. With all the cookies and sweet Christmas snacks on that table, the adults were so happy to have a slice of cheesecake instead.
Main Ingredients Needed For No-Bake Cherry Cheesecake
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Graham Cracker Crust
- Graham crackers: Plain or honey both work. Don’t try to use a store-bought crust here. It isn’t big enough to hold all this filling.
- Light brown sugar: I’ve only ever used light brown sugar in the crust, so that’s what I’d stick with.
- Butter: Melt it first. Melted butter mixes into the graham cracker crumbs and softens them so they stick together. I’ve made this with unsalted butter and with Imperial margarine sticks, and both work great.
Cheesecake Filling
- Cream cheese: My favorite part. The cream cheese is what makes this so much creamier and richer than those instant box mix cheesecakes. Buy full-fat, and let it soften to room temperature first. Cold cream cheese leaves clumps in the filling. If you’re short on time, here’s How To Soften Cream Cheese.
- Sweetened condensed milk: Don’t leave this out. It goes right into the filling with the cream cheese.
- Powdered sugar: Stick with powdered sugar in the filling. It’s the only one I’ve tested there.
- Cool Whip: Thaw it in the fridge overnight so it’s completely smooth when you fold it in. If you forgot, here’s How To Thaw Cool Whip Fast. Name brand or store brand, either one works fine.
Cherry Topping
- Cherry pie filling: Grab the 21-ounce can so you’ve got enough to cover the whole top of this cherry pie filling cheesecake. I’ve also made this with blueberry, blackberry, and strawberry pie filling, and they’re all good. If you want another cherry pie filling dessert for a 9×13 pan, my Cherry Delight Recipe is a no-bake favorite too.
How To Make No-Bake Cherry Cheesecake
The filling is thick and creamy, the crust stays soft, and you never touch the oven.
Variations
Cherry is my favorite topping for this cheesecake, but one of the easiest ways to change it up is to swap the pie filling on top. I’ve tried several flavors, and they all work beautifully.
• Blueberry pie filling
• Blackberry pie filling
• Strawberry pie filling
No Bake Cherry Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1 tablespoon butter, for greasing the pan
- 14 graham crackers, whole
- ½ cup light brown sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 packages cream cheese, 8 ounces, softened to room temperature
- 1 can sweetened condensed milk, 14 ounces
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 container Cool Whip, 8 ounces, thawed in the refrigerator overnight
Cherry Topping
- 1 can cherry pie filling, 21 ounces
Instructions
Prepare the Pan
- Lightly grease a springform pan with butter.1 tablespoon butter
Make the Graham Cracker Crust
- Add the graham crackers to a food processor and process until they form fine crumbs.14 graham crackers
- Add the brown sugar and melted butter. Process again until the mixture begins to clump together.½ cup light brown sugar, ½ cup unsalted butter
- Transfer the graham cracker mixture to the prepared springform pan. Press it firmly and evenly across the bottom and about 1 to 2 inches up the sides.
- Place the crust in the freezer while you prepare the cheesecake filling.
Make the Cheesecake Filling
- Add the cream cheese, sweetened condensed milk, powdered sugar, lemon juice, and vanilla to a large bowl.2 packages cream cheese, 1 can sweetened condensed milk, 1 cup powdered sugar, 1 tablespoon lemon juice, 2 teaspoons vanilla
- Beat with a stand mixer or hand mixer until the filling is creamy and smooth.
- Gently fold in the Cool Whip until evenly combined.1 container Cool Whip
Assemble and Chill
- Spoon the cheesecake filling over the chilled graham cracker crust and spread it into an even layer. Smooth the top.
- Refrigerate for at least 6 hours, or until the cheesecake is firm and fully set.
Add the Cherry Topping
- Once the cheesecake has set, spoon the cherry pie filling evenly over the top.1 can cherry pie filling
- Remove the cheesecake from the springform pan, slice, and serve chilled.
Gina’s Notes and Tips
- Greasing the Pan: Cold or softened butter both work; whichever spreads easily for you. Use your fingers or a paper towel to spread it around the pan.
- Make Ahead: Make the cheesecake the day before, and add the cherry pie filling once it’s fully set.
- Storage: Store the cheesecake covered in the refrigerator for up to 3 to 4 days. For the best texture, do not store the cheesecake overnight in the freezer.
- Substitutions: Imperial margarine sticks work in place of the butter in the crust. Blueberry, blackberry, or strawberry pie filling can replace the cherry pie filling.
- Crust: A store-bought graham cracker crust isn’t big enough for this filling.
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A Christmas Dessert Potluck is about the easiest party I know how to throw, because everybody brings one dessert, the island fills up fast, and nobody has to cook a whole meal. I’ll have this cheesecake set and waiting in the fridge, so when people start showing up, I’m at the door instead of in the kitchen. Clear off the kitchen island, set out a stack of small plates and forks, and let folks graze and visit however long they want. Everybody gets to bring something, and I think people feel more at home when they’ve had a hand in it. Acts 2:46 talks about the early church breaking bread in their homes with glad and generous hearts, and a kitchen full of neighbors passing plates around looks a lot like that to me. Cut yourself a slice and stay a while.
