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A slice of cherry cheesecake on a white plate, topped with glossy red cherries and cherry sauce, with a graham cracker crust and creamy filling.

No Bake Cherry Cheesecake Recipe

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This no bake cherry cheesecake has a soft brown sugar graham cracker crust, a rich cream cheese filling with Cool Whip, and cherry pie filling on top. It's an easy, make-ahead no bake cherry cheesecake with Cool Whip that's made for potlucks and holiday gatherings.
Course Dessert
Cuisine American
Keyword cheesecake, creamy, easy, no bake, sweet
Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings 8 slices
Calories 804
Author Gina Dickson

Equipment

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
    A food processor with crumb mixture sits on a white counter, surrounded by cherry pie filling, cream cheese, vanilla, and a small bowl of liquid ingredients.
  • 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.
    Graham cracker crust in a pan, with a packet of cream cheese, cherry pie filling, and various liquids in bowls on a white surface.
  • 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
    A mixing bowl with cream cheese, powdered sugar, vanilla, and condensed milk, surrounded by bowls of cherry pie filling and whipped topping on a white countertop.
  • 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
    A mixing bowl with creamy batter and a dollop of whipped topping, surrounded by small white bowls and a bowl of cherry pie filling on a white marble surface.

Assemble and Chill

  • Spoon the cheesecake filling over the chilled graham cracker crust and spread it into an even layer. Smooth the top.
    A round springform pan filled with smooth, white cheesecake batter sits on a marble surface beside a bowl of cherry topping and two empty white dishes.
  • 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
    A round cherry-topped dessert, possibly cheesecake, sits on a white surface. Two forks, an empty white bowl, and a bowl with pink residue are nearby. The cherries are glossy and vibrant red.
  • Remove the cheesecake from the springform pan, slice, and serve chilled.

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 804kcal | Carbohydrates: 105g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 443mg | Potassium: 438mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1450IU | Vitamin C: 5mg | Calcium: 271mg | Iron: 1mg
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