I absolutely love making no-bake cherry cheesecake! The simplicity of not having to turn on the oven makes it a great dessert option, especially during hot summer days. The creamy texture of the cheesecake filling paired with the sweet and tangy cherry topping creates a perfect balance of flavors.

I enjoy how easy it is to whip up this decadent treat with just a few simple ingredients like cream cheese, graham cracker crumbs, and canned cherries. Plus, the vibrant red color of the cherries makes it visually appealing. Overall, it’s a delightful and refreshing dessert that never fails to impress!

Ingredients Needed for This Recipe

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 full-sheet graham crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

1 cup heavy cream
1 cup powdered sugar, divided
2 (8 oz) packages cream cheese, softened

1 teaspoon vanilla extract

For the Cherry Topping:

1 (21 oz) can cherry pie filling

This recipe serves about 8-10 people, making it perfect for family dinners or small get-togethers.

Instructions for Making No-Bake Cherry Cheesecake

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan (or pie plate) using the back of a spoon or the bottom of a measuring cup to create a smooth, even layer.
Place in the refrigerator to chill while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, using an electric mixer, beat the heavy cream until stiff peaks form. Add half of the powdered sugar (1/2 cup) during the last minute of whipping.
In another large bowl, beat the softened cream cheese, the remaining 1/2 cup powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until well combined.

Spoon the filling over the crust, smoothing the top with a spatula or the back of a spoon.
Cover and refrigerate until firm, ideally for at least 4 hours or overnight.

Add the Cherry Topping:

Once the cheesecake has set, spoon the cherry pie filling over the top of the cheesecake, spreading evenly.

Return to the refrigerator for at least 30 minutes to allow the topping to set slightly.

Serving:

Before serving, carefully remove the sides of the springform pan (if used).
Slice and serve chilled. Optionally, garnish with additional whipped cream or fresh cherries for an extra special touch.

Tips for Perfecting the Recipe

Select Quality Ingredients: The taste of your no-bake cherry cheesecake largely depends on the quality of ingredients used. Opt for full-fat cream cheese for the best texture and flavor. Using fresh, heavy cream will also ensure your cheesecake filling is light and fluffy.

Ensure Ingredients Are at Room Temperature: To achieve a smooth and creamy cheesecake filling without lumps, make sure the cream cheese is softened to room temperature before mixing. This makes it easier to blend with other ingredients.

Whip the Cream to Stiff Peaks: When whipping the heavy cream, ensure it reaches stiff peaks. This is crucial for giving the cheesecake its structure and airy texture. Be careful not to over-whip, as this can lead to the cream separating.

Chill the Crust Before Filling: Chilling the crust before adding the filling helps it set and prevents it from becoming soggy. A firm crust will support the weight of the cheesecake filling and topping more effectively.

Fold Gently: When combining the whipped cream with the cream cheese mixture, fold gently to keep the mixture light and airy. Avoid overmixing, which can deflate the whipped cream and result in a denser cheesecake.

Smooth the Top: Use an offset spatula or the back of a spoon to smooth the top of the cheesecake. This not only makes for a more attractive dessert but also ensures an even layer of cherry topping.

Allow Enough Chilling Time: Patience is key when making no-bake cheesecake. It needs several hours to set properly in the refrigerator, ideally overnight. This waiting time ensures the cheesecake is firm enough to slice and holds its shape when served.

Serving Suggestions

Garnish Options: While cherry pie filling is a classic topping, you can personalize your cheesecake with various garnishes. Consider fresh berries, lemon zest, chocolate shavings, or a drizzle of caramel sauce for added flavor and visual appeal.

Whipped Cream: A dollop of whipped cream on each slice adds a touch of elegance and extra creaminess. You can whip your own cream with a little sugar and vanilla for a homemade touch.

Serve Chilled: No-bake cheesecake tastes best when served chilled. Remove it from the refrigerator just before serving to maintain its firmness and texture.

Pair with Coffee or Tea: The richness of the cheesecake pairs wonderfully with the bitterness of coffee or the mildness of tea, making it an excellent dessert option for after dinner or a special brunch.

Storage Tips

Refrigeration: No-bake cherry cheesecake should be stored in the refrigerator. Cover it with plastic wrap or store in an airtight container to prevent it from absorbing odors from other foods. Properly stored, it can last up to 5 days.

Freezing Instructions: For longer storage, you can freeze the cheesecake. Wrap individual slices or the entire cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Avoid Topping Before Freezing: If you plan to freeze the cheesecake, consider adding the cherry topping after thawing. This ensures the topping is fresh and vibrant, both in taste and appearance.

Frequently Asked Questions

Can I use low-fat cream cheese? While low-fat cream cheese can be used, it may affect the texture and flavor of the cheesecake. For best results, stick with full-fat cream cheese.

Can I make this cheesecake vegan? Yes, you can make a vegan version by using vegan cream cheese and whipped coconut cream. Ensure all other ingredients, like the graham crackers, are also vegan.

Why did my cheesecake not set? The most common reasons for a no-bake cheesecake not setting are not whipping the cream to stiff peaks, not allowing it to chill long enough, or using incorrect proportions of ingredients. Ensure you follow the recipe closely and allow sufficient chilling time.

Can I use a different type of crust? Absolutely! While graham cracker crust is traditional, you can use crushed Oreos, shortbread cookies, or even a mixture of nuts and dates for a gluten-free option. Adjust the amount of butter as needed to ensure the crust holds together.

How can I prevent lumps in the cheesecake filling? Ensure the cream cheese is at room temperature and beat it until completely smooth before adding other ingredients. If lumps remain, passing the mixture through a fine sieve can help.

Can I make this cheesecake ahead of time? Yes, this is an excellent dessert to make ahead of time, as it needs to chill for several hours anyway. Just add the cherry topping before serving to keep it looking fresh.