No-Bake Cherry Cheesecake
Creamy, dreamy, and bursting with bright cherry flavor, this No-Bake Cherry Cheesecake is the perfect dessert for warm days, last-minute celebrations, or whenever you want a show-stopping sweet without turning on the oven.
Print
Pin
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Pie Pan
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
Filling Ingredients
- 16 oz Cream cheese, softened at room temperature
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream, cold
Topping Ingredients
- 1 can Cherry pie filling about 21 oz
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, melted unsalted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch pie pan to form the crust. Chill in the refrigerator.
- Make the cream cheese base: In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Whip the cream: In a separate chilled bowl, whip cold heavy whipping cream until stiff peaks form.
- Combine gently: Fold the whipped cream into the cream cheese mixture until fully combined and smooth.
- Assemble and chill: Pour the cream cheese filling into the chilled crust, spread evenly, and top with cherry pie filling. Refrigerate for at least 4 hours or until firm.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. This cheesecake freezes best before adding the cherry topping.