Deliciously easy and full of flavor this No Bake Cherry Cheesecake is the perfect summertime recipe. Cool, creamy, and absolutely tasty!
It is officially hot and when it’s hot I’m not the type of person who really enjoys turning on their oven if I don’t have to. Thank goodness for no bake desserts.
This No Bake Cherry Cheesecake we have been making for years and it is absolutely one of our favorite no bake recipes that we have on our site.
With fun and easy-to-find ingredients, this really comes together quickly and makes enough for a whole family or to bring to a gathering or to serve guests.
Cheesecakes have always been one of my favorite desserts, whether they be baked or not, there is something about the filling, crust, and all-around flavor that gets me.
This Cherry Cheesecake has one of the best flavors ever and this is why it has become one of my probably top 5 favorite desserts of all time. No joke, it’s just that good.
Some of our other favorite no bake desserts that we have on our site include No Bake Oreo Pie, Raspberry Icebox Cake and Mini Key Lime Pies!
WHY THIS RECIPE WORKS:
- With no baking time, this is the perfect recipe to make during the warm weather seasons.
- Easy-to-find ingredients help this come together nicely.
- This serves a crowd!
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Graham cracker crumbs
Unsalted butter
Cherries
Cream cheese
Granulated sugar
Cool whip
Whipped cream for garnish
Cherries for garnish
HOW TO MAKE A NO BAKE CHERRY CHEESECAKE:
- In a medium-sized bowl, mix together the graham crackers and the butter. Mix until the butter is evenly distributed over the crumbs. Press this mixture into the bottom of a 9-inch springform pan. I like to use the bottom of a flat glass to press them down well.
- Take 1 cup of chopped cherries and set them aside. Place the remaining cherries into a blender or food processor and pulse until smooth. Put the blended cherries in a fine mesh colander and scrape it along the bottom with a spoon until you get as much juice as you can out of them. Discard whatever is leftover in the colander.
- Place the cream cheese in a large bowl and whip it until smooth with an electric hand mixer. Add the sugar and whip until smooth.
- Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand mixer, or else you will have a red cherry juice massacre all over your kitchen. When this is combined, fold in the chopped cherries and cool whip. Mix thoroughly.
- Pour the mixture over the graham cracker crust and smooth it out on top as evenly as possible.
- Cover with plastic wrap and place in the freezer until it is frozen. At least 6 hours but best if you can freeze overnight.
- Let it sit at room temperature for about 10 minutes before slicing. Garnish with whipped cream, more cool whip, and fresh cherries if desired.
See how easy it is to make this Cherry Cheesecake? I really love easy dessert recipes and this is exactly that! With no baking involved, you don’t have to worry about all the stuff that comes with a regular cheesecake.
All you have to do is mix, pour and freezer and then enjoy your creation because I’m positive that you will enjoy this cheesecake recipe!
CAN I USE FROZEN CHERRIES?
You can absolutely use frozen cherries for this recipe. The good thing about frozen cherries is that they come pitted so that saves you a step.
If you do use frozen cherries I would defrost first and then drain, we do not want any extra liquid in this recipe which might hinder the cheesecake from setting up in the freezer.
CAN I MAKE MY OWN WHIPPED CREAM?
We like to use Cool Whip in this recipe as it is more stable but you can make your own whipped cream I suggest using my Stabilized Whipped Cream recipe which will ensure that it is a good consistency.
Just make sure if making your own whipped cream for this Cherry Cheesecake you do make enough that the recipe calls for, you may have extra but you can use it on other things.
HOW TO STORE:
The good thing about this No Bake Cherry Cheesecake is that it is frozen, so it will keep longer than your average no bake cheesecake recipe.
This can be stored in the freezer, covered with plastic wrap and foil for up to 2 months.
TIPS AND TRICKS:
- If you like a sweeter crust, you can add about 1/4 cup sugar to the butter and graham cracker mixture.
- Want to change up the flavor? Use chocolate graham cracker crumbs!
- You can use frozen cherries in this recipe, see my tips above.
- Since this cheesecake is frozen to begin with it is able to keep longer than your normal cheesecake, see my tips above on storage.
- If you want a less thick cheesecake you can use a larger spring-form pan such as a 10″ one.
Looking for that perfect summertime recipe that is absolutely mouthwatering then you have to make this No Bake Cherry Cheesecake!
If you like this recipe you might also like:
- Strawberry Cheesecake Bars
- Strawberry Shortcake Cheesecake Cake
- No Bake White Chocolate Raspberry Cheesecake
If you’ve tried this NO BAKE CHERRY CHEESECAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
No Bake Cherry Cheesecake
Ingredients
- 1 1/4 cup graham cracker crumbs
- 1/4 cup unsalted butter melted
- 1 1/2 pounds fresh cherries pitted and roughly chopped
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 8 ounces cool whip thawed in the fridge
- whipped cream for garnish
- fresh cherries for garnish
Instructions
- In a medium-sized bowl, mix together the graham crackers and the butter. Mix until the butter is evenly distributed over the crumbs. Press this mixture into the bottom of a 9-inch springform pan. I like to use the bottom of a flat glass to press them down well.
- Take 1 cup of chopped cherries and set them aside. Place the remaining cherries into a blender or food processor and pulse until smooth. Put the blended cherries in a fine mesh colander and scrape it along the bottom with a spoon until you get as much juice as you can out of them. Discard whatever is leftover in the colander.
- Place the cream cheese in a large bowl and whip it until smooth with an electric hand mixer. Add the sugar and whip until smooth.
- Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the electric hand mixer, or else you will have a red cherry juice massacre all over your kitchen. When this is combined, fold in the chopped cherries and cool whip. Mix thoroughly.
- Pour the mixture over the graham cracker crust and smooth it out on top as evenly as possible.
- Cover with plastic wrap and place in the freezer until it is frozen. At least 6 hours but best if you can freeze overnight.
- Let it sit at room temperature for about 10 minutes before slicing. Garnish with whipped cream, more cool whip, and fresh cherries if desired.
Notes
- If you like a sweeter crust, you can add about 1/4 cup sugar to the butter and graham cracker mixture.
- Want to change up the flavor? Use chocolate graham cracker crumbs!
- You can use frozen cherries in this recipe, see my tips above.
- Since this cheesecake is frozen too begin with it is able to keep longer than your normal cheesecake, see my tips above on storage.
- If you want a less thick cheesecake you can use a larger spring-form pan such as a 10" one.
Nutrition
Comments & Reviews
Ruth @ Living Well Spending Less says
Oh my word, my mouth is WATERING!!! This sounds and looks amazing!! Thank you so much for sharing the recipe and linking it up to Thrifty Thursday!
Camila says
This is too much to be true! OMG it must be deliciousssss!!!!! =D
Hugs
Cami
Trish @ Uncommon Designs says
Bad Jeremy for eating what looks like little slice of heaven! Thanks for sharing with us this week at Monday Funday!
Take care,
Trish
Diane Balch says
I make a pudding dessert called icebox cake but yours really goes in the freezer. Looks really creamy and tasty. Thank you for sharing it with us on foodie friday.
Kathy Penney @ Sparkles And A Stove says
That looks so yummy and pretty! You can never go wrong with cheesecake. Thank you for sharing at All Things Pretty!
Diana Rambles says
Delicious! What a treat!
Carole says
Cool Whip- one each? What sizes
Smaller one thawed- do you thaw the larger one too?
Dana DeVolk says
No, what I mean is there are two sizes of cool whip you can buy. There is one larger and one smaller. You will need to buy the smaller size and this needs to be thawed.
Erma Crowe says
Am I the only one who doesn’t ask the size of the cream cheese needed for the lovely looking cherry icebox pie? Help, I’d like to try it. Thanks, Erma.
Dana DeVolk says
Sorry about that, it would be an 8 oz. package.