Deliciously easy and full of flavor, this No Bake Cherry Cheesecake is the perfect summertime recipe. Cool, with a creamy filling, 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 dessert we have been making for years and it is absolutely one of our favorite no bake recipes that we have on our site. It’s that cream cheese layer that gets me every time.
With fun and easy-to-find ingredients, this really comes together quickly and makes enough for a whole family or even to bring to a gathering or to serve guests.
Cheesecake recipes have always been some of my favorite desserts, whether they be baked or not, there is something about the creamy cheesecake filling, crust, and all-around flavor that gets me.
This No Bake 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 a great dessert and easy recipe to make during the warm weather seasons.
- Easy-to-find simple ingredients help this come together nicely.
- This serves a crowd as it is perfect for special occasions or a family gathering!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Graham cracker crumbs or graham crackers (make your own fine crumbs by placing them in a bag and using a rolling pin!)
- Unsalted butter
- Cherries
- Cream cheese
- Granulated sugar
- Cool whip
- Whipped cream for garnish
- Cherries for garnish
HOW TO MAKE NO BAKE CHERRY CHEESECAKE:
- In a medium bowl, combine graham cracker crumbs and the melted butter. Mix until the butter is evenly distributed over the crumbs.
- Press this mixture into an even layer on 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 softened 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 handheld 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 cream cheese filling 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 classic dessert? 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 traditional cheesecake, this is perfect for a first time baking experience. Just wait until you try that buttery graham cracker crust, swoon.
All you have to do is mix, pour and freeze and then enjoy your creation because I’m positive that you will enjoy this cheesecake recipe! Truly the perfect dessert.
Try making these into mini cheesecakes, how fun!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE FROZEN CHERRIES?
You can absolutely use frozen cherries for this easy cherry cheesecake. 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.
DANA’S 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:
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
- fresh cherries for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and the melted butter. Mix until the butter is evenly distributed over the crumbs.1 1/4 cup graham cracker crumbs, 1/4 cup unsalted butter
- Press this mixture into an even layer on 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.1 1/2 pounds fresh cherries
- 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 softened cream cheese in a large bowl and whip it until smooth with an electric hand mixer.8 ounces cream cheese
- Add the sugar and whip until smooth.3/4 cup granulated sugar
- Mix the juice with the cream cheese mixture with a whisk by hand, NOT with the handheld 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.8 ounces cool whip
- Pour the cream cheese filling 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.fresh cherries for garnish
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 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.
Comments & Reviews
Amy mayen says
I want to just motorboat that cheesecake…
Dana DeVolk says
LOL, that is the funniest thing I have read/heard in a long time. You just made my day!
Madonna/aka/Ms. Lemon says
This looks so good. Did you use Cool Whip for convenience or ??? I am soy-sensitive and I can’t eat Cool Whip, do you suppose it would be ok to use whipped cream?
Dana DeVolk says
Hmmm that’s a good question. I used the cool whip mainly because my Husband can’t have cream and I really wanted to make a dessert we could both eat. I know cool whip freezes solid that’s why I used it. I hate to say it but I’m not sure if that would work, sorry!!
Bismah says
I am not much of a fan of cherries however this recipe seems so nice and simple. I am sure other berries would also work. Looks so tasty!!!
Nancy Davis says
Oh YUMMMY! mmmm looks so delish! I am a new follower. Have a fabulous week.
Gail @ BibleLoveNotes.com says
Love cherries, and this sounds really good. Your photos make it look delicious!
Cathy says
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Tuesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
heidi says
It would be sad to see the last piece of this cheesecake go, unless of course you had the time and ingredients to make another one.
Heidi’s Wanderings
Julie @ This Gal Cooks says
Oh yea, this is awesome, Dana! Cherries are one of my favorite fruit! Pinning and sharing on Facebook and Twitter tomorrow. Thanks for sharing at Marvelous Mondays! 🙂
Cindy @Hun... What's for Dinner? says
This is so pretty and I bet it tastes fantastic! I love anything cherry! Thanks for sharing with Simple Supper Tuesday.
Debi @ That Crafty Lunch Lady says
It was so nice to find a cheesecake recipe that doesn’t need baked. (my oven is kaput…) I will be trying this one REAL soon and will be back in the cheesecake “business” again. My family will be happy!! lol
Dana DeVolk says
Definitely, it is sooo easy I hope you enjoy it!
Serena says
Don’t you wish it were cherry season all year? Love, love cherries! Pinning now!
Amy | Club Narwhal says
Dana, I love icebox cakes and this looks fantastic! I would have also cried when the last piece was eaten 🙂 I love how simple this recipe looks–lots of bang for the buck!
Martha @ Simple Nourished Living says
I found you through the link party at Sew Much Ado. The picture of this yummylicious looking cheesecake drew me in. I’ve added it to my bookmarks. Love the idea of a fruity no-bake cheesecake for summer!
Anne says
This is awesome. In addition to the 2 pounds of fresh cherries I get weekly from our CSA, I thought it would be great to get 15 pounds of frozen cherries from them as well. I love how simple and in-season this treat is!!!
Anne
Cindy Harris says
Looks delicious–I may try it with whipped cream and see how it works.