This post may contain affiliate links.
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. Especially when it’s a no bake cherry cheesecake!
HERE IS WHAT OUR READERS ARE SAYING:
“I love, love, love this recipe. I have tried it using fresh peaches, as well. My sister made it with fresh blueberries. We plan on trying it with raspberries, & maybe blackberries , or a combination of berries. It’s a keeper!” – Margie
This is the 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. It’s that cream cheese layer that gets me every time.
Seriously! Cream cheese really levels up so many different flavors, and this one is no exception.
Now, combine that with the flavor and texture of the crust we’re making, and you’ve got yourself a serious dessert!
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!
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE NO BAKE CHERRY CHEESECAKE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE FROZEN CHERRIES?
- CAN I MAKE MY OWN WHIPPED CREAM?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Easy No Bake Cherry Cheesecake Recipe
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.
ANY ADDITIONS?
YUP
- Spoon a can of cherry pie filling over the top for a quick, sweet cherry topping.
- Drizzle a little lemon juice into the cheesecake layer if you like a tangier twist.
- Swap fresh cherries for mixed fresh berries during any time of year when cherries aren’t available.
- Line the bottom with parchment paper before pressing the crust if you’d like an easy way to remove slices.
- Whip heavy cream or heavy whipping cream to stiff peaks for an extra fluffy topping.
- Try layering in a spoonful of sweet cherry pie filling for a fun, swirled layered dessert.
- Top each slice with shaved chocolate for an indulgent cheesecake vibe.
- Serve with a swirl of caramel sauce if you crave a salty-sweet combo.
ANY SUBSTITUTIONS?
YUP
- Use full-fat cream cheese (or low-fat cream cheese) depending on how rich you want it, especially if you’re following a calorie diet or have a medically restrictive diet.
- Replace the graham crust with a traditional pie crust if you prefer a baked shell—just bake graham cracker crust or a standard pastry for best results.
- Sub out fresh cherries for a cherry filling or cherry topping if you don’t have much time to pit and chop fruit.
- Use almond extract or vanilla extract in place of lemon juice if you want a milder flavor profile.
- If you don’t have unsalted butter, salted butter can work in a pinch—just taste as you go to avoid adding too much extra salt.
HOW TO STORE:
The good thing about this 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!
Easy No Bake Cherry Cheesecake Recipe
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.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I love, love, love this recipe. I have tried it using fresh peaches, as well. My sister made it with fresh blueberries. We plan on trying it with raspberries, & maybe blackberries , or a combination of berries. It’s a keeper!
Sorry about that, it would be an 8 oz. package.
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.