No Bake Cherry Cheesecake

This No-Bake Cherry Cheesecake is a dreamy dessert that blends a buttery graham cracker crust with a creamy cheesecake layer and a glossy cherry pie topping. It’s rich, smooth, and delightfully easy to prepare—no oven required! Perfect for holidays, family gatherings, or whenever you crave a luscious sweet treat without the hassle of baking.

Why You’ll Love This Recipe

• No oven needed – Perfect for summer or busy days.
• Only a handful of ingredients – Pantry staples and simple prep.
• Elegant yet effortless – Looks and tastes like a bakery masterpiece.
• Make-ahead friendly – Just chill and serve.

Ingredients

For the Crust:

• 9 graham crackers (1 sleeve)
• 2 tablespoons sugar
• ¼ teaspoon salt
• 8 tablespoons unsalted butter, melted

Cheesecake:

• 16 ounces cream cheese (2 blocks), softened
• 1 cup confectioner’s sugar
• 8 ounces Cool Whip (1 container), thawed
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 21 ounces cherry pie filling (1 can)

Directions

Step 1: Prepare the Crust

1. Line an 8×8-inch square baking dish with parchment paper, leaving overhangs on the sides for easy lifting.
2. Crush the graham crackers using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin or mallet.
3. In a mixing bowl, combine the crushed graham crackers, sugar, salt, and melted butter. Stir until well mixed.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish. Place in the refrigerator to chill while you make the filling.

Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
2. Add in the powdered sugar, vanilla extract, and lemon juice. Mix until fully combined and smooth.
3. Fold in the Cool Whip gently using a rubber spatula until fully incorporated.
4. Spread the cream cheese filling evenly over the chilled graham cracker crust.
5. Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.

Add the Cherry Topping

1. Once the cheesecake layer is fully set, spoon the cherry pie filling over the top.
2. Spread evenly and serve chilled. Use parchment overhangs to lift out for cleaner slicing.

Pro Tips and Variations

• Soft cream cheese is key for a smooth, lump-free filling.
• Don’t skip the chill time—this helps the layers firm up perfectly.
• Try different toppings: Swap cherry pie filling for blueberry, strawberry, or fresh fruit.
• Make a chocolate version: Use chocolate cookie crumbs for the crust.

Serving Suggestions

Serve this dessert chilled, either sliced into squares or rectangles. It pairs beautifully with coffee or a light dessert wine and makes a wonderful finish to a summer BBQ or holiday feast.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 3–4 days.
• Freezer: You can freeze the cheesecake (without topping) for up to 1 month. Thaw in the refrigerator overnight.
• Best freshness: Consume within 2 days for ideal texture.

FAQs

Can I make this in advance?
Yes! Prepare it the day before and top with cherries just before serving.

Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Use 2 cups of freshly whipped cream stabilized with a little sugar.

Why is my cheesecake too soft?
It likely hasn’t chilled long enough. Chill for at least 4–6 hours or overnight.

Conclusion

No-Bake Cherry Cheesecake is the ultimate dessert for when you want something sweet, creamy, and crowd-pleasing without turning on the oven. With its buttery graham cracker crust, light and fluffy cheesecake layer, and glossy cherry topping, it’s as stunning as it is delicious. Whether you’re hosting a dinner party, celebrating a holiday, or simply craving a luscious treat, this recipe will quickly become a go-to favorite. Easy to make, impossible to resist—this cheesecake delivers every time.

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