How To Make No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake has a buttery graham cracker crust, a sweet cherry pie filling on top, and is smooth, rich, and creamy.

You’re guaranteed to adore our cheesecake with sweet cherry tastes if you enjoy our traditional JAPANESE STRAWBERRY SPONGE CAKE is the ideal dessert recipe.

Cherry Cheesecake


This recipe for Cherry Cheesecake is quite simple to prepare. The quick cream cheese filling and crisp cheesecake crust may be made by simply following a few straightforward instructions. The recipe is very similar to a traditional cheesecake up to that stage. The main distinction is that this cheesecake does not require baking because eggs and milk are not included. It only needs to cool in the refrigerator.

The No-Bake Cherry Cheesecake Recipe should be started well in advance. The hands-on time is simple to follow and brief, but the unbaked cheesecake won’t set if you don’t allow it enough time to chill in the refrigerator. The crust and cream cheese mixture may, however, be prepared the night before if you only set aside a little amount of time. For the ideal homemade cherry cheesecake, simply add the cherries on top right before serving.

Cherry Cheesecake


It’s simple to purchase canned cherry pie filling at the grocery for a fast and delectable topping. However, you can also create your own in a short amount of time provided you have fresh cherries and a few other basic ingredients. This is how:

  • Start by combining 5 to 6 cups of pitted cherries with 4 teaspoons of cornstarch, 1/3 cup of granulated sugar, 2 tablespoons of lemon juice, and 1/2 cup of water in a saucepan.
  • Bring the mixture to a boil by turning the heat to medium.
  • Stirring the mixture often, reduce the heat to low, and simmer the mixture for an additional 10 minutes.
  • The filling should be taken off the burner and let to cool.
  • Pour the cherry layer immediately on top of the cheesecake if it is ready to serve.
  • Pour the filling into a medium bowl, cover it, and place it in the refrigerator if the cheesecake mixture still needs more time to chill.
Cherry Cheesecake


  • Fruits: The same basic meal may be made with other fruit toppings. Simply use the various pie ingredients to create a No-Bake Strawberry Cheesecake, Blueberry Cheesecake, or Raspberry Cheesecake. In addition to berries, you may also use apples or peaches.
  • Flavorings: To experiment with the flavor of your cake, try mixing in vanilla extract, cinnamon, rum extract, or lemon juice.
  • Nuts: For some crunch in the creamy cheesecake add pecans, almonds, or walnuts to the filling.
  • Crust: If you want, you may use cookies in place of graham crackers to make the crust. Use the cheesecake crust mixture with Oreo, Vanilla Wafer, Gingersnaps, or Biscoff cookies. The remainder of the recipe will be the same as it is for the cracker combination, with the exception of the type of crumbs you use.
Cherry Cheesecake


Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup brown sugar , packed
  • 1/2 cup unsalted butter , melted

Cheesecake Filling:

  • 1/2 cups heavy cream , very cold
  • 24 ounces cream cheese , softened
  • 1/3 cup sugar
  • 1 teaspoon almond extract
  • 2 teaspoons lemon juice
  • 21 ounces cherry pie filling


  • Graham Cracker Crust: Combine the graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom and up the sides of the springform pan.
  • Add heavy cream to your stand mixer, turn it on low, then gradually increase the speed, and beat for 3–4 minutes, or until firm peaks form.
  • Whipping cream should be taken out of the bowl and placed aside.
  • Cream cheese, sugar, almond extract, and lemon juice should all be added to a stand mixer and whipped until frothy and light, about two minutes.
  • Whipping cream should be added at the slowest speed and blended just enough.
  • Spoon mixture over crust, spread evenly.
  • Refrigerate, covered, overnight. The longer it refrigerates the firmer it will be.
  • Pour Cherry Filling over cheesecake just before serving.


Calories: 428kcal | Carbohydrates: 38g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 340mg | Potassium: 206mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1130IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg

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