Recipes

No Bake Cherry Cheesecake

Who doesn’t love cheesecake! A buttery graham cracker crust with a middle layer of homemade cream cheese filling, topped with a delicious layer of cherries. No Bake Cherry Cheesecake will have family and friends asking for more…please!

I love make-ahead recipes, especially when I have a dinner party to host. You can make this No Bake Cherry Cheesecake recipe the day before, and keep it overnight in the fridge.

No Bake Cherry Cheesecake is a crowd pleaser!

This recipe is terrific for special occasions, but since it’s so easy to make, you can whip it up anytime. It can also be doubled and prepared in a 9 inch by 13 inch dish, and you can replace the whipping cream with Cool Whip if you prefer.

Ingredients for the graham cracker crust

  • 2 cups graham cracker crumbs
  • 6 tbsp butter, melted

Ingredients for the Cheesecake filling and topping

  • 16 ounces cream cheese, softened (two packages)
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 21 ounces cherry pie filling (1 can)
No Bake Cherry Cheesecake

Instructions

  1. Line an 8 inch x 8 inch square or 8 inch round baking dish with parchment paper. Set aside.
  2. In a medium bowl mix the graham cracker crumbs and butter. Pour into prepared baking dish and press down to form the crust.
  3. Using an electric mixer, beat together the cream cheese and the sugar until light and fluffy. Set aside.
  4. Using a separate bowl beat the whipping cream until medium peaks form. Pour the cream cheese mixture into the whipped cream and mix on high until well combined.
  5. Spoon the cream cheese mixture over the graham cracker crust and smooth out to cover.
  6. Spoon the cherry pie filling evenly over the top.
  7. Cover with plastic wrap and chill for at least 4 hours.
  8. Cut into pieces and serve immediately. Store leftovers in the refrigerator.
No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Linda KrenzLinda Krenz
Who doesn't love cheesecake! A buttery graham cracker crust with a middle layer of homemade cream cheese filling, topped with a delicious layer of cherries.
Prep Time 20 mins
Course Dessert

Ingredients
  

Ingredients for the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 6 tbsp butter, melted

Ingredients for Cheesecake filling and topping

  • 16 ounces cream cheese, softened (two packages)
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 21 ounces cherry pie filling (1 can)

Instructions
 

  • Line an 8 inch x 8 inch square or 8 inch round baking dish with parchment paper. Set aside.
  • In a medium bowl mix the graham cracker crumbs and butter. Pour into prepared baking dish and press down to form the crust.
  • Using an electric mixer, beat together the cream cheese and the sugar until light and fluffy. Set aside.
  • Using a separate bowl beat the whipping cream until medium peaks form. Pour the cream cheese mixture into the whipped cream and mix on high until well combined.
  • Spoon the cream cheese mixture over the graham cracker crust and smooth out to cover.
  • Spoon the cherry pie filling evenly over the top.
  • Cover with plastic wrap and chill for at least 4 hours.
  • Cut into pieces and serve immediately. Store leftovers in the refrigerator.
Keyword cheesecake, cherry cheesecake, no bake cherry cheesecake

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