No-Bake Cherry Cheesecake is the kind of dessert that transforms any gathering into a celebration. With its luscious cream cheese filling and a vibrant cherry topping, this cheesecake is not only beautiful but incredibly easy to prepare. The best part? You don’t even need to turn on the oven! Each slice offers a delightful creaminess that melts in your mouth, making it an absolute favorite among friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make No-Bake Cherry Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
No-Bake Cherry Cheesecake

I first fell in love with this No-Bake Cherry Cheesecake during a summer picnic. It was a hot day, and nothing felt better than digging into a cool slice of cheesecake topped with juicy cherries. It struck me how a simple combination of cream cheese, sugar, and whipped topping could create such a rich and satisfying dessert. Quick to whip up and requiring only a few minutes of prep, this cheesecake is a go-to for casual get-togethers or even spontaneous weeknight treats.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, you’ll have a stunning dessert ready to chill.
Irresistible Flavor: The creamy filling contrasts perfectly with the tart sweetness of cherry topping.
Eye-Catching Appeal: The bright red cherry topping makes this dessert visually impressive.
Flexible Serving: Perfect for parties, holidays, or as a delightful summer snack.
Diet-Friendly Options: Easily adaptable for gluten-free diets with alternative crusts.

Ingredients You’ll Need

255 grams prepared graham cracker crust: A sturdy base that’s sweet and buttery—store-bought is acceptable, but making your own is even better!
454 grams cream cheese, softened: This creates the rich, creamy texture that makes cheesecake so decadent. Allow it to sit at room temperature for a smoother blend.
100 grams granulated sugar: To sweeten the cream cheese perfectly, bringing balance to the cheesecake’s flavors.
227 grams whipped topping, defrosted: This adds airiness to the filling, making it light. If you’re feeling adventurous, you can use homemade whipped cream instead.
595 grams cherry pie filling: The crowning glory of this dessert. You can use canned for convenience or make your own cherry sauce for a fresher touch.

How to Make No-Bake Cherry Cheesecake

Beat the Cream Cheese: Begin by using a stand mixer to beat 454 grams of softened cream cheese with 100 grams of granulated sugar. Mix until it achieves a smooth texture, free from lumps. This step ensures your cheesecake is velvety!

Fold in the Whipped Topping: Next, gently fold 227 grams of defrosted whipped topping into the cream cheese mixture. Be careful not to deflate the airy texture; this will keep your cheesecake light and fluffy.

Spread the Filling: Evenly spread the creamy cheesecake filling into your 255 grams prepared graham cracker crust. Use a silicone spatula to smooth the surface and ensure it looks inviting.

Add the Cherry Filling: Now, spoon 595 grams of cherry pie filling over the cream layer, spreading it out evenly to cover every inch. Not only does this look gorgeous, but each slice will be bursting with cherry goodness.

Chill: Finally, refrigerate your cheesecake until you’re ready to serve. For the best texture, let it chill for at least 2 hours. This allows the flavors to meld and the cheesecake to set properly.

Storing & Reheating

Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze your cheesecake in a well-wrapped container for up to 3 months. To enjoy, simply thaw it in the fridge overnight. Be aware that while the flavor will still be delightful after freezing, the texture may be slightly altered.

Chef’s Helpful Tips

Avoid overmixing the cream cheese, as too much air can make it puff up during chilling.
For a firmer cheesecake, chill it overnight.
Use full-fat cream cheese for the best flavor and texture.
If you want to mix things up, try using different fruit toppings like blueberries or strawberries.
Consider adding a splash of vanilla extract for extra depth of flavor!

This No-Bake Cherry Cheesecake is not just an easy dessert; it’s a crowd-pleaser that invites joy with every slice. The combination of creamy, sweet, and tangy flavors makes it an unforgettable treat that everyone will love. So, gather your ingredients, and you’ll have a delightful dessert ready in no time!

Recipe FAQs

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve. Making it ahead of time allows the flavors to enhance and provides a convenient option for busy days.

Can I use a different fruit topping?

Definitely! While cherry pie filling is classic, other toppings like blueberries, strawberries, or even raspberries work beautifully. Just make sure they are fresh or well-prepared if using canned or frozen options.

What can I use as a substitute for cream cheese?

If you want a lighter option, consider using mascarpone cheese or Greek yogurt. However, know that these alternatives may alter the flavor and texture slightly, so adjust the sweetness as needed.

How can I make the crust gluten-free?

To make a gluten-free version, use a gluten-free graham cracker alternative or crushed gluten-free cookies. You can also mix crushed nuts with a little sugar and melted butter to create a deliciously crumbly base.

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No-Bake Cherry Cheesecake

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Author: Anna
Prep Time: 20 minutes
Cook Time: 140 minutes
Total Time: 2 hours 40 minutes
Yield: 8 servings 1x
Category: 115|NO-BAKE
Method: No-Bake
Cuisine: American

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Description

Treat yourself to this No-Bake Cherry Cheesecake, featuring a creamy filling and cherry topping. Perfect for gatherings or a simple dessert, this easy recipe brings delightful flavors with minimal effort.

Ingredients

Scale

255 grams prepared graham cracker crust
454 grams cream cheese, softened
100 grams granulated sugar
227 grams whipped topping, defrosted
595 grams cherry pie filling

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Instructions

In a stand mixer, beat the softened cream cheese with granulated sugar until smooth and lump-free.
Gently fold in the defrosted whipped topping into the cream cheese mixture, preserving its airy texture.
Spread the cream cheese filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
Distribute the cherry pie filling over the cream layer to cover it evenly.
Refrigerate until ready to serve, ideally for at least 2 hours before slicing.