No-Bake Cherry Cheesecake is the perfect solution for dessert lovers short on time but big on flavor. Who knew you could whip up a rich, velvety cheesecake in only ten minutes—and not even need to touch the oven? This effortless treat marries the tangy sweetness of cream cheese with the lightness of whipped topping, crowned with a vibrant cherry pie filling, all layered over a crunchy graham cracker crust. Ideal for any occasion, this recipe delivers bold flavor with minimal effort, making it a standout choice for everything from casual dinners to festive gatherings.
Why You’ll Love This Recipe
This No-Bake Cherry Cheesecake is beloved for its simplicity and rich flavor. Whether you’re an experienced cook or a beginner in the kitchen, you’ll appreciate how quickly this dessert comes together. The creamy, sweet filling pairs beautifully with the tart cherry topping, all nestled in a crunchy graham cracker crust. It’s an ideal choice for last-minute entertaining or a spontaneous sweet craving.
Ingredients
- 1 prepared 9-ounce graham cracker crust (store-bought or homemade)
- 16 ounces of softened cream cheese
- 1/2 cup granulated sugar
- 8 ounces whipped topping, thawed
- 1 (21-ounce) can cherry pie filling (or any preferred pie filling)
How to Make No-Bake Cherry Cheesecake
- In a large mixing bowl, use a stand mixer or hand mixer to beat the softened cream cheese and sugar together until smooth and creamy.
- Carefully incorporate the whipped topping into the cream cheese mixture using a silicone spatula, blending gently until just combined.
- Pour the filling into the graham cracker crust, using your spatula to create an even, smooth surface.
- Layer the cherry pie filling over the cheesecake base, spreading it evenly for a polished finish.
- Chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up before serving.
Helpful Tips
- Make sure your cream cheese is fully softened to prevent a lumpy filling.
- For a firmer texture, consider chilling the cheesecake longer than the suggested two hours.
- Using a chilled bowl helps maintain a light, airy consistency in your whipped mixture.
Substitutions And Variations
- Crust Alternatives: Switch things up with a chocolate cookie base or buttery shortbread crust for added flair.
- Filling Flavors: Not a fan of cherry? Swap with blueberry, raspberry, or a mixed berry blend.
- Low-Fat Option: Opt for light cream cheese and reduced-fat whipped topping for a lighter dessert.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made up to 24 hours in advance and kept refrigerated.
Can I freeze no-bake cherry cheesecake?
Absolutely. Freeze it without the fruit topping, then thaw and add the topping before serving.
What if I don’t have a mixer?
You can mix the ingredients by hand with a sturdy whisk, but it may take a bit longer to reach a smooth consistency.
Storage Instructions
Store your no-bake cherry cheesecake in the refrigerator, covered with plastic wrap or an airtight lid, for up to 5 days. For longer storage, freeze for up to 1 month without the topping. Let it thaw in the fridge overnight, then add your cherry topping just before serving.
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Conclusion
This no-fuss No-Bake Cherry Cheesecake proves that indulgent desserts don’t have to be complicated. With just a few ingredients and minutes of prep, you’ll have a luscious, eye-catching dessert everyone will love. Give it a try, share your unique spin in the comments, and explore more no-bake delights on our blog!
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No-Bake Cherry Cheesecake Recipe
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
No-Bake Cherry Cheesecake is a creamy, crowd-pleasing dessert that comes together in just 10 minutes—no oven required. Perfect for parties, potlucks, or any day you need a quick treat. Try this 5-ingredient recipe today!
Ingredients
1 (9 oz) prepared graham cracker crust
16 oz cream cheese, softened
1/2 cup granulated sugar
8 oz whipped topping, thawed
1 (21 oz) can cherry pie filling (or preferred pie filling)
Instructions
- In a large mixing bowl, use a stand mixer or hand mixer to beat the softened cream cheese and sugar together until smooth and creamy.
- Carefully incorporate the whipped topping into the cream cheese mixture using a silicone spatula, blending gently until just combined.
- Pour the filling into the graham cracker crust, using your spatula to create an even, smooth surface.
- Layer the cherry pie filling over the cheesecake base, spreading it evenly for a polished finish.
- Chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up before serving.
Notes
Let cream cheese fully soften for best results.
Use a chocolate or shortbread crust for variety.
For a lighter version, use low-fat cream cheese and whipped topping.
Make up to 24 hours in advance.
Store in the fridge for up to 5 days or freeze without the topping.
- Prep Time: 10 minutes + Time (Chill): 2 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 cheesecake)
- Calories: 551
- Sugar: 27g
- Sodium: 366mg
- Fat: 31g
- Protein: 6g
- Cholesterol: 63mg