cherry cheesecake no bake recipe

Written ByJenny Smyth Posted on
cherry cheesecake no bake recipe
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The Best cherry cheesecake no bake recipe

I’m so excited to share with you my favorite no-bake cherry cheesecake recipe. This dessert has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy dessert to serve at a dinner party or just want a healthy treat for your family, this recipe is a winner.

The best part? It’s ridiculously easy to make and requires no baking whatsoever! I’ve been making this recipe for years, and my kids love helping me assemble the layers.

We’ve even served it at family gatherings and potlucks, where it’s always a hit. So, what makes this no-bake cherry cheesecake so special? Let me tell you – it’s the combination of creamy cheese mixture, sweet cherries, and crunchy graham cracker crust that will make your taste buds do the happy dance.

And the best part? It’s actually good for you too! With fresh cherries and Greek yogurt, this dessert is a healthier alternative to traditional cheesecakes.

Plus, it’s so versatile – you can serve it as a light dessert or as a snack for parties. I’ve even been known to make individual servings in mason jars for on-the-go treats. The possibilities are endless with this no-bake cherry cheesecake recipe!

So go ahead, give it a try, and enjoy the ooohs and ahhs from your loved ones. Trust me, they’ll be asking for seconds!

No-Bake Cherry Cheesecake

No-Bake Cherry Cheesecake

4.7 from 971 votes

A creamy, luscious cherry cheesecake that requires no oven time. The buttery graham cracker crust is pressed into a pan, then topped with a smooth no-bake cheesecake filling and finished with a sweet cherry topping.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Cherry Topping

2 cups pitted fresh or frozen cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon lemon juice

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
2Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed.
3Transfer the crumb mixture to a 9-inch springform pan.
4Press firmly and evenly into the bottom of the pan using the bottom of a glass or a measuring cup.
5Place the crust in the refrigerator to set while you prepare the filling.
6In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add 1/2 cup sugar and vanilla extract, then beat until well combined and no lumps remain.
8In a separate chilled bowl, beat the heavy whipping cream on high speed until stiff peaks form, about 3 to 4 minutes.
9Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and smooth.
10Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
11Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
12In a small saucepan, combine cherries, 1/4 cup sugar, cornstarch, water, and lemon juice.
13Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
14Remove the cherry topping from heat and let it cool to room temperature.
15Once the cheesecake is fully set, spoon the cherry topping over the cheesecake, spreading it evenly.
16Refrigerate for another 30 minutes before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer or stand mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 6g

📝Notes

For a firmer cheesecake, refrigerate overnight. Use canned cherry pie filling as a shortcut for the topping. Ensure cream cheese is at room temperature to avoid lumps.

Watch Video Of How No-Bake Cherry Cheesecake Works

This no-bake cherry cheesecake is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a quick dessert after dinner. It’s also perfect for storing in the fridge for up to three days – just cover it with plastic wrap or aluminum foil before refrigerating.

When you’re ready to serve, simply let it come to room temperature or give it a few minutes in the microwave to soften slightly. Enjoy!

❓ Frequently Asked Questions About No-Bake Cherry Cheesecake

Q: What type of cheese is best for this recipe?

A: You can use either cream cheese or neufchâtel cheese for this recipe. Both will give you a rich and creamy texture that pairs perfectly with the sweet cherries.

Q: Can I use frozen cherries instead of fresh?

A: Yes, you can use frozen cherries if that’s what’s available to you. Just thaw them first by leaving them out at room temperature or by microwaving them in short intervals until they’re soft.

Q: How long does this recipe take to prepare?

A: This recipe is incredibly quick and easy to prepare – it’ll take you about 10 minutes to mix all the ingredients together!

Q: Can I substitute the graham cracker crust with something else?

A: Yes, you can use any type of crust you like – crushed Oreos or chocolate sandwich cookies would work perfectly well.

Q: Is this recipe suitable for vegans?

A: Unfortunately not – this recipe contains dairy products and cannot be made vegan without some modifications.

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