this No bake cherry cheesecake It has a buttery graham cracker crust, a fluffy cream cheese filling, and a glistening sweet cherry glaze—all made with simple ingredients and minimal effort.

This is the kind of no-bake cheesecake that works for almost any occasion: holidays, potlucks, summer gatherings, or when you just want to have cheesecake without any of the fuss. Bonus? It’s completely easy to use and there’s no need to turn on the oven!

If you love easy, no-bake desserts, try these No-Bake Cherry Cheesecake Bars and No-Bake Oreo Pie Bars too! Another reader favorite is the Mini Cherry Cheesecake Bites. A recipe similar to this one is this “Almost” No-Bake Cherry Cream Cheese Pie.

A slice of no-bake cherry cheesecake on a plate with a fork

Why you’ll love this recipe

  • No oven required – Yahoo!
  • It has a creamy, light and fluffy texture.
  • You’ll only get a few ingredients (yay).
  • It’s the perfect makeup dessert.
Ingredients shown for making no-bake cherry cheesecake

Required components:

For dandruff

  • Graham cracker crumbs: Classic cheesecake base
  • Granulated sugar: Light sweetness
  • salt: Balances the sweetness
  • Melted butter: holds the crust together

For the filling

  • Cream cheese: A rich and creamy foundation
  • Powdered sugar: Soft sweetness
  • Vanilla extract: Adds warmth and depth
  • Cool whip:Creates a light and airy feel

For the upper layer

  • Cherry pie filling: Sweet, fruity finish
Four pictures showing how to assemble a no-bake cherry cheesecake

How to make cherry cheesecake without baking

Make the crust

  1. In a large bowl, mix together graham cracker crumbs, sugar, and salt.
  2. Add the melted butter and mix until combined and crumbly but able to come together.
  3. Line the bottom of an 8- or 9-inch springform pan with parchment paper and spray the sides with nonstick spray.
  4. Press the crumbs into the bottom and about two-thirds of the way up the sides of the pan.
  5. Place it in the refrigerator while preparing the filling.

Make the filling

  1. Use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until the mixture is smooth.
  2. Beat by ⅓ of cool whip.
  3. Gently fold remaining cool whip into two additions.

pool

  1. Spread filling evenly in cooled crust.
  2. Cover and refrigerate for two hours.
  3. Spread the cherry pie filling on top and refrigerate for an additional hour.
  4. Slice and serve.
Cherry cheesecake is not baked on a cake stand

Recipe tips

  • Add a squeeze of lemon juice to the filling for brightness.
  • Make individual cheesecakes using small jars or mini molds.
  • For a firmer texture, refrigerate overnight.
  • Replace the cherry topping with raspberry, strawberry, or raspberry pie filling.
A slice of no-bake cherry cheesecake on a plate with the rest of the cheesecake in the background

Move forward and store

Store covered in the refrigerator for up to 4 days. This cheesecake is best served well chilled.

A slice of no-bake cherry cheesecake on a plate with the rest of the cheesecake in the background
Close slice of no-bake cherry cheesecake

This is one of those desserts that I come back to again and again because it’s simple, reliable, and everyone loves it. Sometimes the simplest desserts really are the best!

Make the crust:

  • Add graham cracker crumbs, sugar, and salt to a large bowl and stir to combine. Add the melted butter and stir until well mixed. The mixture will be crumbly, but should hold together when pressed.

  • Line the bottom of an 8- or 9-inch springform pan with parchment paper. Spray the sides with non-stick spray. Transfer the graham cracker crumb mixture to the prepared springform pan and spread. Press the crumbs into the bottom of the pan and about ⅔ of the way up the sides of the pan.

  • Place the dough in the refrigerator to cool while preparing the filling.

Make the filling:

  • Use an electric mixer to mix the cream cheese, powdered sugar, and vanilla together in a large bowl. Fold in ⅓ of the cool whip, then use a rubber spatula to fold in the remaining ⅓ of the cool whip ⅓ at a time.

Assemble the cheesecake:

  • Spread filling mixture into crust. Cover with plastic wrap and refrigerate for 2 hours.

  • Spread the cherry pie filling on top, and refrigerate for another hour. Slice and serve.

Submission: 1service, Calories: 345Kcal, Carbohydrates: 36g, protein: 4g, fat: 21g, Saturated fat: 12g, Polyunsaturated fats: 1g, Monounsaturated fats: 6g, Trans fats: 0.2g, Cholesterol: 58mg, Sodium: 224mg, Potassium: 141mg, Fiber: 1g, sugar: 15g, Vitamin A: 832IU, Vitamin C: 2mg, Calcium: 71mg, iron: 1mg

Nutritional information is calculated automatically, so should only be used as an estimate.