No Bake Cherry Cheesecake is ridiculously easy to make and a total crowd pleaser! Make a double batch and watch it fly off the pan!
I swear I think cheesecake might qualify as a food group. It is the perfect food after all. Creamy and light, full of delicious flavors ranging from fruit to chocolate. It’s sheer perfection. I think I may even love it more than my favorite keto desserts. For me, no-bake cheesecakes are the way to go on most occasions and this Cherry Cheesecake is my absolute favorite!
NO BAKE CHERRY CHEESECAKE
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When the cheesecake mood strikes I give in. Every. Single. Time. I’m lucky to have little monkeys at home who gobble it all up before I eat too much of it. Boys kind of rock at emptying the fridge. While cherry is my favorite, I have to say I like all flavors of cheesecake. Raspberry cheesecake bites, apple crisp cheesecake, oreo cheesecake, strawberry cheesecake… you name it I’ve made it.
Today called for a cherry cheesecake recipe in bar form. Yes, I’m all for the springform pan version too, but these are a little simpler. Did I also mention portion control?!
How to Make Cherry Cheesecake
- Mix together graham cracker crumbs and melted butter. Press graham cracker crust into a parchment paper lined 8-inch x 8-inch baking dish.
- Beat softened cream cheese and sugar together in a medium mixing bowl until light and fluffy. Whip heavy cream in a separate bowl to make whipped cream. Mix cream cheese mixture and whipped cream together until smooth.
- Spread cheesecake filling over crust.
- Carefully spread cherry pie filling over cheesecake (you don’t want to mix them together).
- Cover and refrigerate for 4 hours to overnight.
- Remove from fridge and cut in 9 slices. Serve immediately.
How long is cherry cheesecake good for?
- This recipe will last for about 5 days in the fridge. But be sure to keep it covered with plastic wrap or the lid that came with your baking dish.
Can you freeze no bake cheesecake?
- Yes! Wrap the whole cheesecake (in the pan) with plastic wrap. Freese until solid. When ready to eat, transfer to the fridge to defrost overnight. Do not re-freeze the cheesecake.
- You can also freeze individual cheesecake slices after letting the cheesecake set up. Wrap each slice in plastic wrap or place slices on a foil-covered piece of cardboard and then wrap the whole thing. Freeze until set and then transfer to a gallon-sized plastic ziptop bag. This way you can grab a few slices to thaw and keep the rest for later.
The best part about this recipe is that if cherry isn’t your favorite flavor, you can easily change out the pie filling topping to blueberry, apple, or whatever you like. But my husband and I are suckers for this classic homemade cherry cheesecake. I make it every year for our 4th of July party. I even started making 2 big pans because it’s so popular.
I hope you enjoy this recipe. It’s a real hit at our house. No Bake Cherry Cheesecake is one of the first things I learned how to make as a young cook, and it remains one of my favorites desserts.
Forget the oven and try some of my other favorite no bake desserts!
- No Bake Red White and Blue Cake
- No Bake Peach Chiffon Pie
- No Bake Peanut Butter Cookie Dough Bars
- No Bake Peanut Butter Pie
- Easy Ice Cream Sandwich Cake
- More dessert recipes…
Tools used to make this No Bake Cherry Cheesecake recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Baking Dish: A square baking dish is a must have for home cooks. This one comes with a sturdy lid for easy storing and transporting your favorite dishes!
Parchment Paper: Your baked goods will never stick again! I love using parchment paper for everything from cookies to pizzas!
Rubber Spatula: Rubber spatulas are one of those kitchen tools you don’t realize how much you use until they’re all dirty. This set of three spatulas in various sizes and shapes will make cooking everything from dinner to dessert a breeze.
- 2 cups graham crumbs
- 6 tablespoons butter melted
- 16 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 cup heavy cream
- 21 ounces cherry pie filling (1 can)
- Line an 8-inch x 8-inch square baking dish with parchment paper. Set aside.
- In a medium mixing bowl combine the graham crumbs and butter. Mix until all the graham cracker crumbs are moistened. Pour into prepared baking dish and press down to form the crust.
- In a large mixing bowl, beat together the cream cheese and the sugar until it becomes light and fluffy.
- In a separate bowl beat heavy cream on low speed, then increase speed to high. Mix until you have whipped cream with medium peaks.
- Pour the whipped cream into the cream cheese mixture. Mix on high until combined and smooth. Scoop into the baking dish and smooth into an even layer with the back of a spoon or spatula.
- Spoon the cherry pie filling evenly over the top. Smooth out carefully to cover the cheesecake.
- Cover with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
- Remove and uncover. Cut into 9 squares and serve immediately. Store any leftovers, covered, in the fridge.
- This recipe can be doubled and prepared in a 9-inch x 13-inch dish instead.
- You can substitute 1 cup of prepared whipped cream or Cool Whip in place of whipping the heavy cream yourself if you prefer.
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