This No Bake Cheesecake recipe yields a rich and creamy mousse-like cheesecake. It’s luscious and perfectly accented with cherry pie filling on top!
As a kid growing up one of my mom’s favorite desserts (which she said was my dad’s favorite, but really all knew it was hers) was what she called Cherry-O Cream Cheese Pie.
It was a No Bake Cheesecake topped with cherry pie filling. And oh boy was it good.
She’d bring it to every BBQ, block party, picnic, and summertime gathering. And it was always one of the first desserts to go on the buffet table!
This is my version of her recipe. I cut down a little on the sugar and also added sour cream for richness and to balance the flavors.
If you have a store-bought brand of cherry pie filling that you love, this recipe won’t suffer for it. Of course, if you have time and want to make a homemade cherry pie filling for the top this will be even better.
No Bake Cheesecake is velvety smooth and ethereally light and fluffy, almost like mousse but with cheesecake flavor. You (and everyone else on the block) will love it!
The Best No Bake Cheesecake Recipe with Cherry Topping
Ingredients for No Bake Cheesecake
Graham Cracker Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Powdered sugar
- Heavy whipping cream
- Sour cream
- Vanilla extract
How to Make No Bake Cheesecake from Scratch
- For the crust, whisk together the dry ingredients.
- Add the melted butter.
- Stir well to combine.
- Press the crumbly crust mixture into a pan.
- For the cheesecake filling, beat together all ingredients until smooth and creamy.
- It will look luscious and already be fairly thick.
- Pour the filling into the prepared crust.
- Refrigerate until fully chilled! Then top with cherry pie filling if desired.
Equipment for This Recipe
How to Store No Bake Cheesecake
The flavor of this cheesecake is even better the next day! You can store leftovers wrapped in the fridge for up to 5 days.
Variations on This Recipe
- Go blue. Instead of canned cherry pie filling, use blueberry pie filling!
- Or leave off the filling and go dark. For the chocolate-lovers, top each slice with hot fudge instead.
- Portion control. Instead of making this in a large pan, spoon the cheesecake filling into 10 individual glasses and sprinkle the crumble crust on top. Cover them with plastic wrap and store in the fridge for up to 5 days.
Tips for Making No Bake Cheesecake
- Instead of making your own graham cracker crust, you can use a pre-made 9-inch round graham cracker crust.
- Make sure your cream cheese is at room temperature or slightly softened. This will help yield a smooth and creamy filling without lumps.
- This cheesecake will slice well after being refrigerated for 6 to 8 hours, but the cheesecake filling isn’t fully set and stiffened until it’s been refrigerated overnight.
No Bake Cheesecake Recipe FAQs
How Do You Thicken No Bake Cheesecake?
The beauty of this recipe is that you don’t have to whip the cream to stiff peaks and then fold it into the cheesecake filling. No, it’s much easier than that!
Simply beat everything together and pour it into the crust.
That means that the only factor we need to be mindful of so that this No Bake Cheesecake Recipe is thickened and sets properly is to let it sit in the fridge for long enough!
It’s like magic though. As it chills, this cheesecake stiffens. Like the recipe mentions, 6 to 8 hours is fine, but overnight is ideal.
What Can I Use Instead of Sour Cream?
To make this No Bake Cheesecake Recipe, you can use 1/3 cup unflavored, unsweetened Greek yogurt instead of sour cream. Do not use regular yogurt for this recipe because it will add to much liquid.
How is No Bake Cheesecake Different Than Regular Cheesecake?
Unlike regular cheesecake, neither the crust nor the filling need to be baked for this No Bake Cheesecake Recipe.
And in terms of flavor and texture, No Bake Cheesecake is lighter, airier, and more mousse-like than regular Cheesecake.
Both are delicious, they are just very different things!
More Favorite No Bake Treats to Make
No Bake Cheesecake with Cherry Topping
Graham Cracker Crust:
To Prepare the Baking Dish:
- Cut a piece of parchment paper in a ring to fit along the inside wall of an 8-inch springform pan, taping it at the seam. Alternatively, you can use a 9-inch pie pan.
- Lightly spray the inside of the parchment paper and the bottom of the pan with coconut oil spray.
For the Graham Cracker Crust:
- Add the graham cracker crumbs, granulated sugar, and salt to a large bowl and whisk to combine. Add the melted butter and stir until well-mixed.
- Transfer the mixture to the prepared pan. Spread the crumbs evenly in the bottom, and then press them into the bottom of the pan and about 3/4-inch up the sides, compacting them.
For the Cheesecake Filling:
- Use a handheld electric mixer to beat together all ingredients in a large bowl until smooth and creamy.
- Pour the cheesecake filling into the prepared crust and spread it out evenly.
- Refrigerate until fully chilled, about 6 to 8 hours (or overnight).
- Spread the cherry pie filling out onto the cheesecake. Refrigerate 30 minutes before slicing and serving.
- Storage: The flavor of this cheesecake is even better the next day! You can store leftovers wrapped in the fridge for up to 5 days.
- Make Sure to Let it Set Before Slicing: This cheesecake will slice well after being refrigerated for 6 to 8 hours, but the cheesecake filling isn’t fully set and stiffened until it’s been refrigerated overnight.
- Pre-Made Graham Cracker Crust: To save time, instead of making your own graham cracker crust, you can use a pre-made 9-inch round graham cracker crust.