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No bake cherry cheesecake is my answer to easy yet impressive desserts when I am short on time but want something special. Creamy layers with a classic graham crust and glossy cherries on top make this a crowd pleaser for any occasion.
The first time I made this was for a weeknight birthday in July when turning on the oven sounded terrible. My family declared it a new “birthday cake tradition” on the spot.
Ingredients
- Prepared graham cracker crust: Gives a sweet buttery base with no baking needed Choose a crust that feels solid with no cracks
- Cream cheese: Make sure it is softened for super smooth blending Go for full fat for the richest flavor
- Sugar: Adds gentle sweetness Use fine granulated sugar for best texture
- Whipped topping: Delivers light airy lift to the filling Defrost fully for easy folding
- Cherry pie filling: Offers a tangy fruity finish I love classic cherry but blueberry or strawberry work just as well Look for thick filling with plump fruit
Step by Step Instructions
- Beat the Cream Cheese and Sugar:
- Use a stand mixer or hand mixer to combine softened cream cheese and sugar until completely smooth with no lumps This creates the creamy foundation of your cheesecake and is worth taking your time
- Fold in the Whipped Topping:
- Gently fold in the whipped topping using a silicone spatula Move slowly with wide motions to avoid deflating the mixture Your goal is a fluffy light texture with no streaks
- Spread into the Crust:
- Spoon the creamy filling evenly into your prepared graham crust Use the spatula to smooth the top all the way to the edges This keeps your layers tidy and helps the filling set up well
- Add the Cherry Topping:
- Open your can of cherry pie filling and gently spoon it over the cheesecake filling Spread the cherries in a thick even layer over the entire surface so you get cherries in every bite
- Refrigerate and Serve:
- Place the cheesecake in the fridge for at least two hours or overnight so it firms up Slice and serve straight from the fridge for best texture
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Cherry pie filling is my favorite topping because its ruby color and sweet tang instantly dress up the dessert. There is something extra nostalgic about the look of glossy cherries layered on a creamy bed—that always reminds me of potluck gatherings with my grandmother.
Storage Tips
Keep leftover cheesecake covered in the fridge for up to four days It tastes even better on day two because the flavors have time to meld The crust will stay crisp if you store the cake in its original tin with a tight lid
Ingredient Substitutions
Out of cream cheese You can use mascarpone for a mild flavor or try a dairy free cream cheese if needed For the graham crust vanilla wafer crumbs make a different but delicious swap Any berry or peach pie filling works on top
Serving Suggestions
Serve this super chilled for the best creaminess For extra wow add a little lemon zest over the cherries at serving or a sprinkle of toasted sliced almonds This cake looks beautiful as a centerpiece on dessert tables for holidays or birthdays
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A Little History
No bake cheesecakes like this one became popular in the mid twentieth century when instant pie crusts and canned toppings made “company worthy” desserts possible without fancy kitchen gear For busy home cooks this easy version is still a favorite because it feels special with so little effort
Recipe FAQs
- → How do I make the cheesecake filling smooth?
Ensure cream cheese is fully softened before beating with sugar, and mix until no lumps remain for a silky texture.
- → Can I use homemade cherry topping?
Absolutely! Fresh or homemade cherry topping works beautifully and adds a personal touch to the dessert.
- → Should the cheesecake be chilled before serving?
Yes, chilling helps set the filling and enhances both texture and flavor for the most enjoyable experience.
- → Is it possible to substitute the crust?
You can swap the graham cracker crust for cookie or digestive biscuit bases, depending on your taste preference.
- → How long does this dessert keep in the fridge?
It stores well for up to three days, covered and refrigerated to maintain freshness and texture.