I love this recipe because it’s incredibly easy and comes together in minutes. I don’t need any baking skills, complicated steps, or special timing. It’s reliable, beginner-friendly, and always a hit when I need a stress-free dessert that still feels classic and indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base 9 oz prepared graham cracker crust
Filling 16 oz cream cheese, softened 1/2 cup sugar 8 oz whipped topping, defrosted
Topping 21 oz can cherry pie filling or preferred flavor
Directions
I start by beating the softened cream cheese and sugar together until the mixture is completely smooth and creamy. I take my time here to avoid any lumps.
Next, I gently fold in the whipped topping until everything is well combined and light. I spread the filling evenly into the prepared graham cracker crust, smoothing out the top.
I finish by spreading the cherry pie filling evenly over the cheesecake. Once assembled, I refrigerate it until I’m ready to serve, keeping it chilled the entire time.
Servings and Timing
This recipe makes about 8 servings. Preparation time: 10 minutes Cooking time: none Total time: approximately 10 minutes, plus chilling time
Variations
I like swapping the cherry topping for blueberry, strawberry, or even lemon pie filling when I want something different. Sometimes I add a little vanilla extract or lemon zest to the filling for extra flavor. A chocolate cookie crust also works well when I’m in the mood for something richer.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. Since it’s a no-bake dessert, I never reheat it and always serve it chilled straight from the fridge.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day in advance, and it actually tastes better once it has time to fully chill.
How long does it need to chill before serving?
I usually let it chill for at least 2 hours, but overnight is even better for a firmer texture.
Can I use homemade whipped cream instead of whipped topping?
I can, as long as it’s whipped to stiff peaks and folded in gently.
What if my cream cheese isn’t fully softened?
I let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
Can I freeze this cheesecake?
I can freeze it without the topping, but I prefer it fresh since freezing can slightly change the texture.
Conclusion
This No-Bake Cherry Cheesecake is a go-to dessert when I want something creamy, sweet, and effortless. I love how dependable and customizable it is, making it perfect for both casual family nights and special occasions.
