There's something magical about the combination of creamy cheesecake and sweet-tart cherries. This no-bake cherry cheesecake recipe brings together the best of both worlds, creating a dessert that's both impressive and surprisingly simple to make. Perfect for summer gatherings or any special occasion, this recipe delivers restaurant-quality results without ever turning on your oven.
Why You'll Love This No-Bake Cherry Cheesecake Recipe
This no-bake cherry cheesecake recipe has become a reader favorite for good reason. The silky-smooth cream cheese filling sits atop a buttery graham cracker crust, while the cherry topping adds the perfect balance of sweetness and tang. Since it's a no-bake cherry cheesecake recipe, it's ideal for warm summer days when you don't want to heat up your kitchen, and it's a fantastic make-ahead dessert for entertaining.
Jump to:
- Why You'll Love This No-Bake Cherry Cheesecake Recipe
- Ingredients
- Instructions
- Preparing the Crust
- Storage Instructions
- Recipe Variations
- Equipment For No-Bake Cherry Cheesecake Recipe
- The Secret That Makes This No-Bake Cherry Cheesecake Recipe Unforgettable
- FAQ
- Final Slice: A Dreamy Dessert You’ll Crave Again and Again
- Related
- Pairing
- Easy No-Bake Cherry Cheesecake Recipe
Ingredients
the Crust:
- Graham cracker crumbs (about 16 full sheets)
- Unsalted butter, melted
- Granulated sugar
- Salt
the Cheesecake Filling:
- Cream cheese, softened to room temperature
- Granulated sugar
- Vanilla extract
- Sour cream
- Heavy whipping cream
- Powdered sugar
the Cherry Topping:
- Fresh or frozen cherries, pitted
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
Instructions
Preparing the Crust
- Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Use the bottom of a measuring cup to compress the crust evenly.
- Refrigerate the crust while preparing the filling.
Making the Cheesecake Filling
- Beat the softened cream cheese in a large bowl until completely smooth and free of lumps, about 3 minutes.
- Add granulated sugar and vanilla extract. Beat until well combined and creamy.
- Mix in the sour cream until smooth.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three portions, maintaining as much air as possible.
- Pour the filling into the chilled crust and smooth the top with an offset spatula.
- Refrigerate for at least 6 hours or overnight until completely set.
Preparing the Cherry Topping
- Combine cherries, sugar, cornstarch, lemon juice, and water in a medium saucepan.
- Cook over medium heat, stirring frequently, until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
- Remove from heat and let cool completely before topping the cheesecake.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days. The cherry topping can be stored separately for up to 1 week. For longer storage, you can freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Variations
- Make it gluten-free by using gluten-free graham crackers for the crust
- Swap the cherry topping for other fruits like strawberries, blueberries, or peaches
- Add a touch of almond extract to enhance the cherry flavor
- Use chocolate graham crackers for a chocolate-cherry combination
Equipment For No-Bake Cherry Cheesecake Recipe
- 9-inch springform pan
- Electric mixer (stand mixer or hand mixer)
- Large mixing bowls
- Offset spatula
- Medium saucepan
- Measuring cups and spoons
The Secret That Makes This No-Bake Cherry Cheesecake Recipe Unforgettable
It all started with my grandmother’s summer garden parties. She had a knack for creating desserts that looked like they came from a fancy patisserie—but her secret was always simplicity. One sweltering July afternoon, she pulled out a creamy, cherry-topped cheesecake that had everyone begging for the recipe. What no one knew? She never turned on the oven. That silky, rich filling and vibrant cherry topping were all the magic of a no-bake masterpiece. Years later, I’ve recreated her legendary dessert—with a few modern tweaks—to bring you this No-Bake Cherry Cheesecake Recipe. It’s not just easy... it’s a little slice of nostalgia with a secret built in: the power of chilled perfection and a whole lot of love.
FAQ
How many days in advance can I make a no-bake cherry cheesecake recipe?
You can make it up to 2 days in advance.
Just keep it tightly covered in the fridge until ready to serve.
Add the cherry topping just before serving for best results.
Why is my no-bake cheesecake not firming up?
It’s likely due to under-whipped cream or too-soft cream cheese.
Make sure to whip the cream to stiff peaks and fold it gently.
Also, chill for at least 6 hours, preferably overnight.
How long does no-bake cherry cheesecake last in the fridge?
It lasts up to 5 days when stored covered in the refrigerator.
For best texture, store the cherry topping separately.
Only add topping before serving to prevent sogginess.
How do you know when a no-bake cheesecake is set?
It should be firm to the touch and not jiggle in the center.
You can test by gently pressing the top—it should hold its shape.
A minimum of 6 hours chilling is needed, overnight is ideal.
Final Slice: A Dreamy Dessert You’ll Crave Again and Again
This No-Bake Cherry Cheesecake recipe isn't just a dessert—it's a showstopper. With its luscious layers, tangy cherry topping, and rich, velvety filling, it’s the kind of treat that turns everyday moments into celebrations. Whether you're hosting a summer party or simply indulging in a sweet escape, this cheesecake is a no-fail favorite you'll want to make on repeat.
Before you go, why not add a few more delightful desserts to your must-try list?
Fall in Love with Layers in This Easy Jello Cake Recipe – A colorful, fruity dessert that’s as fun to make as it is to eat!
Elevate Your Baking Game with Our Chantilly Cake Recipe – Light, elegant, and filled with fresh berries and whipped cream goodness.
If you made this cheesecake, we’d love to see it! Drop a photo or a comment below and let us know how it turned out. Happy no-baking!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with No-Bake Cherry Cheesecake Recipe
Easy No-Bake Cherry Cheesecake Recipe
Equipment
- 1 9-inch springform pan
- 1 Electric mixer stand mixer or hand mixer
- 1 Large mixing bowls
- 1 Offset spatula Optional, for smoothing top
- 1 Medium saucepan For cherry topping
- 1 Measuring cups and spoons
Ingredients
Crust
- 2 cups Graham cracker crumbs about 16 full sheets
- ½ cup Unsalted butter melted
- ¼ cup Granulated sugar
- ¼ teaspoon Salt
Cheesecake Filling
- 24 oz Cream cheese softened to room temperature
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ¼ cup Sour cream
- 2 cups Heavy whipping cream
- ¼ cup Powdered sugar
Cherry Topping
- 4 cups Cherries fresh or frozen,pitted
- ½ cup Granulated sugar
- 2 tablespoon Cornstarch
- 2 tablespoon Lemon juice
- ¼ cup Water
Instructions
- Line a 9-inch springform pan with parchment and lightly grease the sides. p Pan
- Mix graham cracker crumbs, melted butter, sugar, and salt until combined.
- Press crust into pan bottom and sides. Chill while preparing filling.
- Beat cream cheese until smooth, about 3 minutes.
- Add granulated sugar and vanilla; beat until creamy.
- Mix in sour cream until smooth.
- In another bowl, whip cream with powdered sugar until stiff peaks form.
- Fold whipped cream into the cream cheese mixture in 3 parts.
- Pour filling into crust; smooth top.
- Refrigerate for at least 6 hours or overnight.
- In saucepan, combine cherries, sugar, cornstarch, lemon juice, and water.
- Simmer and stir until thickened, about 5–7 minutes.
- Let topping cool completely before spooning over cheesecake.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply