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 Cherry Cheesecake Recipe
This no-bake cherry cheesecake 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 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.
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Ingredients
the Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
the Cheesecake Filling:
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
the Cherry Topping:
- 4 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ¼ cup 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 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
Top Tip
Ensure all dairy ingredients are at room temperature before starting for the smoothest possible filling.
Don't rush the whipping process – properly whipped cream is key to a stable no-bake cheesecake.
Chill the cheesecake thoroughly before adding the cherry topping to prevent the filling from becoming too soft.
FAQ
Yes, you can substitute 2 cans (21 oz each) of cherry pie filling for the homemade topping. However, homemade topping typically provides better flavor and allows you to control the sweetness.
The most common reason is under-whipped cream or cream cheese that was too soft. Make sure to whip the cream to stiff peaks and use cream cheese that's softened but still slightly cool to the touch.
Yes! This is an excellent make-ahead dessert. The cheesecake can be made up to 2 days in advance and stored in the refrigerator. Add the cherry topping just before serving for the best presentation.
This no-bake cherry cheesecake is the perfect blend of creamy, sweet, and simple. With just a few hours of prep and chill time, you'll have a stunning dessert that rivals any bakery creation.
Give it a try and share your results in the comments below – we'd love to see how yours turns out!
If you enjoyed our Easy No-Bake Cherry Cheesecake Recipe, you'll love the Easy Apple Breakfast Recipe for a sweet, morning treat!
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Pairing
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Easy No-Bake Cherry Cheesecake Recipe
Equipment
- 9-inch springform pan
- Electric mixer (stand mixer or hand mixer)
- Large mixing bowls
- Offset spatula
- Medium saucepan
- Measuring cups and spoons
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
Cherry Topping:
- 4 cups cherries pitted
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- ¼ cup water
Instructions
the Crust:
- Line 9-inch springform pan with parchment.
- Mix graham crumbs, melted butter, sugar, and salt.
- Press into pan bottom and sides.
- Refrigerate while making filling.
the Filling:
- Beat cream cheese until smooth (3 minutes).
- Add sugar and vanilla; beat until combined.
- Mix in sour cream.
- Separately whip cream with powdered sugar until stiff peaks form.
- Fold whipped cream into cheese mixture.
- Pour into crust.
- Refrigerate 6+ hours.
the Cherry Topping:
- Combine all topping ingredients in saucepan.
- Cook over medium heat until thickened (5-7 minutes).
- Cool completely before topping cheesecake.
Notes
- Ensure cream cheese is room temperature
- Whip cream until very stiff
- Let cheesecake set completely before topping
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