If you’re looking for a simple and flavorful dessert, I have just the recipe for you. It’s my Easy No-Bake Cherry Cheesecake Dessert and I can almost be sure you’ll want to devour the whole thing!

I like the recipe for many reasons. First and foremost, it reminds me of my Grandma Metzger. This was her go-to recipe when she needed to make a last-minute dessert. Made with simple ingredients and ready in a jiffy? Of course, she loved it!

She brought it to family gatherings, saddle club meetings and church suppers. When her name was on the dessert list, everyone was thrilled.

Here’s a photo of Trevor making it for his sister, Kylie. It’s her favorite!

I’m no different. I was always delighted (okay, ecstatic!) to see one sitting in the refrigerator, and now it’s one of my go-to recipes, too! It’s also my daughter Kylie’s number one dessert request (she’s known to eat leftovers of this for breakfast!).

Since it’s a great year-round recipe, this No-Bake Cherry Cheesecake even makes its way into our holiday meal lineup. Sometime’s we have a decadent pie AND this cherry cheesecake… no one complains!

I must say, even though I welcome this recipe when the weather is cold, nothing beats eating it under the summer sun. When backyard barbecues are in full swing, this dessert is the perfect after-meal treat!

No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Cook Time: 8 minutes
Total Time: 8 minutes

I love this Easy No Bake Cherry Cheesecake Dessert for many reasons!

Ingredients

Crust

  • 1 cup graham cracker crumbs*
  • 1/4 cup butter, melted
  • 1/3 cup white sugar

Filling

  • 1 (8 oz) package cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • Cherry pie filling

Instructions

  1. Preheat the oven to 350°.
  2. To prepare the crust, mix the graham cracker crumbs, melted butter, and white sugar together and press it into an 11” x 7” pan or pie dish.
  3. Bake for about 8 minutes. (If you prefer, you can leave the crust unbaked and just chill it in the refrigerator before filling.)
  4. To prepare the filling, whip the heavy cream until it thickens and until small peaks form. (Don’t over-beat, or it will start to turn to butter!)
  5. In a separate bowl, cream the cream cheese and sugar. Fold in the heavy cream by hand.
  6. When fully incorporated, fold the mixture into the prepared graham cracker crust. Spread evenly and then top the pie with a can of cherry pie filling.
  7. Refrigerate overnight. (The longer you can refrigerate the pie before serving, the better it will taste!)

Notes

*You can also use a store bought graham cracker crust. I like the Keebler one that says it has 2 extra servings.

Remember, this No-Bake Cherry Cheesecake Dessert can be made two ways. You can quickly pop it in the oven to bake the crust, or you can leave the crust unbaked — just let it chill in the refrigerator for a while before filling.

It’s good either way… I promise! And no matter how you choose to whip it up, I’m sure you’ll love it!

From my kitchen to yours,

Jill

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