This creamy no-bake cherry cheesecake delivers a luscious texture and a sweet-tart cherry topping on a buttery graham cracker crust. A perfect dessert when you want something elegant yet effortless.

Why You Will Love This Recipe

With no oven required, this cheesecake is quick to assemble and always impresses. The silky filling is rich without being heavy, and the vibrant cherry topping adds a burst of fruity freshness.

No-Bake Cherry Cheesecake

Cheesecake is one of those desserts that feels indulgent and celebratory, but it can sometimes be intimidating to make. That’s where the beauty of a no-bake version comes in. It keeps all the luscious texture and rich flavor but skips the fuss of water baths, long baking times, and worries about cracks.

This recipe starts with a classic graham cracker crust. The crushed crackers are mixed with melted butter and pressed into the base of a springform pan to form a crisp, buttery foundation for the creamy filling. While the crust chills, the filling comes together in minutes.

The cream cheese is beaten until smooth, ensuring there are no lumps for the silkiest texture. Sweetened condensed milk is then added, bringing a rich sweetness and a luxurious consistency without the need for heavy whipping cream or extra sugar. A splash of vanilla adds warmth and depth to the flavor profile.

Fresh lemon juice is essential here — not only for a hint of brightness but also to help the cheesecake set. It balances the richness beautifully and keeps the dessert from feeling overly sweet.

Once the filling is poured into the chilled crust, the cheesecake is refrigerated for several hours. This rest period allows the flavors to meld and the filling to firm up into a creamy, sliceable consistency.

The crowning glory of this cheesecake is the cherry topping. The glossy, ruby-red cherries add a tart contrast to the smooth filling and a pop of color that makes the dessert visually stunning. You can use canned cherry pie filling for convenience or make your own with fresh cherries if they’re in season.

This no-bake cherry cheesecake is a fantastic make-ahead dessert. It’s ideal for holidays, summer gatherings, or any occasion where you want a show-stopping treat without turning on the oven.

Its versatility also makes it a winner. Swap the cherry topping for blueberry, strawberry, or even a drizzle of chocolate sauce if you like to mix things up.

Servings

Serves 8

Time

• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 (21 oz) can cherry pie filling

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined.
2. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
3. Beat cream cheese in a large bowl until smooth.
4. Gradually add sweetened condensed milk, mixing until fully incorporated.
5. Stir in lemon juice and vanilla extract.
6. Pour filling over chilled crust and smooth the top.
7. Refrigerate for at least 4 hours or until set.
8. Top with cherry pie filling before serving.

Tips

• For extra flavor, mix a pinch of cinnamon into the graham cracker crust.
• Ensure cream cheese is fully softened before mixing to avoid lumps.
• Chill overnight for the best texture and flavor.