One of the easiest no-bake desserts, this no-bake cherry cheesecake requires only a few ingredients—cream cheese, sugar, whipped topping and canned pie filling—and sets in the fridge. It’s perfect for summer picnics and potlucks, barbecues or any time you need a sweet treat fast.
Ingredients for No-Bake Cherry Cheesecake
- Cream cheese: Make sure you use softened cream cheese before mixing the filling. This is key for achieving the smooth and creamy consistency you’re going for with this pie.
- Whipped topping: It’s easy to grab a container of frozen whipped topping at the grocery store, but if you’re feeling more hands-on, it’s quite simple to make your own whipped topping.
- Shortbread or graham cracker crust: Use whichever type you prefer! A premade crust is perfectly fine, but it’s not much work to make a shortbread crust or homemade graham cracker crust from scratch. Either way, remember that the crust should fit a 9-inch pie plate.
- Cherry pie filling: Choose your favorite canned pie filling for this no-bake cheesecake—or make your own homemade cherry pie filling. If you have extra, there are plenty of recipes with cherry pie filling for the leftovers.
Directions
Step 1: Make the cheesecake filling
To make the filling, combine the cream cheese and sugar in a bowl, and beat them together until the mixture is smooth and silky. Gently fold in the whipped topping. Spoon everything into the crust, then smooth it out.
Step 2: Add topping and refrigerate
Gently spoon the cherry filling on top of the pie, and refrigerate it until it’s set, at least two hours or overnight. When cheesecake is nice and firm, it’s ready to slice and serve.
How to Store No-Bake Cherry Cheesecake
This no-bake cheesecake can be stored, covered, in the fridge for four to five days.
How to Freeze No-Bake Cherry Cheesecake
Simply let the cheesecake set up as directed, then wrap it all—cherry topping, pie plate and all—in plastic wrap and then aluminum foil. The no-bake cheesecake will last in the freezer for up to three months. To serve, let it thaw in the refrigerator overnight first, then slice and dole out as you normally would.
Recipe Variations
- Make cheesecake bars or jars: Make a homemade crust for a square 9-inch pan to make turn this no-bake cherry cheesecake into cute bars. For individual jars, try our 3-ingredient no-bake cheesecake.
- Use real whipped cream: Instead of using frozen or homemade whipped topping, you can use the real stuff. If you haven’t tried it before, here’s how to make whipped cream.
- Opt for different fruit fillings: Cherries are the classic topping, but you can use blueberry, peach or any other pie filling you like. Fresh fruit is another great option: Any combination of strawberries, raspberries, and blueberries, sprinkled with a bit of sugar, makes a delicious topping.
No-Bake Cherry Cheesecake Tips
How far in advance can you make no-bake cheesecake?
You can make this no-bake cheesecake several days in advance. Keep in mind that you’ll need to thaw the whipped topping at least a day before, and you’ll need to let the cream cheese come to room temperature so it’s easier to beat until super smooth. The cheesecake takes at least two hours to set, but you can refrigerate it for a few days before serving.
How can you thicken no-bake cheesecake?
If your cheesecake isn’t setting, simply leave it in the refrigerator longer before serving. Or if you want to be proactive and start with a filling that’s bound to firm up, add a little unflavored gelatin to the whipped cream filling before pouring it into the pie crust. That will help the filling hold its shape when cutting and serving. Here are more tips for using gelatin in your desserts.
