Cherry Cheesecake Recipe
Cherry Cheesecake Recipe photo by Taste of Home
Next Recipe

Cherry Cheesecake Recipe

Read Reviews
5 19 22
Publisher Photo
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 shortbread or graham cracker crust (8 or 9 inches)
  • 1 can (21 ounces) cherry pie filling

Nutritional Facts

1 slice: 464 calories, 24g fat (14g saturated fat), 43mg cholesterol, 250mg sodium, 57g carbohydrate (46g sugars, 1g fiber), 4g protein.


  1. In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Cherry Cheesecake in Quick Cooking May/June 1998, p27

Reviews for Cherry Cheesecake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
4bkackkatz User ID: 7313686 230699
Reviewed Aug. 4, 2015

"This is so easy and delicious.Love it !!! It will be my go to desert."

Dinah66 User ID: 4558177 216204
Reviewed Dec. 28, 2014

"Delicious and extremely easy!"

souzad User ID: 6354247 52531
Reviewed Apr. 18, 2014

"easy, easy and delicious!!!! Everyone loved it!!!"

MarineMom_texas User ID: 31788 202550
Reviewed Mar. 5, 2014 Edited Feb. 26, 2017

"This is a delicious recipe. Super easy and so good. My husband, who is not a lover of cherries, declared it a winner and to prepare it again. The only thing I would suggest is to give it plenty of time in the fridge after making it. Next time, I will make it in the afternoon and let it sit overnight. The filling firms up nicely that way. We will definitely have this again. I highly recommend this recipe.

Volunteer Field Editor"

sherenhue User ID: 7387257 51372
Reviewed Feb. 15, 2014

"Absolutely amazing! I have finally found a fabulous no bake cheese cake that I have been searching for for a very long time. This recipe is super easy and quick which is also a definite plus."

Pulseox User ID: 2055993 16661
Reviewed Feb. 2, 2014

"This was amazing. It has replaced the no bake cheesecake I used to make. 8 oz is about a cup for us Canadians lol."

Slvrmst User ID: 7000238 79417
Reviewed Dec. 18, 2013

"Didn't taste like real cheesecake. It was ok."

Classicrock User ID: 656532 25638
Reviewed Nov. 2, 2013

"So easy and so good! I used blueberry with graham cracker crust. -Lori in WI."

LynnR40 User ID: 7264038 51371
Reviewed May. 17, 2013

"This is my favorite cheesecake. I don't care for the baked cheesecakes most times they are dry. This is simple and quick to make. Doesn't last in our house !!"

briarwood User ID: 3294554 51370
Reviewed May. 9, 2013

"Simple and delicious! I have made this twice and have received raves about it! The second time I made this, I tweeked it a little by adding 1/2 tsp almond extract and boy did that really increase the flavor!"

Loading Image