No-Bake Cherry Cheesecake

A classic, creamy, and refreshing dessert that’s perfect for warm days or when you don’t want to turn on the oven. This easy recipe comes together in about 20 minutes of active time, then sets in the fridge.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

• Pinch of salt (optional)

For the Filling:

• 16 oz (2 blocks) full-fat cream cheese, softened to room temperature

• 1 cup powdered sugar, sifted

• 1 teaspoon pure vanilla extract

• 1 cup heavy whipping cream, cold

• 1 tablespoon lemon juice (optional, for brightness)

For the Topping:

• 1 can (21 oz) cherry pie filling (or homemade cherry compote)

• Optional garnish: fresh mint, whipped cream, or chocolate shavings

Instructions

1. Prepare the crust:

   • In a medium bowl, mix graham cracker crumbs, sugar, and salt (if using).

   • Pour in melted butter and stir until the mixture resembles wet sand.

   • Press firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Use the bottom of a glass to compact it well.

   • Chill in the refrigerator while you make the filling.

2. Make the filling:

   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).

   • Add powdered sugar and vanilla extract, and beat until fully combined.

   • In a separate bowl, whip the cold heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. Add lemon juice if using.

3. Assemble:

   • Spread the filling evenly over the chilled crust.

   • Smooth the top with a spatula.

   • Cover and refrigerate for at least 6 hours, or preferably overnight, until completely set.

4. Top and serve:

   • Just before serving, spread the cherry pie filling evenly over the top.

   • Release from the springform pan, slice, and serve.

Tips for Success

• Room temperature cream cheese is key to avoid lumps.

• For a sturdier crust, you can bake it at 350°F (175°C) for 8–10 minutes, then cool completely before adding filling. This is optional but adds a nice crispness.

• Variations: Use blueberry, strawberry, or raspberry pie filling. You can also swirl some of the fruit into the filling before chilling.

• For a lighter version, you can use reduced-fat cream cheese, but the texture may be slightly less creamy.

Storage

• Keep covered in the refrigerator for up to 5 days.

• This cheesecake does not freeze well due to the whipped cream in the filling.

Enjoy this cool, creamy, and fruity dessert—no oven required!