Cherry Cheesecake is a deliciously simple dessert that can be whipped up in a matter of minutes! You’ll love the sweet graham cracker crumb crust, creamy cheesecake filling, and fruity topping!
No-bake desserts reign supreme in the summertime. They’re simple, yet oh-so-satisfying, and they offer the added bonus of a temporary reprieve from the heat. And when it comes to warm-weather gatherings, nothing hits quite like a slice of chilly cheesecake.
It’s the ultimate dessert with a ridiculously smooth filling, tartness from the cherries, and a buttery graham cracker crust.
When it comes to the topping, I’m a sucker for cherries. But honestly, the topping can be anything you like! Strawberries, blueberries, peaches, will work beautifully with the base and creamy filling.
Why You’ll Love This Easy Cherry Cheesecake?
Here are a few reasons you’ll fall in love with this no bake cherry cheesecake recipe:
Short ingredient list: You will need just a handful of ingredients to make this cheesecake – and you probably have some of them on hand.
No baking: You won’t have to heat up your kitchen or deal with a water bath when making this no bake cheesecake.
Perfect for making ahead: I highly recommend making this cheesecake a day in advance, which is ideal when you need a dessert but know you won’t have time to make it that day.
Ingredients for cherry cheesecake:
Graham cracker crumbs: These form the sweet, crumbly base for the cheesecake, perfect for that classic cheesecake texture
Butter: melted
Cream Cheese: The key to making a no bake cheesecake filling is being sure that your cream cheese is room temperature to avoid lumps in your filling
Sugar: for sweetness in the no bake cheesecake
Whipped Topping: for fluffiness
Vanilla: for flavor
Cherry Pie filling: use a can from the store or make your own.
If you are a fan of easy dessert that look and taste like perfect restaurant dessert, this recipe should be on your mast make list. Perfect for feeding a crowd. Enjoy!
- For the crust:
- 2 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounce cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
- 1 (20 ounce) can cherry pie filling
- Finely crush the graham crackers in a food processor, add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom and up the sides of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and use a teaspoon to level the top of the sides
- Place in the freezer while you make the filling
- In a large bowl, use an electric mixer to combine powdered sugar and cream cheese until smooth
- Add vanilla extract, whipped topping and continue mixing at low speed until combined
- Spread filling on top of chilled crust and spread it out evenly
- Top with cherry pie filling
- Chill until set at least one hour
- Serve
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