No-Bake Cherry Cheesecake (Easy Recipe)

This no-bake cherry cheesecake is creamy, tangy, and topped with sweet cherries for the perfect easy dessert. I love how it comes together in minutes with no oven required, making it a go-to treat for holidays, summer gatherings, or whenever I want a quick yet impressive dessert.

Why You’ll Love This Recipe

I enjoy this recipe because it’s rich and creamy without being overly heavy. The lemon juice adds just the right amount of tang, and the cherry topping makes it both beautiful and delicious. I also love how convenient it is—I can make it ahead of time and let the fridge do the work, so I have a dessert ready with very little effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (14-ounce) can full-fat sweetened condensed milk
2 (8-ounce) packages full-fat cream cheese, softened
1⁄3 cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared Graham Cracker crust
1 (21-ounce) can cherry pie filling

Directions

1. I beat the softened cream cheese in a large bowl until smooth and creamy.
2. I gradually add the sweetened condensed milk, mixing until fully combined and silky.
3. I stir in the lemon juice and vanilla extract until well blended.
4. I pour the filling into the prepared graham cracker crust, smoothing the top with a spatula.
5. I cover and refrigerate for at least 3 hours, or until the cheesecake is firm.
6. Just before serving, I spoon the cherry pie filling evenly over the top.

Servings and Timing

This recipe makes about 8 servings. It takes me 10 minutes to prepare and about 3 hours to chill, so it’s ready in just over 3 hours.

Variations

Sometimes I use blueberry or strawberry pie filling instead of cherry for a different flavor. I also like making mini versions by dividing the filling into small graham cracker crusts for individual servings. For a slightly lighter version, I use reduced-fat cream cheese, though I prefer the richness of full-fat.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. I don’t freeze this recipe since the texture can change once thawed. It’s best served chilled straight from the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it the night before so it has plenty of time to set.

Do I have to use full-fat cream cheese?

No, but I find full-fat gives the best texture and flavor. Reduced-fat works, but the cheesecake may be softer.

Can I use fresh cherries instead of pie filling?

Yes, I sometimes cook fresh cherries with sugar and cornstarch to make a homemade topping.

How do I keep the filling from being lumpy?

I make sure the cream cheese is fully softened before mixing and beat it well before adding other ingredients.

Can I use a homemade graham cracker crust?

Yes, I mix crushed graham crackers with melted butter and sugar, then press into a pan and chill before filling.

How long does it need to chill?

At least 3 hours, though I prefer chilling overnight for the best texture.

Can I freeze leftovers?

I don’t recommend it—the texture changes too much when thawed.

What if I want a firmer cheesecake?

I sometimes add 1 teaspoon of unflavored gelatin dissolved in warm water to the filling before chilling.

Can I make this in a springform pan?

Yes, I often do that for a more classic cheesecake presentation.

What’s the best way to slice this cheesecake?

I use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Conclusion

This no-bake cherry cheesecake is one of my favorite easy desserts. I love how creamy, tangy, and sweet it is, with the cherries adding a perfect finishing touch. It’s quick to prepare, always a crowd-pleaser, and a recipe I turn to whenever I need a simple but impressive treat.

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