This No-Bake Cherry Cheesecake is everything you want in a classic dessert—cool, creamy, lightly tangy, and crowned with a glossy cherry topping—without ever turning on the oven. It’s the kind of treat that feels indulgent yet effortless, with a buttery graham cracker crust, a cloud-like cheesecake filling, and that sweet-tart cherry finish everyone loves. No-bake desserts are a year-round win: perfect for hot summer days when the oven feels like the enemy, and just as welcome during busy holidays when time (and oven space) is limited.

I first made this on a sweltering afternoon when the thought of baking was unbearable—and it instantly became a family favorite. Best of all, it’s beginner-friendly, make-ahead friendly, and a crowd-pleaser for potlucks, holidays, and gatherings of all kinds. If you want a dessert that looks impressive but feels stress-free, this one’s for you.

Why You’ll Love This No-Bake Cherry Cheesecake

Ultra-Creamy, Cloud-Like Texture

What sets this cheesecake apart is its dreamy texture. Whipped cream is gently folded into silky cream cheese, creating a filling that’s light yet luxuriously rich. Each slice holds its shape beautifully on the plate, then melts in your mouth with a smooth, mousse-like finish. It’s the best of both worlds—decadent without feeling heavy.

Simple Pantry-Friendly Ingredients

This recipe keeps things refreshingly simple. You’ll recognize every ingredient: graham crackers, cream cheese, and cherry pie filling do most of the heavy lifting. There’s no gelatin, no eggs, and no baking involved. Everything comes together with an easy grocery run, making this a go-to dessert when you want something special without a long shopping list.

No Oven, No Stress, No Fuss

Because there’s no baking required, this cheesecake is wonderfully forgiving. It’s perfect for summer days, holiday prep, or anytime you want dessert without the extra heat or hassle. Kids can help, beginners can relax, and you still end up with a dessert that feels bakery-worthy. Minimal prep, big payoff—that’s the magic here.

Perfect for Any Occasion

From birthdays and potlucks to BBQs, Christmas, and Easter, this cheesecake fits right in. Dress it up with extra cherries or keep it classic and simple—it shines either way. One dessert, endless occasions.

Ingredients

Full List of Ingredients & Their Role

Graham cracker crumbs (1½ cups) – Create a buttery, crunchy base that contrasts perfectly with the creamy filling.
Melted butter (6 tablespoons) – Binds the crumbs together and adds rich flavor to the crust.
Granulated sugar (¼ cup) – Lightly sweetens the crust and balances the tangy filling.
Cream cheese (16 oz, softened) – The creamy foundation of the cheesecake; full-fat works best for a smooth texture.
Powdered sugar (1 cup) – Sweetens the filling without any graininess, keeping it silky smooth.
Vanilla extract (1 teaspoon) – Adds warmth and depth, rounding out the flavors.
Heavy whipping cream (1½ cups) – Whipped to stiff peaks, it gives the filling its airy, cloud-like texture.
Cherry pie filling (21 oz) – The classic topping that brings sweet-tart contrast and eye-catching shine.

Pro Tip (Substitution Preview):
You can swap the cherry topping for other fruit fillings, use gluten-free graham crackers, or even lighten the filling slightly—more on those options later. This recipe is wonderfully flexible, so don’t be afraid to make it your own.

How to Make No-Bake Cherry Cheesecake

Step-by-Step Instructions

Make the Graham Cracker Crust

Start by mixing the graham cracker crumbs, melted butter, and sugar until the texture looks like damp sand. The ratio here is important—the crumbs should hold together when pressed without feeling greasy. Transfer the mixture to your pan and press it firmly into the bottom using the back of a measuring cup or glass. This creates an even, sturdy base. Chilling the crust for about 15 minutes helps it set, so it won’t crumble when you add the filling.

Prepare the Cream Cheese Filling

Softened cream cheese is the secret to a silky-smooth filling. If it’s too cold, you’ll end up with stubborn lumps that are hard to beat out. Start by mixing the cream cheese alone until completely smooth, then add the powdered sugar and vanilla. Take your time here—scrape down the bowl and beat until the mixture is creamy and uniform. A smooth base now means a dreamy texture later.

Whip the Cream Properly

In a separate bowl, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the peaks stand tall without drooping. Be careful not to overwhip—grainy or buttery cream won’t fold well into the filling. Stop as soon as you reach stiff peaks for that light, airy structure that makes this cheesecake feel cloud-like.

Fold & Assemble

Gently fold the whipped cream into the cream cheese mixture using a spatula. Use slow, sweeping motions to keep as much air in the filling as possible. Once fully combined, spread the mixture over the chilled crust and smooth the top. A little patience here pays off with a beautifully even layer.

Add the Cherry Topping & Chill

Spoon the cherry pie filling over the cheesecake and gently spread it to the edges. Chill for at least 4 hours—overnight is even better—to allow everything to set perfectly before slicing.

What to Serve with No-Bake Cherry Cheesecake

Suggested Pairings

This cheesecake pairs beautifully with simple, comforting extras that let its creamy texture shine.

Drinks:

Hot coffee or espresso for a rich contrast
A vanilla latte for cozy sweetness
Black tea or cherry herbal tea for a lighter option

Desserts & Extras:

A scoop of vanilla ice cream
Fresh whipped cream on the side
A light chocolate drizzle for extra indulgence

Occasion Pairings:

Summer BBQ dessert spreads
Holiday dessert tables alongside cookies and pies

Variations and Substitutions

Berry Swap (Strawberry, Blueberry, Raspberry)

Not a cherry fan? This recipe is wonderfully flexible. Swap the cherry pie filling for strawberry, blueberry, or raspberry—canned or homemade both work beautifully. Each brings its own sweet-tart personality while keeping the same creamy cheesecake base everyone loves.

Chocolate Cherry Cheesecake

For a richer twist, use a chocolate graham cracker crust instead of classic graham crackers. Finish with a drizzle of melted chocolate or a sprinkle of shaved chocolate over the cherry topping. The combination of chocolate and cherry feels extra celebratory and dessert-table worthy.

Gluten-Free or Lower-Sugar Options

To make this cheesecake gluten-free, simply use gluten-free graham crackers for the crust. For a lower-sugar version, reduce the powdered sugar slightly and choose a no-sugar-added fruit topping. The cheesecake will still be creamy, balanced, and incredibly satisfying.

Storage Instructions

Refrigerator Storage

Once your No-Bake Cherry Cheesecake is fully set, keep it covered tightly in the refrigerator. A cake dome, airtight container, or a layer of plastic wrap followed by foil works well to prevent it from absorbing fridge odors. Stored properly, the cheesecake stays fresh, creamy, and delicious for 4 to 5 days. In fact, many bakers find the flavor improves after the first day as everything has time to meld beautifully.

Freezing Instructions

This cheesecake freezes surprisingly well, making it a fantastic make-ahead option. For best results, freeze the cheesecake without the cherry topping. Wrap it tightly in plastic wrap, then a layer of foil to protect it from freezer burn. When you’re ready to serve, thaw it overnight in the refrigerator. Add the cherry topping just before serving for a clean, glossy finish. This is especially helpful during the holidays when dessert prep needs to happen ahead of time.

Recipe Tips and Tricks

Use full-fat cream cheese for the creamiest, most stable texture
Chill the cheesecake for at least 4 hours (overnight is even better)
Don’t over-whip the cream—stop at stiff peaks for a light filling
Line the pan with parchment paper for easy, stress-free removal
Wipe your knife clean between slices for neat, bakery-style cuts

Related Recipes

If you loved this No-Bake Cherry Cheesecake, you might enjoy these other sweet treats:

White Chocolate Raspberry Cheesecake Balls – Creamy nibbles with tart raspberry flair.
Easy No-Bake Pumpkin Cheesecake Balls – A fun fall dessert packed with spice.
No-Bake Oreo Cake – Decadent layered dessert with cookies and cream.

FAQs

Can I make No-Bake Cherry Cheesecake ahead of time?
Absolutely. This cheesecake is ideal for making ahead. Prepare it up to two days in advance and store it covered in the refrigerator. The texture sets beautifully, and the flavor only gets better with time.

Why is my no-bake cheesecake not firm?
Most often, it needs more chilling time. Make sure the whipped cream was beaten to stiff peaks and allow at least 4 hours in the refrigerator—overnight if possible—for best firmness.

Can I use Cool Whip instead of whipped cream?
Yes, you can substitute Cool Whip for convenience. The texture will be slightly softer and sweeter, but it still works well if you’re short on time.

Do I need gelatin for no-bake cheesecake?
No gelatin is needed for this recipe. Properly whipped cream and enough chilling time provide all the structure required.

Can I freeze no-bake cheesecake?
Yes, freeze it without the topping, wrapped tightly. Thaw overnight in the refrigerator and add toppings before serving.

What pan works best for no-bake cheesecake?
A springform pan is ideal for easy slicing, but a deep pie dish works just as well for a more casual presentation.

Conclusion

This No-Bake Cherry Cheesecake is proof that impressive desserts don’t have to be complicated. With its creamy filling, buttery crust, and bright cherry topping, it’s a dessert that feels both comforting and celebratory. Even if you’re new to making cheesecakes, this recipe is approachable, forgiving, and wonderfully rewarding. It’s perfect for holidays, gatherings, or those moments when you simply want a sweet treat without turning on the oven.

If you give it a try, I’d love to hear how it turned out—leave a comment below! And don’t forget to pin this recipe for later so it’s always ready when a craving strikes.