This no-bake Cherry Cheesecake is a dreamy dessert that layers a buttery graham cracker crust with a silky cream cheese filling and a glossy cherry topping. It’s light yet indulgent, tangy yet sweet, and requires no oven time—just a bit of chilling. The cream cheese layer is whipped until smooth and airy, then poured into a crisp crust and topped with vibrant cherry pie filling. It’s a nostalgic favorite that’s as beautiful as it is delicious.
Perfect for summer gatherings, potlucks, or when you want a make-ahead dessert that impresses without stress. And the best part? It sets in the fridge, freeing up your oven for other culinary adventures.
🧂 Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- 1 (21 oz) can cherry pie filling
- Optional: fresh cherries or mint leaves for garnish
🔪 Instructions:
1. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs and sugar.
- Stir in melted butter until the mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan or pie dish.
- Chill in the refrigerator for at least 30 minutes to set.
2. Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy (about 2–3 minutes).
- Gradually add the sweetened condensed milk, beating constantly to avoid lumps.
- Mix in the lemon juice and vanilla extract until fully incorporated and silky.
3. Assemble the Cheesecake:
- Pour the cream cheese filling over the chilled crust.
- Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4–6 hours, or overnight for best results.
4. Add the Cherry Topping:
- Once the cheesecake is fully set, spoon the cherry pie filling evenly over the top.
- Garnish with fresh cherries or mint leaves if desired.
5. Serve and Enjoy:
- Carefully remove the cheesecake from the springform pan.
- Slice with a warm knife for clean cuts.
- Serve chilled and watch it disappear!
💡 Tips & Variations:
- Make it mini: Use muffin tins with cupcake liners for individual servings.
- Flavor twist: Add almond extract to the filling or use a chocolate cookie crust.
- Lighter version: Swap cream cheese for Greek yogurt cream cheese and use light condensed milk.
- Fresh cherry topping: Simmer fresh or frozen cherries with sugar and cornstarch for a homemade topping.
This Cherry Cheesecake is a celebration of simplicity and flavor—no oven, no fuss, just creamy, fruity bliss. Want to turn it into a layered parfait or pair it with a tropical drink next? I’ve got ideas to keep the creativity flowing!