There’s something about fall that makes me want to slow down, light a candle, and make something sweet. The best part? You don’t need to turn on the oven to enjoy something delicious. That’s where no-bake cherry cheesecake comes in. It’s rich, creamy, a little nostalgic—and it doesn’t ask for anything more than a fridge and a little patience.
I first made this on a crisp October afternoon. The kids were finally quiet, the apples we picked were already baking into a crisp, and I had a sudden craving for something creamy and cool. I found cream cheese in the fridge, a can of cherry pie filling in the pantry, and leftover graham crackers from lunch. In less than 20 minutes, the whole thing came together and went straight into the fridge to set. A few hours later? Absolute magic. It’s smooth, slightly tangy, and topped with glossy cherries that make it feel like something from a diner window—but better, because it’s homemade.
If you love simple treats like this no-bake Oreo dessert or crave the comfort of easy fall dessert bars, you’ll understand why no-bake cherry cheesecake has become one of my favorite go-to recipes this time of year.
Table of Contents
Table of Contents
Why No-Bake Cherry Cheesecake Works So Well
It’s Simple, But It Tastes Like You Worked All Day
This recipe skips everything fussy—no eggs, no baking, no cracked tops. Just a buttery graham cracker crust, a velvety cheesecake layer, and that ruby-red cherry topping we all grew up loving. If you’ve ever made a classic chocolate date bark or tried your hand at a vegan no-bake treat, you already know: no-bake doesn’t mean no-flavor. This dessert proves that.
You’ll likely have most of the ingredients in your kitchen already, making it super convenient. And it chills beautifully, which means it’s perfect for making ahead. Whether you’re hosting or just want a fridge-ready treat for the week, no-bake cherry cheesecake delivers.
Fall Flavors, No Oven Needed
Fall is a season of warm spices, slow-roasted dinners, and everything pumpkin. But sometimes, your oven is already full—or maybe you just want something cool and creamy after a hearty meal. That’s exactly why no-bake cherry cheesecake hits the spot. It brings color, contrast, and that nostalgic cherry-topped sweetness that cuts through the richness of typical autumn meals.
Plus, it’s a breeze to bring to a gathering or serve alongside other fall favorites like pumpkin pie overnight oats or apple crumble bars. And trust me—people will always ask for seconds.
If you love creamy no-bake treats, you’ll also want to try this indulgent no-bake chocolate pie—it’s rich, simple, and comes together in just 10 minutes.
No-Bake Cherry Cheesecake
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- 16 oz 2 packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container 8 oz whipped topping (like Cool Whip), thawed
- 1 can 21 oz cherry pie filling
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch pie dish or springform pan to form a crust.
- In another bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue mixing until well combined.
- Fold in the whipped topping gently until the mixture is light and fluffy.
- Spread the cream cheese filling evenly over the prepared crust.
- Chill in the refrigerator for at least 4 hours, or until set.
- Once set, spoon cherry pie filling over the top.
- Slice and serve cold.
Notes
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
How to Make No-Bake Cherry Cheesecake
Ingredients You’ll Actually Use
One of the reasons I adore this recipe is how unfussy it is. You don’t need specialty tools or obscure ingredients—just simple items that turn into something unexpectedly special. Here’s what I use to make no-bake cherry cheesecake for my family (and occasionally just for me).
- 1½ cups of crushed graham crackers, which usually means about 10 to 12 crackers.
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 1 (21 oz) can cherry pie filling
For a dairy-free version, try using plant-based cream cheese and whipped coconut cream instead. For a gluten-free crust, crushed gluten-free cookies work like a charm—similar to what I use in this no-bake Oreo crust.
Step-by-Step: From Mixing Bowl to Fridge
Step 1: Make the crust. In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the texture feels like damp sand. Firmly press the crust into the base of a 9-inch springform pan, making an even layer. Place the crust in the fridge to chill while you prepare the filling.
Step 2: Whip the cream. Whip the heavy cream with a mixer until it holds firm peaks, then set it aside.
Step 3: Make the filling. In another bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Gently fold in the whipped cream, keeping the mixture light and airy.
Step 4: Assemble. Spoon the cream cheese mixture over the crust and smooth the top with a spatula. Cover with plastic wrap and chill for at least 4–6 hours—though overnight is best for the perfect texture.
Step 5: Add the cherry topping. Once the cheesecake is set, spoon the cherry pie filling over the top. Slice and serve. That’s it.
If you’re prepping for a gathering, you can even make this in mini jars—just like I do with no-bake pumpkin cheesecakes during the holidays. They look festive and are easy to transport.
Tip: Don’t skip the chill time. If you’re wondering, “How long does it take for a no-bake cherry cheesecake to set?”—aim for at least six hours in the fridge for that clean slice and creamy bite.
Want to share your version of this recipe or ask a quick question? Join the conversation on Facebook — I love connecting with fellow home cooks and always reply.
Customizations
Fun Variations for Every Season
What I love most about no-bake cherry cheesecake is how forgiving it is—and how easy it is to tweak. Once you’ve mastered the base, it’s like a blank slate for creativity. Here are some of my favorite twists:
Make it fall-friendly: Try swapping the cherry topping for spiced apple compote or cranberry sauce. It gives the dessert a cozy vibe, perfect for Thanksgiving or autumn gatherings. Pair it with something like my pumpkin roll cake for a full fall dessert spread.
Chocolate swirl version: Mix a few tablespoons of melted dark chocolate into the filling before it sets. The result is indulgent without being too heavy—similar to what you get in this chocolate date bark.
Mini cheesecakes: Instead of one big cheesecake, divide the crust and filling into muffin tins lined with paper liners. These mini versions chill faster and make adorable individual servings for potlucks or lunchboxes.
Looking for a plant-based option? Use a cashew cream spread and whipped coconut topping for a fully dairy-free twist. It becomes a vegan dessert you’d never guess was dairy-free—just like my vegan date bark that even the kids devour.
Frequently Asked Questions
How to make a no bake cherry cheesecake?
It’s easier than it looks. You make a graham cracker crust, whip together cream cheese and powdered sugar, fold in whipped cream, chill it all, and top with cherry pie filling. No oven, no water bath—just chill and serve. It’s that simple.
How to make Jell-O no bake cherry cheesecake?
The boxed version combines a mix of powdered filling with milk, and often comes with its own crust mix and topping. While convenient, homemade no-bake cherry cheesecake has a richer texture and deeper flavor. If you’re short on time, though, the boxed version sets up quickly and still satisfies.
Can you freeze no bake cherry cheesecake?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before serving. I often make two and freeze one for later—just like I do with my make-ahead freezer-friendly desserts, which hold up beautifully.
How long does it take for a no bake cherry cheesecake to set?
At least 4 to 6 hours in the fridge, though I always recommend overnight for the cleanest slices. If you’re in a rush, pop it in the freezer for 1–2 hours to speed things up, but don’t skip the chill entirely—it’s essential for that signature silky bite.
Final Thoughts
No-bake cherry cheesecake isn’t just an easy dessert—it’s a dessert with soul. It’s what I make when time is short but I still want to share something sweet and homemade. The creamy filling, the buttery graham crust, and that glossy cherry topping come together with almost no effort—but feel like a celebration. Whether you’re making it for a holiday, a last-minute dinner invite, or just to treat yourself on a Tuesday, this dessert delivers every single time.
If you’re looking for more easy sweets, check out my reader-favorite cherry cobbler recipe or indulge in some no-bake date bark for another chilled treat. And if you’re ever unsure about storing your cheesecake or making it ahead, this recipe is flexible enough to fit your schedule—just like a good dessert should be.
Now, let’s get to the printable version of your new favorite no-bake recipe.
Already dreaming about dessert? Save this recipe to Pinterest so it’s right there the next time your sweet tooth kicks in.
