Name: Easiest No-Bake Cherry Cheesecake
Prep time: 15 min
Total time: 180 min
Ingredients: 1 9-inch graham cracker pie crust (store-bought or homemade); 1 package cream cheese (8 oz, softened to room temperature); 1 teaspoon vanilla extract; 1 can sweetened condensed milk (14 oz, recommended Eagle Brand); 1/3 cup lemon juice (fresh is best, but bottled works in a pinch); 1 can cherry pie filling (21 oz, or your favorite: strawberry or blueberry)

Jump to Recipe

Looking for the ultimate comfort dessert that’s creamy, dreamy, and full of cherry goodness without turning on the oven? Let me introduce you to the Easiest No-Bake Cherry Cheesecake! With its luscious creamy filling, buttery graham cracker crust, and a beautifully glossy cherry topping, this irresistible treat is everything you want from a classic cheesecake—minus the fuss and waiting. Did you know that no-bake cheesecakes rose to popularity in the 1950s when refrigeration became more widespread? It’s a true shortcut to happiness, and honestly, who doesn’t love a recipe that comes together in just minutes? If you’ve enjoyed my No-Bake Oreo Cheesecake, you’ll find this cherry version just as fabulous and even quicker to make. Gather the family, engage the kids, and get ready for a dessert so easy, you’ll wonder why you haven’t made it sooner. Let’s dive in!

What is Easiest No-Bake Cherry Cheesecake?

Ever wondered why this dessert has such a straightforward name? Spoiler alert: it’s exactly what it promises—easy, no baking required, and topped with sweet, juicy cherries! The beauty of this recipe is right in the title, and honestly, isn’t that what we all want after a long day? They say the way to a man’s heart is through his stomach, but with this cheesecake, you’ll win over every heart in your home! Whether you’re a kitchen pro or rarely step foot near the oven, you can make this perfected classic on your very first try. Ready to win rave reviews at your next gathering? Go ahead, give it a whirl!

Why You’ll Love This

There’s a lot to swoon over with the Easiest No-Bake Cherry Cheesecake. First, it’s the silky-smooth cream cheese filling—light as a cloud, but decadently rich. Plus, making it at home beats any store-bought version (and at a fraction of the cost!). You skip the pricy bakery desserts and still get that show-stopping look with every slice. Then, there’s the star of the show—the shimmering cherry topping. Whether you pick classic cherry, or switch it up with blueberry or strawberry, these flavors turn every bite into pure bliss. If you loved my No-Bake Lemon Cheesecake Bars, you’ll appreciate the same fuss-free approach and creamy results here. So, roll up your sleeves and treat yourself—you’ll be making this one on repeat!

How to Make Easiest No-Bake Cherry Cheesecake

Quick Overview

This cheesecake is an absolute breeze from beginning to end and makes an ideal go-to dessert for busy days, parties, or last-minute cravings. The best part? It takes just 15 minutes to assemble, then chills until set. Say goodbye to water baths, cracking tops, or complicated steps. With a crisp pre-made graham cracker crust, a sweet-tart cream cheese layer, and a glossy cherry crown, this no-bake wonder offers impressive results with minimal effort.

Slice of no-bake cherry cheesecake with graham cracker crust and glossy cherry topping on a white plate

Ingredients

1 graham cracker pie crust (store-bought or homemade, 9-inch recommended)
1 package (8 oz) cream cheese, softened to room temperature
1 teaspoon vanilla extract
1 can (14 oz) sweetened condensed milk (I recommend Eagle Brand)
1/3 cup lemon juice (fresh is best, but bottled works in a pinch)
1 can (21 oz) cherry pie filling (or your favorite: strawberry or blueberry)

Step-by-Step

Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until light and fluffy. Add the vanilla extract, mixing until incorporated.
Add Sweetened Condensed Milk
Slowly pour in the sweetened condensed milk while continuing to mix at medium speed. Beat until the mixture is silky smooth with no lumps.
Incorporate Lemon Juice
Gently blend in the lemon juice. This will add tanginess and help the filling set with a slightly firmer consistency.
Pour into Crust
Pour the cream cheese mixture into the graham cracker crust, spreading it evenly with a spatula.
Chill to Set
Cover loosely and refrigerate for at least 3 hours, or preferably overnight, until the filling is firm.
Add the Topping
Once chilled, spread the cherry pie filling (or your chosen fruit) evenly over the cheesecake.
Slice and Serve
Carefully slice and enjoy straight from the fridge.

What to Serve Easiest No-Bake Cherry Cheesecake With

Pair this cheesecake with light and fruity sides to balance the creamy richness. Try serving with fresh berries, a crisp fruit salad, or lemon bars for contrast. For drinks, a glass of cold milk, iced tea, or even a bubbly rosé makes an elegant choice. If you’re feeling extra, a scoop of vanilla ice cream alongside your cheesecake will turn dessert into a true party. Looking for a party platter? Serve with chocolate-dipped strawberries for a fun, romantic twist!

Top Tips for Perfecting Easiest No-Bake Cherry Cheesecake

Choose Quality Cream Cheese
Full-fat cream cheese gives the richest taste and best texture. Make sure it’s softened for a velvet-smooth filling.
Don’t Rush the Chill
Give the cheesecake enough time to set. Chilling it overnight ensures perfect slices and a stable dessert.
Swapping Flavors
Swap cherry for blueberry or strawberry pie filling, or even homemade fruit compote, for a fun change.
Avoid Over-beating
Mix until just blended to prevent a loose, runny filling.
Graham Cracker Crust Tips
For a homemade touch, mix 1 1/2 cups crushed graham crackers, 1/4 cup sugar, and 1/3 cup melted butter; press into your pie pan and chill before filling.
Mistakes to Avoid
Don’t use low-fat or whipped cream cheese—they don’t set as well. And don’t skip the lemon juice; it’s key for balance and texture!

Storing and Reheating Tips

Refrigeration: Cover leftovers with plastic wrap or store in an airtight container. The cheesecake stays fresh in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving Again: Cheesecake is best enjoyed cold. For clean slices, dip your knife in hot water and wipe between cuts.
Avoid Room Temperature: Prolonged time at room temperature makes the cheesecake too soft and may reduce food safety.

FAQs

Can I use homemade pie filling instead of canned?

Absolutely! Homemade fruit compote or preserves can be used for a more personalized and fresh flavor.

What if I don’t have lemon juice?

Lemon juice helps with flavor and texture. Substitute with lime juice or a small amount of white vinegar if absolutely necessary.

Can I make this cheesecake ahead of time?

Yes! In fact, it’s better when made a day in advance for the flavors to meld and the texture to firm up.

Is it possible to use a different crust?

Of course. Swap with an Oreo crust, chocolate cookie crust, or a gluten-free alternative to suit your taste.

Why did my cheesecake turn out runny?

Make sure you’re using full-fat, brick cream cheese (not spreadable), and chill for at least 3 hours (preferably overnight) before adding the topping.

Conclusion

If you’re searching for a quick, impressive dessert that’s as beautiful as it is delicious, the Easiest No-Bake Cherry Cheesecake is your new go-to. With a handful of simple ingredients and no oven required, this cheesecake promises creamy, crowd-pleasing results every time. Whether it’s for a birthday, holiday, or just because, bring a slice of happiness to your table—no baking skills needed. Grab your ingredients and try it today. Your tastebuds (and family) will thank you!