This no-bake cherry cheesecake is the perfect dessert for when you need something delicious but don’t want to turn on the oven. It’s creamy, rich, and full of sweet and tangy flavors, all nestled in a buttery graham cracker crust. Whether you’re making it for a family gathering, holiday dinner, or just because you’re craving something sweet, this cheesecake is guaranteed to be a hit. Best of all, it takes only a few minutes to prepare—then just chill and enjoy!
Ingredients
For the Cheesecake Filling:
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1 package (8 oz.) cream cheese, softened
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1 can (14 oz.) Eagle Brand sweetened condensed milk
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1 teaspoon vanilla extract
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⅓ cup fresh lemon juice
For the Crust:
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1 pre-made graham cracker pie crust (or homemade, see below)
For the Topping:
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1 can (21 oz.) cherry pie filling (or substitute with strawberry, blueberry, or another favorite fruit topping)
Instructions
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese in a mixing bowl until it’s smooth and fluffy. This helps eliminate any lumps and ensures a creamy texture.
Next, slowly pour in the sweetened condensed milk, mixing constantly until fully combined. The condensed milk adds a luscious sweetness and contributes to the creamy consistency of the cheesecake.
Stir in the vanilla extract for extra flavor and then mix in the fresh lemon juice. The lemon juice helps the mixture firm up as it chills, giving the cheesecake its signature texture. Continue stirring until everything is fully blended and smooth.
Step 2: Assemble the Cheesecake
Pour the creamy cheesecake mixture into the graham cracker pie crust. Use a spatula to spread it evenly, making sure it reaches all the edges for a perfectly smooth top.
Step 3: Chill Until Firm
Cover the cheesecake with plastic wrap or foil and place it in the refrigerator for at least 2–3 hours. If possible, let it chill overnight for the best texture and flavor. Avoid freezing, as it can change the consistency of the filling.
While the cheesecake chills, place the cherry pie filling in the refrigerator as well. A chilled topping complements the creamy cheesecake perfectly.
Step 4: Add the Topping and Serve
Once the cheesecake has fully set, take it out of the fridge and spoon the chilled cherry pie filling over the top. Spread it evenly, ensuring each bite gets a little bit of that sweet, fruity goodness.
Slice, serve, and enjoy!
Homemade Graham Cracker Crust (Optional but Delicious)
If you’d rather make your own crust instead of using a store-bought one, here’s a quick and easy recipe:
Ingredients:
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1 ½ cups graham cracker crumbs (about 10–12 graham crackers)
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¼ cup granulated sugar
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6 tablespoons melted butter
Instructions:
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In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. The texture should be like damp sand.
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Press the mixture firmly into a 9-inch pie pan, making sure to create an even layer on the bottom and up the sides.
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Chill the crust in the refrigerator for 15–20 minutes before adding the cheesecake filling.
Expert Tips for the Best No-Bake Cheesecake
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Use room temperature cream cheese to avoid lumps in the filling.
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Chill for at least 3 hours but preferably overnight for the best texture.
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Don’t freeze the cheesecake, as it can alter the consistency.
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Fresh lemon juice is key for helping the filling set properly.
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For a thicker cheesecake, double the cream cheese and lemon juice while slightly reducing the condensed milk.
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If the cheesecake doesn’t set properly, let it chill longer—it will firm up over time.
Variations to Try
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Triple Berry Cheesecake – Swap the cherry pie filling for a mix of strawberries, raspberries, and blueberries.
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Chocolate Lover’s Cheesecake – Stir in ¼ cup cocoa powder into the cream cheese mixture and top with chocolate ganache.
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Caramel Pecan Cheesecake – Drizzle caramel sauce over the cheesecake and sprinkle with chopped toasted pecans.
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Lemon Cheesecake – Increase the lemon juice to ½ cup and add 1 teaspoon lemon zest for extra citrus flavor.
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Oreo Cheesecake – Mix in crushed Oreos into the filling and use an Oreo cookie crust instead of graham cracker.
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No-Crust Cheesecake Cups – Pour the filling into small dessert cups for a crust-free, individual portion option.
Frequently Asked Questions
Can I use a homemade graham cracker crust?
Yes! Making your own crust is simple and can add extra flavor. Follow the homemade crust recipe above for a delicious, buttery base.
How long does this cheesecake last?
Store the cheesecake in the refrigerator for up to 4–5 days. Keep it covered with plastic wrap or foil to prevent it from drying out.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is best when made at least a day in advance, giving it time to fully set.
Can I use fresh fruit instead of canned pie filling?
Yes! Fresh fruit, homemade fruit compote, or a drizzle of fruit syrup can be a great substitute for canned pie filling.
Why didn’t my cheesecake set properly?
The most common reason is not chilling it long enough. Make sure it has at least 3 hours in the fridge—overnight is even better. Also, using real lemon juice (not bottled) helps it firm up.
Can I freeze this cheesecake?
Freezing is not recommended, as it can affect the texture of the filling. However, if you must freeze it, do so without the topping, then let it thaw in the fridge before serving.
What’s the best way to slice the cheesecake neatly?
Use a sharp knife dipped in warm water, wiping the blade clean after each cut. This helps create smooth, even slices.
Why You’ll Love This Recipe
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No baking required – Perfect for hot days or when you need a quick dessert.
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Only a handful of ingredients – You probably already have them in your kitchen.
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Customizable – Swap out toppings and flavors to make it your own.
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Crowd favorite – It’s creamy, tangy, and sweet—everyone will love it!