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No Bake Cherry Cheesecake

Desserts like this No Bake Fluffy Cherry Cheesecake pie make the sweetest endings to any meal. The no-fuss filling requires no cooking at all and fills the graham cracker crust to the brim. Topped with cherry pie filling it’s guaranteed it’ll disappear in no time flat.

No Bake Fluffy Cherry Cheesecake

Easy No Bake Cherry Cheesecake Recipe

Ice box pies like this cherry cheesecake are the greatest. While I dearly love baking from scratch there are moments there just isn’t enough time or it’s simply too hot to turn on the oven. That’s when I turn to this no bake fluffy cherry cheesecake pie. Ice box pies hold a dear place in my heart and they come with the bonus of being super simple to make! How to make old fashioned no bake Cherry Cheesecake Pie: (Scroll down for full printable recipe.)

  • Filling – Use a hand mixer to beat together the cream cheese, sweetened condensed milk, vanilla and almond extracts. Beat for 2 minutes until completely smooth.
  • Whipped Cream – Fold in the whipped topping by hand. You can also use fresh whipped cream, if preferred.
  • Fill Crust – Spread into the graham cracker crust and chill for at least 4 hours or overnight to set.
  • Pie Filling – Spoon the cherry pie filling on top before serving. Store chilled.
step-by-step pictures for making cheesecake filling

How to Make the Best No Bake Cherry Cheesecake Recipe

The flavor and texture of this cherry cheesecake comes very close to what I remember eating as a girl, and I can’t make one without thinking of my Grandma’s kitchen. I chose to top this with cherry pie filling, but you could make it using any flavored fruit topping that you like most. It’s easy to make and creamy to the very last slice.

  • Ingredients you’ll need to make homemade No Bake Cherry Cheesecake: One 9 ounce premade graham cracker crust or homemade graham cracker crust, plain cream cheese, sweetened condensed milk, vanilla extract, almond extract, whipped topping and cherry pie filling.
  • Kitchen gadgets you’ll need: A stand mixer or a hand mixer, measuring spoons, a rubber spatula or spoon.
  • The filling for this no bake cheesecake is generous and that’s why it calls for the larger 9 ounce crust. The standard size that’s been around for eons is 7 ounce.
  • How do you make homemade graham cracker crust? Toss together 1 1/2 cups graham cracker crumbs with 1/4 cup of melted butter and 3 tablespoons of granulated sugar. Press the buttered crumbs into a deep dish 9 inch pie pan and bake in a preheated 375°F oven for 15 minutes or just until set and lightly golden. Allow the crust to cool completely before filling.
  • You could adapt this recipe using any flavor of pie filling that you enjoy.
  • It’s important to use a premium pie filling so it’s filled with cherries.
  • Allow ample time for the cherry cheesecake to chill and set in the refrigerator before attempting to cut into pieces.
  • Store No Bake Cherry Cheesecake chilled for up to 4 days.
No Bake Fluffy Cherry Cheesecake

More Southern Pie Recipes to Make

There’s no occasion that pie wouldn’t be a terrific choice for dessert. More Pie recipes you may also like to try:

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No Bake Cherry Cheesecake
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No Bake Cherry Cheesecake

Prep Time10 minutes
Chill time4 hours
Total Time4 hours 10 minutes
Course: Dessert, Pie
Cuisine: American, Southern
Keyword: no-bake-fluffy-cherry-cheesecake
Servings: 10 servings (may vary)
Author: Melissa Sperka

Ingredients

  • 1 9 oz premade graham cracker crust
  • 2 8 oz cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 8 oz frozen whipped topping thawed or 2 cup sweetened fresh whipped cream
  • 1 20 oz can cherry pie filling

Instructions

  • In a medium size mixing bowl, beat together the cream cheese, sweetened condensed milk, vanilla and almond extracts. Beat for 2 minutes until completely smooth.
  • Fold in the whipped topping by hand.
  • Spread into the graham cracker crust and chill for at least 4 hours or overnight.
  • Spoon the cherry pie filling on top before serving. Store chilled.
Tried this recipe?Mention @melissassk or tag #melissassk!

7 Comments

  1. Hi Melissa,

    I am very new to baking/cooking, even though I am very old. Just haven’t had the opportunity. I’m trying to make your No Bake Fluffy Cherry Cheesecake. My problem is the first item on the list. Should that be 9 ounce or 9 inch? I would like to find a gluten-free version. Thank you.

    1. Hi Maribeth, it is both. A 9 ounce ready made graham cracker crust is larger than a classic premade graham cracker crust. In fact, the actual packaging says you can yield 2 more pieces. It’s perfectly fine to adapt the crust to your dietary needs. You will need at least a 9 inch deep dish pie crust of your liking, to hold the amount of filling in this cheesecake pie.

  2. Thank you, I had lost my recipe. I am writing a cook book for my granddaughters. I am writing it by hand because I treasure the recipes I have that my mother wrote by hand. Thanks again.

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