Description
This easiest no-bake cherry cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a sweet cherry topping. Perfect for quick, oven-free preparation, this American classic is ideal for gatherings or a simple indulgence.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip)
Topping
- 1 can (21 oz) cherry pie filling
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the mixture is well combined and resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch pie dish to form the cheesecake crust.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and no lumps remain. Gently fold in the whipped topping until the mixture is uniform with no streaks.
- Assemble the cheesecake: Spoon the cream cheese filling over the prepared crust. Spread it out evenly with a spatula to cover the entire crust surface.
- Chill the cheesecake: Cover the pie dish and refrigerate the cheesecake for at least 4 hours to allow it to set firmly. For a firmer texture, refrigerate overnight.
- Add the topping and serve: Just before serving, spread the cherry pie filling gently over the set cream cheese layer, covering it evenly. Slice and enjoy your no-bake cherry cheesecake.
Notes
- For a firmer texture, refrigerate overnight.
- You can swap the cherry pie filling with blueberry or strawberry pie filling for variety.
- Use a store-bought graham cracker crust to save preparation time and make this even quicker.
