Are you ready for the easiest cheesecake recipe on the planet?
The butter graham cracker crust has a creamy cheesecake filling and delicious cherry topping.
It’s a dream come true. And it’s absolutely perfect for first-time bakers or when it’s too hot to turn on your oven.
An Easy Cheesecake Recipe
I know, I know…I think every dessert is THE perfect dessert. But honestly, it doesn’t get much more perfect than this.
This no-bake cherry cheesecake recipe is the one that is going to be in your dessert recipe arsenal from now on.
Simple ingredients come together to make a homemade crust and a cheesecake filling with a fluffy velvety texture.
This easy recipe is just what you need for special occasions because it truly tastes like you slaved over it.
And really, all you do is put it all together. Scroll down, and I’ll tell you all about how to do that.
Just Like a Traditional Cheesecake
When you take a bite, you first taste the sweet and tangy cherry topping, followed by the cool, creamy cheesecake layer that works perfectly with the crunchy and buttery crust.
The combination of textures – the crispness of the crust, the softness of the cheesecake, and the juiciness of the cherries – makes for a fantastic dessert.
It’s a refreshing and lighter alternative to baked cheesecakes, and it’s especially popular during the hotter months when you want a dessert but don’t want to turn on the oven.
Ingredients For Cherry Cheesecake
Graham Cracker Crust
- Graham crackers
- Unsalted butter melted
- Softened cream cheese
- Vanilla extract
- Heavy whipping cream
- Can of cherry pie filling (or fresh cherries, maraschino cherries, etc.)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Recommended Tools For the Recipe
For The Crust
- Food Processor: A food processor is going to make it easier to grind the graham crackers up to a fine crumb texture. If you don’t have a food processor on hand, you can take the graham crackers and place them in a Ziplock bag and crush them using a rolling pin.
- Springform Pan: To shape and hold the cheesecake. A springform pan is going to help make it easier to remove the cheesecake and to slice it. If you don’t have one, that’s ok. You can use a large pie pan.
For The Cheesecake
- Electric Mixer: A stand mixer with the paddle attachment is going to work best for this recipe, but you can definitely use a hand mixer if that’s all you have. This is for beating the cream cheese, sugar, and vanilla extract until smooth.
Why This Recipe Works
This recipe works because it’s so simple. You don’t have to bake it or worry about whether or not the cheesecake will crack.
It is also a great combination of flavors and textures. The crunchy crust, creamy cheesecake, and sweet cherries work together so well.
Plus, it’s a beautiful dessert. It’s a show-stopper, and everyone loves it.
Gather up all of your ingredients.
Get your springform pan ready with parchment paper and line the inside. This makes it a snap to remove the cheesecake at the end.
Go with either an 8 or 9-inch sized pan, or you can use mini cheesecakes so everyone can have their own.
Next, crush the graham crackers up to make the crust.
A food processor can do it for you in seconds though you can also throw the graham crackers into a Ziploc bag and use a rolling pin to crush them.
They don’t need to be finely crushed – some larger crumbs are totally fine.
Combine the graham cracker crumbs with the melted butter in a medium-sized bowl, stirring together.
Take this buttery graham cracker crust mixture and put it into the bottom of the pan, packing the crumbs down into the bottom and sides, making it as even as you can.
For the cheesecake mixture, use your stand mixture to combine the softened cream cheese and the sugar until smooth, scraping the sides down and continuing to mix.
Pour the vanilla extract into the mixing bowl and half of your heavy whipping cream.
Do this on medium speed for a minute while scraping the sides and adding in the rest of the heavy whipping cream.
Pour the cheesecake mixture over the top of the graham cracker crust.
Place this in your fridge and patiently wait for it to set for about two to four hours.
After the cheesecake chills, you can then add the cherry topping on the center of the cheesecake, spreading outward to create an even layer on top.
The best part, of course, is getting a taste, and boy, is it heavenly!
- Switch out the graham cracker crust for some Nilla Wafers or Biscoff Cookies.
- If you want a gluten-free version, use gluten-free cookies or wafers and crush them up for the crust.
- Instead of vanilla extract, give almond extract a try.
- Coconut cream (the thick part from a can of full-fat coconut milk) can be used for a dairy-free version. Make sure it’s cold.
- Add a dollop of Cool Whip on top of the cherry cheesecake.
- Drizzle some chocolate sauce over the top.
- Add some toasted nuts to the top of the cheesecake for some added crunch.
- Sprinkle a little lemon or orange zest on top for a flavor pop.
More No-Bake Desserts To Try
No-Bake Millionaire Pie is a great dessert because you can add a variety of ingredients, including coconut and pecans. No-Bake Peanut Butter Corn Flake Cookies are great for the holidays and for making with the kids.
If you’re a chocolate lover, give this No-Bake Chocolate Tart from Joyous Apron a try. The Oreo crust, creamy filling, and fruit topping are a decadent dessert you won’t want to miss.
No-Bake Cherry Cheesecake Recipe
For a classic dessert that doesn’t take much time to prep, make this no-bake cherry cheesecake dessert.
The dessert is a crowd favorite that everyone loves – my family, my friends, my neighbors, and everyone over at my church.
The recipe card below has the full details on measurements and directions. It truly never fails to come out like a dream.
Graham Cracker Crust
- 2 sleeves graham crackers
- ½ cup unsalted butter melted
- 16 ounces cream cheese, softened
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 15-ounce can cherry pie filling (or fresh cherries, maraschino cherries, etc.)
- Prepare your 8 or 9-inch springform pan by lining it with parchment paper. This will make it easier to remove. Set it aside.
- Begin by crushing the graham crackers. You can use a food processor to crush the graham crackers or put them in a Ziploc bag and crush them with a rolling pin. Some larger crumbs are okay—it does not need to be finely crushed. Transfer the crushed graham cracker crumbs to a medium-sized bowl and combine them with the melted butter. Stir until the mixture resembles wet sand.
- Pour the graham cracker mixture into your parchment-lined springform pan and tightly pack the crumbs into the bottom and sides of the pan as evenly as possible. Set it aside.
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth. Scrape the sides of the bowl and mix again.
- Add in the vanilla extract and half of the heavy whipping cream. Whip on medium speed for one minute. Scrape the sides of the bowl and add in the remaining whipping cream. Mix again for another 30 seconds.
- Pour the cheesecake mixture into the prepared pan. Place it in the fridge and allow it to set for approximately 2-4 hours.
- Once chilled, finish the cheesecake with the cherry decoration. Pour as much of the can of cherries as you'd like onto the center of the cheesecake and spread them outwards into an even layer.
- Slice and serve!
Store the cheesecake in an airtight container or cover with some plastic wrap. You will need to refrigerate the cheesecake.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 42gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 121mgSodium: 215mgCarbohydrates: 34gFiber: 0gSugar: 17gProtein: 5g
Nutrition is approximate.
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!