No Bake Cheesecake
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This No Bake Cheesecake is the perfect dessert when you want something creamy, sweet, and utterly indulgent—without turning on the oven. With a buttery graham cracker crust and a smooth, velvety filling topped with cherry pie goodness, it’s a crowd-pleaser that’s ridiculously easy to make.
This No Bake Cheesecake is a lifesaver on those days when you need a dessert that looks and tastes amazing but don’t want to break a sweat. I love how the buttery graham cracker crust pairs perfectly with the creamy, dreamy filling, and the cherry topping just takes it over the top. It’s my go-to when I want to impress without spending hours in the kitchen!
Before You Start
- Soften the Cream Cheese: Make sure your cream cheese is fully softened before you start. This helps it blend smoothly, preventing any lumps in your filling.
- Use Cold Heavy Cream: Keep the heavy cream cold before whipping it. Cold cream whips up faster and holds its shape better, giving you a light, airy texture in the cheesecake.
- Press the Crust Firmly: When making the crust, press it firmly into the pan using the bottom of a measuring cup. This ensures a sturdy base that won’t crumble when you slice the cheesecake.
- Chill for the Full Time: Patience is key! Let the cheesecake chill for at least 4 hours, or even overnight if you can. This gives the filling time to set properly, making it easier to slice and serve.
- Choose Your Topping: While cherry pie filling is classic, feel free to get creative with your topping. Fresh berries, chocolate ganache, or even caramel sauce can make this cheesecake your own.
Ingredients You’ll Need
- Graham Cracker Crumbs: These are a classic for the base of a cheesecake. If you want to switch it up, try crushed Oreos or digestive biscuits instead.
- Sugar: Sweetens up the crust so it sticks together nicely. Brown sugar works too if you want a bit more depth.
- Butter: Holds the crust together and adds a rich flavor. You can use margarine, but butter really tastes the best here.
- Cream Cheese: The creamy heart of the cheesecake. Full-fat is the way to go for that super rich texture. My go-to for cheesecake is Philadelphia cream cheese.
- Powdered Sugar: Keeps the filling smooth and sweet without any graininess.
- Vanilla Extract: Adds that classic, sweet flavor to the filling. If you’re feeling adventurous, try almond extract for a different twist.
- Heavy Whipping Cream: Makes the cheesecake light and fluffy when whipped. Don’t skip this—it’s key to getting that airy texture!
- Cherry Pie Filling: This is my favorite cheesecake topping but you can use any fruit topping you like or go with fresh berries.
Combine 1½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ½ cup of melted unsalted butter in a medium bowl. Stir until everything is well combined. This mix should feel like wet sand and hold together when you press it.
Pour the mixture into a 9-inch springform pan and press it down firmly using the bottom of a measuring cup or a glass. This helps create a solid base that won’t crumble when you slice the cheesecake.
Tip: Pop the crust in the fridge to chill while you make the filling. This helps it set up nicely and makes it easier to spread the filling over it later.
In a large bowl, beat 24 ounces of softened cream cheese with an electric mixer until it’s smooth and creamy. Mix in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, beating until everything is well blended and smooth.
In a separate bowl, whip 1¼ cups of heavy whipping cream until stiff peaks form. ently fold the whipped cream into the cream cheese mixture until everything is combined and smooth. Folding helps keep the air in the whipped cream, which gives your cheesecake that light, airy texture.
Tip: Be gentle when folding so you don’t deflate the whipped cream—you want that fluffy texture to stay intact.
Take your chilled crust out of the fridge and pour the cheesecake filling over it. Use a spatula to spread it out evenly, making sure to reach all the edges. Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until it’s set. This gives the filling time to firm up so it slices cleanly. Once the cheesecake is fully set, spread a can of cherry pie filling (21 ounces) evenly over the top.
Tip: If you have time, let it chill overnight—the longer it sets, the better the texture.
Carefully remove the sides of the springform pan, slice the cheesecake, and serve it chilled. For clean slices, run your knife under hot water and wipe it dry between cuts.
Frequently Asked Questions
Can I make this No Bake Cheesecake ahead of time?
Absolutely! In fact, it’s even better when made a day in advance. Just let it chill in the fridge overnight, and the flavors will develop beautifully.
How do I store leftovers?
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 4 days.
Can I freeze this No Bake Cheesecake?
Yes, you can freeze it! After it’s fully set, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.
How do I prevent lumps in the cheesecake filling?
Make sure your cream cheese is fully softened before you start mixing. This helps it blend smoothly with the other ingredients, giving you a lump-free, creamy filling.
More Delicious Cheesecake Recipes
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No Bake Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
Cheesecake Filling:
- 24 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1¼ cup heavy whipping cream
Topping:
- 21 ounces cherry pie filling (1 can)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Prepare The Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crust evenly. Place in the refrigerator to chill while you prepare the filling.
Prepare The Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined and smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Assemble The Cheesecake:
- Pour the cheesecake filling over the chilled crust and spread it out evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. Once the cheesecake is set, spread the cherry pie filling evenly over the top of the cheesecake.
Serve:
- Carefully remove the sides of the springform pan. Slice and serve chilled.
Equipment
Notes
- Use full-fat cream cheese for the creamiest texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For a firmer crust, press the graham cracker mixture firmly into the pan and chill while making the filling.
- Feel free to swap the cherry topping with your favorite fruit or even a chocolate drizzle.
- Chill the cheesecake for at least 4 hours, but overnight is best for the perfect set.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
