No Bake Cherry Cheesecake Pie Recipe
If you’re looking for a delicious and easy dessert that’s perfect for summer, look no further than this No Bake Cherry Cheesecake Pie recipe.
| ✨ 🍒No Bake Cherry Cheesecake Pie — At a Glance What is it? A creamy, no-bake cheesecake filling in a buttery graham cracker crust, topped with sweet cherry pie filling. No oven required! Chill time: At least 6 hours — overnight is best for a perfectly firm slice. Can I make it ahead? Yes! This pie is actually better made the day before. Just keep it covered in the refrigerator until ready to serve. Best serving temperature: Take it out of the fridge about 15 minutes before serving. Slice with a very sharp knife for clean, pretty pieces. Feeds a crowd? Double the recipe and make it in a 9×13 pan — instructions below! |
Ingredients
Graham cracker crumbs
Unsalted butter
White Sugar (granulated)
Regular cream cheese (or low fat if you prefer)
Cool Whip
Lemon juice (squeezed from a real lemon)
Powdered (Confectioner’s) sugar
Cherry Pie filling
How to make the best No Bake Cherry Cheesecake Pie
If you love easy desserts that will wow your family and friends then this is the recipe for you! Sweetly indulgent, you can make the recipe exactly as shown or double it up to feed a crowd! This recipe easily makes into a 9×13 no bake cherry cheesecake recipe by doing just that.
Here’s the general recipe: You mix up the graham cracker crust, whip up the cream cheese filling, and after chilling top it with your fave cherry pie filling. No baking involved. Easy Peasy.
You can read the full recipe below.
Expert Cherry Cheesecake Tips
- Gather all of your ingredients at once. This not only saves time, but makes the baking experience much more enjoyable.
- Follow the recipe exactly as written below.
- Make sure the cream cheese is at room temperature before you use it.
- Use graham cracker crumbs instead of graham crackers.
- Combine graham cracker crumbs, sugar and melted butter in a medium bowl.
- Spray your pie plate with Pam Baking Spray.
- Press the graham cracker crumb mixture into the pie plate
- In a large bowl, add the softened cream cheese, cool whip, confectioner’s sugar, lemon juice and mix it all together with an electric mixer until smooth and creamy.
- Use a spoon or rubber spatula and spread the cream cheese filling on top of the graham cracker crust
- Cover with plastic wrap and chill in the refrigerator to allow the filling to setup before adding the cherry pie filling
- Spoon the cherry pie filling on top of the cheesecake layer
- Make sure the no bake cherry cheesecake pie chills in the refrigerator for at least six hours before serving. Best chill time is overnight.
Helpful Tips for No-Bake Cherry Cheesecake Pie
Why is my no-bake cheesecake not firming up?
If your cherry cheesecake did not firm up in the refrigerator after four hours, try freezing it for a short period of time – say 30 minutes, but no longer.
Is no-bake cheesecake as good as baked cheesecake?
I think they are both great! A baked cheesecake has a firm and quite dense filling to it, and usually includes eggs. A no bake cheesecake has a smooth and creamy filling.
How do you keep a no-bake cheesecake firm?
The chill time in the refrigerator is important. While the recipe says a minimum of six hours, I usually make my no bake cheesecake the day before my event, and let it chill overnight.
How to Make No-Bake Cherry Cheesecake in a 9×13 Pan
This recipe is perfect for a potluck, BBQ, or any time you need to feed a crowd — and it scales up beautifully. Here’s how to do it:
What you’ll need (double the pie recipe):
- 2 cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated white sugar
- 2 packages (8 oz each) regular cream cheese, softened
- 2 tubs (8 oz each) Cool Whip, thawed
- 2 tablespoons fresh lemon juice
- 1 cup powdered (confectioner’s) sugar
- 2 cans (21 oz each) cherry pie filling
Steps for the 9×13 version:
- Lightly spray your 9×13 pan with cooking spray so nothing sticks.
- Mix the melted butter into the graham cracker crumbs and sugar. Press firmly and evenly into the bottom of the pan. Refrigerate while you make the filling.
- Beat the softened cream cheese until light and fluffy. Add powdered sugar and lemon juice and mix on low until combined. Fold in the Cool Whip gently.
- Spread the filling evenly over the crust. Smooth the top with a spatula.
- Spoon the cherry pie filling over the cheesecake layer and spread to cover.
- Cover and refrigerate for at least 6 hours, or overnight. Cut into squares and serve cold.
| 💡 Grandma Judy’s Tips for the 9×13 Version Cut into squares — it’s easier to serve than pie wedges at a potluck. This feeds about 15–20 people, depending on how big you cut the squares. Make it the night before — it just gets better the longer it chills. If you love this version, you’ll also enjoy my no bake Cherry Cheesecake Cookie Lasagna — it’s another great 9×13 crowd-pleaser! |
Storing, Freezing, and Bringing No-Bake Cherry Cheesecake to a Party
| Question | Answer |
| How long does it keep in the fridge? | Up to 4 days, covered tightly with plastic wrap or in an airtight container. |
| Can I make it ahead? | Absolutely! It’s actually better when made the day before. The filling firms up beautifully overnight. |
| Can I freeze it? | Yes, but with a note: freeze it without the cherry topping. Wrap tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw overnight in the fridge, then add the cherry topping before serving. |
| How long can it sit out at a picnic or potluck? | No more than 2 hours at room temperature (or 1 hour if it’s hotter than 90°F/32°C outside). Because this is a cream cheese and Cool Whip dessert, food safety matters — keep it in a cooler or in the shade until it’s time to serve. |
| Can I freeze leftovers? | Yes! Cut into individual squares, freeze on a tray until solid, then transfer to a zip-top bag. Thaw in the fridge before eating. |
How to serve No Bake Cherry Cheesecake
Take the no bake cheesecake out of the refrigerator about fifteen minutes before you plan to serve it. Use a very sharp knife and cut the pie into wedges. This is a very rich dessert, so you can probably get away with slicing smaller than normal servings.
Use a pie lifter to get each piece of this deliciously decadent dessert onto serving plates. The crust should slip away from the pie plate easily.
No Bake Cherry Cheesecake Variations
Not a huge cherry fan? Then you can mix up the toppings! Try different pie fillings like blueberry, strawberry or apple even! Fresh berries on top would be lovely too.
If you’re a chocolate lover, change the graham cracker crust out and make it with oreo cookie crumbs.
Another crust variation is to get your small food processor out and crush vanilla sandwich or oreo cookies. Yum. Yum. You can also purchase a ready made crust, but I think your own graham cracker crust is the best.
Where did I get my inspiration for this recipe?
Whenever we are invited out for a BBQ or any gathering of friends or family, I always offer to bring dessert (No surprise right?)
So when I ask Mark what dessert I should make – he often asks for his favorite. No Bake Cherry Cheesecake. It’s the perfect dessert and this is just the easiest cheesecake recipe.
I’ve a few no bake cheesecake recipes and you can find them under the Easy Desserts category.
My fave is the one I make with oreo cookies!
This is the best no bake cherry cheesecake recipe and I know it will become your favorite too!
Enjoy!
THANKS SO MUCH for following and being part of the Pie Lady Bakes community where you will find vintage recipes like Mom and Grandma used to make, but that are so easy!
See you soon!
Judy
★★★★★
If you have made this delicious No Bake Cherry Cheesecake Pie, I would love to hear about it in the comments below and be sure to give it a 5 star rating!
★★★★★
No Bake Cherry Cheesecake Pie
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Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter - melted
- 1 tablespoon sugar
- 2 pkgs plain cream cheese - 16 ounces total, softened
- 8 ounces Cool Whip – 1 small tub
- 1 cup powdered sugar - aka confectioner’s sugar
- 1 teaspoon real lemon juice
- 1 can cherry pie filling - usually 21 ounces
Instructions
- Mix graham cracker crumbs, melted butter and sugar in a medium bowl and mix well.
- Spray a deep dish pie plate well with Pam Baking Spray.
- Using the back of a spoon, press the graham cracker crumb mixture evenly into the pie plate and up the sides so that it is fully covered.
- Chill in the refrigerator while you mix up the cream cheese filling.
- Using an electric mixer, mix up the cream cheese, Cool Whip, Confectioner’s Sugar and lemon juice In a large bowl, blending until smooth.
- Spread the cream cheese mixture over the graham cracker pie crust, mounding it slightly in the center. Chill in the refrigerator for about fifteen minutes before adding the cherry pie filling.
- Open the can of cherry pie filling and carefully spoon it all over the cream cheese filling.
- Be gentle while you spread the cherry filling or some of the cream cheese may slide into it.
- Chill for at least 6 hours – I think the best is overnight.
- Using a sharp knife and pie lifter, slice your no bake cherry cheesecake pie and serve.
- Enjoy!
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
This Cheesecake is the best. It is very tasty and easy. You can also use any fruit filling.
Thanks Anita! Yes blueberry is one of our faves for sure.