I love this Cherry Pie Filling Cheesecake: a graham cracker crust beneath a silky cream cheese filling topped with glossy cherry pie filling. I use cream cheese, cold heavy whipping cream, melted butter, sugar, vanilla and a splash of lemon for brightness. It’s an easy no bake dessert that dazzles at gatherings.

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I love desserts that look fancy but didnt steal my whole afternoon. My No Bake Cherry Cheesecake rides on crunchy graham cracker crumbs and a silky cream cheese filling with a note of vanilla and the richness of cold heavy whipping cream.

A glossy jar of cherry pie filling turns it into something playful and just a little nostalgic, reminding me of Cool Whip Cherry Cheesecake or those No Bake Cheesecake Bars With Cool Whip folks rave about, but cleaner. Sometimes I use a packet of gelatin for a firmer slice, sometimes I dont, either way people always want another piece.

Why I Like this Recipe

– I like that its forgiving, even when I mess up a bit it still turns out tasty.
– I like how fancy it looks when I bring it to get togethers people always think I spent hours.
– I like that I can make it ahead and dont have to stress the day of.
– I like the texture, smooth and light but still kinda rich, and the flavors feel balanced not too sickly sweet.

Ingredients

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Graham cracker crumbs: mostly carbs, adds crunch and subtle sweetness, some fibre
Unsalted butter: pure fat, helps crust bind and adds rich mouthfeel
Cream cheese: high fat and protein, makes cheesecake creamy and its slightly tangy
Granulated sugar: pure sweet carbs no nutrients, makes filling sweet and smooth
Heavy whipping cream: adds volume and lightness when whipped, add fat and creaminess
Lemon juice: optional tang, cuts richness, adds bright sour note
Cherry pie filling: sweet fruity topping, lots of sugar, gives flavor and color
Unflavored gelatin: optional for firmer set, small amount of protein when used

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

6 tablespoons unsalted butter, melted (about 85 g)

2 tablespoons granulated sugar

Pinch of salt

16 ounces cream cheese, room temp softened (about 450 g, 2 packs)

3/4 cup (150 g) granulated sugar

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice, optional but nice

1 cup (240 ml) heavy whipping cream, cold

1 packet (2 1/4 tsp) unflavored gelatin, optional for a firmer set

3 tablespoons cold water, if using the gelatin

1 21 ounce (595 g) jar cherry pie filling

Whipped cream or extra cherries for garnish, optional

How to Make this

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1. Combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt and 6 tablespoons melted butter in a bowl, mix till crumbs are evenly moistened then press firmly into the bottom and slightly up the sides of a 9 inch springform or pie pan; chill 15 to 30 minutes so it firms up.

2. If you want a firmer set, sprinkle 1 packet (2 1/4 tsp) unflavored gelatin over 3 tablespoons cold water, let bloom 5 minutes, then warm gently (10 to 15 seconds in the microwave or over low heat) until dissolved, let cool just a bit so it is still liquid but not scalding.

3. Beat 16 ounces softened cream cheese with 3/4 cup granulated sugar until totally smooth and no lumps remain, scrape the sides, then mix in 1 teaspoon vanilla extract and 1 tablespoon fresh lemon juice if using.

4. In a separate chilled bowl whip 1 cup cold heavy whipping cream to medium to stiff peaks, cold tools make this faster, it’s okay if there’s a little wobble.

5. If using the gelatin, temper it by stirring a tablespoon of the cream cheese mixture into the dissolved gelatin, then pour that back into the main cream cheese bowl while mixing so it disperses evenly; if not using gelatin just skip this step.

6. Fold the whipped cream into the cream cheese mixture gently with a spatula until homogenous and airy, don’t overmix or you’ll lose the lightness.

7. Spoon the cheesecake filling into the chilled crust, smooth the top with an offset spatula or the back of a spoon, cover and refrigerate at least 4 hours, overnight is better for a clean slice.

8. When ready to serve, spoon the 21 ounce jar of cherry pie filling over the top, start in the center and spread gently so you dont push the filling off the edges; reserve a little filling or extra cherries for garnish if you like.

9. Run a hot knife under the tap, wipe dry and slice for neat pieces, serve with extra whipped cream or cherries if desired.

Equipment Needed

1. 9-inch springform pan or pie pan
2. Measuring cups and measuring spoons
3. Electric hand mixer or stand mixer (for smoothing cream cheese and whipping cream)
4. Mixing bowls (medium, large, plus a small chilled bowl for the cream)
5. Rubber spatula for scraping and folding
6. Offset spatula or the back of a spoon for smoothing the top
7. Microwave-safe cup or small saucepan (for dissolving gelatin and melting butter)
8. Flat-bottomed measuring cup or glass to press the crust firmly
9. Sharp knife and a kitchen towel (run knife under hot water for neat slices)
10. Plastic wrap or cling film to cover while the cheesecake chills

FAQ

Can I skip the gelatin? A: Yes you can skip it, the cheesecake will still set thanks to whipped cream and chill time, but it will be softer and less sliceable. If you skip gelatin chill it overnight and beat the cream to firm peaks so the filling holds up.

How do I soften cream cheese fast? A: Cut it into small cubes and let sit at room temp 30 to 60 minutes, or microwave on a plate in 10 second bursts until just soft. Dont overheat or it gets greasy.

How long do I need to chill it and can I make it ahead? A: Chill at least 4 to 6 hours if you used gelatin, overnight is best if not. You can make it 1 to 2 days ahead, keep covered in the fridge and add the cherry topping just before serving for best texture.

Can I freeze the cheesecake? A: Yes, but texture of the filling and cherries can change. Wrap tightly and freeze up to 1 month, thaw in the fridge overnight and add fresh topping after it thaws.

How do I get clean slices? A: Chill well, then use a sharp knife warmed under hot water and wiped dry between cuts. That simple trick gives neat slices every time.

What can I use instead of graham crackers for the crust? A: Digestive biscuits, vanilla wafers, or crushed shortbread all work; if you use something sweeter like Oreos, cut back a little on the added sugar and adjust the melted butter to get a pressable crust.

No Bake Cherry Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: digestive biscuits, crushed vanilla wafers, or crushed pretzels for a sweet salty twist (use same weight or about 1 1/2 cups).
Unsalted butter, melted: coconut oil (measured 1 to 1), stick margarine, or browned butter if you want a nuttier flavor — just let it cool a bit before mixing.
Cream cheese: Neufchatel (lower fat, almost same texture), mascarpone (richer and silkier, might need a touch less sugar), or blended silken tofu for a vegan version (add lemon to brighten).
Heavy whipping cream: chilled coconut cream (dairy free), canned full fat coconut milk (chill and scoop the cream), or a stabilized whipped topping like Cool Whip if you want an easier set.

Pro Tips

1. Let the cream cheese get truly soft at room temp before you start beating it, or you’ll end up with little lumps that take forever to smooth out; if you forget, zap it in 5 second bursts, not more, and stir between each burst so only the cold spots warm up.

2. Chill everything that needs whipping — the bowl, beaters and the cream — it whips faster and holds peaks better, which keeps the filling light. Also fold gently, dont rush it or youll knock out the air and end up dense.

3. If you want a firmer slice use the gelatin, but bloom it fully and temper it first by stirring in a spoonful of the cream cheese mix before adding back to the bowl, otherwise you can get little cooked bits or clumps; if you prefer no gelatin, give the cheesecake at least overnight to set.

4. Press the crust really firmly and chill it before adding the filling so it doesnt crumble when you slice, and when topping with cherry filling, spoon it into the center and spread slowly so it doesnt slide off the edges. For cleaner slices run a hot knife under warm water, wipe dry and cut, repeat between each slice.