Looking for an easy no bake cherry cheesecake recipe? This super simple Philadelphia no bake cherry cheesecake uses basic ingredients and comes together quickly and easily. No need for special pans or water baths in the oven. This cherry cheesecake recipe no bake is perfect for just about any occasion!
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Love no bake desserts? Try our No Bake OREO Cheesecake and our Chocolate Peanut Butter Cheesecake.
Do you love cheesecake, but don’t like the idea of spending hours making a cheesecake that may or may not turn out? Classic cheesecake is fantastic but requires quite a bit of time and just the right finesse to achieve the perfect bake.
This no bake cheesecake recipe is simple and fool-proof! With minimal ingredients and a bit of refrigeration time, this cherry cheesecake recipe is the ideal dessert for any cheesecake lover!
What you’ll need to make this recipe:
- Almond Flour – if you haven’t tried it before, almond flour creates a fantastic crust. It’s a great healthier option and offers less refined sugar than a graham cracker or OREO crust.
- Powdered Sugar – I actually use Swerve Confectioners Sugar Substitute (I gave up refined sugar years ago). Feel free to use regular powdered or granular sugar for a more traditional crust.
- Butter – helps form the crust and provides the necessary moisture to keep the crust held together.
- Cream Cheese – feel free to use Philadelphia cream cheese, or store-brand cream cheese works just as well.
- Half and Half – the extra fat in half and half creates a wonderfully creamy texture.
- Jell-o Cheesecake Pudding (Sugar Free or Regular) – after some testing and experimenting, I found that the cheesecake pudding offers a nice richness and helps thicken the cheesecake mixture. In the past I’ve used only gelatin dissolved in milk or half and half, like in my Lemon Blueberry Cheesecake Bars. You can do this as well.
- Vanilla extract – adds a great vanilla flavor to the cheesecake filling.
- Cherry Pie Filling – great as a topping for this dessert. You could also use fresh, canned or frozen cherries as a topping.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make a crust for no bake cheesecake?
To cut down on refined sugar, I like to make an almond flour crust. It’s simple, tastes good and a little healthier than a graham cracker or OREO crust.
To make an almond flour crust you’ll need just almond flour, sweetener (I like Swerve Confectioners Sugar) and melted butter. I place these ingredients directly in the pan, mix together well and press to the bottom of the pan.
Crust Ingredient Substitutions and Recommendations:
If you would prefer to do a sweeter or more traditional crust, there are several options:
- Graham Cracker Crust – use 1 1/2 cups graham cracker crumbs, 4 tablespoons melted butter and 2 tablespoons granulated sugar. Mix the crumbs, sugar and butter together and stir well to combine. Press into the bottom of the pan.
- OREO cookie crust – use 1 1/2 cups OREO crumbs, 4 tablespoons butter and 2 tablespoons sugar. Press into the bottom of the pan. I use this in my Chocolate Mousse Pie, OREO Cheesecake and Chocolate Peanut Butter Cheesecake recipes.
- Ginger Snap Cookie Crust – using the same measurements as the other crusts, combine and press to the bottom of the pan. This will have a slight cinnamon flavor. I use this in my Eggnog Cheesecake and my No Bake Pumpkin Pie recipes.
How do I make no bake cheesecake filling?
Begin with room-temperature cream cheese. To soften cream cheese that has been stored in the refrigerator, place the cream cheese (still sealed in the foil packaging) in the sink with warm water. Let the warm water soften the cream cheese for 30 minutes.
Add the cream cheese and sugar to a mixing bowl, cream together with a hand or stand mixer. In a separate container, dissolve the pudding mix into the half and half. Whisk together to combine completely and to create a smooth texture.
Pour the pudding mixture into the cream cheese mixture. Use the mixer to combine and create a smooth filling consistency. Add in the vanilla extract and mix to combine.
Pour the cream cheese filling over the crust. Smooth the filling out evenly. Refrigerate for at least 1-2 hours to help the mixture set-up and become firm.
Once the cheesecake has refrigerated, it is ready to slice, top with cherries and enjoy. For smaller squares, slice into 16 squares (4 x 4), for larger servings, slice into 9 squares (3 x 3).
What pan is best for making no bake cherry cheesecake?
When making square slices of cheesecake, use a square 9 x 9 pan or baking dish. If you would like thicker slices, use an 8 x 8 square pan.
Want to make a cheesecake pie? Feel free to a 9″ pie plate or pan. The recipe will serve 8 slices of cheesecake.
Should I use cherry pie filling for making a cherry cheesecake recipe no bake?
Cherry pie filling is the most traditional topping for cherry cheesecake. You can also use fresh, canned or frozen cherries. These will likely be a more purple color, but taste fantastic.
How do I make my own cherry sauce?
To make homemade cherry sauce, add 2 cups of fresh/frozen cherries, 1/2 cup sugar (or sugar alternative), 2 tablespoons lemon juice and 2 teaspoons corn starch to a medium sauce pan. Heat over medium-low heat, stirring often.
Bring to a low simmer until the mixture begins to thicken. Don’t let the mixture boil. Promptly remove from heat and let the cherry sauce cool to room temperature.
Frequently asked questions about making no bake cheesecake:
Typically, no bake cheesecake will need at least 2 hours to chill. This give the mixture time to set-up and become more firm for slicing.
You could use low-fat (Neufchatel cheese), which has about 30% less fat than regular cream cheese. The texture will be less creamy, as the fat helps create a thicker mixture. For best results, use regular, full-fat cream cheese. I don’t recommend non-fat cream cheese.
For the best flavor and consistency, serve within 36 hours of making. When stored in an airtight container, the dessert will keep for up to 7 days.
For best results, store cheesecake slices in an airtight, resealable container. Store the cherry topping separately in its own container, adding it just before serving. This will help keep the cheesecake firm.
If you loved this no bake cheesecake recipe, check out some of these other similar ideas:
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No Bake Cherry Cheesecake
Equipment
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
- Cuisinart Hand Mixer A super versatile tool for cooking and baking!
- 9 x 9 Square Baking Dish This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered sugar or Powdered Sugar Substitute, like Swerve
- 1/4 cup butter melted
Cheesecake Filling:
- 2 (8 oz. pkg.) cream cheese room temperature
- 1/2 cup powdered sugar or Powdered Sugar Substitute, like Swerve
- 1 cup half and half
- 1 (1 oz. pkg.) Jell-0 Cheesecake Pudding Mix Zero Sugar or Regular
- 1 teaspoon vanilla extract
Topping:
- 1 (21 oz. can) cherry pie filling
Instructions
For the Crust:
- In a 9 x 9" baking dish or pan, add the almond flour and powdered sugar (or sugar substitute). Mix together with fork. Pour in the melted butter and mix together until well combined and crumbly. Press firmly and evenly into the bottom of the baking dish forming the crust. Place in the freezer for the crust to firm up while making the filling.
For the Cheesecake Filling:
- Add the 2 room temperature packages of cream cheese to a mixing bowl. Add in the sugar (or sweetener) and mix together well with a hand or stand mixer.
- In a separate bowl, whisk together the pudding mix and half and half, making sure the mixture is fully combined and smooth.
- With mixer running on lowest speed, slowly pour the pudding mixture into the cream cheese mixture, stopping to scrape down the sides of the bowl. Mix until well combined and smooth. Add in the vanilla extract and mix.
- Pour the cheesecake mixture over the chilled crust. Smooth out evenly with a knife or off-set spatula. Cover pan with plastic wrap and chill cheesecake for at least 2 hours or overnight.
- When ready to serve, cut into 16 squares, or for larger servings, slice into 9 squares. Top each square with the cherry pie filling. Enjoy!
Notes
- Graham Cracker Crust – use 1 1/2 cups graham cracker crumbs, 4 tablespoons melted butter and 2 tablespoons granulated sugar. Mix the crumbs, sugar and butter together and stir well to combine. Press into the bottom of the pan.
- OREO cookie crust – use 1 1/2 cups OREO crumbs, 4 tablespoons butter and 2 tablespoons sugar. Press into the bottom of the pan. I use this in my Chocolate Mousse Pie, OREO Cheesecake and Chocolate Peanut Butter Cheesecake recipes.
- Ginger Snap Cookie Crust – using the same measurements as the other crusts, combine and press to the bottom of the pan. This will have a slight cinnamon flavor. I use this in my Eggnog Cheesecake and my No Bake Pumpkin Pie recipes.
Nutrition
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