No Bake Cherry Cheesecake

There are so many reasons to love this no bake cheesecake recipe! Here are a few:

• no need to turn on the oven
• way easier to make than a baked cheesecake recipe, making it the perfect dessert to whip up when you're tight on time or for special occasions and family gatherings when you don't want to spend endless time in the kitchen
• buttery graham cracker crust and creamy cheesecake filling
• no sweetened condensed milk or cool whip added! Just real, simple ingredients

🧾 Ingredients & Substitutions

This easy recipe has three main components: graham cracker crust for the bottom layer, cream cheese layer that sits on top of the graham cracker crust and homemade cherry pie filling. But don't worry! None of them require much time to put together.

For the graham cracker crust, you'll need the following ingredients. The homemade crust may be substituted for a store-bought prepared graham cracker crust, if you'd prefer.

• Graham crackers: I choose to use graham cracker sheets and process them in the food processor into crumbs. You can instead purchase graham cracker crumbs from the grocery store
• Butter: I recommend using unsalted butter so you can control the level of salt in the recipe
• Granulated sugar
• Salt

For the cherry filling, you'll need the following ingredients. The homemade cherry filling my be substituted with store-bought prepared cherry pie filling, if you'd prefer.

• Cherries: can be fresh or frozen. Be sure to remove the stems and pits, if using fresh cherries
• Lemon juice: bottled lemon juice works just fine here
• Cornstarch: helps thicken up the pie filling
• Granulated sugar

The cream cheese filling requires only three ingredients!

• Cream cheese: I recommend using brick-style cream cheese rather than whipped cream cheese. Be sure to leave the cream cheese out of the fridge for about an hour before you use it. This will ensure it's perfectly softened to make a smooth cream cheese mixture without visible chunks of cream cheese
• Heavy cream
• Granulated sugar

🥣 How to make no bake cherry cheesecake

This is one of my favorite easy dessert recipes! Let's get baking:

Step 1: Line a square baking dish with parchment paper and set aside. Note: a 9-inch pie pan may be used instead

Step 2: Prepare the crust: To the bowl of a food processor, add the graham crackers and pulse to make fine crumbs. Combine graham cracker crumbs with sugar, salt and melted butter in the food processor bowl. Pulse until the mixture comes together in a ball. Dump the graham cracker mixture into the prepared pan, pressing it down firmly into an even layer using the flat bottom of a measuring cup or glass. Chill in the fridge for about 30 minutes while preparing the cherries and filling

Step 3: Prepare the cherries: In a medium bowl, whisk together the cornstarch, lemon juice, and warm water until the cornstarch has dissolved. Set aside. Place the cherries and sugar in a medium saucepan over medium heat. Stir continuously for approximately 3 minutes until the cherry juices begin to release, pressing the cherries with the back of a spoon to break some of them apart. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some cherries as you go. The mixture will start to thicken. Remove from the heat and pour the mixture through a fine mesh strainer into a small bowl (to separate the cooked cherries and the juice). Keep separated and set both (the cooked cherries and the juice) aside. You should have about 1 cup cherries and ⅔ cup juice

Step 4: Prepare the cheesecake filling: In the bowl of a stand mixer with the paddle attachment affixed or with a handheld electric mixer, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes. Turn the mixer off and add the heavy whipping cream and sugar. Beat until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Spread the cheesecake filling evenly on top of the chilled graham cracker crust. Dollop the cherry juice over the cheesecake filling (you will not need all of it) then swirl gently with a knife. Resist the urge to continue swirling or you'll end up losing the definition in the gorgeous swirls.

Step 5: Chill the cheesecake at least 2 hours. Slice then top with remaining cherries before serving.

👩‍🍳 Pro Tips 

• To save time, a store-bought prepared graham cracker crust may be used. Use a 9-inch round pie plate instead of the square baking pan, as most pre-made crusts are for round pie pans.
• The recipe may be made in a round 9-inch pie pan instead of a square baking dish. Prepare as directed
• To store, tightly wrap the baking pan with foil or plastic wrap and keep in the refrigerator for up to 5 days. Store cherries separately in an airtight container in the fridge
• Cheesecake bars may be frozen for up to 3 months. Thaw overnight in the fridge
• This recipe can be made using other types of fruit such as blueberry or raspberry. For more variations, try Blueberry Goat Cheese Cheesecake Bars, No Bake Coconut Balls with Condensed Milk and Caramel Apple Cheesecake Bars!