Here’s a quick and easy recipe for a No-Bake Cherry Cheesecake — creamy, sweet, and topped with luscious cherry pie filling. Perfect for holidays, potlucks, or anytime you want a no-fuss dessert.
No-Bake Cherry Cheesecake
A creamy, dreamy cheesecake with a graham cracker crust and sweet cherry topping — all without turning on the oven.

Ingredients
For the Crust:
1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 (8 oz) tub whipped topping (like Cool Whip), thawed

For the Topping:
1 (21 oz) can cherry pie filling

Instructions
1. Make the Crust
In a medium bowl, mix the graham cracker crumbs and sugar.
Stir in the melted butter until fully combined.
Press the mixture into the bottom of a 9-inch pie dish or springform pan.
Chill in the refrigerator for 15–20 minutes while you make the filling.

2. Prepare the Filling
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, then mix until well combined.
Fold in the whipped topping gently until smooth and creamy.

3. Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust.
Smooth the top with a spatula.
Spoon the cherry pie filling over the top.

4. Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Slice and serve chilled.

Tips
Use a springform pan for easy slicing and a classic cheesecake look.

Try other pie fillings like blueberry, strawberry, or peach for a fun twist.

For a firmer filling, mix in 1–2 tablespoons of lemon juice with the cream cheese.

Let me know if you’d like a version with homemade cherry topping or one using fresh cherries.