This No-Bake Cherry Cheesecake is a deliciously simple dessert that can be whipped up in a matter of minutes! You’ll love the sweet graham cracker crumb crust, creamy cheesecake filling and fruity topping.

A slice of cherry cheesecake on a serving spoon.

I’m always down for a chocolate or lemon version, but this no-bake cherry cheesecake was love at first bite. And I’m typically a New York-style baked cheesecake kind of girl!

It’s the ultimate dessert with a ridiculously smooth filling, tartness from the cherries, and a buttery graham cracker crust. Oh, and don’t even get me started on the fluffy finish you get once this bad boy has finished setting.

Throw in the fact that this recipe uses melted butter for extra indulgence (and firm packing on the base!), and it’s easy to see why I pull it out several times a year.

When it comes to the topping, I’m a sucker for cherries. But honestly, the topping can be anything you like! Blueberries, peaches, strawberries – you name it-’ll work beautifully with the base and creamy filling.

The longer it sits, the better. But you can pull it out to devour after two hours if you get desperate!

Hey, we’ve all been there.

Why You’ll Love This Recipe

It’s loaded with tart flavors and has a wonderful biscuit base.
The brown sugar gives the cheesecake extra richness.
It’s perfect for large gatherings!
It’s easy enough to involve the kiddos.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Graham cracker crumbs: These form the sweet, crumbly base for the cheesecake. Perfect for that classic cheesecake texture.
Butter: Helps bind the graham cracker crumbs together and adds a rich buttery flavor.
Brown sugar: Adds a touch of sweetness and a hint of molasses flavor to the crust.
Cream cheese: The star of the show! This gives the cheesecake its creamy, tangy base. Make sure it’s softened for easy mixing.
Instant vanilla pudding (plus the ingredients to make the pudding according to the box directions): Adds a smooth vanilla flavor and helps the cheesecake layer set beautifully.
Powdered sugar: Sweetens the creamy cheesecake layer and blends seamlessly for a velvety texture.
Cherry pie filling: The vibrant, fruity topping makes this cheesecake irresistible. It’s as eye-catching as it is delicious!

How to Make No-Bake Cherry Cheesecake

Follow along to learn how to make no-bake cherry cheesecake!

Step One: In a large bowl, stir together graham cracker crumbs, butter, and brown sugar. Press the mixture into the bottom of an 8×8 inch square baking pan.

Step Two: Prepare vanilla pudding according to the instructions on the box.

Collage of making the filling in a bowl.

Step Three: Combine prepared pudding with powdered sugar and cream cheese. Mix with an electric mixer on low until combined. Spread on top of graham cracker crumb crust.

Collage of adding the filling and topping to a pan.

Step Four: Spread cherry pie filling on the cream cheese layer. Refrigerate for 2 hours before serving.

What to Serve with It

A slice of cheesecake with a bite out of it.

Recipe Tips and Tricks

Don’t overmix. I know it’s tempting to go nuts with your electric mixer, but you’ll want to mix everything on low for the silkiest filling possible. This keeps the air in your mixture and won’t lead to an overly dense cheesecake once the recipe has been refrigerated.
Don’t skimp on the fridge time! You’ll want to dig into your cheesecake ASAP, but if you remove it from the fridge and it’s still super-soft – you’ll have a nightmare. It needs a minimum of two hours to set. If you can leave it longer – that’s great!
If you’re feeding a larger group, it’s worth doubling the recipe and using two baking dishes.
Make sure the cream cheese you’re using is completely soft before diving in. If you mix it with the pudding and powdered sugar when it’s still hard, you’ll get unsightly lumps in your filling.
If you’re struggling to cut your cheesecake when it’s set, a quick spritz of non-stick spray on a knife will make things way easier.

Variations and Substitutions

If you adore berries, you can top this delicious no-bake cherry cheesecake with blueberries and strawberries.
Although the cherries are central to this recipe, you can swap the cherry filling for blueberry or peach filling if you prefer!
If you don’t have time to make your own graham cracker crust, feel free to grab a premade one from the grocery store.
I recommend using full-fat cream cheese for ultimate creaminess, but you can reduce the calories in this recipe by switching it out for low-fat versions.

Storage Instructions

You can store your no-bake cherry cheesecake in an airtight container for up to 5 days. You can also leave it in a dish covered carefully with plastic wrap.

Can I Freeze?

Yes, you can freeze no-bake cherry cheesecake!

But you’ll need to freeze it without the cherry topping, or it’ll get freezer burnt, and the texture will deteriorate.

It’s also important to use full-fat cream cheese if you’d like to freeze it. This way, it should keep its texture and shape once thawed and keep your base structured.

Cheesecake Recipes

You’ll also love these Cherry Mousse, Cherry Cheesecake Pizza, Lemon Cheesecake Mousse, Hawaiian Cherry Danishes, Chocolate Cherry Cookies, Fruit Cocktail Dessert, Berry Cheesecake Trifle, Quick Slice Cake or Cherry Pudding Cake.

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Rate this Recipe

4.50 from 12 votes