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This easy No-Bake Cheesecake recipe is creamy, smooth, and topped with sweet cherry pie filling. Made with a buttery graham cracker crust and simple ingredients, it’s the perfect make-ahead dessert for holidays, potlucks, and summer gatherings!
Check out my 3-Ingredient No-Bake Cheesecake and Sopapilla Cheesecake Bars too for more easy cheesecake recipes!
Why you’ll love this easy no-bake cheesecake recipe!
If you’re looking for an easy cheesecake recipe that doesn’t require a water bath or hours of baking, this one is for you, my friend!
No-bake cheesecake comes together with just a handful of simple ingredients and tastes every bit as delicious as a classic baked cheesecake. And the best part is, it’s made without all the fuss!
- No Oven Required: The creamy cheesecake filling comes together in minutes with no complicated baking involved.
- Perfect Make-Ahead Dessert: Prepare it the day before your party or holiday and let it chill until serving.
- Light and Creamy: Cool Whip gives the filling a fluffy texture while cream cheese provides rich cheesecake flavor.
- Easy to Customize: Top it with your favorite pie filling, fresh fruit, or crushed cookies for endless variations.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Crust:
- Graham cracker crumbs – Create the classic buttery cheesecake crust.
- Butter – Melted butter binds the crumbs together.
For the Filling:
- Cream cheese – Use full-fat, softened cream cheese for the smoothest filling.
- Granulated sugar – Sweetens the cheesecake without making it overly rich.
- Sour cream – Adds a subtle tang and classic cheesecake flavor.
- Vanilla extract – Enhances the flavor of the filling.
- Whipped topping – Folded into the filling for a light, fluffy texture.
For the Topping:
- Cherry pie filling – A classic cheesecake topping, but any pie filling works beautifully.
Variations
- Swap the cherry pie filling for blueberry, strawberry, lemon, apple, peach, or raspberry pie filling.
- Top with fresh strawberries, blueberries, raspberries, or mixed berries.
- Sprinkle crushed Oreos, chopped pecans, or toasted coconut over the top.
- Use a chocolate cookie crust instead of graham crackers.
- Drizzle caramel or chocolate sauce over each slice before serving.
How to Make No-Bake Cheesecake
- Prepare the crust: Combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into a 9×13-inch baking dish and bake for 10 minutes. Allow the crust to cool completely.
- Make the filling: Beat the softened cream cheese and sugar until smooth and creamy. Mix in the sour cream and vanilla extract until fully combined. Gently fold the whipped topping into the cream cheese mixture until light and fluffy.
- Assemble: Spread the cheesecake filling evenly over the cooled crust.
- Add the topping: Spoon the cherry pie filling evenly over the cheesecake layer. Refrigerate for at least 2 hours, or overnight, before slicing and serving.
Kasey’s Tips for a Cheesecake That Sets
- Use full-fat, softened cream cheese — low-fat won’t set as firm.
- Whip the cream to stiff peaks before folding (that’s the structure).
- Chill overnight — this is the #1 fix for a soft no-bake cheesecake.
Serving Suggestions
Serve this no-bake cheesecake chilled with extra whipped cream, fresh cherries, or fresh berries. It’s perfect for holidays, summer cookouts, family dinners, potlucks, baby showers, and birthday celebrations!
Storage + Freezing
- To Store: Cover tightly and refrigerate for up to 5 days.
- To Freeze: Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes! In fact, it’s even better after chilling overnight because the filling has more time to set.
Yes, but stabilized whipped cream works best if you’re making the cheesecake ahead of time.
Baking helps create a sturdier crust, but if you prefer, you can simply chill it for about 30 minutes before adding the filling.
Absolutely! Blueberry, strawberry, apple, peach, raspberry, and lemon pie fillings are all delicious alternatives.
Usually under-whipped cream, low-fat cream cheese, or not enough chill time. Whip to stiff peaks and chill overnight.
At least 2 hours to set, but overnight is best — the filling firms up and slices much cleaner.
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Need help with this recipe?
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No-Bake Cheesecake
Ingredients
- 2 packages packages cream cheese softened (8 oz. each)
- 1/2 cup whipped cream (like Cool Whip), or heavy cream whipped to stiff peaks
- 1 cup sour cream
- 2/3 cup sugar
- 2 tsp vanilla extract
- 2 cups graham cracker crust
- 1/2 cup butter melted
- 21 oz cherry pie filling can use any flavor you'd like
Instructions
- Combine butter and graham cracker crumbs in a bowl. Mix well.
- Press into a 13×9 baking dish and bake at 350 ºF for 10 minutes.
- Allow to cool before filling with cheesecake filling.
- Combine cream cheese and sugar together – mix well.
- Mix in sour cream & vanilla.
- Fold in whipped cream until smooth.
- Add to the prepared + cool graham cracker crust.
- Top the dish with the cherry pie topping or flavor of choice.
- Chill at least 2 hours — overnight is even better and slices cleaner.
Video
Notes
- Make certain to let the cream cheese soften at room temperature or you’ll end up with lumpy cheesecake.
- Be sure to allow the crust to cool completely before adding on the cheesecake layer. It will melt if the crust is still hot.
- You can chill or eat right away. It’s totally up to you!
- Use a sharp knife to get the cleanest cuts possible. I also like to wipe off my knife with a paper towel in-between cuts.
I’ve already made this TWICE this summer! It’s the BEST! Plus it always make me think if my mom. She used to make it all the time 😉
Is it heavy whipping cream (liquid) or whip cream in a can?
Great question! It’s whipped topping like Cool Whip / heavy whipping cream whipped to stiff peaks, not canned whipped cream. Canned won’t hold its structure, so the cheesecake won’t set as firm. I’ve updated the recipe card to make that clearer!
This No-Bake Cheesecake recipe sounds amazing! I love how easy it is to put together in just 20 minutes, and the cherry topping makes it even more irresistible. Having a dessert that’s so simple to make, yet so delicious, is perfect for any occasion. It’s such a great idea when you want to whip up something quick and impressive without needing to turn on the oven. Can’t wait to try this out!
Love making sure yum yum but I’m 74 years old forgot what all goes in it I want a snapshot it so I can remember how to make it for the 4th of July thanks
❤️
We hope you enjoyed it, Linda!
Your recipes are sooo good. Thank you for sharing
Thank you so much, Ruby!
Easy – simple and taste GREAT !
🤗😊😊❤️😊😊🤗