This no-bake cherry cheesecake pie is the perfect dessert! It's light, refreshing, and so quick and easy to make. No one can resist its graham cracker crust, creamy cheesecake filling, and cherry pie topping.
Perfect for picnics, potlucks, or a family gathering, this no-bake cheesecake recipe is a simple and delicious dessert! Just like our No-Bake Banana Pudding Pie!
It looks spectacular, and it comes together quickly. Plus, it keeps you out of the kitchen so you can be a part of the action. Simply let it sit in the fridge for a few hours before serving, top it, and enjoy!
No-bake desserts are the perfect solution when you want something sweet but don't want to turn on the oven. From cookies and icebox cake to pies and trifles, there's a no-bake dessert for everyone!
Table of Contents
Ingredients
Here are the simple ingredients to make your no-bake pie.
- Cream cheese, softened
- Sweetened condensed milk
- Lemon juice, freshly squeezed if possible
- Lemon zest
- Pure vanilla extract
- Can of cherry pie filling, chilled
- Graham cracker pie crust, prepared
- Whipped cream, optional topping
You can find measurements below in the printable recipe card.
How to make: step-by-step instructions
No-bake cherry pie is sure to be a hit not only with your family but also because it's so simple to put together!
The graham cracker crust is easy to make, and the filling is a mixture of cream cheese and condensed milk topped with cherry pie filling and whipped cream.
Follow these simple steps and enjoy!
PRO TIP: Make sure your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your pie.
STEP ONE - Start beating the softened cream cheese in a large mixing bowl with an electric or hand mixer until light and fluffy.
STEP TWO - Next, slowly add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until fully incorporated.
STEP THREE - Pour the cream cheese mixture into the graham cracker crust. Use a rubber spatula to make an even layer.
STEP FOUR - Chill in the refrigerator for 2-3 hours or until fully set.
STEP FIVE - When you're ready to serve, take the cherry pie filling out of the fridge and spoon the cherry pie topping onto the top of the cheesecake pie. Try it with a scoop of Cool Whip!
Can I make my own graham cracker crust?
Yes! If you'd like to make your own graham cracker crust, here's an easy recipe you can use. The secret to this homemade pie crust is fine crumbs, so make sure no lumps remain.
Note: You'll need about 11 full sheets of graham crackers.
- CREATE GRAHAM CRACKER CRUMBS by either using your food processor or smashing them in a plastic bag with a kitchen mallet or rolling pin.
- MAKE GRAHAM CRACKER MIXTURE by combining 1 ½ cups of finely ground graham crackers crumbs, ⅓ cup sugar, 6 tablespoons melted butter or margarine, and ½ teaspoon cinnamon in a medium bowl until well blended.
- CREATE CRUST by pressing the mixture into an 8 or 9-inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Then let it cool.
Recipe tips & tricks
- Remember to get your cream cheese out of the fridge to soften at least 30 minutes to an hour before you plan to use it.
- Since this is a no-bake cheesecake, it doesn't get as firm as a traditional cheesecake. It has a soft, creamy texture. If you want it firmer, try placing it in the freezer for an hour or so.
- Full-fat or low-fat cream cheese will all work in this delicious recipe.
PRO TIP: To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes or microwave it at half power in 20-second intervals.
How to make no-bake cheesecake firmer
The trick to making a no-bake pie more firm is (unflavored) gelatin. Mix 1 ½ to 2 teaspoons of gelatin into ½ cup of freshly squeezed lemon juice, and then let it stand for 1 minute before mixing it into your pie.
Popular variations
- Top your no-bake cherry cheesecake recipe with a scoop of Cool Whip or whipped cream for an extra special treat!
- Chocolate Cherry Cheesecake Pie - Add some chocolate shavings to the top of your cherry cheesecake pie.
- Mini Cheesecakes are a big hit for parties that need a finger food option. Topped with cherries, you have a winner on your hands.
- Substitute the cherry topping for blueberry pie filling or your favorite pie filling.
How to store
MAKE AHEAD- You can make this cherry cream cheese pie recipe ahead of time, and it will keep in the fridge for up to 3 days.
REFRIGERATOR - Make sure to keep it covered tightly with plastic wrap or store it in an airtight container so the crust doesn't get soggy. It will last in the fridge for up to five days, but we like to eat it in 2-3 days.
Can you freeze no-bake cheesecake?
FREEZER - Yes, once the pie has set in the fridge, you can also freeze this no-bake cherry pie for up to 3 months before adding the cherry pie topping. Just wrap the cheesecake in plastic wrap, then aluminum foil, and store it in the freezer.
Let it thaw in the fridge overnight before topping and serving.
This no-bake cherry cheesecake pie is the perfect dessert for summer! The creamy, dreamy filling alone will make guests drool, and the cherry pie filling on top is a classic crowd-pleaser that will have them begging for seconds. Enjoy!
Let us know how it goes!
If you try this no-bake cherry cheesecake pie or any other Suburban Simplicity recipe, don't forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
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PRO TIP: Cheesecake tends stick to your knife when cutting it. If you’re having trouble, try coating your knife with non-stick cooking spray first.
No-Bake Cherry Cheesecake Pie Recipe
Equipment
- Large Mixing Bowl
- Electric Mixer
- Spatula or cooking spoon
Ingredients
- 1 8-ounce package cream cheese (softened)
- 1 14-ounce can sweetened condensed milk
- ⅓ cup lemon juice (freshly squeezed if possible. for more lemon flavor, add ½ cup of lemon juice.)
- zest from 1 lemon
- 1 teaspoon pure vanilla extract
- 1 21-ounce can of cherry pie filling (chilled)
- 1 9-inch Graham cracker pie crust (prepared)
- Whipped cream (optional topping)
Instructions
- Start by beating the softened cream cheese in a large mixing bowl with an electric or hand mixer until light and fluffy.
- Slowly add sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until fully incorporated.
- Then pour the cream cheese mixture into the graham cracker crust. Use a rubber spatula to make an even layer.
- Chill in the refrigerator for 2-3 hours or until fully set.
- When you're ready to serve, take the can of cherry pie filling out of the fridge and spoon the pie topping onto the top of the cheesecake pie. Top it with a scoop of Cool Whip or whipped cream, and enjoy!
Video
Notes
- Remember to get your cream cheese out of the fridge to soften at least 30 minutes to an hour before you plan to use it.
- Since this is a no-bake cheesecake, it doesn't get as firm as a traditional cheesecake. It has a soft, creamy texture. If you want it firmer, try placing it in the freezer for an hour or so.
Kristyn says
This has always been a family favorite! It's easy to make, creamy, & oh, so good!!
Erin Henry says
Totally agree! The creaminess is so good!!!
Agnes says
Delicious!! This was so easy to make, and I love how it's great for making in advance and it's really great frozen on a hot day.
Erin Henry says
I love the idea of freezing it on a hot day, Agnes! And making it in advance is a real lifesaver sometimes.
Taylor says
This was SO easy to make and a huge hit at our 4th of July celebration this past weekend. Everyone was raving about it!
Erin Henry says
It's the perfect pie for July 4th, or anytime you need an easy no-bake dessert. Glad you enjoyed it!