This gorgeous, creamy, No Bake Cherry Cheesecake Recipe is the ultimate summer treat!
Fluffy, no-bake cheesecake is layered with delicious, homemade cherry filling.
This is a perfect cool and creamy dessert for summer… with no need to turn on the oven! Hooray!
The natural red and white combo makes this a beautiful 4th of July treat!
This recipe was created in partnership with Sprouts Farmers Market.
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This recipe starts with fresh cherries I pick up at my local Sprouts Farmer’s Market.
I love being able to depend on Sprouts for fresh and delicious seasonal produce at super reasonable prices!
After I stocked up on cherries… plenty for this recipe and extra to snack on… I was able to find all of the additional ingredients I needed for this no-bake summer dessert.
This recipe is quite easy to make, comes together in under an hour (most of that is chilling time) and it’s so perfect for summer!
I prepared this dessert in pretty Weck Jars (available on Amazon), but feel free to use any small jars or dishes you like.
I loved highlighting cherries in this recipe, but feel free to swap out the cherries for fresh blueberries without needing to make any other changes.
How to Make No Bake Cherry Cheesecake
No Bake Cherry Cheesecake
- 2 cups fresh cherries pitted and cut in half
- 1/2 cup water
- 2 tablespoons lemon juice fresh
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar divided
- 8 oz cream cheese 1 block
- 1 teaspoon vanilla extract
- 5 graham crackers full sized, crushed
Prepare the cherry filling
- Wash and pit cherries, then cut in half (and then measure).
- In a medium sized saucepan, add water and lemon juice and warm over medium heat.
- In a small bowl, stir together the sugar and cornstarch with a whisk. Then, add the sugar and starch to the warm pan of liquid and stir (with a whisk) to combine. Cook 1-2 minutes.
- Add fruit and continue to cook, while stirring gently, until the sauce thickens.
- Remove pan from heat and allow sauce to cool. To aid in cooling, pour the partially cooled sauce into a bowl and move to the fridge.
- The sauce can be stored in the fridge (in a jar or sealed container) up to 1 week.
Prepare the cheesecake
- Chill your mixing bowl and beaters by placing in the freezer for 5-10 minutes (this helps the whipped cream whip up faster).
- Add the heavy whipping cream to the chilled mixing bowl and beat until it begins to thicken.
- While mixing, slowly add 1/4 cup powdered sugar. Continue to beat until the mixture is thickened and holds a stiff peak. Do not overbeat or it will become overly thick an clumpy. Scoop the whipped cream into a bowl and put in the fridge.
- In the empty mixing bowl (no need to wash), add cream cheese and beat until smooth. Continue mixing and add the remaining (1/2 cup) powdered sugar, and the vanilla.
- Stop mixing and add a large scoop of the prepared whipped cream into the bowl. Blend on low speed to incorporate. Add remaining whipped cream and blend gently, just until fully combined.
- Use immediately, or cover and keep in the fridge for up to 1 day.
Assemble the desserts
- Add a spoonful of graham cracker crumbs to the bottom of each dish.
- Top with a layer of cheesecake filling. For neat assembly, you may want to add the prepared cheesecake filling to a large piping bag, or large ziplock type bag with a corner cut off.
- Add a layer of cherry filling. Be sure the filling is cool. Do not begin dessert assembly until the filling is cool.
- Add a second layer of cheesecake.
- Top with cherry filling and some graham cracker crumbs for garnish.
- Serve immediately, or refrigerate completed desserts for up to 4 hours. If you're not serving the desserts right away, omit the top graham cracker crumbs until just before serving.
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Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.