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No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry cheesecake, no bake cheesecake
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Servings: 4
Calories: 713kcal
Creamy, fluffy no-bake cheesecake is layered with delicious homemade cherry filling.
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Cherry Filling

  • 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

Cheesecake Layer

  • 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.


The cheesecake filling as listed will be enough for 4-6 small dessert servings. You will have plenty of cherry filling left over. Feel free to double the cheesecake portion for a larger gathering, and you can keep the cherry filling amounts as listed.
Leftover cherry filling is perfect for topping pancakes, waffles or vanilla ice cream.


Calories: 713kcal | Carbohydrates: 78g | Protein: 7g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 144mg | Sodium: 322mg | Potassium: 307mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1680IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 1mg