No Bake Cherry Cheesecake

No Bake Cherry Cheesecake Recipe with cool whip

This dessert is one of those classic dishes from the 1980s. It seemed that at every church potluck, family gathering or other event, there was always at least one tray of no bake cherry cheesecake. One of my friend’s mom used to make it all the time and I swear that there was always a tray of it in the fridge anytime I went to their house.

Please don’t think I am complaining that this dessert seemed to be everywhere during my childhood. It is amazing and I seriously love it! But, sometime during the 90s, it seemed that everyone transitioned to making baked New York style cheesecake instead. While I love that version as well, I did miss this no bake kind.

No bake cheesecake is light, creamy and an awesome summer dessert. My kids go nuts whenever I make this treat.

It’s funny because any time I serve this there is definitely some nostalgia for people who enjoyed this during the 1980s. And, once tasted, many often say that they forgot how delicious it is!

No Bake Cherry Cheesecake Recipe with cool whip

No bake cheesecake is often prepared in a rectangular baking dish. I use a 13×9 dish, which makes lots of this dessert. If I was to make it in a smaller dish, like a 9×9, it would disappear in one sitting, and I love having a little bit of this leftover in the fridge for a late night treat! If a 13×9 dish is more than you want, you can easily halve this recipe, which will fit perfectly in a 9×9 square dish or even a pie plate.

This dessert consists of three layers. Trust me when I say, that this truly is one of the simplest desserts that you will ever make.

The bottom layer is a crust made from graham cracker crumbs, sugar and melted butter. Stir the crust ingredients in a bowl until well mixed and the graham cracker crumbs are wet from the melted butter. Press the crust mixture across the bottom of a 13×9 dish.

The first step in preparing the cream cheese filling is to make the whipped cream. While using a tub of cool whip does work, I prefer to make the whipped cream from scratch with heavy cream, sugar and vanilla. Whisk with a stand mixer on high until stiff peaks form.

Once you have made the whipped cream, mix in the bricks of cream cheese until smooth and creamy.

Spread the cream cheese filling across the top of the graham cracker crust.

The final step to make the cheesecake is to spoon the canned cherry pie filling across the cream cheese mixture.

Once the cheesecake has been assembled, place the dish in the fridge to chill. This allows the crust and cream cheese filling to firm up, to make slicing into squares much easier.

No Bake Cherry Cheesecake Recipe with cool whip

While the classic no bake cheesecake is topped with cherry pie filling, you can use pretty much any canned berry pie filling, like blueberry, strawberry or raspberry. Personally, I like blueberry cheesecake about as much as cherry.

No Bake Cherry Cheesecake

No Bake Cherry Cheesecake Recipe with cool whip
5 out of 5
7 reviews
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Easy recipe for classic no bake cherry cheesecake. Graham cracker crust, cream cheese and whipped cream middle layer and cherry pie filling for the topping!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/2 cup sugar

Cheesecake Filling

  • 2 cups heavy cream (35%)
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 16 oz cream cheese

Topping

  • 3 cups cherry pie filling

Instructions

  • Mix together the graham cracker crumbs, sugar and melted butter until well mixed. The graham crackers should be evenly wet by the butter and sticking together.
  • Press the graham cracker mixture in a 13x9 pan.
  • Whisk the heavy cream, sugar and vanilla on high until stiff peaks form and it makes whipped cream.
  • Add in the cream cheese and continue to mix on medium high until the filling is smooth and creamy.
  • Use a spatula to spread the cream cheese filling on top of the crust. Be careful not to move the graham crackers around.
  • Dump the 2 cans of cherry pie filling on top of the cream cheese filling and evenly spread it across the top.
  • Place in the fridge for 90 minutes to chill.
  • Slice and serve.

Notes

While this recipe is made for a 13x9 pan, it can easily be modified for smaller dishes. Reduce each ingredient by half and it will fit in an 9x9, 8x10 or even an 8x8 pan. Half of the above recipe will also work for a round pie pan as well.

Nutrition

Per serving:

Calories: 644kcalCarbohydrates: 74gProtein: 4gFat: 37gSaturated Fat: 21gCholesterol: 116mgSodium: 346mgFiber: 1gSugar: 21g

Nutrition Disclaimer

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No Bake Cherry Cheesecake Recipe with cool whip

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26 comments

  • Steve, I am now 80 years of age, in my younger years I must have made this pie at home and for every dinner function, I went to. I looked up the recipe today and found yours. What I remember about the one in the ’80s is that it also had junket in it, what was the purpose of that, and does it make a difference? I will be making this, the only problem now is that I will gain weight!

    Thanks, Steve, I enjoy your candidness!

    • Reply
  • 5 stars
    Excellent cherry cheesecake recipe. Lots of rave reviews from family and friends saying it was just like the cheesecake they had when they were kids. Husband asked me to make it again two weeks later…..lol. Second time I made it, I used the cream cheese at room temperature and it was much easier to mix with the whipped cream.
    Thanks for sharing the recipe!

    • Reply
  • 5 stars
    Very easy to make, tastes great, just used premade crusts as it was cheaper then buying the ingredients.

    • Reply
  • For the creamy filling, did you use powdered sugar, or white granulated sugar? Thank you!🙂

    • Reply
    • I use white granulated sugar for the creamy filling. Hope you enjoy the recipe!!

  • It is good but the crust is oh so hard. Like cutting something frozen.

    • Reply
  • This looks incredible! Wondering if I could half the recipe and bake it in a glass rectangle 8′ dish instead?

    • Reply
  • 5 stars
    This recipe is slightly different than the one I made long ago but it’s delicious, easy and we all loved it. Now I have to make another one soon! Thanks for posting

    • Reply
  • 5 stars
    Made up really well. I’ma first timer, everyone just loved it. Thank you

    • Reply
  • Very smooth! Really enjoyed it. I think the whipping cream made the difference as I usually use dream whip! My new way of making it for sure!

    • Reply
  • Can you substitute heavy cream with anything Else?

    • Reply
    • you could try a lighter cream but I am not sure how well it would whip. It might be a little runny. If you try something else, I would love to hear how it turns out!

      • Reply
  • Would I be able to make the whip cream and cheese mixture and freeze this?

    • Reply
    • I have not tried freezing it first so I am not sure what the consistency would be like. Sorry I can’t help!

      • Reply
  • I have been searching for a Recipe that reminded me of my Mom’s Classic Cheesecake she always made us kids growing up…This one certainly hit the nail on the head!!! I also last time making it used Half Cherry Topping & Half Strawberry Topping…Talk about Amazing!!! Thanks for sharing the recipe!!! My Taste Buds Highly thank you!!! ????

    • Reply
  • 5 stars
    Excellent recipe my 21 yr old daughter made 2 pies ! Was wonderful.

    • Reply
  • This is an excellent recipe my 21 yr old daughter made this with no problems. It was excellent!

    • Reply
  • 5 stars
    Hi Steve looks great,I,m using cool whip as I don.t have thick cream,do I leave out vanilla and sugar.

    • Reply
  • 5 stars
    This is one of my standby favourites! I also make it with blueberry pie filling which also goes over well with Family.

    • Reply
  • This looks absolutely delicious. I love cheesecake but never make it myself unless out of the box. This will be so much better! Thanks for sharing at #HomeMattersParty

    • Reply
  • This is the perfect recipe for summer BBQ’s and pitch-ins! I love that it’s chilled so it is nice and refreshing for guests on a hot day. And, of course, who doesn’t love a super-simple recipe? Thanks for sharing it with us at Merry Monday this week!

    • Reply
  • I have a question. The recipe says 2 bricks of cream cheese (8 oz or 250 grams) – is that 2 8 oz bricks or total 8 oz of cream cheese?

    • Reply
    • 2 bricks that are 8oz or 250g each. I will edit the recipe ingredients to clarify.

      • Reply
    • For the creamy filling, did you use powdered sugar, or white granulated sugar? Thank you!🙂

      • Reply
      • I use white granulated sugar for the creamy filling.

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