How to Make It
Step 1: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Press this mixture evenly into the bottom of a 9x9-inch dish or a 9-inch springform pan. Use the bottom of a glass or measuring cup to pack it firmly. Chill the crust in the refrigerator while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to beat until well blended and fluffy. Gently fold in the whipped topping until the mixture is light and airy.
Step 3: Assemble the Cheesecake
Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula to create an even layer.
Step 4: Add the Cherry Topping
Carefully spoon the cherry pie filling over the cream cheese layer, spreading it out gently to cover the surface. The bright red cherries add a beautiful pop of color and fruity contrast to the creamy filling.
Step 5: Chill and Serve
Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results. This gives the layers time to firm up and the flavors to meld beautifully. Slice into squares or wedges and serve chilled.
Tips for the Perfect No-Bake Cheesecake
Soften the cream cheese completely to avoid lumps in the filling.
Use a springform pan for an elegant, clean-edged presentation if you're serving guests.
Try different toppings like blueberry, strawberry, or even fresh fruit if you want to switch things up.
Why Everyone Loves It
This no-bake cherry cheesecake has everything: a crunchy graham cracker crust, a luscious and light filling, and a glossy, tangy-sweet cherry topping. It’s not only easy to make, but it looks like you spent hours on it. Best of all, you don’t need to touch your oven—making it perfect for warm-weather days or last-minute dessert needs.
