The No-Bake Cherry Cheesecake is a timeless dessert that combines a buttery graham cracker crust, a luscious cream  cheese filling, and a glossy, ruby-red cherry topping. It’s indulgent, smooth, and wonderfully easy to make — no oven required! Perfect for holidays, family gatherings, or a sweet weekend treat, this dessert delivers elegance and flavor in every creamy bite.

 Preparation Overview

• Preparation time: 25 minutes

• Chilling time: 4–6 hours (or overnight for best results)

• Total time: About 6½ hours

• Servings: 10–12

• Calories: Approximately 410 per serving

 Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14 full sheets)

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

• Pinch of salt

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon lemon juice (optional, for brightness)

• 1½ cups heavy whipping cream, cold

For the Cherry Topping:

• 1 can (21 oz / 595 g) cherry pie filling
  or homemade (see below for optional recipe)

Optional Homemade Cherry Topping

If you’d like to make the topping from scratch:

• 2 cups pitted cherries (fresh or frozen)

• ½ cup granulated sugar

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 teaspoon lemon juice

• ½ teaspoon almond extract (optional)

Instructions:
In a saucepan, combine cherries, sugar, and lemon juice. In a small bowl, whisk cornstarch and water until smooth. Add to cherries, bring to a simmer, and cook for 5–7 minutes until thickened. Stir in almond extract, remove from heat, and cool completely before using.

Instructions

1. Prepare the Crust

1. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.

2. Press the mixture firmly into the bottom of a 9-inch springform pan (or 9×9-inch square pan for slices).

3. Use the back of a spoon or a flat-bottomed glass to compact the crust evenly.

4. Refrigerate while you prepare the filling.

2. Make the Creamy Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy (about 2 minutes).

2. Add powdered sugar, vanilla extract, and lemon juice. Beat again until fully incorporated and creamy.

3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture in three additions. Do not overmix — this keeps it light and airy.

3. Assemble the Cheesecake

1. Pour the filling over the chilled crust and smooth the top using an offset spatula.

2. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, until the cheesecake is firm.

4. Add the Cherry Topping

1. Once the cheesecake has set, spoon the cherry topping evenly over the top.

2. Spread gently to cover the surface without disturbing the creamy layer below.

3. Chill again for 30 minutes before serving for the topping to set beautifully.

 Serving Suggestions

• Serve cold, straight from the fridge, for the best texture.

• Garnish with whipped cream swirls, white chocolate curls, or crushed graham crackers for an extra-decadent presentation.

• Pair with a cup of coffee, black tea, or a glass of sparkling rosé.

 Tips for Success

1. Use full-fat cream cheese – It ensures a dense yet silky filling that holds its shape well.

2. Chill completely – The cheesecake must be properly set before slicing; patience pays off here.

3. Don’t skip folding – Incorporating whipped cream gently makes the filling cloud-like instead of heavy.

4. Customize your crust – Try chocolate  cookies, vanilla wafers, or digestive biscuits for a different twist.

5. Add a flavor boost – A hint of almond extract or lemon zest in the filling beautifully enhances the flavor balance.

 Variations

• Mini Cheesecakes: Use muffin liners in a cupcake tin for adorable, single-serve portions.

•  Chocolate Cherry Cheesecake: Add ½ cup melted dark chocolate to the filling for a rich chocolate base.

• Tropical Twist: Replace cherries with pineapple or mango topping for a summer version.

• Oreo Base: Swap graham crackers for crushed Oreos for a cookies-and-cream style crust.

 Storage Instructions

• Refrigerator: Store covered for up to 5 days.

• Freezer: Freeze (without cherry topping) for up to 1 month. Thaw overnight in the refrigerator before adding topping and serving.

 Nutritional Information (per serving)

 Why You’ll Love This Recipe

This No-Bake Cherry Cheesecake is the ultimate blend of convenience and indulgence. With its buttery crust, tangy-sweet cream  cheese layer, and luxurious cherry topping, every bite melts in your mouth. It’s elegant enough for special occasions yet easy enough for a weekday dessert. No oven, no stress — just pure creamy bliss.