This no-bake old-fashioned cherry cheesecake is creamy, tangy, and finished with a glossy cherry topping that feels both classic and indulgent. I’ve made variations of this for years for family gatherings, and it always disappears first — the texture is key. For a fun bite-sized twist after you try this, check out these cherry cheesecake cupcake bites: Cherry Cheesecake Cupcake Bites.
Why Make This Recipe
- It’s fast and fridge-set — no oven required, so it’s perfect for hot days or busy schedules.
- The flavor balance is bright: tangy cream cheese, a hint of lemon, and sweet cherries on top.
- It’s a crowd-pleaser for holidays, potlucks, or dinner parties and stores well in advance.
- You can easily make it ahead (chill overnight) which reduces day-of stress.
- Personal insight: I love it because the texture is silky like a mousse but still sliceable, and it’s forgiving — if you over-whip the cream a bit you can rescue the filling. Also great inspiration if you enjoy a portable version like these cherry cheesecake hand pies: Cherry Cheesecake Hand Pies.
Recipe Overview
- Prep time: 20 minutes active, plus 4 hours chilling (prefer overnight)
- Cook time: 10 minutes if making homemade cherry topping; otherwise 0 minutes
- Total time: 4 hours 30 minutes (including chilling)
- Servings: 8–10 slices (9-inch springform)
- Difficulty: Easy
- Method: No-bake, chilled mousse-style cream cheese filling set in a graham cracker crust, topped with cherry compote or pie filling.
My Experience Making This Recipe
I tested this version multiple times, adjusting the sugar level and gelatin so the slices hold cleanly. The biggest discovery was that a small amount of gelatin (optional) makes the cheesecake sturdy for warmer rooms without changing the silky mouthfeel. I also learned that chilling it overnight gives the best texture and easiest slices.
How to Make No-Bake Old-Fashioned Cherry Cheesecake That’s Simply Irresistible
The process is straightforward: press a buttered graham cracker crust into a 9-inch springform pan, whip stabilized cream and fold it into a sweetened cream cheese mixture, then spread over the crust and chill. Finish with a warm cherry topping or spoon on canned cherry pie filling once set. If you enjoy a citrus twist you can adapt the topping technique from recipes like this Cherry Limeade Cheesecake for inspiration: Cherry Limeade Cheesecake.
Basic ingredient guide (for a 9-inch pan)
- Crust: 1 1/2 cups (150 g) graham cracker crumbs, 6 tbsp (85 g) unsalted butter melted, 2 tbsp granulated sugar
- Filling: 16 oz (450 g) cream cheese, room temperature; 1 cup (120 g) powdered sugar; 1 tsp vanilla extract; 1 tbsp lemon juice; 1 1/2 cups (360 ml) heavy cream, cold; optional 1 packet (about 2 1/4 tsp / 7 g) unflavored gelatin for extra set
- Topping: 1 (21 oz / 595 g) can cherry pie filling OR homemade compote (2 cups cherries, 1/2 cup sugar, 1 tbsp lemon juice, 1 tbsp cornstarch slurry)
Step highlights: press crust firmly (use a measuring cup bottom), beat cream cheese smooth before adding powdered sugar to avoid lumps, whip cream to soft-medium peaks, fold gently to keep air, bloom gelatin in 2 tbsp cold water then dissolve and temper into a few tablespoons of the cream mixture before folding in if using. Chill at 40°F (4°C) for at least 4 hours, preferably overnight.
Expert Tips for Success
- Soften cream cheese to room temperature (about 20–25 minutes) for a lump-free filling and quicker mixing.
- If you want very clean slices, add 1 packet of gelatin (2 1/4 tsp) dissolved and tempered; bloom in cold water 5 minutes, warm gently just until melted (avoid boiling).
- Use cold heavy cream and whip to soft-medium peaks — over-whipping will make the filling grainy, under-whipping will make it loose.
- Press the crust tightly and chill it 10–15 minutes before adding filling to prevent sogginess; a springform pan with a removable bottom makes unmolding easier.
- For a silkier texture, sift powdered sugar before adding and scrape the bowl well when mixing to fully incorporate.
How to Serve No-Bake Old-Fashioned Cherry Cheesecake That’s Simply Irresistible
- Serve chilled with a dollop of whipped cream and a fresh cherry or two for contrast and color.
- Pair with espresso or a late-harvest Riesling for dessert after a rich meal.
- For a buffet, pre-slice the cheesecake and plate slices on a chilled tray to keep them firm. You can also create a themed platter with other cherry desserts like these deviled strawberry cheesecake bites: Deviled Strawberries Irresistible Cheesecake Bites.
- Garnish with grated dark chocolate or lemon zest to add complexity and visual appeal.
Storage and Reheating Guide
- Refrigerate: keep covered in the refrigerator at 40°F (4°C) for up to 4–5 days in an airtight container or wrapped tightly with plastic wrap.
- Freeze: slice into portions and freeze on a parchment-lined tray for 1–2 hours, then wrap each slice in plastic and foil; frozen cheesecake keeps well for 1–2 months. Thaw in the fridge overnight.
- Reheating: no-bake cheesecake is best served chilled; avoid microwaving. If slightly firm from the fridge, let slices sit at room temperature for 10–15 minutes before serving for the best texture.
Recipe Variations
- Gluten-free: swap the graham crumbs for a gluten-free cookie crumb (1 1/2 cups) and check the pie filling label for gluten-free certification.
- Dairy-free: use a stabilized, whipped coconut cream and a dairy-free cream cheese (look for full-fat coconut-based cream cheese) and ensure crust ingredients are dairy-free.
- Lighter/low-sugar: reduce powdered sugar to 1/2 cup and use a sugar substitute suitable for baking, or use Greek yogurt (strained) folded with cream for a tangier, lighter filling.
- Tropical twist: replace cherry topping with passion fruit curd or a passion fruit glaze for a bright flavor — try this inspiration if you like passion fruit cheesecakes: Delicious No-Bake Passion Fruit Cheesecake Recipe You’ll Love.
Nutritional Highlights
- Cheesecake provides calcium and protein from cream cheese and cream, but it’s calorie-dense and higher in saturated fat.
- Consider portion control: 1 slice (1/10 of cake) is a reasonable serving size to enjoy the flavor without excess.
- Allergens: contains dairy and gluten (in the crust) unless specifically adapted; check labels if using store-bought toppings or substitutes.
Troubleshooting Common Issues
- Filling too loose: chill longer (overnight) or add a small amount of dissolved gelatin (1 packet) to stabilize.
- Lumpy filling: beat cream cheese until completely smooth before adding sugar; pass powdered sugar through a sieve.
- Soggy crust: pre-chill the crust 10–15 minutes, and brush a thin layer of melted chocolate on the crust before filling to create a moisture barrier.
Frequently Asked Questions
Q1: Do I have to use gelatin in a no-bake cheesecake?
A1: No — many no-bake cheesecakes rely on whipped cream stability to set. Gelatin is optional and recommended if you need firmer slices for warm rooms or transport. Use one packet (about 2 1/4 tsp / 7 g) dissolved and tempered into the filling for extra stability.
Q2: Can I use mascarpone instead of cream cheese?
A2: You can substitute up to half the cream cheese with mascarpone for a richer, silkier texture, but full mascarpone will be softer and may need gelatin to set. Adjust sugar to taste because mascarpone is milder.
Q3: How do I get clean slices when serving?
A3: Chill thoroughly (overnight), run a sharp knife under hot water, wipe dry, and slice in a single straight motion. Wipe the knife between cuts for neat portions.
Q4: Can I make the cherry topping from fresh cherries?
A4: Yes. Simmer pitted cherries with 1/2 cup sugar and 1 tbsp lemon juice, then thicken with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) cooked until glossy and thick — cool to room temperature before spooning over the set cheesecake.
Conclusion
If you want another approachable, tested idea for a no-bake cherry cheesecake variant, check out this Easy NO BAKE Cherry Cheesecake – Manila Spoon for extra tips and inspiration: Easy NO BAKE Cherry Cheesecake – Manila Spoon.
No-Bake Old-Fashioned Cherry Cheesecake
- Total Time: 270 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
A creamy, tangy no-bake cheesecake topped with a glossy cherry topping, perfect for gatherings and hot days.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 1/2 cups (360 ml) heavy cream, cold
- Optional: 1 packet (about 2 1/4 tsp / 7 g) unflavored gelatin
- 1 (21 oz / 595 g) can cherry pie filling or homemade cherry compote (made with 2 cups cherries, 1/2 cup sugar, 1 tbsp lemon juice, 1 tbsp cornstarch slurry)
Instructions
- Press the graham cracker crumbs mixed with melted butter and sugar into a 9-inch springform pan to form the crust.
- In a bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and mix well.
- In another bowl, whip the cold heavy cream to soft-medium peaks.
- Fold the whipped cream into the cream cheese mixture gently, adding lemon juice and vanilla extract.
- If using, dissolve gelatin in cold water and then warm gently; temper it into the cream cheese mixture.
- Spread the cheesecake filling over the crust and chill in the refrigerator for at least 4 hours or overnight.
- Top with cherry pie filling or homemade compote before serving.
- Serve chilled, garnished with whipped cream, fresh cherries, or grated dark chocolate.
Notes
For cleaner slices, run a knife under hot water before cutting. You can freeze slices for 1-2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American