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You are here: Home / Recipes / 5-Minute Cherry Cheesecake

November 12, 2019

5-Minute Cherry Cheesecake

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5-Minute Cherry Cheesecake | Kitchen Cents

Need more cheesecake ideas? Check these out:

  • INSTANT POT EGGNOG CHEESECAKE – Made right in the Instant Pot and perfect for the holidays!
  • CHEESE CHEESECAKE PINWHEELS – Semi-homemade a lovely for a brunch.
  • CREAMY LEMON CHEESECAKE BARS – Made using a cake mix!
  • NO-BAKE SNICKERS CHEESECAKE BARS – snickers + cheesecake
  • INSTANT POT SALTED CARAMEL CHEESECAKE – Perfect for any Instant Pot lover or caramel lover!

FULL PRINTABLE RECIPE:

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5-Minute Cherry Cheesecake | Kitchen Cents

No-Bake Cherry Cheesecake

Yield: 1 9-inch pie
Prep Time: 5 minutes
Chill Time (optional): 6 hours
Total Time: 6 hours 5 minutes

Graham cracker crust filled with rich, cheesecake filling topped with sweet pie cherries. Make it in 5 minutes!

Ingredients

  • 1 8oz pk cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 9-inch graham cracker crust, (or oreo)
  • 1 20oz can cherry pie filling, (or blueberry, raspberry, or strawberry pie filling)

Instructions

  1. In mixing bowl, add cream cheese, sugar, vanilla, and sour cream.  Beat until smooth.
  2. Add heavy whipping cream, whip until thick and airy. About 3-4 minutes.
  3. Pour into graham cracker crust. Smooth.
  4. Add canned cherry pie filling (or other pie filling such as blueberry, raspberry, or strawberry).
  5. Enjoy now or chill in fridge for 6-8 hours or overnight.  Chilling will help pie set but is not required.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • OXO Good Grips Whisk
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  • Pyrex Glass Mixing Bowl Set (3-Piece)
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  • Measuring Spoons and Cups 
    Measuring Spoons and Cups 
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 344Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 43mgSodium: 175mgCarbohydrates: 41gFiber: 1gSugar: 16gProtein: 3g
© Rachel
Category: Desserts
Pages: Page 1 Page 2

Filed Under: Desserts, Recipes Tagged With: cheesecake, Dessert, No-Bake, Quick & Easy, under 30 min

Reader Interactions

Comments

  1. Rachel says

    December 30, 2020 at 1:50 pm

    You can use either. If I’m in a time crunch, I use a store-bought graham cracker pie crust but you can definitely use a homemade crust. If you bake a homemade crust it will help it hold together after cutting or you can just press and go.

  2. Sue says

    December 29, 2020 at 12:20 pm

    When you say a graham crust is it a cooked crust or just a pressed crust into a pie shell

  3. Rachel says

    November 30, 2020 at 11:38 am

    I would think so. You may want to mix some of the cheesecake mix with the pumpkin puree to add sweetness to the puree before swirling. If you try it, I’d love to hear how it turned out.

  4. Rachel says

    November 30, 2020 at 11:36 am

    Love it! Haha.

  5. Rachel says

    November 30, 2020 at 11:35 am

    Glad to hear it. We made this for Thanksgiving too! Yum!

  6. Phyl says

    November 27, 2020 at 10:49 pm

    My sister, who doesn’t bake, whips up this pie every holiday and is great. Easy as pie to make, she says!
    Notice my puns “whips” this up, “easy as pie.”

  7. brittany P. says

    November 26, 2020 at 12:54 pm

    I’ve made this recipe before and it worked great for me. I was wondering if you can swirl in pumpkin puree?

  8. Lilian Keller says

    November 26, 2020 at 11:22 am

    I made this today for Thanksgiving, it was quick and easy. Turned out great. Thanks!!

  9. Rachel says

    November 26, 2020 at 8:05 am

    Awesome! Thanks for sharing. Happy Thanksgiving!

  10. Leslie says

    November 23, 2020 at 11:03 am

    I made this last night and we love it!! The only change I made was to whip the cream separately (with about a teaspoon or so of confectioner’s sugar) and folded it into the cream cheese mixture. We used strawberries as a topping, but I loved it with no topping at all!
    I will definitely make this again!

  11. Rachel says

    September 29, 2020 at 11:17 am

    Awesome! Thanks for sharing Lynda! We love this recipe.

  12. Lynda says

    September 24, 2020 at 3:28 pm

    Worked great even made my first whipping cream set with no problems

  13. Rachel says

    September 10, 2020 at 9:43 am

    Hi Linda. My best guess as I told Carissa, it’s most likely the whipped cream (should use HEAVY) or not whipping it long enough. Whipping the mixture adds air which also increases the structural integrity of the cheesecake mixture. If enough air isn’t incorporated it won’t set. Just like whipping cream. If you don’t whip it long enough and incorporate enough air it won’t hold its shape. It does make me curious why yours didn’t set… this recipe has been tried and tested MANY times with no issues.

  14. Linda says

    August 31, 2020 at 9:16 pm

    I totally agree. Mine never set up and I’ve been doing this for many years. I think the sour cream is the problem.

  15. CPC says

    May 22, 2020 at 6:22 pm

    Not sure what you did or didn’t do but worked great and tastes great

  16. Rachel says

    March 31, 2020 at 7:29 pm

    Cheesecake is interesting that way. Even with baked cheesecakes, depending on your preparation, it can be made to be dense or airy. No-bake cheesecake is similar. I prefer a more dense cheesecake. This recipe is designed for that. It’s definitely an option to “take the extra step” and whip then fold the cream in the mixture to create a different, lighter texture. I’m glad your husband’s not-too-picky tastebuds enjoyed this recipe. It’s one of my quick and easy favorites.

  17. Rachel says

    March 31, 2020 at 7:18 pm

    Bummer. Sorry to hear this recipe isn’t for you. I’ve had thousands of people use this recipe and very few have had issues unless they use substitutes such as whipping cream instead of HEAVY whipping cream or don’t whip it long enough.

  18. Carissa says

    March 29, 2020 at 12:04 pm

    This recipe isn’t it. Followed all instructions , whipped it, chilled it forever. Didn’t set. Don’t waste your time or ingredients on this recipe people.

  19. Shannon says

    March 22, 2020 at 9:11 pm

    Ok, I feel compelled to say this wasn’t good (to me). It didn’t have the texture I expect from a no-bake cheese cake. So I was disappointed to waste my ingredients. I’d much prefer to add the extra step and whip the cream to be folded in. All that said, my husband thoroughly enjoyed it… but he’s not too picky and wasn’t the one craving cherry cheese cake all week.

  20. Rachel says

    February 23, 2020 at 9:49 am

    That sounds amazing! I hope you loved it 🙂

  21. Michele says

    February 14, 2020 at 10:21 am

    I’m making this for our Valentines Day dessert. I am using a chocolate graham cracker crust bc chocolate and cherries go hand in hand. Can’t wait to try it!

  22. Rachel says

    December 28, 2019 at 9:50 am

    So glad you liked it. It’s one of my favs! Quick and easy!

  23. Melinda Weinberger says

    December 24, 2019 at 3:05 pm

    Rachel:

    Tried your cheesecake today. OMG!! It was great!! Thanks.

  24. Rachel says

    December 24, 2019 at 1:18 pm

    If you used heavy whipping cream and whipped the filling it should be thick, creamy and hold its shape. No need for gelatin. Hope this helps. Happy Holidays!

  25. Annie says

    December 24, 2019 at 7:18 am

    Hi Rachael. Just curious, would I need to add gelatin to the cheesecake filling?

    I made your recipe last night and have kept it in the fridge overnight. I am just worried if the slices don’t come out firm. Can you guide me please?

  26. Rachel says

    December 16, 2019 at 9:07 pm

    Fabulous! I hope you loved it 😉

  27. Mary Beth says

    December 13, 2019 at 3:56 pm

    Making this… is whipping up thick!

  28. Rachel says

    November 27, 2019 at 3:54 pm

    Hi Mary! I’m so excited for you to try this. It’s my favorite quick fix. 😉 I look forward to hearing how you like this recipe. Happy Holidays!

  29. Mary Villegas says

    November 16, 2019 at 12:12 pm

    Hi, Rachel, my name is Mary V. I am so excited to try your cheesecake recipe for the first time ever. I love cheese cake and want to start making my own, so I can’t wait to try your recipe. Will give you an update when I’m done. Thank you. Hope it comes out as good as yours.

  30. Rachel says

    July 8, 2019 at 10:39 pm

    Hi Val! You could try freezing it. I’ve never tried that but I’m guessing it would be delicious especially in the summer months. If you made this recipe using regular whipping cream instead of HEAVY that may have contributed to it coming out runny. I hope this helps. Thanks for stopping by.

  31. Val says

    July 5, 2019 at 7:36 pm

    Mines came out runnie.. would it be ok to put it in the freezer???

  32. Rachel says

    July 31, 2018 at 11:52 am

    Thanks for sharing! It’s a great cheesecake quick-fix recipe!

  33. Melissa says

    July 30, 2018 at 10:33 am

    Made this !:)

  34. Rachel says

    March 4, 2018 at 8:08 pm

    Ooooh!Blueberry would be amazing on this!

  35. Amy says

    March 3, 2018 at 4:09 pm

    I love blueberry! This look so good too!!

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Rachel is a mom to four cheeky girls, wife to a smarty pants computer geek, and lover of all things chocolate and cheesecake! Read more…

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