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:
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
- In mixing bowl, add cream cheese, sugar, vanilla, and sour cream. Beat until smooth.
- Add heavy whipping cream, whip until thick and airy. About 3-4 minutes.
- Pour into graham cracker crust. Smooth.
- Add canned cherry pie filling (or other pie filling such as blueberry, raspberry, or strawberry).
- Enjoy now or chill in fridge for 6-8 hours or overnight. Chilling will help pie set but is not required.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 344 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 43mg Sodium: 175mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 3g
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Rachel:
Tried your cheesecake today. OMG!! It was great!! Thanks.
So glad you liked it. It’s one of my favs! Quick and easy!
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?
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!
Making this… is whipping up thick!
Fabulous! I hope you loved it 😉
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.
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!
Mines came out runnie.. would it be ok to put it in the freezer???
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.
Made this !:)
Thanks for sharing! It’s a great cheesecake quick-fix recipe!
I love blueberry! This look so good too!!
Ooooh!Blueberry would be amazing on this!