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5-Minute Cherry Cheesecake

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5-Minute Cherry Cheesecake | Kitchen Cents

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FULL PRINTABLE RECIPE:

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.

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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

Reader Interactions

Comments

  1. Rachel says

    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.

  3. Rachel says

    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.

  6. Phyl says

    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.”

  10. Leslie says

    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!

  13. Rachel says

    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

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

  16. Rachel says

    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

    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

    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

    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.

  21. Michele says

    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!

  24. Rachel says

    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

    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?

  28. Rachel says

    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

    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

    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.

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