No-Bake Cherry Cheesecake: The Ultimate Summer Dessert

Have you ever craved a rich, creamy cheesecake but dreaded turning on your oven during a hot summer day? This No-Bake Cherry Cheesecake is the perfect solution that delivers all the decadence of traditional cheesecake without any baking required. Making desserts at home not only saves you money but also allows you to control the quality of ingredients and customize flavors to your preference. This easy no-bake cheesecake recipe combines a buttery graham cracker crust with a silky cream cheese filling and vibrant cherry topping, creating a show-stopping dessert that requires minimal effort yet tastes absolutely divine.

Ingredients List

    • 1½ cups graham cracker crumbs (about 10-12 crackers)
    • ⅓ cup unsalted butter, melted
    • 2 tablespoons granulated sugar
    • 16 oz (450g) cream cheese, softened to room temperature
    • ½ cup powdered sugar
    • 1 teaspoon pure vanilla extract
    • 1 cup heavy whipping cream, cold
    • Optional: 1 tablespoon lemon zest for extra brightness

For the Cherry Topping:

    • 2 cups fresh or frozen cherries, pitted
    • ⅓ cup granulated sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • ½ teaspoon almond extract

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 0 minutes (plus 4 hours chilling)

Total time: 4 hours 20 minutes

This dessert requires no actual cooking, making it perfect for busy schedules. Simply prepare in the morning and let it chill while you go about your day for a ready-to-serve evening treat.

Step-by-Step Instructions

Step 1: Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix thoroughly until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup for even distribution. Refrigerate while preparing the filling.

Step 2: Beat softened cream cheese with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy. Add powdered sugar and vanilla, beating until fully incorporated. Pro tip: room temperature cream cheese is crucial for avoiding lumps in your No-Bake Cherry Cheesecake.

Step 3: In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the airiness that gives this easy no-bake cheesecake recipe its signature light texture.

Step 4: Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight for best results.

Step 5: For the topping, combine cherries, sugar, cornstarch, and water in a saucepan over medium heat. Cook for 5-7 minutes, stirring frequently until thickened. Remove from heat, stir in almond extract, and cool completely before spreading over the cheesecake.

Nutritional Information

Per serving (serves 8):

    • Calories: 425
    • Protein: 6g
    • Carbohydrates: 38g
    • Fat: 29g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Calcium: 10% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Use vegan cream cheese and coconut cream for a dairy-free version. Substitute the graham crackers with gluten-free cookies for a celiac-friendly option.

Flavor Variations: Try blueberry, strawberry, or mixed berry toppings. Add 2 tablespoons of cocoa powder to the crust for a chocolate twist.

Make-Ahead Tip: This dessert actually improves after 24 hours in the refrigerator as flavors meld together beautifully.

Serving Suggestion: Run your knife under hot water before slicing for clean, professional-looking cuts.

Common Mistakes to Avoid

Using cold cream cheese: This leads to lumps that won't smooth out. Always allow cream cheese to sit at room temperature for at least 30 minutes.

Over-mixing after adding whipped cream: This deflates the airiness and results in a dense, heavy texture instead of light and fluffy.

Not chilling long enough: Rushing the setting process creates a runny filling that won't slice properly. Patience is essential.

Adding warm cherry topping: This melts the cheesecake layer underneath. Always cool your topping completely before adding.

Storage / Leftovers Tips

Store your No-Bake Cherry Cheesecake covered tightly in the refrigerator for up to 5 days. The springform pan sides can be removed, but keep the base underneath for stability. For freezing, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The cherry topping can be stored separately in an airtight container for up to one week. This easy no-bake cheesecake recipe maintains its creamy texture wonderfully when properly stored, making it ideal for preparing ahead of gatherings or enjoying throughout the week as a special treat.