A no-fuss easy recipe for a delicious NO-BAKE cheesecake using graham cracker crust and cherry pie filling! Such a quick and simple cheesecake that actually firms up nicely without the need for baking or the use of gelatin. Perfect dessert for Thanksgiving, Christmas, or any holiday!

I am totally obsessed with cheesecake! If you’re a follower of Manila Spoon you probably would have noticed that I have so many cheesecake recipes on the blog. I can’t remember the exact number but it’s close to 10, I’d say.

What can I say? I just love this creamy, cheesy dessert, especially when smothered all over with a luscious fruity or berry topping! It’s simply irresistible!

I love cheesecakes so much that I won’t feel guilty breaking my diet (whatever diet I may be on at that time) just so I can eat a slice of it! For me, it would all be worth the extra calories!!!

That is the case with this fabulous cheesecake which I actually have had on my recipe file a long time ago. I think it was summertime a few years back when I made this and when that season was over, so did my chance to add this to our website.

I am now rectifying this error! Despite that it’s no longer summer (there’s already a whiff of Christmas as I write this post!) I believe it’s now the right time to share this recipe.

After all, it’s the holiday season, and this gorgeous NO-BAKE cherry cheesecake screams holiday deliciousness indeed. The vibrant deep red color of the cherry pie filling surely makes it so Christmassy, am I right?

Are you ready to make this scrumptious and luscious No-Bake Cherry Cheesecake yet? Let’s get a rundown of the ingredients and how to make them.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR EASY NO BAKE CHERRY CHEESECAKE?

FOR THE CRUST

• 2 cups graham crackers or digestive biscuits, crushed 
• 2 tbsp sugar
• 8 tbsp butter (salted), melted

In making the crust, I sometimes use digestive biscuits because my English hubby who grew up with it thinks it tastes better than graham crackers.

FOR THE CHEESECAKE

• 8 oz each of 2 packs of Philadelphia cream cheese, softened at room temperature
• 14 oz can of condensed milk
• 2 tbsp fresh lemon juice
• 2 teaspoons vanilla extract

As for the cheesecake, you need to use good quality cream cheese so it holds up well. I recommend Philadelphia cream cheese or Trader Joe’s. I have tried other cream cheeses but they turned up soft and not as firm as I’d want them to be.

FOR THE TOPPING

• 1 (12.5 ounce) can cherry pie filling (or other pie filling of your choice)

HOW DO YOU MAKE THIS EASY NO BAKE CHERRY CHEESECAKE?

FOR THE CRUST

To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

FOR THE CHEESECAKE

Using an electric mixer, beat the cream cheese at medium speed until soft, creamy, and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until it’s mixed.

Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead.

FOR THE TOPPING

Just before serving drizzle some of the cherry pie filling for topping.

5 from 11 votes

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Easy NO BAKE Cherry Cheesecake

A no-fuss easy recipe for a delicious NO-BAKE cheesecake using graham cracker crust and cherry pie filling! Such a quick and simple cheesecake that actually firms up nicely without the need for baking or the use of gelatin.

Course Desserts

Cuisine American

Keyword easy no bake cherry cheesecake, no bake cherry cheesecake christmas, no bake cherry cheesecake condensed milk, no bake cherry cheesecake dessert, no bake cherry cheesecake pie filling, no bake cherry cheesecake recipe

Prep Time 15 minutes

Chill 8 hours

Servings 10 slices

Calories 416 kcal

Author Manila Spoon

Ingredients

For the Crust

• 2 cups graham crackers or digestive biscuits, crushed
• 2 tbsp sugar
• 8 tbsp butter (salted), melted

For the Cheesecake

• 8 oz each of 2 packs of Philadelphia cream cheese, softened at room temperature
• 14 oz can of condensed milk
• 2 tbsp fresh lemon juice
• 2 tsp vanilla extract

FOR THE TOPPING

• 12.5 oz can cherry pie filling, (or other pie filling of your choice)

Instructions

For the Crust

1. To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into the bottom and side of a greased 9-inch springform pan using the smooth bottom of a glass. Make sure it’s evenly spread out. Set aside in the refrigerator for about 10 minutes to chill as you make the filling.

For the Cheesecake

1. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy and completely smooth (no lumps). Add the condensed milk slowly and continue to beat until the mixture is smooth. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom. Pour in the lemon juice and vanilla extract and beat again until just until combined.

2. Pour the filling into the crust and refrigerate overnight or until fully set. This can be made 1-2 days ahead. Just before serving drizzle some of the cherry pie filling for topping.

Recipe Notes

TIPS & TRICKS

If you’re press for time, use a pre-made graham cracker crust.

Before using the cherry pie filling, chill the can in the fridge for at least an hour. This will ensure the filling won’t be so liquidy when you use it.

Nutrition Facts

Easy NO BAKE Cherry Cheesecake

Amount Per Serving

Calories 416 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 60mg20%

Sodium 319mg14%

Potassium 253mg7%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 29g32%

Protein 6g12%

Vitamin A 763IU15%

Vitamin C 3mg4%

Calcium 156mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.