This Easy No Bake Cheesecake Recipe is the perfect dessert! No bake cheesecake filling in a graham cracker crust that comes together quickly!
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I am absolutely in love with easy no bake desserts! I love that you can prepare them the night before and have them ready and chilling in the fridge so that you aren't rushed on they day of your gathering or event. Make-ahead desserts make my life so much easier!
Easy no bake desserts with only a few ingredients are my favourite, and this easy cheesecake recipe doesn't disappoint. You'll likely have almost everything in this recipe already in your fridge!
How to Make the Best Ever No Bake Cheesecake
Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan (you can also use a 10-inch springform pan if needed). I used a cup measurer to press the crust together, but you can also use a glass that has a flat bottom. The crust should not be crumbly, or it will fall apart when cut in to. Cool crust until firm (about 20 minutes at room temperature).
Whip cream cheese, whipped topping, sour cream, lemon juice, sugar, and vanilla together. Beat until you can’t see any more cream cheese lumps, about 2-3 minutes.
Pour into cooled graham cracker crust and smooth the top.
Top with cherry pie filling. Chill for several hours or overnight (8-12 hours is ideal).
Frequently Asked Questions about No Bake Cheesecakes
Can I use other toppings besides cherry pie filling?
You can substitute a variety of toppings if you don’t love a cherry topping. Different canned combinations include: blueberry, apple, strawberry, and fruit medley. All these flavors will work on this no bake cheesecake. If you have a homemade pie filling recipe, you can always choose to use this as well (Blogger: feel free to link any recipes that you have here) If you prefer not to have a canned topping you can leave this cheese cake plain, add on fresh berries, lemon curd, or a caramel topping.
What if the cheesecake does not set?
This cheesecake is naturally thick and creamy so if it did not set when you took off the sides of your springform pan, then it might mean that it has not been chilled for long enough. It is best to chill your cheesecake between 8 to 12 hours, but overnight is ideal. This no bake cheesecake is easy to assemble and a great make ahead dessert!
Why does my cheesecake have a lumpy texture?
If your cheesecake has a lumpy texture, it could mean that the cream cheese wasn’t softened to room temperature. Because this is a no bake dessert, any of the cream cheese lumps that would normally be baked out will not only remain, but also firm up during the chilling process making them more noticeable. Make sure to soften the cream cheese completely to room temperature. Even at room temperature, there is still the possibility of lumps in the cream cheese. Make sure that if you see any lumps, that you continue beating the cream cheese mixture until they have completely disappeared.
How long will a no bake cheesecake last?
No bake cheesecake can be stored in the refrigerator for up to 7 days as long as it is in an airtight container. I prefer to re-wrap the sides of the springform pan around the cheesecake and cover it with plastic wrap. You can choose to store it in a separate container or wrap it in plastic wrap.
This cheesecake can be stored in the freezer for up to 1 month to preserve quality and flavor.
Other Cheesecake Recipes you'll love:
- Chocolate covered strawberry cheesecake
- Instant pot white chocolate raspberry cheesecake
- Caramel apple cheesecake
- Instant Pot Lemon Cheesecake
- Instant Pot Oreo Cheesecake
- Keto blueberry cheesecake cups
No Bake Cheesecake
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cups brown sugar lightly packed
- ½ teaspoon ground cinnamon
- ⅓ cup salted butter melted
Cheese Cake
- 32 oz cream cheese softened to room temperature
- 2 cups cool whip 8 oz container
- ½ cup sour cream
- 2 teaspoon fresh lemon juice about ½ lemon
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 21 oz can cherry pie filling
Instructions
- Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan (you can also use a 10-inch springform pan if needed). I used a cup measurer to press the crust together, but you can also use a glass with a flat bottom. The crust should not be crumbly, or it will fall apart when cut in to.
- Cool crust until firm (about 20 minutes at room temperature).
- Whip cream cheese, whipped topping, sour cream, lemon juice, sugar, and vanilla together.
- Beat until you can’t see any more cream cheese lumps, about 2-3 minutes.
- Pour into cooled graham cracker crust and smooth the top.
Top with cherry pie filling. - Chill for several hours or overnight (8-12 hours is ideal).
Notes
- Can I use other toppings besides cherry pie filling? You can substitute a variety of toppings if you don’t love a cherry topping. Different canned combinations include: blueberry, apple, strawberry, and fruit medley. All these flavors will work on this no bake cheesecake. If you have a homemade pie filling recipe, you can always choose to use this as well (Blogger: feel free to link any recipes that you have here) If you prefer not to have a canned topping you can leave this cheese cake plain, add on fresh berries, lemon curd, or a caramel topping.
- What if the cheesecake does not set? This cheesecake is naturally thick and creamy so if it did not set when you took off the sides of your springform pan, then it might mean that it has not been chilled for long enough. It is best to chill your cheesecake between 8 to 12 hours, but overnight is ideal. This no bake cheesecake is easy to assemble and a great make ahead dessert!
Annette Young
What do you do with the sour cream
lifebeginswithdessert
Hello! Sorry! You whip it together with the whipped topping and cream cheese 🙂 Adding it in now.