No bake cherry cheesecakes are creamy miniature desserts made with a cream cheese filling, no bake graham cracker crust and topped with sweet cherry pie filling.

individual size No Bake Cherry Cheesecake

We love no-bake desserts. Classics like this simple no bake cherry cheesecake, haystack cookies, no bake chocolate oatmeal cookies, and frozen strawberry pie make it easy to whip up dessert without heating up the kitchen.

A good cheesecake can take a long time to bake and you have to worry about cracking, overcooking, or the center sinking.

This no bake version gives you all of the flavor without all of the work. Instead, all you need to do is mix up the filling and crust and then pop them in the fridge for a few hours.

Once they are set, you have yourself the perfect summer dessert!

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

No Bake Cherry Cheesecake ingredients

Ingredients You’ll Need

When you are ready to make this recipe, you’ll need:

  • Graham cracker crumbs – You can use your favorite brand. We use plain crackers and recommend avoiding the cinnamon flavored ones.
  • Granulated sugar – This adds some additional sweetness to the crust.
  • Unsalted butter – This is used to help the crust come together.
  • Cream cheese – The “cheese” in cheesecake, cream cheese gives the cake the flavor you expect when you order this famous dessert.
  • Sweetened condensed milk –  This no bake cherry cheesecake uses sweetened condensed milk to sweeten it and make it extra creamy.
  • Real lemon juice – We freshly squeeze lemons when we make the recipe, but you could use bottled as long as it is 100% juice.
  • Vanilla extract – We use real extract, but imitation could work in a pinch.
  • Cherry pie filling – You add this at the end before serving.
cheesecake filling for No Bake Cherry Cheesecake

Instructions

We made this no bake cherry cheesecake recipe as 4 mini cheesecakes but you can make it in one large pie dish as well.

Step 1 – Make the crust. In a large bowl, mix together the graham cracker crumbs and sugar. Next, pour the melted butter into the mixture and use a fork to stir everything together until well combined. 

Divide the crust mixture evenly between the 4 mini pie tins. Press the crumbs firmly into the tin and up the sides to create the crust.  As you push them in, try to avoid holes or cracks in the crust.

Finally, place the pie tins in the freezer for 10 minutes to help them set.

Want to save some time? You can also use one large premade graham cracker crust or 4 premade mini graham cracker crusts. Even less effort needed!

Step 2 – Make the filling. As the crusts set in the freezer, make the cheesecake filling by combining the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a medium bowl. 

You’ll want to beat the mixture with a hand mixer on high speed for 2 to 3 minutes until the filling is completely smooth with no lumps. 

No Bake Cherry Cheesecake on platter with fresh cherries

Step 3 – Fill the pies. Next, remove the crusts from the freezer and pour the cheesecake filling into the crusts. 

Once each is filled, place the pie tins on a baking sheet and cover tightly with plastic wrap. Try to avoid any bubbles between the plastic and top of the cheesecake.

Step 4 – Chill and serve. Place the filled tins in the refrigerator to chill for at least 4 hours or overnight. This allows them to set or thicken.

When ready to serve, remove the tins from the refrigerator, take off the plastic wrap, and top each cheesecake with 5 ounces or healthy scoop of cherry pie filling. 

Serve immediately with whipped cream, vanilla ice cream, or with coffee.

tray with No Bake Cherry Cheesecake

What does lemon juice do to cheesecake?

Lemon juice serves a few functions in cheesecake.

One is to help balance out the flavors. The citrus helps to reduce the cheesy flavor and gives the cheesecake a bit of a lighter taste.

Lemon juice also helps to thicken the cream cheese. This helps give the cake the thick, creamy texture that you are used to eating in a cheesecake.

How to Make it Ahead of Time 

When you make this ahead, you’ll need to store it in the refrigerator covered with plastic wrap pressed to the top of the cake to keep air from reaching it. If you don’t cover the top, it can form a skin on top, which no one likes! 

When you are ready to serve, remove the plastic wrap and add the cherry topping before serving. You can then smother it in whipped cream or serve alongside a scoop of vanilla ice cream.

mini No Bake Cherry Cheesecake on cooling rack

Looking for More No Bake Desserts?

Like this recipe?
Follow Home. Made. Interest. on Pinterest and Instagram
to keep up with the latest recipes.

Servings: 8
Prep Time: 25 mins
Total Time: 25 mins

No Bake Cherry Cheesecakes

No bake cherry cheesecakes are mini desserts made with a cream cheese filling, no bake graham cracker crusts and sweet cherry pie filling.

Ingredients

Crust:

  • 1.25 cups Graham cracker crumbs
  • ¼ cup Granulated sugar
  • 8 tablespoons Unsalted butter, melted

Cheesecake:

  • 8 ounces Cream cheese
  • 14 ounces Sweetened condensed milk
  • ¼ cup Real lemon juice
  • 1 teaspoon Vanilla extract
  • 20 ounces Cherry pie filling

Instructions

Crust:

  • In a large bowl mix together the graham cracker crumbs and sugar.
  • Pour the melted butter into the mixture and use a fork to stir everything together until well combined.
  • Divide the crust mixture evenly between the 4 mini pie tins. Press the crumbs firmly into the tin and up the sides to create the crust.
  • Place the pie tins in the freezer for 10 minutes.

Cheesecake:

  • While the crusts are in the freezer make your cheesecake filling by combining the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a medium bowl.
  • Beat with a hand mixer on high speed for 2 -3 minutes until the filling is completely smooth with no lumps.
  • Remove the crusts from the freezer and pour the cheesecake filling into the crusts.
  • Place the pie tins on a baking sheet and cover tightly with plastic wrap.
  • Place in the refrigerator to chill for at least 4 hours or overnight.
  • Remove from the refrigerator, take off the plastic wrap and top each cheesecake with 5 ounces of cherry pie filling.
  • Serve immediately.

Notes

  1. Want to save some time? You can also use one large premade graham cracker crust or 4 premade mini graham cracker crusts. Even less effort needed!

Nutrition

Serving: 0.5mini cake, Calories: 521kcal, Carbohydrates: 65g, Protein: 7g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 255mg, Potassium: 333mg, Fiber: 1g, Sugar: 37g, Vitamin A: 1009IU, Vitamin C: 7mg, Calcium: 191mg, Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dessert
Cuisine: American
Keyword: no bake cherry cheesecake sweetened condensed milk