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Cherry Cheesecake

5 from 1 vote
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posted: 05/01/21

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This post may contain affiliate links. Please read my disclosure policy

This Cherry Cheesecake is an easy to make no bake dessert that will be a hit with everyone. The easy to find ingredients, plus our shortcuts, make this an ideal dessert!

piece of cherry cheesecake being lifted out of a cheesecake

If there is one thing my husband cannot resist, it is Cherry Cheesecake. It was the dessert at our wedding, and it is his number one weakness. If you love someone who loves cheesecake but are intimidated about baking them one, this simple to make dessert is perfect.

How to Make No Bake Cherry Cheesecake

  1. Make the crust: We are combining melted butter, graham cracker crumbs, and sugar for this perfect crust. It needs no baking, just a little time in the refrigerator to set up.
  2. Make the filling: Our simple no bake cheesecake filling consists of powdered sugar, cream cheese, lemon juice, vanilla extract, and heavy cream. It is the perfect base for so many amazing cheesecake recipes.
  3. Let it set: This cheesecake takes eight hours to set up in the refrigerator overnight, so plan ahead.
  4. Make the cherry topping: Finally, combine cherry juice, corn starch, cinnamon, almond extract, and some sugar over heat and then stir in some frozen cherries for a great cherry topping.
cherry cheesecake recipe on a cake stand

Tips and Tricks

  • Make sure that your cream cheese is at room temperature. In order for this cheesecake to be the right consistency, you want to use room temperature cream cheese. Leave it out of it’s wrapper on a plate for an hour.
  • Use the whisk attachment of a stand mixer for a smooth and creamy filling. This attachment will fully incorporate the bricks of cream cheese with the rest of the ingredients.
  • Make the cherry topping the day before. Since the cheesecake needs to refrigerate overnight and the cherry topping needs to cool to be used, I suggest making the cherry topping at the same time as the cream cheese so it is fully cooled when you are ready to top.
  • To make the cheesecake extra easy to cut, put it in the freezer for 30 minutes before serving.
close up of a cheesecake topped with cherries on a cake stand

Shortcuts

We love that this cherry cheesecake recipe is from scratch, however, if you wanted to make it a little faster there are two easy shortcuts.

  • Substitute Cool Whip: Instead of making your own whipped cream, take out the heavy cream in this recipe and 1/2 cup of the powdered sugar. Replace it with Cool Whip.
  • Use Store Bought Cherry Pie Filling: I love my mom’s cherry pie filling, but if you want to save yourself a step, use a store-bought can.

Making Cherry Cheesecake Bars

This recipe is two in one! You can turn this into cherry cheesecake bars by making these in a 9 by 13 inch pan instead of a spring form pan.

a fork taking a bite out of cheesecake

Other No Bake Treats

If you make this easy and delicious cheesecake recipe, leave me a comment and let me know what you think!

piece of cherry cheesecake being lifted out of a cheesecake
5 from 1 vote

Cherry Cheesecake

Serves: 8 pieces
(tap # to scale)
Prep: 10 minutes
Cook: 20 minutes
Total: 8 hours 30 minutes
This Cherry Cheesecake is an easy to make no bake dessert that will be a hit with everyone. The easy to find ingredients, plus our shortcuts, make this an ideal dessert!

Ingredients

Crust

  • 1 1/2 cup graham cracker crumbs (about 11 sheets of crackers)
  • 1/2 cup unsalted butter melted
  • 3 tablespoons sugar

Filling

  • 24 ounces cream cheese room temperature
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 1/2 cups heavy whipping cream

Cherry Topping

  • 2 cups cherry juice (apple juice will work in it's place)
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon red food coloring (optional)
  • 4 cups fresh or frozen cherries

Instructions

To Make Crust

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and sguar. Stir together until it has the consistency of wet sand.
  • Pour into the bottom of a 9 inch spring form pan, pressing it down firmly. Place in the refrigerator while preparing the filing.

To Make the Filling

  • In a large bowl, beat the cream cheese, powderd sugar, vanilla, and lemon juice together until smooth.
  • In a seaparate bowl, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.
  • Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.

To Make Cherry Topping

  • In a large sauce pan over low to medium heat, combine the cherry juice, sugar, corn starch, and cinnamon. Stir consistently, allowing the mixture to thicken, about 3 to 4 minutes.
  • Add in the almond extract and food coloring (if using). Then stir in the frozen cherries. Cook for another 1 to 2 minutes, 
  • Let the cherry topping cool completely before adding to the top of the cheesecake.
Author: Lisa Longley
Course: Dessert
Cuisine: American
piece of cherry cheesecake being lifted out of a cheesecake

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Cherry Cheesecake

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. clarissa perez says

    Lisa you make my day. I love cheecake.Thanl i have others recipes but this one is easy thank.

    • Lisa Longley says

      I’m so glad!

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