{"id":125199,"date":"2025-07-31T05:00:50","date_gmt":"2025-07-31T09:00:50","guid":{"rendered":"https:\/\/thealmondeater.com\/?p=125199"},"modified":"2025-10-26T19:18:57","modified_gmt":"2025-10-26T23:18:57","slug":"no-bake-cherry-cheesecake","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/no-bake-cherry-cheesecake\/","title":{"rendered":"No Bake Cherry Cheesecake"},"content":{"rendered":"\n

No Bake Cherry Cheesecake<\/strong> is the easiest summertime dessert! It’s made with only 6 ingredients and the prep time is under 20 minutes, making this a great dessert to make and bring to your next family gathering.<\/em><\/p>\n\n\n\n

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This cheesecake combines two things I love: no bake desserts and cherries. <\/p>\n\n\n\n

Kind of like if you were to combine my vegan cheesecake<\/a> and my cherry crumb bars<\/a>, except this recipe is definitely not<\/em> vegan (sorry!).<\/p>\n\n\n

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Why you’ll love this family favorite recipe!<\/p>\n\n\n\n

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My mom made (and still makes) a very similar recipe many times throughout my childhood. In fact, it’s one of my stepdad’s favorite desserts! Here’s why: <\/p>\n\n\n\n

Creamy:<\/strong> It has a creamy cheesecake filling made with cream cheese and homemade whipped cream. <\/p>\n\n\n\n

Simple:<\/strong> Made using 6 simple ingredients, so it’s truly a no-fuss dessert recipe (that also happens to require zero baking!).<\/p>\n\n\n\n

Light:<\/strong> Though this is a cheesecake, it’s surprisingly light compared to traditional cheesecake.<\/p>\n\n<\/div>\n\n\n

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Ingredients<\/h2>\n\n\n\n

Graham cracker crust –<\/strong> Homemade or store-bought, just make sure if you use store-bought that it’s a 9 inch crust. <\/p>\n\n\n\n

Cream cheese –<\/strong> Full fat cream cheese is the way to go, and soften it to room temperature before incorporating it. <\/p>\n\n\n\n

Powdered sugar –<\/strong> I originally tested this using cane sugar but ended up preferring the powdered sugar because I think it helps hold the pie together better. <\/p>\n\n\n\n

Vanilla extract –<\/strong> Gives the pie filling more flavor! <\/p>\n\n\n\n

Heavy whipping cream –<\/strong> No substitution; I haven’t tested this with half and half or coconut milk or anything other than heavy cream. <\/p>\n\n\n\n

Cherry pie filling –<\/strong> Make sure the cherry filling has actual whole cherries in it! Some of them are more like cherry jam, which we don’t want.<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n

Step 1: Prepare the crust.<\/strong> If you’re using a store-bought crust, skip this step. Otherwise, follow the steps in my vegan key lime pie recipe<\/a> for how to make a homemade graham cracker crust.<\/p>\n\n\n\n

Step 2: Make the cream cheese filling.<\/strong> Next, cream the softened cream cheese, powdered sugar and vanilla together until smooth. <\/p>\n\n\n\n

Step 3: Whip the cream.<\/strong> In a separate bowl, add the heavy cream. Mix with a hand mixer (or stand mixer) on low speed for 1-2 minutes, then medium speed for 1-2 minutes and lastly, on high speed for 1 minute until stiff peaks form. Using a rubber spatula, fold the whipped cream into the bowl with the cream cheese mixture until combined. <\/p>\n\n\n\n

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Step 4: Refrigerate.<\/strong> Scoop the filling out into the pie crust, then place the pie in the refrigerator. Chill for at least 4 hours, but preferably overnight. <\/p>\n\n\n\n

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Step 5: Prepare and serve.<\/strong> Before serving, scoop the cherry filling out on top of the pie. Slice and enjoy!<\/p>\n\n\n\n

Tips & FAQs<\/h2>\n\n\n\n