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no bake cheesecake without cream cheese — hero featured shot — finished dish top-down on white plate
Dana

Easy No-Bake Cheesecake Recipe

A classic, creamy no-bake cheesecake with a buttery graham cracker crust, topped with sweet cherry pie filling. This easy dessert requires no oven and sets up perfectly in the refrigerator.
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Prep Time 20 minutes
Total Time 7 hours 20 minutes
Servings: 8 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup sugar
For the Filling
  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (20 ounce) can prepared cherry pie filling for topping

Equipment

  • 9-inch pie plate
  • Electric mixer
  • Spatula
  • Mixing bowls

Method
 

Make the Crust
  1. Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into a 9-inch pie plate and refrigerate for 1 hour.
Make the Filling
  1. In a large bowl, use an electric mixer to whip the cream cheese until fluffy.
  2. Gradually beat in the sweetened condensed milk until well blended, scraping the sides of the bowl as needed. Avoid over-mixing.
  3. Mix in the lemon juice and vanilla extract. Pour the filling into the chilled crust, cover, and refrigerate for at least 6-8 hours, or overnight for best results.
  4. Top with cherry pie filling before serving. Store any leftovers covered in the refrigerator for up to 5 days.

Notes

For the best results, chill the cheesecake overnight to ensure it sets firmly. Feel free to substitute the cherry pie filling with fresh berries, chocolate sauce, or caramel.