No-Bake Cherry Cheesecake

A close up photo of a fork cutting into a piece of cheesecake.

This easy to make no-bake cheesecake is a light and fluffy dessert. A mousse-like filling on top of a buttery graham cracker crust and topped with cherry pie filling.

Course Dessert

Cuisine American

Keyword Cheesecake, no-bake dessert

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 492kcal

Author Wendie Williams

Ingredients

For the crust
2 1/2 cups graham cracker crumbs
½ cup butter melted
1 tablespoon granulated sugar
1 teaspoon cinnamon

For the filling

1 1/4 cup heavy whipping cream
3-8 ounce cream cheese room temperature
3/4 cup granulated sugar
2 tablespoons lemon juice
1/4 cup sour cream
1 teaspoon vanilla
1 can cherry pie filling
Cool whip for topping if desired

Instructions

In a medium bowl add the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until combined and pour the mixture into an 8-inch springform pan. Press until firm and up the side about 1 inch. Place in the freezer for 15 minutes.
In a large bowl add the heavy whipping cream and whip on high for 3-4 minutes until soft peaks form. Set aside.
In another large bowl add the softened cream cheese, and sugar, using a hand or stand mixer mix until creamy. Add in lemon juice, sour cream, and vanilla and mix just until combined. (You don’t want to overmix)
Using a spatula fold in the whipped cream just until combined. Spread the mixture into the springform pan and spread evenly with the spatula. Chill for at least 6 hours or overnight.
Remove from the springform pan and decorate with cool whip and cherries.

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