Name: No Bake Cherry Cheesecake
Prep time: 15 min
Yield: 8 servings
Ingredients: 11 oz cream cheese (softened to room temperature); 1 cup powdered sugar; 8 oz Cool Whip (thawed according to package directions); 9 inch graham cracker crust; 21 oz cherry pie filling

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No Bake Cherry Cheesecake recipe made with cream cheese, powdered sugar, Cool Whip, cherry pie filling, and graham cracker crust. Super easy and delicious for parties or any time!

I honestly can’t believe I’ve never posted this No Bake Cherry Cheesecake recipe on the blog before! I’ve made this countless times over the years, mainly when I didn’t have time to make classic Mom’s Famous Cheesecake.

This unbaked cherry cheesecake is light and fluffy, and so so good! If you’re not into cherries, use whatever your favorite fruit pie filling might be. It will work out wonderful!

To view the recipe tutorial video, scroll down to the recipe card section at the bottom of this post!

Does this need to be frozen?

No, this cheesecake chills in the refrigerator to firm up. If you are short on time, you can pop it in the freezer until chilled as well – just keep an eye on it because it will freeze solid if it’s in there too long!

Can I use Neufchatel cheese and light Cool Whip?

Absolutely! I love how you can just customize this recipe to be even lighter on calories as your diet permits.

How to make No Bake Cherry Cheesecake:

In large mixing bowl, beat softened cream cheese and powdered sugar.

Fold in thawed Cool Whip.

Spread mixture into a 9 inch graham cracker crust and top with cherry pie filling.

Chill in the fridge until firm, about 2 hours, before slicing and serving!

Tips for success with this recipe:

NOTE that this recipe uses 11 oz of cream cheese – that is one brick of cream cheese (8 oz) plus another 3 oz from another brick of cream cheese.
Allow the cream cheese to fully soften to room temperature to make sure the filling isn’t lumpy.
Be sure to place the Cool Whip in the refrigerator to thaw completely, this usually takes about 3.5 – 4 hours.

Can I make my own graham cracker crust?

Absolutely! You’ll need a 9 inch pie pan with your homemade graham cracker crust.

How long will this cheesecake last?

It’s recommended to consume the cheesecake within 3 days, being sure to refrigerate in between servings.

Can I double the filling ingredients if I’m making 2 pies?

Doubling the ingredients works well, just use a much larger spoon to fold in the two containers of Cool Whip when you get to that step in the instructions.

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