No-bake cherry cheesecake recipe is a light and refreshing easy dessert! Every bite is bursting with irresistible flavors. This post may contain affiliate links. Read my disclosure policy here.
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It has a thick graham cracker crust and light creamy filling, impress your guests at your next dinner party or holiday gathering. Or you might also love my Thanksgiving Treats for another make-ahead dessert.
![No bake cheese cake cut in half with cherries on top.]()
What’s the difference between baked and no-bake cheesecake?
A baked cheesecake contains eggs and is generally baked in a water bath. My New York Cheesecake is amazing! The textures are different, the no-bake version is a lot softer, and lighter in texture, due to the mixed-in homemade cool whip.
Recipe Tips
1. Heavy cream needs to be nice and cold, the colder it is the faster it will whip up.
2. Beating cold heavy whipping cream, into stiff peaks is an important step to ensure a thick cheesecake. (Do not use Cool Whip in its place)
3. Use full-fat cream cheese.
4. Make sure your cream cheese is at room temperature, you don’t want any lumps of cream cheese in your batter.
5. Refrigerate the cheesecake for at least 6 hours but best overnight. A perfect make-ahead dessert!
6. Although a springform pan makes a gorgeous tall cheesecake you can also use a regular 9-inch deep-dish pie pan or even a 9×9 baking pan
7. Change up the flavors and use chocolate graham crackers for a delicious chocolatey crust.
8. Place a piece of parchment paper in the springform pan before adding the crust. This will make it much easier to remove the cheesecake from the metal bottom if desired.
![Four process photos. First one, cheesecake filling being spread into graham cracker crust. Second one, filling all spread into the spring foam pan. Third one, a bowl of canned cherries. Fourth one, cheesecake chilled and ready to decorate.]()
Can you freeze cheesecake?
Yes, you can, once the cheesecake has been set up remove it from the springform pan. Wrap in 1 layer of plastic wrap, followed by a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator then add the desired topping and serve.
How long is cheesecake good for?
Covered tightly in an air-tight container this will keep for up to 5 days in the refrigerator.
Why is my cheesecake runny?
If your cheesecake doesn’t firm up here are a few reasons why this could happen.
- You didn’t let it chill long enough, 6 hours is the minimum but ideally overnight.
- You didn’t whip the heavy cream long enough. Whip it until stiff peaks form and it becomes thick.
- Here is a how-to video for whipping the cream, just don’t add in the sugar and vanilla, but you can get an idea of what it should look like.
![A whole no bake cheesecake with whipped cream and cherries on top.]()
Here are some different topping ideas
Fresh fruit like strawberries, raspberries, or blueberries. Any canned pie filling. A chocolate or caramel sauce is also delicious.
![A close up photo of a fork cutting into a piece of cheesecake.]()
More easy no-bake desserts
Avalanche Cookies
No-Bake Oreo Cheesecake
Peanut Butter Bars
Mini Chocolate Tarts
Cheesecake Stuffed Strawberries
Chocolate Wafer Icebox Cake
