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No Bake Cherry Cheesecake

No Bake Cherry Cheesecake is an easy dessert to make for holidays and celebrations. Light and fluffy vanilla cheesecake with an Oreo crust and cherry topping. 

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No bake cheesecake is lighter than baked cheesecake and and way easier to make. A great dessert that can be made ahead for any special occasion.

Slice of cherry cheesecake on a plate.

If you love cheesecake this no bake cheesecake recipe is a must-try. It comes together in about 15 minutes and is a show-stopper for any desserts table. 

Ingredients for No Bake Cherry Cheesecake

Ingredients Needed

  • Oreo Cookies
  • Butter
  • Heavy Whipping Cream
  • Cream Cheese
  • Sour Cream
  • Powdered Sugar
  • Vanilla Extract
  • Cherry Pie Filling

Cherry cheesecake on a platter, 2 slices removed.

Step By Step Directions

Collage making Oreo crust.

  • Place Oreo cookies in a food processor and process to fine crumbs.
  • Place cookie crumbs in a bowl and add melted butter. 
  • Mix with a fork until well combined. 

Parchment lined springform pan/ filled with Oreo crust.

  • Line a 9 inch springform pan with parchment paper. 
  • Fill with Oreo crust mixture. Press with a measuring cup or glass to pack the crust into the pan in an even layer. Place the pan in the freezer while you prepare the filling.

Collage making cheesecake filling.

  • Whip the heavy whipping cream until stiff peaks form. Place in another bowl and set aside.
  • Place the cream cheese, sour cream and vanilla in the mixer bowl and beat until fluffy, about 2 minutes.
  • Add the powdered sugar and mix well. 

Making no bake cheesecake collage, pouring into crust, refrigerated.

  • Fold in the whipped cream. 
  • Pour the filling into the prepare crust and spread evenly. 
  • Refrigerate for at least 4 hours or overnight. 
  • Run a sharp knife around the edge of the cheesecake pan and loosen the ring and remove it. 
  • Slide the cheesecake off of the parchment paper onto a serving plate. 

Cherry pie filling over vanilla cheesecake.

  • Spoon cherry pie filling over the top. 

Cherry cheesecake on a platter.

  • Spread evenly. 

Serving Cherry cheesecake slice.

  • Slice and serve. 

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Notes:

Yield: 8 – 12 servings. 

Pan: I am using an 9 inch springform pan. If you don’t have a springform pan, a 10 inch deep dish pie plate, 9 x 9 inch square or a 11 x 7  inch baking dish will also work. 

Storage: Store no bake cheesecake in the refrigerator, covered up to 3 days. 

Crust: 18 Graham Crackers can be substituted for the Oreos. 

Toppings: Any pie filling, fruit topping, chocolate sauce or caramel sauce can be used in place of the cherry pie filling.

Occasions: Thanksgiving, Christmas, New Year’s Eve, Valentine’s Day, Easter, 4th of July, birthdays and anniversary parties. 

More Easy No Bake Cheesecake Recipes to Try

When I make no bake cheesecake, I usually make them into individual servings and these are my favorite variations. 

No Bake Oreo Cheesecake is a vanilla cheesecake filled with crushed Oreo cookies. 

If you are a Reese’s fan, you are going to love these No Bake Peanut Butter Cheesecakes! Peanut butter cheesecake loaded with mini peanut butter cups. 

For the candy bar lovers, No Bake Snickers Cheesecakes are vanilla cheesecake with caramel and chopped Snickers bars. 

For more inspiration see all of our No Bake Dessert Recipes.

Cherry cheesecake on a plate.

Add this No Bake Cherry Cheesecake recipe to your holiday menu for an easy make ahead dessert that everyone will love. It only takes about 15 minutes of prep and tastes like it took all day!

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Yield: 10 Servings

No Bake Cherry Cheesecake

Cherry cheesecake slice on a plate.

No Bake Cherry Cheesecake is an easy dessert to make for holidays and celebrations. Light and fluffy vanilla cheesecake with an Oreo crust and cherry topping. 

Prep Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 30 Oreo Cookies
  • 1/2 cup butter
  • 2 cups heavy whipping cream
  • 3 packages (8ounces each) Cream Cheese, at room temperature
  • 1/3 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 cup powdered sugar
  • 30 ounce can cherry pie filling

Instructions

  1. Line a 9 inch springform pan with parchment paper. This is optional but will help remove the cheesecake from the pan onto a serving plate.
  2. Place Oreos (whole cookies with filling) into a food processor and process until fine crumbs. Place in a bowl.
  3. Melt the butter and mix into the crumbs.
  4. Pour into the pan in an even layer using a measuring cup or bottom of a glass to pack it tight. Place pan in the freezer while you prepare the filling.
  5. Beat the whipping cream in an electric mixer until stiff peaks form. Place in another bowl and set aside.
  6. Place the cream cheese, sour cream and vanilla into the mixer bowl and beat until fluffy, about 2 minutes.
  7. Add the powdered sugar and mix until combined.
  8. Fold in the whipped cream.
  9. Pour batter over the Oreo crust, spreading evenly.
  10. Refrigerate 4 hours or overnight.
  11. Run a knife around the cheesecake pan and release the ring.
  12. Pick up the parchment paper and slide the cheesecake onto a serving platter. Remove the parchment paper.
  13. Spoon cherry pie filling over the cheesecake and spread evenly.
  14. Slice and serve immediately.

Notes

  • Pan: I am using an 9 inch springform pan. If you don't have a springform pan, a 10 inch deep dish pie plate, 9 x 9 inch square or a 11 x 7  inch baking dish will also work. 
  • Storage: Store no bake cheesecake in the refrigerator, covered up to 3 days. 
  • Crust: 18 Graham Crackers can be substituted for the Oreos. 
  • Toppings: Any pie filling, fruit topping, chocolate sauce or caramel sauce can be used in place of the cherry pie filling.
  • Occasions: Thanksgiving, Christmas, New Year's Eve, Valentine's Day, Easter, 4th of July, birthdays and anniversary parties. 

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 597Total Fat: 38gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 91mgSodium: 294mgCarbohydrates: 62gFiber: 2gSugar: 27gProtein: 5g

Nutritional calculations are estimated and may not be accurate.

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