No Bake Cherry Cheesecake Dessert (9 x 13 pan)
After tasting this no-bake cherry cheesecake at a gathering, I knew I had to have the recipe. However, I didn’t know how to find it. So, I combined about 4 different recipes to come up with this one.
And the combination was a success!
The taste is my favorite thing about this recipe, but my next-favorite thing is that it’s a make-ahead recipe. It actually tastes even better after sitting in the fridge for an hour or two!
I love being able to make this ahead of time for a church potluck or other gathering.
This recipe could actually be called No-Bake Cherry Cheesecake for a Crowd, because it’s large enough to feed lots of people. That’s another thing I like about it.
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One of the most important things about this recipe is that I wanted it to fit in a 9″ x 13″ dish. Here’s the one I often use for this recipe.
Supplies Needed for This Recipe
No-Bake Cherry Cheesecake Dessert Ingredients
For the crust you’ll need:
- 2 packages (2 plastic sleeves=18 rectangles) of graham crackers (from a 14.4 oz. box)
- 1 1/2 sticks melted butter
- 4 Tbsp. granulated white sugar
For the topping you need:
- 2 (8 oz.) packages of cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tsp vanilla
- 4 cups whipped topping
- 2 cans cherry pie filling
How to Make No-Bake Cherry Cheesecake Dessert
1. Grease a 9″x 13″ pan (I use butter or coconut oil).
2. Next, make the crust. Â Crush graham crackers in a plastic zipper bag with a rolling pin. Melt butter. Combine butter, sugar, and graham crackers. Â Press into 9″ x 13″ pan.
3. Beat together cream cheese, powdered sugar, and vanilla. Â Fold in whipped topping. Â Spread over crust. Spread pie filling over all.
4. Refrigerate at least one hour. Â Enjoy!
I have made this ahead of time (even the night before) and stored it in the refrigerator, and it still turns out great!
No-Bake Cherry Cheesecake Dessert
Ingredients
- 2 packages graham crackers Use 2 plastic sleeves=18 rectangles of graham crackers (from a 14.4 oz. box)
- 1 1/2 sticks melted butter
- 4 Tbsp. granulated white sugar
- 2 8 oz. packages of cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tsp vanilla
- 4 cups whipped topping
- 2 15-oz cans cherry pie filling
Instructions
- Grease a 9"x 13" pan (I use butter or coconut oil). Make the crust. Crush graham crackers in a plastic zipper bag with a rolling pin. Melt butter. Combine butter, sugar, and graham crackers. Press into 9" x 13" pan.
- Beat together cream cheese, powdered sugar, and vanilla. Fold in whipped topping. Spread over crust. Spread pie filling over all. Refrigerate at least one hour. Can be made ahead of time and stored in the refrigerator.
If you’re looking for a no-bake cherry cheesecake dessert recipe, then give this one a try! It might become a family favorite!
Hi, can I use thickened fresh made cranberry sauce using 3 cups of berries or would I need more sauce?
Hi Janet! This recipe uses two 15-oz cans of pie filling, which I think is a little less 2 cups per can. So, it may cover it thinly. Let me know how it turns out if you try it!
Can I use a disposable tin 9×13?
Yes, that would work!
Hey! Can I make this and freeze it?
Hi Madi! I haven’t tried it myself, but I’ve heard others say they have successfully frozen this dessert before adding the cherry pie filling. The instructions were to make the crust and add the whipped cream/cream cheese layer on top of the crust. Put the dessert in the fridge for several hours to set up. Then, wrap well with plastic wrap and/or aluminum foil, and freeze for up to a couple of months. When you’re ready to use it, allow it to thaw completely in the refrigerator. Then, once it has thawed completely, add the cherry pie filling on top.
I haven’t tried it myself yet, but it sounds like it should work! Let me know how it turns out if you decide to try it!
Thanks so much for getting back to me! I’m going to try it
You’re very welcome! I’d love to hear how it turns out!
This was a delicious light cheesecake I took to work for a Thanksgiving dinner. Everyone loved it. It is delicious. I will keep this recipe to use again.
Thank you, Lynnette! I’m so glad you all enjoyed it! It’s a favorite at our house, too.
I only have graham cracker crumbs on hand was wondering how many cups of crumbs I should use
I haven’t measured to see how many cups they would amount to (I’ll have to remember to do that next time, as I’m sure it would be helpful). I would try around 2 cups. It should still work even if it’s not exact, since it’s just graham crackers, butter, and sugar. As long as there’s enough butter to hold everything together. Hope that helps, and I’ll try to make this again soon to get an exact measurement on how many graham cracker crumbs!
Yum!! I am a sucker for all things cheesecake! Thanks for sharing on Homestead Blog Hop!
Same here! It’s possibly my favorite dessert.
love desserts like this so easy to make, take any where and taste great thanks for sharing
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I’ve seen desserts similar to this one, but I’ve never seen this exact combination before, and I’ve certainly never seen one that required no baking whatsoever! What a good summertime treat!
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
Thanks so much for the feature!
Was going to try it with blueberry pie filling. Anyone try that before?
Yes! It works just as well with blueberry pie filling!
I have made an almost the same recipe for over 40 years, except with 1 8oz. Package of cream cheese and white granulated sugar. And of course the whipped topping which in Canada is Dream Whip. I also use Oreo chocolate crumbs as the crust. Already crushed and boxed. It is richer and more of a holiday look. I tried your recipe and it turned out fantastic, thicker than mine. I didn’t need two cans of cherry pie filling, just one large can. Delicious, and a family favourite. I now prefer 2 8oz. Packages of cream cheese and the powdered sugar instead of my recipe. I also make it a couple of days ahead with no problem. A time saver as last minute things happen. Thanks!
Thanks so much for the positive feedback about the recipe—so glad you enjoyed it! And thanks for sharing about using Oreo crumbs—great idea!
How much is just one large can? How many ounces?
I have a large jar of cherry pie filling from TraderJoe’s and wonder if it will suffice.
I think the regular-sized cans I’ve used in the past were around 21 ounces, and I used two of them. So, if you have a jar of cherry pie filling that’s about 32 oz, you’ll have a little less pie filling on the top of your dessert, but it would still be good! Hope that helps!
I’m Canadian and I have always used DREAM WHIP TOPPING not COOL WHIP LIKE YOU .
Thanks, Sarah! With that much sugar and cherry pie filling…mmmm, I wish I had some right now!
This looks scrumptious!
I use to make this when I was in 4-H 30 years ago. I will have to try it again. Thanks for the reminder.
You're welcome, Debbie!
Oh, this does look yummy! I'm thinking I can used canned cherries I have ? and just add a little
cornstarch to thicken them like pie filling.
I'll try it 🙂
It's worth a try! And probably healthier. 🙂
That looks and sounds amazing! 😀 I will have to see about making that. We are vegan but I'm pretty sure I can switch out the cream cheese just fine! :o)
I'd love to hear how it turns out for you with the substitutions!
TOTALLY gonna make this! You are PINNED–this looks scrumptious! 🙂
LOL! Thanks for pinning, Mynnette–hope you like it as much as we do! 🙂
Yummy! I love this kind of dessert. 🙂 I've made one that's very similar and it was delicious!! 🙂
Thanks for stopping by, Sarah! 🙂
Thanks for sharing this recipe. It looks and sounds delicious! I'll definitely try it!
If you try it I hope you like it, Jacqui!