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Cherry cheesecake dessert in a 9 x 13-inch pan is one of my go-to recipes for potlucks and gatherings. Everyone loves it, and it’s super simple to make!
It’s the perfect summer dessert, since it’s served cold. But no matter the weather, it’s always a hit!
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!
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 a pan similar to the one I often use for this recipe. I love the lid, which keep everything protected!
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 (Learn how to make homemade 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. 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.
3. Beat together cream cheese, powdered sugar, and vanilla. Fold in whipped topping. Spread over crust. Spread pie filling over all.
4. Refrigerate at least one hour. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re looking for a no-bake cherry cheesecake dessert recipe, then give this one a try! It might just become a family favorite!
I halfed the icing sugar. Followed the recipe otherwise. Turned out fantastic.
Thanks so much for the positive feedback! So glad it was a success!
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!