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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!
My family loved this! I make it for all family gatherings
Thank you so much for the positive review, Megan! I’m so glad your family loved the recipe! Your kind words made my day!