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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!
Was going to try it with blueberry pie filling. Anyone try that before?
Yes! It works just as well with blueberry pie filling!
Does this cheesecake cut nicely and stay together?
Hi Pamala! If the crust is pressed too firmly into the pan, it may require a sharp knife to cut into individual serving pieces and keep it together.
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!