This Cherry Cheesecake is Perfect for Young Chefs
I love Cherry Cheesecake! So much so that I had it served at my wedding reception. My love for it started the first time I tasted this No-Bake Cherry Cheesecake recipe when I was in Middle School. I’m sure she got her inspiration from this popular No-bake Cheesecake recipe (But this version is better.)
UPDATE 8-8-22: If you prefer a thicker cheesecake you may want to double the recipe. The proportions as is are how my mom made it. I grew up loving the ratio of filling to crust being thinner. Others have commented that they have had a hard time getting the filling to cover the entire cheesecake. I always only use one can of cherry pie filling. I use a spoon to scoop out the cherries and put them down first, spaced equally apart. then I go back and carefully fill in the white parts that are still showing with the syrup-stuff left in the can.
My mom was a middle school Home Economics Teacher. One of the recipes she always had her 8th grade Home Ec class make was this No-Bake Cherry Cheesecake. The weird thing is that she never made any kind of cheesecake at home. In fact, I never tasted this recipe until I was an 8th grader in her Home Ec class.
More Delicious Cream Cheese Desserts
- Chocolate Lasagna with Shortbread Crust
- Easy Cheesecake Squares with Berry Sauce
- Pumpkin Chocolate Chip Cheesecake Bars
- Oreo Cheesecake Bites
- Pineapple Dream Dessert
- Easy Chocolate Cream Cheese Truffles
There was no more hiding it after that. Once I had my first taste in her class, I started making No-Bake Cherry Cheesecake all the time and for any occasion I could think of. Yep, if you have an 8th grader, you can put them in charge of making this cheesecake for your next family function or treat night. It’s the perfect recipe for teenagers to try out their culinary skills.
how to make no-bake cherry cheesecake
- In a medium-sized bowl, combine the crushed graham crackers and granulated sugar. Stir until combined.
- Add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.
- Next, with cooking spray, lightly spray the bottom of a 9×13 glass baking dish. Press graham cracker crumb mixture evenly into the bottom of the dish. Set aside.
- In a medium-sized bowl, use a hand mixer to beat the softened cream cheese slightly.
- Add powdered sugar and vanilla. Beat for one minute or until there aren’t any lumps.
- Next, add half of the Whipped Topping and mix until there are no lumps. Add the rest of the Whipped Topping and mix until well-blended.
- Evenly space dollops of the cream cheese mixture over the crust, and then gently spread and evenly smooth out with the back of a soup spoon over entire crust.
- Add the cherry pie filling by spooning it out slowly and evenly over the top of the whole cheesecake.
- Cover dessert with a tight-fitting lid or plastic wrap.
- Refrigerate at least two hours or until ready to serve.
You get to sit back and reap the benefits of your teenager’s labor. See, you knew there was a reason you decided to have kids. With a big family like mine (9 of us altogether, counting my parents) making cheesecake in a 9×13 pan was a must, if you hoped to get a piece all to yourself. If you have a smaller family, you can make this recipe using two small pie tins, and then share one with a friend.
Making cheesecake in a 9×13 pan is also perfect for taking it to potlucks or any place there will be a hungry crowd.
One thing people mention when they eat this cheesecake is how they love that it isn’t overly “cheesy” and the filling is so light and smooth. I agree. The smooth filling topped with the tart and sweet cherry topping all resting on a buttery, sweet graham cracker crust makes for a perfect bite.
It’s the kind of bite you just keep coming back for, which makes you extra happy you made it in a 9×13 pan.
Tips for making No-Bake Cherry Cheesecake
- Use softened cream cheese.
- Make sure the Whipped Topping is not frozen.
- Gently spread cream cheese mixture over crust.
- Slowly spoon and spread cherry pie filling on top.
Chef’s Tools for No-Bake Cherry Cheesecake:
For the Cheesecake Lovers
- 12 large graham crackers, crushed into tiny crumbs
- ⅓ cup granulated sugar
- 9 Tbsp salted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub of Whipped Topping
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 can cherry pie filling
- In a medium-sized bowl, combine the crushed graham crackers and granulated sugar. Stir until combined.
- Add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.
- Next, with cooking spray, lightly spray the bottom of a 9x13 glass baking dish. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside.
- In a medium-sized bowl, use a hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Add powdered sugar and vanilla. Beat for one minute or until there aren't any lumps.
- Next, add half of the Whipped Topping and mix until there are no lumps. Add the rest of the Whipped Topping and mix until well-blended. The mixture will be a little thick.
- Evenly space dollops of the cream cheese mixture over the crust, and then gently spread and evenly smooth out with the back of a soup spoon over entire crust. Spreading the mixture in this manner will help keep the crust from pulling up.
- Once cream cheese layer is evenly spread on top of the crust, add the cherry pie filling by spooning it out slowly and evenly over the whole cheesecake. This will help keep the cherry topping layer from mixing into the cream cheese layer. It also evenly spaces the cherries out, so they're not all on one side of the dessert.
- After placing the topping on, cover dessert with a tight-fitting lid or plastic wrap. Refrigerate for at least two hours or until ready to serve.
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you have vanilla listed in ingredients but no where in the instruction. I’m making this now so adding to cr. cheese mix before I add whipped topping.
Thanks or bringing this to my attention Kels. You were absolutely right to add it to the cream cheese mixture. I will go fix that in the recipe.
Every time I see you post about this recipe on IG my mouth waters! It is so, so good, and super easy to make.
Thanks Nichole, definitely one of my absolute favorites!
After surfing the web for cheesecake recipes and realizing I didn’t have the time to bake a cheesecake (friends b-day today) I went with this recipe. My wife had me buy a cheesecake from a deli (not vegan confident) because she thought my friend would not approve. This no bake cheesecake is gone and no one touched the store bought. Definitely the best cheez cake I’ve ever had, and it’s completely plant based…thank you so much for posting.🙏🙏🙏
Awesome! So glad it was a hit!
INCLUDE METRIC MEASUREMENTS !!!
Great recipe. But as with most recipes on the internet may I remind you, you’re not only country in the world. But you are the only country that doesn’t use the metric system. Shopping for these items at the store for the items is total pain in the ass trying to figure out what size packages of products you need.
I use graham cracker crumbs. I’m not sure how much 12 crackers equals.
Hi Brooke, 12 graham crackers crushed equals about 1.5 cups of crumbs. Hope you love the recipe, it’s one of my favorites.
Maybe when she moves to Europe she’ll use the metric system! Simple fix, Google the conversions before shopping!
It’s called Google – easy to convert. In the time you typed your comment you could have figured out the measurements.
Hi Patrick, there is a super easy conversion method: google: ‘ how many cc’s in an ounce?” Answer: 1 us fluid ounce =
29.574 cubic centimetres. And so on …. I use this a lot to convert ‘back from metric’ … I was caught between the two methods as they converted in Canada to metric when I was still in school.
Why could you not just look up the measurements in metric online “google”?
That’s what I have to do whenever I use a recipe that just list metric measurements
Just my opinion.
I am in Canada and being rude because of metic is ridiculous, maybe that says more about you. This girl gives us a great recipe and your comment is totally out of line.
May I ask if she should print in several different languages as well. Petty uncalled for comment to a lovely recipe. I certainly hope your not a Canadian to be so disrespectful.
Great recipe and easily made and easy to follow.
While mixing cream cheese/whip cream, I refrigerate pie crust. It helps it to stick together and helps it from coming up when spreading filling over the top.
Every time I see you post about this recipe on IG my mouth waters! It is so, so good, and super easy to make. #febgiveaway
Loved THIS!!!! So easy, So good!
I did put the crust in oven for 15 min at 350. Let it cool down before adding filling. But next time, I will try not baking the crust.
I was making for first time… did not want it to crumble as I served to guests. This will be a favorite at Mimi’s house from now on!
Marty (grandkids call me Mimi)❤️
I make this every year!! It is beyond delicious 😋.
I love hearing that Momo! I just made it yesterday. Every time I make it I want to eat the whole pan. SO DANG GOOD!
I searched for a No-bake Cherry Cheese Cake like the one I made in the 1970’s, lost my recipe but yourś sounds like the one I made.
THANK you so much.
Awesome! I am so glad you found it, it’s such a great and easy dessert!
I made a cheese pie w/ Pkg. Dreamwhip, instructions as is stated on box, One pkg. Philly cream cheese, one teas. Vanilla ext. beat altogether. Put into store bought Grahm cracker crust, and top w/ Cherry pie filling. It’s delicious but it’s too runny, even when refrigerated, and I don’t like the recipe that calls for condensed milk, better w/ my recipe but like I said, it’s delicious but too runny to serve to guests! Any ideas to remedy this?
I would appreciate it. Please E-Mail me at: Pepemp6@verizon.net
Have you tried using cool whip instead of dream whip? That might help with it being runny.
Loved THIS!!!! So easy, So good!
I did put the crust in oven for 15 min at 350. Let it cool down before adding filling. But next time, I will try not baking the crust.
I was making for first time… did not want it to crumble as I served to guests. This will be a favorite at Mimi’s house.
Yay! I love to hear that Marty!
I am wondering why you specify to make it in a glass baking dish, I am taking it to a friends house that I don’t see much of so I was planning on making it in a foil pan?
Foil pan is fine, I probably said that just because it is what I use.
Can you make this in a pie plate?
It would work in a really deep one.
After surfing the web for cheesecake recipes and realizing I didn’t have the time to bake a cheesecake (friends b-day today) I went with this recipe. My wife had me buy a cheesecake from a deli (not vegan confident) because she thought my friend would not approve. This no bake cheesecake is gone and no one touched the store bought. Definitely the best cheez cake I’ve ever had, and it’s completely plant based…thank you so much for posting.🙏🙏🙏
I have made this recipe many times and its loved every time! I tweaked it for my needs by using a 8 inch springform pan with parchment on bottom and by using 1.5 the amount of cream cheese. The filling fits perfectly on this size pan.
It astonishes me that people have to be told to double the cream cheese or filling if it seems to not be enough!?
This is a great recipe and thank you for sharing it with me.
Thank you so much Misty, I am so glad you like the recipe! I love that you tweaked it to be best for how you like your cheesecake.
Vanilla is in instruction #3 😊. Love this recipe. Super fast and easy. My family loves it. I’ve also made the dip version.
How can I print this recipe?
On the recipe card there should be a button that says print.
I don’t have powdered sugar s their a substitute
Hi Anne, powdered sugar is the best option, but you can also use sweet and condensed milk if you have that. You will need to use half of a can.
WOW! America hating much?? Find a recipe you can understand or try google. We have no trouble with it. BYW, a little niceness goes a long way.
Recipe (No-Bake Cherry Cheesecake) please 🙂
Dont you bake the crumb crust
You can if you want to (for about 7-8 minutes) but you don’t need to. Because this recipe is refridgerated, the crust stays together really well because the butter in it stays nice and cold.
Best thing i ever ate. Have made several times. Its so easy and so yummy. Making again today for my belated birthday “cake” because its my favorite treat! Thank you for sharing your fantastic recipe. Had this at a bakery and fell in love. Now that i found the recipe I can make a whole pan for the cost of 1 slice! Plus, this stuff is almost always sold out so most of the time I have no choice but to make it myself! PS. I shortcut this and use a ready graham crust ( i like walmart ones) and don’t bake it. Super yum
The vanilla is listed in step 4.
Can left over Cheese cake be frozen?
Yes, just make sure it is in an airtight container.
what do you mean 12 LARGE Graham Crackers??
Hi Alice, Sorry for the confusion. I am not sure where you live, but where I live graham crackers come in sleeves that each have about 10 large graham crackers in them. Each graham cracker can be broken into 4 pieces. For this recipe I use 12 large crackers or if they are broken in to the four pieces it would be 48 of the small pieces. Does that make sense?
do you know in cups for the graham crackers? I have a box of crumbs.
Hi Tanya, it ends up being between 1 3/4 cup and 2 cups.
Thank you. I have crumbs too.
Lost my original recipe andyours is the closest one i have found with just a few adjustments for size so thank you!!!!
Awesome! Glad to hear it!
Hi there! Can you provide a conversion of 18ounce og cream cheese into grams?
Hi Lyn, the recipe actually reads 1 eight ounce…sorry for the confusion. About 227 grams.
1 3/4 to 2 cups of crumbs is not near enough to cover a 9 x 13 pan. Is this an error. Thanks. I’m right in the middle of making this recipe. Help.
I’m sorry to hear you were having trouble covering the bottom of the pan Sue, It’s not a mistake. If you prefer a thicker graham layer you can 1 1/2 the recipe or double it.
Hi! Everyone loved the cheesecake! It was a hit. I made a shortbread crust since I didn’t have Graham crackers. Thank you!
Do you have the amount needed if the graham cracker is already crumbed, would it be 1 cup or 2 cups
Hi Sonny, 2 cups.
Is it to be done on the same day? I’d like to make it a day ahead but don’t want to compromise the taste:)
Thanks
I usually make it a day before I want to serve it. You could make it two days before and be fine as long as you cover it in the fridge.
I wasn’t sure either so I used a cup and a half of crumbs
What if I use already made gram crackers pie crust how many?
Hi Linda, It would make one really full or two really thin ones.
Cam I use real whipped cream
If you do, You either need to eat it all within the day you make it or stabilize the whip cream with a little unflavored gelatin dissolved in a little hot water and added to the whipping cream.
Is it really only one brick of cream cheese? Every other recipe I found says 16oz?
Hi Janet, The way my mom made it was only one so that is how I like it too. I like the thinner filling layer.
Great recipe. What if I want to whip my own whipping cream instead of cool whip? How much liquid whipping cream ? Thanks
Hi Sue you would need 2 cups of liquid whipping cream and you would need to sweeten it as well as stabilize it. I would add 1/4 cup sugar a tsp of vanilla and a little liquid gelatin. You can make liquid gelatin by putting a 1/2 tsp of plain Knox gelatin in 4 tsp of water and heating it in the microwave until it dissolves. You then pour that into the cream as you are whipping it.
For the crackers… do you know what it measures out to once they are crushed?? I’d rather just buy the graham cracker crumbs instead of having to crush them. Work smarter, not harder 😊
Hi angie, it is just shy of 2 cups.
Glad you asked this question. I was wondering the same thing. So much easier!
Hi Maria,
I’d like to try this recipe today. I just have a couple of questions. My cool whip is in a 1 litre tub. How much should I use? Also, have you made this and froze it? Just wondered if it freezes well. Thanks.
You’ll need to use 3 cups of your litre container.
I personally haven’t tried freezing it but I’ve heard from others that it freezes well. Just don’t put the topping on until you’re ready to serve!
Hello I am going to try this recipe. I plan to use two cups of Almond flour which is finely crushed almonds. Doing this to avoid the extra sugar in the graham wafers. Also will use real whipped cream. Whipped topping is not a good alternative for my body. Also I willmake my own cherry topping with fresh cherries and see how that goes.
It mentions on the initial website that cooking time is 25 mins. I cannot find anywhere that I need to cook something. 25 mins prep time is what it should say, although it will take me a bit longer as I am making some of the ingredients.
Hi Jeane, yes, the default of the recipe plug-in my sight uses, uses the term cooking even when it is really just prep time. Sorry for the confusion. I bet it turned out delicious with the almond flour. I will have to try that sometime.
Love Love Love this recipe!
My husbands new favorite!
Ive shared the recipe with a couple of people because the like it so much.
My grandkids like it so well I have to stop them and my brother is crazy over it.
Need I say more. Yes I can….. It is the best Cherry Delight I have ever tasted!!!!
Awesome! I love hearing this Carrie!
Can this be made a fews ahead or no?
Yes, up to two days ahead should be totally fine.
I see all the talk you lady’s are doing but have not seen the recipe yet. Please post it thank you very much . I love a good cheese cake.😋😋😋😉
I have made many graham cracker crusts and you do not need the sugar. There is already sugar in the graham crax. It tastes better to me, ot so sweet and also less calories..Kat
Thanks so much for your your cheese cake recipe.. it was definitely delicious and I will make it again for any occasion.
Can I use whipping cream whipped up if I don’t have like Cool Whip
You will need to stabilize the whipping cream or it will become runny. Use this Homemade Whipping Cream recipe and following the instructions on how to make stabilized whipped cream.
Can you use a blueberry pie filling instead of cherry? I’ve had it with cherry and it delish but want to switch it up a bit.
Yes, of course.
I’m doing cheery on one side, blueberries on the other for July 4th
I used blueberry topping instead of cherry, amazing as well.
Awesome! I bet that looked really pretty too!
The recipe itself is tasty, but as far as fitting in a 9 x 13 pan it does not. If you double the filling and topping ingredients it sure does. I was making this for the Fire Department Christmas party and there is no way that was enough to cover the crust.
Strange, I’ve never had it not cover the crust.
you are correct. made it today. as written the filling fits nicely in a store bought round graham pie shell. this goes together in a blink, is pantry friendly which i love, and very good. will make again,
I agree with Daniel. I could get the recipe as is to cover the crust by being very careful with a small spatula but the proportions were just not right. For a 9 x 13 you need double the cream cheese layer ingredients. I also used double the cherries. I tasted more crust than creamy layer.
The cheesecake is wonderful, but I do have one complaint. The layer of cream cheese is a bit too thin for my liking. Personally, I like my cheesecake a little bit thicker so I used 16oz instead of the regular 8 for both the cream cheese and the whipped topping. Other than that, I’m completely satisfied.
Great idea to double it. My mom always made it thin with just 8 ounces, so that’s what I got used to.
I am 72 yrs old and this has been my favorite dessert for as long as I can remember. Although, my sister’s recipe had double the center layer as others mentioned. It’s just the best!
Thank you so much!
Strange because I just made this tonight and the crust fits perfectly Over a 9×13 glass baking dish it’s chilling now in my fridge can’t wait too bite into it looks so delicious. Thank you Maria for the delicious recipe ❤️
You’re welcome, I hope you love it!
Should I use 1 21oz can cherry pie mix or 1 30oz can??
I use the 21 oz can, but either would work.
Can I use dryed cherrie
I haven’t ever tried that Rachel but it would be worth a shot. Let me know how it turns out if you try it.
Need the receipe!! Please, Thank you!!
Would you happen to know how many points per serving? I don’t see it listed?
I’m sorry, I don’t.
I’m so glad I read these comments before I started making this. On the recipe it makes you think you need 18 ounces of cream cheese and whip topping. If there’s anyway that you can fix this. It would help. Thanks
Hi Sheila, Thank you for bringing that to my attention. I just fixed it.
Thank you so much for this recipe. This was the first desert my sister and I learned to make and we made it for every occasion possible. I long ago forgot how to make it so thank you very much. I’ve never left a comment before and I was confused as to why you were kind enough to post this recipe and all these women made changes to the recipe and said it wouldn’t cover the crust, etc. when clearly they didn’t follow directions correctly. Maybe that’s just how it works on the World Wide Web but I just think your an incredibly kind woman with your sweet unsarcastic responses.
Thank you so much Christine! I love that this was the first dessert you ever made. Now that I think of it it was one of the first I made too. I remember being so proud and volunteering to make it anytime my family was asked to take a dessert somewhere. 🙂 I am so glad you left a comment. You made my day!
Maria can you
freeze the cake ?
My gut says no, I’ve never tried it! Let me know what happens!
Can filled crust, prior to adding cherries be frozen?
Yes!
This recipe is sooo good and very easy to make. Thanks for sharing.
You’re welcome Rita, so glad you like it!
Double the recipe if you want it to fit a 9×13
Hi Alicia,
This recipe is meant to fit a 9×13 and there is no need to double unless you like a really thick cheesecake. The picture shows how thick it will be without doubling.
We are throwing a graduation, can this be made a day in advance?
Yes, it can be made 2-3 days in advance.
Question: normally when I do a graham crust, I place it in the oven in order for it to stick together…hold together better. If I don’t do that, does it still work.
For this one it is not necessary to bake the crust because it is refrigerated which keeps it firmly together. If you really want to you can, it won’t hurt anything, but it is unnecessary.
You keep the cake refrigerated all the time? Also every time I make this I get it out of the refrigerator and cut it. I try to dish it up and 1/2 the crust sticks to the bottom of the pan. I use a glass pan sprayed with Pam. I don’t understand why the crust sticks, especially with butter in the crust…
Hi Becky, I do keep it refrigerated because of the cream cheese layer. What do you use to get it out of the pan? I find my metal serving spatulas work better than my plastic ones for getting it out. I usually don’t spray the bottom of the pan with cooking spray and I also use a glass baking dish. I am sorry you are having trouble with it sticking.
I made this but topped with cherries and then a layer of blueberries. Served with a dollop of whipped cream for 4th of July. Nice, cool, and delicious! It was a huge hit. Thanks for sharing.
Made for 4th of July BBQ potluck at work. I ended up using a few more tablespoons of butter for the graham crackers, probably because I used what I had on hand, which was a box of pre-crushed crackers and I packed them down into the measuring cup. It was a BIG hit. Delicious! Thank you for posting.
Made it with an oreo crust was delicious
Awesome! What a good idea!
Hi, thank you for the recipe. How long do they stay in the fridge with out the cherry topping? Wondering if I can make these a couple days ahead of an event coming up because I will need several trays of them. Can these bars be frozen? Thank you again.
You can actually make it 2-3 days in advance with or without the cherry topping on top. Just make sure it is tightly covered and it will be fine.
Same here this topping barely covered the crust. There is no way the desert as pictured was made with above topping.
Hi Barb, I am sorry you had a hard time covering the crust, but I don’t appreciate you insinuating that I would have made it a different way to take pictures. I can absolutely promise you I made it as is, with the amounts specified. This recipe is written exactly how my mom made it growing up. I make it the same way every time. As I have stated in the post, if you prefer a thicker cream cheese layer, you can double that part of the recipe. I assure you it is possible to cover the entire crust. I put dollops evenly over the crust and then carefully connect them until the crust is covered.
I made this tonight with Blueberry pie filling & instead of cool whip I made my own with heavy whipping cream and added the vanilla to that hopefully it will taste just as good my friends will for sure let me know this Labor Day weekend😀
Is it one 8 ounce cream cheese or 18 ounce of cream cheese?
one 8 ounce 🙂
Overall, liked this dessert, but next time I make it I will double the cream cheese and cool whip filling.
The recipe says 18 oz of cream cheese and 18oz of whipped topping. You can’t buy either in that amount. So is it 8 oz of each or 160z of each?
It is actually one 8 oz of cream cheese and one 8 ounce of whipped topping.
I made your recipe Tonite and used 12 full Graham crackers with the sugar and butter. It seemed awfully moist and like there was too much butter☹️.
I put it in the pan, we’ll see what it is like to Thanksgiving Dinner tomorrow. I went by the recipe for the filling and it covered the crust just fine. Next time I may try to double it for my own cheese cake loving taste buds. Thank you for sharing with us
Happy Thanksgiving to you and yours
How much conf sugar?
Hi, Madeline, half of a cup.
Thank you, thank you, thank you! THIS is the closest recipe I’ve found that is almost like what my
mom used to make. I think over the years she had made it so often she never really used a recipe. The only difference I can remember is that her recipe called for an envelope of Dream Whip…which I don’t think I’ve seen in the stores in years now (maybe just not my usual store?) When she passed last year sis and I went through all her recipes and this is one I was hoping to find. I never did find it so I was a bit heartbroken. I have tried other recipes that seemed similar but as you mentioned they were far too “cheesy” in taste to what I was looking for. Made this today as a “test” and it was delicious! Though I made a fresh strawberry topping, sorry to all the cherry topping lovers out there but that stuff makes me gag lol
Jane – yes! My mom’s recipe used Dream Whip as well. I was searching for something close and found this, and now I’m wondering if I can use the Dream Whip I have in the pantry. I wish I remembered if it was just an ingredient to add to the whipped topping…
My husbands mom makes it this way and I am pretty sure I have her recipe somewhere, I will find it and post it soon!
I made this going just by the recipe and it was fine. However, the entire top of the dessert won’t be covered in cherries or blueberries or whatever because there aren’t enough in the can but the gel will cover the whole thing. If you think you need more fruit, use 2 cans. It’s a very good dessert and so simple to make.
What is whipped topping? Whipped cream or like cool whip?
Cool Whip
Such a easy and DELICIOUS dessert! I prefer it with the thinner layer of cheesecake mixture. It’s perfect!!!
Thank you!
This is SO good!
I was a little nervous since I’ve never made cheesecake before, but this was so easy and yummy! Thank you so much for posting!!
Yay! I love hearing this Jana! So glad you liked it!
Seriously LOVE this recipe so much! I was so intimidated at the thought of making cheesecake, but it couldn’t have been easier or more delicious!
Isn’t it the best! So happy you gave it a try!
This is so very similar to a recipe my mom used to make when we were kids – though her recipe called for 2 envelopes of Dream Whip….probably because she had this recipe before Cool Whip was invented (how’s that for showing my age lol). The reason it called for 2 envelopes was that it was double the quantity of this recipe – ie 2 blocks of cream cheese etc – for a 9 x 13 pan. I made this this morning for a last minute Valentines dessert but for 2 of us used your quantities and made it in a 9 in pie plate instead. And as a personal preference……though I love fresh cherries I absolutely despise cherry pie filling so I thawed out some frozen strawberries and thickened those up to top it with. Can’t wait til dinner time! Thanks for the recipe as I had somehow lost my copy of mom’s!
Hi Jane,
My husbands mom makes a very similar recipe and uses Dream Whip. They grew up pretty far from town and I think she used dream whip because it was shelf stable and easy to keep on hand. I love that you made your own strawberry topping. Sounds delicious!
What kind of cherry filling did you buy that was capable of spreading that far with that many cherries. The recipe says use only one can and trust me when I tell you the poor boyfriend is at the store getting a second one because it doesn’t even cover an 8 X 12 not alone on 9 by 13 I used E.D. Smith cherry filling and its 540ml I took a picture I’d love to show the recipe creator to show how poorly covered the center is and none at the edge. Its gonna be good but put 2 cans in the recipe please.
Hi , can you just use dream whip envelopes or must you add to cool whip ?
I also have heavy cream
You could use dream whip, that is how my mother in law does it.
What kind of cherry filling did you buy that was capable of spreading that far with that many cherries. The recipe says use only one can and trust me when I tell you the poor boyfriend is at the store getting a second one because it doesn’t even cover an 8 X 12 not alone on 9 by 13 I used E.D. Smith cherry filling and its 540ml I took a picture I’d love to show the recipe creator to show how poorly covered the center is and none at the edge. Its gonna be good but put 2 cans in the recipe please.
Hi Michelle,
I use the standard size in the baking isle. I have found that if I take the cherries out with a spoon and place them where I want them first and then use the gel/liquid stuff to fill in the gaps I can cover the 9×13.
I would highly recommend doubling or even tripling the filling portion of this recipe. Or using a smaller pan with half the crust. The filling layer was so thin this cannot be called a cheesecake recipe. This was really disappointing because it was basically such a thin layer you can barely taste the cheesecake in it.
Hi Rebecca, This is a very nostalgic recipe for me. I make it this way because that is how my mom made it. I like the thinner filling ratio with the cherry’s and the crust, but I recognize that many people prefer more filling and I think its great and super easy to adjust it to individual taste by doubling or tripling the filling.
This is a great recipe. It looks pretty and everyone loves it! #junegiveaway
Thanks Amy! This is one of my favorites for that exact reason!
#julygiveaway
One of my all-time favorites! Sometimes I top it with blueberries as well. #julygiveaway
#julygiveaway
Loved this recipe!
Thanks Karen, love hearing that!
Great recipe. The hardest part was seeing Maria answer the same questions over again. My hat off for both. :}
Lol, thank you Cairo! 🙂
The filling was delicious, but the crust was quite hard to get out the pan. Yes, I definitely greased the pan with butter. I’m wondering if the crust would be easier to get out of the pan if I had baked the crust? Just a thought. I will say, everyone loved it. It was just hard to make the pieces look pretty.
The crust can be hard to get out sometimes because the butter solidifies in the crust and kind of sticks to the bottom, Cooking it could be an option or letting it set out for a few minutes to soften before serving can also be helpful. Glad to hear everyone loved it though.
Great recipe. I have made this for years. It is always a hit and so easy to make.
Yay! So glad you like it! I also love how easy and quick it is to make!
I’m about to make this for the second time. So easy and delicious. I’m using your blueberry topping again from another cheesecake.
We’re away from home and I found myself without an oven for several weeks. But now we’re addicted to this lovely cake.
Thank you so much for sharing.
#Decembergiveaway
Oh Yum! I love to hear that Sandia! This is one of my absolute favorite recipes!
I refrigerated the crust while I whipped the filling and this helped with spreading it, then refrigerated again for the cherry pie filling to spread easily.
So smart! Thanks for the tip!
This is exactly how my mom used to make it too! I love this recipe and I prefer the filling thinner so I get more crust per bite. I didn’t have any trouble getting my pan covered with one can of filling. I just used a spoon and put dabbles down and then hooked them all together, worked great! Thanks for this nostalgic recipe!
That makes me so happy Steve! It sounds like our moms had the same taste in recipes. 🙂
Make it for 6/5/22 dessert.
Sounds like a good plan!
It looks delicious. Thank you for sharing this recipe.
You’re Welcome!
This was a huge hit at a family reunion! It was so easy and so good!! Thank you for sharing the recipe
Awesome! I love hearing that Christy!
Love it ame out delicious
Love it came out delicious
Awesome! I love hearing that!
Followed the recipe, crackers was not enough to coat the bottom, had to add more crackers. The filling, had to double it and it still was not enough. Filling was only about 1/2 inch. Cheese cake should be at least 1 to 1 1/2 inches thick. Cherry pie filling, had to use 2 cans. Did I do something wrong, used a 9 by 13 pan.
Hi Linda,
If you prefer a thicker cheesecake you may want double the recipe. The proportions as is, are how my mom made it. I grew up loving the ratio of filling to crust being thinner. Other’s have commented that they have had a hard time getting the filling to cover the entire cheesecake. I always only use one can of cherry pie filling. I use a spoon put the cherries down first spaced equally apart and then I go back and carefully fill in the white parts with the syrup-y stuff left in the can. Hope that helps.
Just made this according to the recipe. I used a 9×13 glass dish and 21 ounces of filling. This filled the dish to about 2/3 and that seems sufficient. I had plenty of filling to cover everything. Waiting until tomorrow to taste.
Yay! I’m so glad you mad it and I hope you love it as much as my family and I do!
instructions are very hard to read. Skipped this one.
I’m sorry you feel that way Brenda, I try really hard to make my instructions as simple as possible.
I made this for Thanksgiving dessert 2 years ago & now I get special requests to make this family favourite every Thanksgiving!
I use a whole box of Graham wafer crumbs, for a thicker crust with a dash of cinnamon. My family loves the crust so much!
I also use 2 tins of cherry pie filling for the topping, cause more cherries the better!
I make the filling using a large tub of cool whip & cream cheese with the icing sugar and a dash of pure vanilla. Yummy!
Yay! I love hearing this! So glad your family loves it and that you have found adaptations that make it PERFECT for your families taste!
Honestly, I never leave reviews, but I’ve made this several times now- it’s SO GOOD. Don’t bother looking for other recipes of this classic! I always double the graham because…DUH.
Thanks Ana! So glad you love it and extra glad you left a review. 😘
can i use red raspberry pie filling instead of cherry?
Yes, you can use whatever you want on the top, some people like blueberry.
Best thing i ever ate. Have made several times. Its so easy and so yummy. Making again today for my belated birthday “cake” because its my favorite treat! Thank you for sharing your fantastic recipe. Had this at a bakery and fell in love. Now that i found the recipe I can make a whole pan for the cost of 1 slice! Plus, this stuff is almost always sold out so most of the time I have no choice but to make it myself!
This makes me so happy Carrie! It’s one of my favorite foods ever too! I had it for my bday cake last year too!
This has been in my family since I was a child…over 50 years ago LOL. Also very good to change up the cherries for peaches!!
Isn’t it the BEST! I love the idea of trying peaches on top, I’ll give that a try this summer when they are in season.
I am going to make this recipe next weekend for guests – confirming that powdered sugar is icing sugar?
A favorite from the 70’s so very happy I found your recipe!!
Please email me the answer.
Thank you,
Kimberly
Hi Kimberly, I am sorry that I didn’t see this earlier, I have been on vacation for the last month. Yes it is icing sugar. I hope it turned out well for you.
No bake cherry cheese cake is one of my favorite desserts! It’s fruity and creamy and delicious. Happy birthday!
Perfect recipe like Grandma used to make from the recipe on the Coolwhip lid! She used to save a handful or two of crumb mixture to sprinkle on top. Homemade cherry topping does wonders too!
So nostalgic! That’s so cool that it’s the recipe from the Cool Whip lid…I always wondered where my mom got it. What a great idea to sprinkle some crumbs on top. YUM!
Looks delicious!
Thank you.
Hi! Can you make this in a springform cheesecake pan or will it not hold up?
You can make it in a spring form pan, just make sure it is straight out of the fridge when you take the sides off.
For 9 X 13″ glass dish:
My mother-in-laws recipe beats this one as far as the family was concerned. They voiced their opinions on Christmas day with this experimental version which I tried as a different version.
Our traditional recipe includes: 1 1/2 pkg cream cheese, 1 small can carnation cream, 2 packets of powdered dream whip and icing sugar; no vanilla extract; no sugar in the graham crumb. No need to add sugar at all–crowd thought it was way too sweet and the vanilla extract didn’t add anything; they thought it took away from the taste.
Thank you for sharing your family recipe and what a fun experiment!
Made this for a church function and have never made something this easy and so delicious before. I’ll use this recipe often instead of baking. Love it!!!!
I love hearing that Janna!
I was asked to make a cheese cake for a family get together.
I liked that this recipe is NO BAKE.
I did not add sugar to the graham cracker crust as grahams are already sweetened! I also used 2 – 8oz cream cheese blocks, I tasted with just one and to me, it did not taste “cheesy” enough. Two blocks made it taste more like a Cheese Cake than a fluffy Cool Whip dessert. Everyone liked it and all I brought home was an empty 9×13 dish! Thanks for posting your recipe! Mary P.y
Thanks, Mary! Glad everyone liked it!
How long can you leave it refrigerated with a cover on for?
It will last up to five to seven days covered in the refrigerator.
Best ever .
I bake my crust and I make a few days before the crust soften have a nice caramel taste.😋😋🤤🤤🤗🤗
YUM!!!!! My favorite dessert!