This no bake cherry cheesecake recipe has been in my family for years, and it’s one of those easy no bake desserts I still keep coming back to. It’s so simple to throw together with just a few basic ingredients. The filling is made on the stovetop, no measuring and no mixer needed, and chills into a smooth, creamy texture. There’s a reason I’ve made this recipe more times than I can count!
This is hands down my favorite no bake cheesecake. I love that I can throw a few ingredients into a saucepan, no measuring needed, and end up with a perfectly smooth and delicious filling. Once it’s chilled, I top it with store-bought cherry pie filling and it’s good to go.
Even better, this recipe makes two pies, so you can enjoy one and freeze the other for later. Or, if you’re sharing with a big crowd, bring both and you’ll have zero complaints! When it comes to easy no-bake desserts, this one is an absolute favorite.
The texture in this no bake cheesecake is different from others I’ve tried. It’s rich, creamy and smooth. It’s also different from the Classic Cherry Delight recipe, which is a different no-bake cheesecake-type dessert. Both are delicious and definitely worth making!
Cherry Cheesecake (No Bake)
If you love no bake cheesecake, you’ll love this one. The filling is made on the stovetop with just four simple ingredients, and the result is a creamy, rich, and tangy filling that goes perfectly with the sweet cherry pie filling. While it’s easy to make, it does require a few hours in the fridge to set, so plan ahead. This is best made a day (or even two) before you plan to serve.
About This Recipe
I first got this recipe from my sister-in-law many years ago, and I’ve been making it ever since. I’ve lost count of how many times I’ve made it, but I still love it just as much as the first time. It’s so easy and quick to throw together and perfect for making ahead. It’s a staple at many family gatherings, especially around the holidays.
Ingredients
Note: Not pictured is cherry pie filling. Yes, I forgot to include it, oops!
Key Ingredients
Butter: I always use regular salted butter. One stick is all you need and cold from the fridge is fine.
Sour Cream: One 16oz tub of sour cream. Any brand works just fine.
Cream Cheese: You’ll need one block of full-fat cream cheese. I’ve never used the lower fat version so I’m not sure how that would affect the texture. Don’t use the whipped cream cheese that comes in a tub; that wouldn’t work here.
Marshmallows: I like the mini marshmallows since they melt more quickly. However, I have used the large ones in a pinch and that works fine as well.
Graham Cracker Crust: You’ll need two standard 9″ store-bought graham cracker crusts for this recipe.
Cherry Pie Filling: The recipe calls for one can of cherry pie filling, divided between the two pies. I sometimes add extra topping, using about 3/4 can for each pie. This means you would need 2 cans of pie filling but it’s really up to you how much you want to use.
Instructions
This easy stovetop cheesecake filling is made by melting four ingredients until smooth.
Step 1: In a medium saucepan, add butter and heat on medium-low until melted.
Step 2: Add cream cheese (cut into chunks) and stir until melted.
Step 3: Stir in the sour cream until combined and heated through.
Step 4: Stir in the marshmallows and continue stirring just until melted and smooth. Avoid overcooking.
Step 5: Divide the filling evenly between the two prepared graham cracker crusts. Refrigerate until set, preferably overnight.
Step 6: Top with cherry pie filling and refrigerate until ready to serve.
FAQs
Can I make just one pie?
You could technically cut all ingredients in half and just make one pie, but that would require some weighing and measuring, particularly the bag of marshmallows. I always stick to the full recipe and make two. It’s perfect for sharing and freezes beautifully, with or without the cherry pie filling.
Can I use other toppings besides cherry pie filling?
Of course! You can use whatever topping you like. I admit I’m not very adventurous when it comes to this recipe. It’s always cherry pie filling for me, but I think strawberry, mixed berry, or pineapple toppings would also be delicious.
How should I store this pie?
The pie will keep well in the fridge for at least 3-4 days, although the crust does soften a bit over time.
To keep longer, freeze with or without the cherry topping. Freeze until solid, then wrap in plastic wrap and foil.
If you have added the cherry topping, make sure to remove foil and plastic wrap before thawing overnight in the fridge.
Other Recipes You Might Enjoy:
No Bake Cherry Cheesecake
Ingredients
- 8 tablespoons (1 stick) butter
- 1 block (8oz) cream cheese
- 16 oz sour cream
- 10 oz mini marshmallows
- 2 9" graham cracker crusts
- 1 can cherry pie filling (buy an extra can if you prefer more filling on each pie)
Instructions
- In a medium saucepan, add butter and heat on medium-low heat until melted.
- Add cream cheese (cut into chunks) and stir until melted.
- Stir in the sour cream until combined and heated through.
- Add the marshmallows and continue stirring until melted and smooth. Avoid overcooking.
- Divide the filling evenly between the two prepared graham cracker crusts. Refrigerate until set, preferably overnight.
- Top with cherry pie filling and refrigerate until ready to serve.
Notes
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