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Great Aunt Sue’s silky smooth No-Bake Cherry Cheesecake dessert starts with a buttery graham cracker crust, layered with light and creamy cheesecake filling, and topped with sweet cherry pie filling. Needing only 15 minutes for prep time, cheesecake has never been so easy!
Easy No-Bake Cherry Cheesecake
This is by far the best cheesecake recipe ever. It’s light, it’s creamy, but most importantly- it’s easy. The cheesecake filling only has five ingredients and can be poured into either a homemade crust or a store-bought one. Whip it up, pour it into a graham cracker crust, let it chill for two hours, and now you have the best cheesecake ever.
This is my Great Aunt Sue’s cheesecake recipe that’s been passed down in my family for generations. A great family tradition has been to serve this easy dessert with a whole pan full of Mom’s Lasagna.
Ingredients Needed for the Graham Cracker Crust
Making a homemade graham cracker crust is so easy and tastes so much better than store-bought! Here’s what you will need:
- Honey graham crackers
- Cinnamon (optional)
About the Cinnamon
The cinnamon is completely optional but I find that it makes the crust just so much better. I mean, honestly, what’s better than a cinnamon-sugar graham cracker crust?
Ingredients Needed for No-Bake Cheesecake Filling
Making homemade cheesecake has never been easier. Here are the five simple ingredients you will need for this light and fluffy cheesecake filling:
- Cream cheese
- Vanilla extract
- Vanilla pudding mix
How to Make Philadelphia No-Bake Cheesecake
Combine the ingredients for the crust and press firmly on the bottom of a 9-inch springform pan. Chill the crust while preparing the filling in the next step.
Beat the cream cheese until it is very soft. This will help ensure that the cheesecake turns out smooth, creamy, and lump-free.
Blend in ½ cup of milk and mix until smooth.
Add the remaining milk, sugar, vanilla, and vanilla pudding mix. Beat for 2 minutes.
Pour into the graham cracker crust and chill for at least two hours.
Garnish with cherry pie filling.
How to Make No-Bake Cherry Cheesecake in a Pie Plate
Sometimes we don’t need a cheesecake that will serve 12 (because I’m going to eat it all) so we cut the recipe in half so it will fit in a standard pie plate.
For the crust:
- 1 1/2 cups graham crackers, finely crushed
- 1/4 cup sugar
- 5 tbsp butter, melted
For the filling:
- 12 ounces of cream cheese, softened
- 2 cups cold milk
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 (3 3/4-ounce) package vanilla pudding mix
The filling recipe can also be used for premade store-bought crusts.
How to Store No Bake Cherry Cheesecake
Refrigerator: Store your cheesecake in the refrigerator for up to four days. Replace the springform ring and cover with foil or plastic wrap. Cheesecake made in a pie plate can be covered the same way.
Love this Recipe? Try Our Other Cheesecakes!
No-Bake Cherry Cheesecake
For the Crust
- 2 1/2 c graham crackers finely crushed
- 1/2 c sugar
- 10 tbsp butter melted
- 1 tsp cinnamon optional
For the Filling
- 24 oz cream cheese softened
- 4 c cold milk
- 4 tbsp sugar
- 1 tsp vanilla extract
- 2 (3 3/4 oz) packages vanilla pudding mix
- 21 oz cherry pie filling
- Combine the ingredients for the crust and press firmly on the bottom of a 9-inch springform pan. Chill while preparing the filling.
- Beat the cream cheese until very soft. Blend in 1/2 cup of milk and mix until smooth.
- Add remaining milk, sugar, vanilla, and vanilla pudding mix. Beat for 2 minutes.
- Pour into graham cracker crust and chill for at least two hours.
- Garnish with cherry pie filling.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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