Why You’ll Love This Recipe
- It’s quick and easy to prepare, requiring no baking at all.
- Minimal ingredients are needed, most of which you likely already have on hand.
- Perfect for busy schedules—make it ahead and let it chill until ready to serve.
- Customizable with your choice of pie filling for a personal touch.
- Creamy, rich, and perfectly sweet without being overly complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 graham cracker pie crust
- 1 package softened cream cheese (8 oz.)
- 1 teaspoon vanilla
- 1 can sweetened condensed milk (Eagle Brand recommended)
- 1/3 cup lemon juice
- 1 can of your favorite pie filling (cherry, strawberry, or blueberry)
Directions
- In a mixing bowl, beat the cream cheese until light and fluffy.
- Add the sweetened condensed milk and blend thoroughly until smooth.
- Stir in the lemon juice and vanilla until well incorporated.
- Pour the mixture into the graham cracker pie crust and spread evenly.
- Cover the cheesecake and refrigerate for 2–3 hours, or until firm. For best results, refrigerate overnight. Do not freeze.
- Chill the pie filling in the refrigerator while the cheesecake sets.
- Before serving, top the cheesecake with the chilled pie filling. Slice and enjoy!
Servings and Timing
- Servings: 6–8 slices (depending on slice size)
- Prep Time: 10 minutes
- Chilling Time: 2–3 hours (or overnight)
- Total Time: Approximately 3 hours
Variations
- Different Pie Fillings: Swap out cherry pie filling for strawberry, blueberry, or even apple for a seasonal twist.
- Gluten-Free Option: Use a gluten-free graham cracker crust for a gluten-free dessert.
- Citrus Kick: Add an extra tablespoon of lemon juice or zest for a tangier flavor.
- Chocolate Lovers: Drizzle melted chocolate over the top for an indulgent touch.
- Mini Cheesecakes: Use mini graham cracker crusts to create individual portions.
Storage/Reheating
- Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days.
- Freezing: While not recommended for best texture, you can freeze the cheesecake (without the pie filling) for up to 1 month. Thaw in the refrigerator before topping and serving.
- Reheating: This cheesecake is served cold, so there’s no reheating required.
FAQs
1. Can I use homemade graham cracker crust?
Absolutely! A homemade crust made with crushed graham crackers, melted butter, and sugar works perfectly for this recipe.
2. Can I substitute regular milk for sweetened condensed milk?
No, sweetened condensed milk is essential for the texture and sweetness of this cheesecake.
3. Can I make this cheesecake ahead of time?
Yes! This cheesecake is best made ahead so it has time to chill and set.
4. Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy. Full-fat cream cheese is recommended for the best results.
5. Can I add fresh fruit instead of pie filling?
Absolutely! Fresh fruit or a homemade fruit compote makes an excellent topping.
6. How long does this cheesecake need to chill?
Chill for at least 2–3 hours, but overnight chilling yields the best texture.
7. Can I freeze the finished cheesecake?
Freezing is not ideal once the cheesecake has been topped with pie filling. If you need to freeze it, do so without the topping.
8. What’s the best way to slice this cheesecake?
Use a sharp knife dipped in warm water and wiped clean between slices for neat presentation.
9. Is this recipe kid-friendly?
Yes, kids love this creamy and sweet dessert. Let them choose the topping for a fun touch!
10. What can I do with leftover cheesecake?
Leftovers can be stored in the fridge for a few days or used as a topping for waffles or pancakes for a decadent treat.
Conclusion
This easiest no-bake cherry cheesecake is a dessert lover’s dream—quick, simple, and utterly delicious. With its creamy filling and vibrant topping, it’s perfect for family gatherings, potlucks, or just a weeknight treat. Give it a try and enjoy the compliments that are sure to come your way!
Easiest No-Bake Cherry Cheesecake
- Total Time: 3 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This no-bake cherry cheesecake recipe is the easiest, creamiest dessert ever! With a buttery graham cracker crust, tangy cream cheese filling, and your choice of pie topping, it’s perfect for any occasion.
Ingredients
- 1 graham cracker pie crust
- 1 package softened cream cheese (8 oz.)
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (Eagle Brand recommended)
- 1/3 cup lemon juice
- 1 can pie filling (cherry, strawberry, blueberry, or your favorite)
Instructions
- In a mixing bowl, beat the cream cheese until light and fluffy.
- Add the sweetened condensed milk and mix thoroughly until smooth.
- Stir in the lemon juice and vanilla extract until fully combined.
- Pour the filling into the graham cracker crust and spread evenly.
- Cover and refrigerate the cheesecake for 2–3 hours or overnight for best results.
- Chill the pie filling separately in the refrigerator.
- Before serving, top the cheesecake with the chilled pie filling. Slice and enjoy!
Notes
- For a gluten-free option, use a gluten-free graham cracker crust.
- Add an extra tablespoon of lemon juice for a tangy kick.
- Top with fresh fruit or drizzle with chocolate for added variety.
- Store in the fridge for up to 5 days or freeze (without topping) for up to 1 month.
- Prep Time: 10 minutes
- Chill Time: 2–3 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
