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Cherry Cheesecake

No Bake Cherry Cheesecake

Easy-to-make No Bake Cherry Cheesecake has a graham wafer base, a creamy filling of whipped topping, cream cheese, and icing sugar, and a topping of canned cherry pie filling.
Course Dessert
Keyword cheesecake, cherry cheesecake, dessert
Servings 9
My Island Bistro Kitchen Barbara99


  • Base:
  • cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/3 cup melted butter


  • 1 - 48 g (1 5/8 oz) envelope of dessert topping mix (such as Dream Whip), made according to package directions
  • ½ lb (250g) cream cheese, softened at room temperature
  • 1 cup icing sugar (aka confectioner’s sugar or powdered sugar)
  • 1 tsp pure vanilla


  • 1 – 540ml can cherry pie filling



  1. In medium-sized bowl mix graham cracker crumbs and sugar together. Mix in the melted butter.
  2. Press mixture into lightly greased 9” square pan. Refrigerate for 1 hour.


  1. In bowl of stand mixer fitted with whisk attachment, prepare the dessert topping mix according to package directions. Set aside. In clean bowl of stand mixer fitted with the paddle attachment, cream the cheese and icing sugar together. Beat in the vanilla. Remove bowl from mixer and, by hand, using a rubber spatula, fold in the whipped topping, just until blended. Spread filling evenly over chilled base. Refrigerate for at least 2 hours.


  1. Evenly spread the cherry pie filling over the cheesecake. Cover pan tightly with plastic wrap, ensuring the wrap does not touch the cherry pie filling. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.

Recipe Notes

Yield: Apx. 9 servings