No Bake Cherry Cheesecake Pie

This luscious No Bake Cherry Cheesecake Pie is one of the tastiest–and easiest–things I’ve ever made! You’re going to love the combination of sweet and tart, creamy and crunch. Best of all, you won’t have to bake a thing!

And. . .bonus! This colorful pie recipe is being posted just in time for Memorial Day! Turn it into a red, white, and blue picnic treat by adding blueberries alongside the cherries! (Trim out the edges in blueberries for a pop of color!)

Do I Have to Bake my Cheesecake?

Many cheesecake recipes do require baking, but this is what I call a “cheaters” cheesecake. I used to make them all the time for the kids when they were young because it comes together so easily.

You simply combine the ingredients and they magically turn into what some would call an icebox pie or an icebox cheesecake. Absolutely nothing in this recipe requires a stove or oven. (Whew!)

Here’s the thing: I love a good cheesecake but I’m incredibly lazy. The idea of doing a baked cheesecake feels daunting! That’s why this easy No Bake Cherry Cheesecake Pie holds such appeal. It comes together in no time!

Ingredients for this No Bake Cherry Cheesecake Pie

This one is filled with simple ingredients. Check out the photo below!

FOR THE CRUST

You can purchase a graham cracker pie crust ready-made, if you like. Next time I might just do that! Otherwise, here’s the recipe:

• 2 1/2 cups graham cracker crumbs (I actually used Biscoff cookies, which is why my crust is a little darker than the norm.)
• 1/4 cup sugar
• 1/3 cup melted butter

FOR THE FILLING

(I just love this creamy cheesecake filling!)

• 1 block room temperature cream cheese (full fat cream cheese)
• 1 can sweetened condensed milk
• zest of one lemon
• juice of one lemon (approximately 1/4 cup lemon juice)

FOR THE TOPPING

• 1 can of cherry pie filling

How to Make this Luscious Cherry Cheesecake Pie

This is such an easy recipe with a luscious creamy filling! You’re going to make it again and again.

Make Your Crust:

Start by making the crust. Crush your graham crackers and place in a medium bowl. You’ll need 2 1/2 cups total, so keep crushing until you get there! You might want to do yours in the food processor. Apparently I had some internal aggression that needed to come out. I put my Biscoff cookies in a large ziplock bag and used a fondant roller to beat them to death.

That felt good.

Okay, once you’ve crushed your graham crackers, set them aside. It’s time to melt your butter.

Pour it and the sugar into your crushed graham crackers. Stir until fully incorporated.

Place in a buttered pie dish and press into place. (Note: You could use a square baking dish. I just found that a round one is easier to fill.)

Set in refrigerator to chill.

Make Your Filling:

Place your softened cream cheese in a large mixing bowl. You can beat it with an electric mixer. I chose to use my stand mixer with the whisk attachment. Whip until the cream cheese is smooth and creamy with no lumps at all.

Zest and juice your lemon. Add the zest and the juice to the cream cheese, along with the can of sweetened condensed milk.

Continue to whip until smooth. (Mine was already made when I started this project so I put it into a piping bag. You won’t need to do that.)

Spoon your cream cheese mixture into the chilled pie shell. Scrape down your bowl with a rubber spatula to make sure you get every last bite! (Note: This is pretty much my favorite pie filling. . .ever!)

Add Your Topping:

Spoon cherry pie filling on top of the cream cheese mixture. Smooth it out, almost to the edges, but not quite. Make an even layer, if you can.

Cover and place in the refrigerator for 1-2 hours until it is chilled and set.

Slice and serve.

To store, cover with plastic wrap or place in an airtight container, then place in the refrigerator. It will keep for 3-4 days. Honestly? You’ll probably eat it in the first day or two.

Variations on this Recipe:

This is a classic crowd-pleaser! You can serve this recipe on special occasions to impress your guests or as an everyday dessert. It’s perfect, no matter when you eat it!

• You can turn this into a key lime pie by adding lime juice and lime zest instead of lemon. Top with fresh blueberries.
• Choose a different pie topping. Strawberry, blueberry, blackberry. . .there are all sorts of possibilities! (Bake it patriotic by adding blueberry pie filling and topping with fresh strawberries and cool whip!)
• Make mini cheesecakes! Use tart pans to form miniature cheesecakes.
• Garnish the top of your cheesecake with a sprinkling of lemon zest.
• Top with fresh berries (like fresh strawberries).
• Skip the lemon in the filling and top with fudge topping for a cream cheese/fudge creation. Throw on a few mini chocolate chips for fun! (This will be fun at your next family gathering!)
• Make this pie into a fruit pizza! Build it on a round pizza sheet and add fresh fruit instead of canned. (Think kiwi, fresh berries, and mint leaves!)
• Add a dollop of Cool Whip on top!
• If you live in the Northwest and have access to cherries, you might consider adding homemade cherry pie filling.
• Serve with a scoop of vanilla ice cream. (Or, better yet, stir some cherries into your vanilla ice cream!)

Other Cream Cheese Favorites:

I love baking with cream cheese. It’s a staple in my refrigerator. Here are a few ways I use it:

• In my Dreamy Buttercream: I always add a block of cream cheese, whether I’m frosting a wedding cake, birthday cake, or simple cake for a friend. My buttercream gets rave reviews and it’s because of the cream cheese.
• Red Velvet Sandwich Cookies: I love to stuff these with a yummy cream cheese filling.
• Easy Carrot Cake Cupcakes: These are amazing with a lush cream cheese frosting!
• Best Italian Cream Cake: Does it seem extreme that I would call it the best? I wouldn’t say it if it wasn’t true!
• Easy Cheesecake Mousse: Don’t even get me started on this one, folks. It’s amazing! (In fact, it would make a great filling for this cheesecake pie, now that I think of it.)

Thanks for stopping by! I hope you enjoyed this no bake cherry cheesecake recipe, just in time for Memorial Day!

---

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.