My Cherry Cheesecake Pie is a no-bake, ultra-creamy dessert made with a graham cracker crust, silky cream cheese filling, and a glossy layer of cherry pie topping. It’s tangy, sweet, and wonderfully smooth thanks to the blend of cream cheese, sweetened condensed milk, and freshly squeezed lemon juice. No oven required—just chill, top, and slice.
Whether you're serving it for a holiday, picnic, or midweek treat, this pie delivers maximum flavor with minimal effort. It’s the kind of recipe that looks elegant on a dessert table but takes just minutes to make. Keep it in your back pocket for those times you need something reliable, classic, and always crowd-pleasing.
Jump to:
- Why You Will Love This No Bake Cherry Cheesecake Pie
- Ingredients
- Substitutions and Variations
- How to Make a Cherry Cheesecake Pie
- More Recipes You Will Love
- How to Store this No Bake Cherry Cheesecake Pie
- What to Serve with our Cherry Cheesecake Pie
- Top Tips
- Frequently Asked Questions About our No Bake Cherry Cheesecake Pie
- More Recipes You Will Love
- Cherry Cheesecake Pie Recipe
If you love a no bake recipe then here are some of our best that you must try: Grasshopper Pie without Alcohol, Berry Trifle, Red, White and Blue Fruit Cups, Easy Strawberry Mousse, Dirt and Worm Cups, Mini Egg No Bake Cheesecake, Red, White and Blue Candy Bark and Chocolate Chip Cookie Dough Dip.
Why You Will Love This No Bake Cherry Cheesecake Pie
- No Baking Required: Just beat, pour, and chill—no oven time needed.
- Smooth and Creamy: The filling is velvety with just the right hint of tang.
- Classic Flavors: Graham cracker crust, cherry topping, and cream cheese are flavors that will never go out of style.
- Perfect for Any Occasion: Great for potlucks, holidays, or a make-ahead dessert.
- Quick Prep Time: Just a few ingredients and a hand mixer get the job done.
Ingredients
All you need is a few simple ingredients to make this no bake cheesecake pie.
See the recipe card below for the exact quantities of each ingredient.
- Graham Cracker Crust: Provides a sweet, crunchy base that pairs perfectly with the creamy filling.
- Cream Cheese: The rich, tangy heart of the cheesecake filling.
- Sweetened Condensed Milk: Adds sweetness and a smooth, creamy texture without needing extra sugar.
- Fresh Lemon Juice: Brightens the flavor and helps set the filling with a little natural acidity; essential in no bake cheesecakes!
- Cherry Pie Filling: Adds a classic and fruity topping for a vibrant finish.
For this simple no bake recipe, you'll want to have on hand a hand mixer, mixing bowls, measuring cups and spoons and a spatula.
Substitutions and Variations
There’s no wrong way to enjoy this pie — here are a few of our favorite ways to mix it up.
- Crust Options: Swap the graham cracker crust for a chocolate cookie crust or vanilla wafer crust for different flavors.
- Fruit Topping: Use blueberry, strawberry, or lemon pie filling instead of cherry for a seasonal twist.
- Add Citrus Zest: Fold in a little lemon or orange zest for extra brightness in the filling.
- Mini Servings: Use mini pre-made crusts or use small plastic cups for individual, party-ready servings.
- Whipped Topping: Add a layer of whipped cream between the filling and cherries for a lighter, softer finish.
- Add Extra Decadence: Drizzle some chocolate or caramel sauce for an extra special treat.
How to Make a Cherry Cheesecake Pie
This no-bake cherry cheesecake pie comes together quickly—just mix, chill, and top before serving.
Beat the cream cheese in a large bowl with a hand mixer on medium speed until fluffy.
Add sweetened condensed milk and beat again for another minute or so, it should be very smooth.
Slowly pour in lemon juice and beat until the filling doesn’t immediately return to a smooth consistency, about 3 minutes.
Add in vanilla and blend for 30 seconds.
Pour into the pie crust and smooth out.
Refrigerate for at least 8 hours or until firm.
Top with as much pie filling as desired before slicing and serving.
Hint: Let your cream cheese come to room temperature for a smooth, lump-free filling.
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How to Store this No Bake Cherry Cheesecake Pie
Here are some ways to store this cherry cream cheese pie!
- Refrigerator: Cover the pie tightly with plastic wrap or foil (or both) and store for up to 4 days. I often keep the lid to the pie crust and will put that back on for convenience.
- Freezer: Freeze the pie without the cherry topping, wrapped well, for up to 1 month. Thaw overnight in the refrigerator then add the topping before serving.
What to Serve with our Cherry Cheesecake Pie
- Coffee or Espresso: A rich, bitter coffee balances the sweetness of the pie. Our caramel mocha coffee, espresso Irish coffee or Irish coffee with Baileys all go well with this cheesecake.
- Sparkling Lemonade: Bright and bubbly, it pairs beautifully with the citrus notes in the filling. Give our strawberry lemonade a try and add some club soda for bubbles, or strawberry Hennessy lemonade for an adult version.
- Chocolate Treats: Pair this cheesecake pie with our Crockpot hot chocolate, hot chocolate with Baileys, chocolate chip brownie bars or chocolate cake brownies.
- Milkshakes: A nostalgic, diner-style treat that makes a fun pairing, try our strawberry coconut milk milkshake or Baileys vanilla mint shake.
Top Tips
Here are some of our best tips to help you make this no bake cheesecake pie.
- Use Fresh Lemon Juice: Freshly squeezed lemon juice provides a brighter, fresher flavor than bottled.
- Chill Thoroughly: Give the pie at least 8 hours in the fridge to set properly for clean slices.
- Perfect Consistency: For the best texture, and to ensure the cheesecake sets, beat the filling until the mixer texture stays like a stiff peak when you stop beating.
- Top Before Serving: Add the cherry pie filling after the cheesecake has chilled for the neatest presentation.
Frequently Asked Questions About our No Bake Cherry Cheesecake Pie
Do you have questions about making our cherry cheesecake pie?
Yes, but keep in mind that the texture may be slightly looser. Full-fat cream cheese gives the best, creamiest results.
You can make it up to 2 days ahead. Cover tightly and refrigerate until ready to serve.
Yes. Freeze the pie without the topping and add the cherry filling after thawing overnight in the fridge.
No, this is a no-bake version. It has a lighter, creamier texture and quicker prep—no eggs or oven needed.
Use a sharp knife dipped in warm water and wiped dry between each slice for the cleanest cuts.
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Cherry Cheesecake Pie Recipe
Equipment
- Hand Mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 9- inch graham cracker pie crust
- 1 8- ounce block cream cheese softened
- 1 14- ounce can sweetened condensed milk
- 5 tablespoon lemon juice freshly squeezed
- 1 teaspoon pure vanilla extract
- 1 21- ounce cherry pie filling half or more if desired
Instructions
- Beat the cream cheese in a large bowl with a hand mixer on medium speed until fluffy.
- Add sweetened condensed milk and beat again for another minute or so, it should be very smooth.
- Slowly pour in lemon juice and beat until the filling doesn’t immediately return to a smooth consistency, about 3 minutes.
- Add in vanilla and blend for 30 seconds.
- Pour into the pie crust and smooth out.
- Refrigerate for at least 8 hours or until firm.
- Top with as much pie filling as desired before slicing and serving.
Notes
- Let your cream cheese come to room temperature for a smooth, lump-free filling.
- Freshly squeezed lemon juice provides a brighter, fresher flavor than bottled.
- Give the pie at least 8 hours in the fridge to set properly for clean slices.
- For the best texture, and to ensure the cheesecake sets, beat the filling until the mixer texture stays like a stiff peak when you stop beating.
- Add the cherry pie filling after the cheesecake has chilled for the neatest presentation.
Nutrition
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Tina M Frank says
You had me at cherries! This was one of my favorite cheesecakes growing up! Thanks for the recipe!
Eva Filer says
Yay! That is so wonderful to hear, thank you.
Eva Filer says
Love this, it is so creamy and easy to make. Such a perfect dessert to take to a BBQ.