...
Go Back
–+ servings
Cherry Cheesecake Recipe – A rich and creamy no-bake cheesecake with a golden graham cracker crust, topped with a glossy homemade cherry topping. Whole cherries and a luscious cherry sauce cascade down the sides, creating a decadent and irresistible dessert perfect for any occasion.

Easy No-Bake Cherry Cheesecake Recipe

This classic Cherry Cheesecake Recipe features a buttery graham cracker crust, creamy cheesecake filling, and sweet-tart cherry topping. Perfect for special occasions or whenever you're craving a decadent dessert!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: cherry cheesecake, cherry cheesecake recipe, cream cheese dessert, graham cracker crust, homemade cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $17

Equipment

  • 9-inch springform pan (Ensures easy removal of intact cheesecake)
  • Electric mixer (For smooth, lump-free cream cheese mixture)
  • Large roasting pan (Holds water bath; must be larger than springform)
  • Aluminum foil (Prevents water leakage; wrap pan tightly)
  • Measuring cups and spoons (For accurate ingredient measurements)
  • Medium saucepan (For cooking cherry topping if using fresh cherries)
  • Mixing bowls (Separate bowls for crust and filling preparation)
  • Offset spatula (For smooth top and clean edges)
  • Wire cooling rack (Prevents soggy bottom while cooling)

Ingredients

For the Graham Cracker Crust:

  • 1½ cups graham cracker crumbs - Use store-bought or pulse crackers until fine
  • ¼ cup granulated sugar - Helps bind crust and adds sweetness
  • 6 tablespoons unsalted butter - Melt completely before using
  • Pinch of salt - Enhances overall flavor

For the Cheesecake Filling:

  • 4 packages - 8 oz each cream cheese, softened to room temperature
  • 1¼ cups granulated sugar - Provides structure and sweetness
  • ½ cup sour cream - Adds moisture and tangy flavor
  • 2 teaspoons vanilla extract - Pure extract preferred for best flavor
  • 4 large eggs - Room temperature prevents filling cracks
  • 2 tablespoons all-purpose flour - Stabilizes the filling
  • 2 teaspoons lemon zest - Optional brightness enhancer

For the Cherry Topping:

  • 4 cups fresh cherries - pitted (or 2 cans of cherry pie filling)
  • ½ cup granulated sugar - omit if using canned filling
  • 2 tablespoons cornstarch - omit if using canned filling
  • 2 tablespoons lemon juice - omit if using canned filling
  • ¼ teaspoon almond extract - optional

Instructions

  • Preheat oven to 325°F (165°C). Wrap outside of springform pan with aluminum foil.
  • Mix graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand.
    Mix graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand.
  • Press mixture firmly into bottom and 1 inch up sides of springform pan. Use the bottom of a measuring cup for even compaction.
  • Bake crust for 10 minutes, then remove and allow to cool. Maintain oven temperature.
  • Beat cream cheese in large bowl until completely smooth, about 3-4 minutes.
  • Gradually add sugar and continue beating until well incorporated and fluffy.
  • Add sour cream and vanilla extract, mixing just until combined.
  • Mix in flour and lemon zest if using.
  • Add eggs one at a time, beating on low speed after each addition until just combined.
  • Pour filling over pre-baked crust, smoothing the top with a spatula.
  • Place foil-wrapped springform pan in larger roasting pan. Fill roasting pan with hot water about halfway up sides of springform pan.
  • Bake for 60-70 minutes until edges are set but center still has slight jiggle.
  • Turn off oven, crack door open, let cheesecake cool in oven for 1 hour.
  • Remove from water bath, peel off foil, cool completely on wire rack.
  • Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.
  • If using fresh cherries, combine cherries, sugar, cornstarch, and lemon juice in saucepan. Cook over medium heat until thickened, about 5-8 minutes.
    If using fresh cherries, combine cherries, sugar, cornstarch, and lemon juice in saucepan. Cook over medium heat until thickened, about 5-8 minutes.
  • Remove cherry mixture from heat, add almond extract if using. Cool completely.
  • Once cheesecake has chilled completely, carefully remove from springform pan and transfer to serving plate.
  • Spoon cherry topping over cheesecake, covering entire surface or creating a decorative pattern.
  • Optionally, pipe whipped cream around the edges before serving.

Notes

  • Ensure all ingredients are at room temperature for smooth texture.
  • The water bath is essential for preventing cracks.
  • Cool gradually to prevent cracks.

Nutrition

Serving: 110g | Calories: 420kcal | Carbohydrates: 42g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 135mg | Sodium: 300mg | Potassium: 220mg | Fiber: 1g | Sugar: 35g | Vitamin A: 950IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 1mg