No-Bake Cherry Cheesecake
A quick and creamy no-bake cheesecake topped with cherry pie filling, perfect for last-minute desserts and gatherings.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Full-fat gives the best texture; light versions can be used but may be less rich.
- 1 cup marshmallow fluff Can substitute with sweetened whipped topping for a milder flavor.
- 1 cup whipped cream Freshly whipped or store-bought; fold gently.
Crust and Topping
- 1 9-inch graham cracker crust Can be store-bought or homemade.
- 1 cup cherry pie filling Or fresh cherries macerated with sugar and cornstarch.
Instructions
Preparation
- Place the softened cream cheese in a large mixing bowl. Beat until smooth and free of lumps.
- Add the marshmallow fluff and mix until fully incorporated and silky, using a hand or stand mixer on low for about 1–2 minutes.
- Gently fold in the whipped cream until uniform with a rubber spatula. Avoid overmixing to maintain airiness.
Assembly
- Spoon the filling into the graham cracker crust, spreading evenly and pressing lightly to remove gaps.
- Top with cherry pie filling, spreading to the edges or swirling for decoration.
Chilling
- Refrigerate for at least 1 hour to chill and firm up. For firmer slices, chill for 3–4 hours.
- To serve, slice with a sharp knife and enjoy cold.
Notes
Store leftovers in the refrigerator for up to 3–4 days. You can freeze the uncut cheesecake wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving.