No Bake Cherry Cheesecake Pie

Why You'll Love This No Bake Cherry Cheesecake Recipe

• Simple ingredients and minimal effort - With just SIX ingredients, this no bake cherry cheesecake dessert will be chilling in your fridge in no time flat! Making the filling is as easy as combining everything and pouring it into a pre-made graham cracker pie crust.
• It's No Bake - The best part is that this is a no bake recipe and doesn't require you to turn on the oven. You can make this delicious dessert during the summer months and top it with fresh fruit or pie filling, as written.
• It's Gorgeous - When served topped with vibrant cherry pie filling, this no-bake cherry cream cheese pie makes a beautiful presentation. It is the perfect dessert for special occasions. Even though it is a great summertime recipe, the cherry topping on this pie has the perfect Christmasy red color, and it's always a crowd-pleaser at holiday family gatherings. Additionally, you won't have to worry about baking your dessert when everyone is jockeying for oven space.

What's the Difference Between a No Bake Cheesecake Pie and a No-Bake Cheesecake?

In addition to different main ingredients proportions, and crust ingredients, one of the biggest differences between a cheesecake pie and a traditional no-bake cheesecake is the texture of the filling. A no-bake cheesecake has a filling that is denser and thicker, resembling a traditional baked cheesecake.  

A cream cheesecake pie has a texture that is similar to a mousse or pudding. However, for our recipe, we've included some ingredients that help the cream cheese pie maintain its structure. When it's cut, it can be served like a piece of pie, and it will hold its shape. 

The other main difference is how the desserts are served. A no bake cheesecake pie is served in a pie plate or tart pan and is cut and served more like a traditional pie. A traditional no bake cheesecake recipe usually requires a springform pan, allowing for the removal of the sides. 

Substitutions

• Prefer a homemade graham cracker crust?
  • Place 12 full graham crackers sheets and ¼ cup of granulated sugar into a food processor and pulse until fine crumbs are formed.
  • Drizzle in 6 Tablespoons of melted butter and pulse until combined.
  • Press the graham cracker mixture into a 9-inch pie plate. Bake the crust for 10 minutes at 350 or chill until the melted butter is cold and holds the crust together.
• Using Graham cracker crumbs - You will need about 1 ½ cups of ready-made crumbs to make the crust.
• Other cookies for the crust - You can use crushed cookies for an Oreo crust. Or use vanilla wafers or gingersnaps for a flavorful twist.
• Pick your favorite pie filling! Since the cheesecake filling is pretty much a blank slate, instead of a can of cherry pie filling, pick whatever topping you fancy. Blueberry or strawberry would be delicious as well.

Variations

• Serve it plain - If you'd prefer to skip the ready-made pie filling, you could make your own homemade cherry pie filling or even top the dessert with fresh berries and whipped cream.
• 9"x13" Pan - If you prefer to serve this dessert in squares or you are making a dessert for a large group, you can make this cherry cream cheese pie recipe in a 9"x13" baking dish. Make the homemade buttery graham cracker crust by following the directions in the substitution section above. Press the crust firmly into the bottom of the baking dish and bake. Cool completely before spreading the filling on top of the crust. Refrigerate as directed.
• Mini Cheesecakes - This easy dessert recipe can also be made in mini single servings by lining a mini muffin tin with liners. Add about 1 Tablespoon of the homemade graham cracker crust mixture into each well and press firmly with a spice jar or tart shaper. Bake for 10 minutes. Cool completely before adding 1-2 Tablespoons of filling to each well. Refrigerate as directed. Spoon a little cherry pie filling on top of each mini cheesecake before serving.

Instructions

Step 1. Make The Filling. In a large bowl, blend softened cream cheese with a hand mixer until smooth. Then add sweetened condensed milk and lemon juice and mix until combined.

Step 2. Add the Cool Whip. Fold in the Cool Whip with a rubber spatula.

Step 3. Fill The Pie Crust. Pour the cream cheese mixture into the prepared graham cracker crust and spread into an even layer.

Step 4. Chill. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Step 5. Top and Serve. Right before serving, spoon the cherry filling on top of the entire pie.

Storage and Freezing

Store this classic dessert in an airtight container or tightly wrapped in plastic for up to 5 days. The crust may become softer, and the filling may lose some of its creamy texture and flavor. Therefore, it's best to enjoy the cream cheese pie within a few days.

This no bake cherry cheesecake can be frozen before topping it with pie filling.  Freeze the entire cheesecake by placing it in an airtight container or freezer bag. To freeze individual slices, cut the cheesecake pie, freeze it until solid, and then wrap the individual slices in plastic wrap. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving. 

Natalie's Pro Tip

You can spoon the topping over individual slices as they're served instead of spreading it over the entire cheesecake. This will help the filling maintain its texture for a longer period of time if there are leftovers.

To prevent lumps, make sure the cream cheese is softened to room temperature
 before mixing. Beat the cream cheese until smooth before adding other ingredients.