Name: Silky Sweet No Bake Cherry Cheesecake (with cherry jam)
Prep time: 15 min
Total time: 15 min
Cuisine: cheesecake
Ingredients: 1 1/3 cup graham cracker crumbs (if you can’t find in store, use your food processor to crush up graham crackers; 1/3 cup agave nectar, honey or maple syrup; 2 tablespoons salted butter, melted; 24 oz cream cheese, room temperature; 1 cup heavy whipping cream; 1/2 cup cherry jam; 1/4 cup agave nectar, honey or maple syrup; 1 teaspoon vanilla extract

This is a vertical image looking at a cherry cheesecake square from the side. The cheesecake is light pink, has a graham cracker crust, and swirls of cherry jam on top. A silver fork has a bite of cheesecake on it and lies on the white surface in front of the cheesecake square. More cherry cheesecake squares are blurred behind and to the side of the slice in focus. — No bake cherry cheesecake with a graham cracker crust combines sweet and juicy cherries with luscious cream cheese. Only 15 minutes to prep!

This is one of those recipes that you dump into a bowl, dump into a pan, and then devour after you let it set in your fridge. It’s a dump and devour cake. Easy. No bake. Delicious.

If you are loving all things no bake, some of my favorites are this Rich & Decadent No Bake Vegan Ferrero Rocher Chocolates, No Bake Key Lime Pie, and No Bake Cookie Dough Bites!

No Bake Cherry Cheesecake is the Perfect Easy Treat

Nothing says summer quite like a no bake dessert. I mean, you’re hot. The oven’s not helping. Why not make something sweet and delicious that requires minimal effort

Plus that iconic cherry flavor is just out of this world refreshing and screams summer.

It’s all the fun. All the flavor. Zero the fuss.

This is an overhead horizontal image looking down into a square metal pan on a white marble surface. The pan is lined with parchment paper and a graham cracker crust is in a pile on top. — Mix together the crust ingredients and transfer to the pan.

This is an overhead horizontal image looking down into a square metal pan on a white marble surface. In the pan is a light pink cream cheese mixture spread out with a small white and wood spatula leaning against the bottom right corner of the pan. — Spread the cherry cream cheese mixture on top of the graham cracker crust.

This is an overhead horizontal image looking down into a square metal pan on a white marble surface. In the pan is a ligh pink cream cheese mixture spread out with swirls of cherry jam on top. — Swirl some extra cherry jam on top.

This is an overhead horizontal image looking down into a square metal pan covered with aluminum foil. — Cover with tin foil and place in the fridge overnight.

How to Make No Bake Cherry Cheesecake

Make the crust

It’s only two ingredients. You mix them up under you get a consistency that looks like wet sand. Crumbly, delicious wet graham cracker sand.

Press the crust

Line your pan with parchment paper and transfer all that cookie goodness to it. Use your hands to press it down into a firm layer.

Whip the cream cheese

Listen, room temperature cream cheese is where it’s at. Place that creamy goodness into a bowl and use an electric handheld mixture to cream it together until smooth.

Finish the cherry cheesecake mixture

Add the heavy cream, jam, and agave to the cream cheese. Continue to whip on high until fluffy and all the ingredients are combined to a beautiful pink color.

Spread on top of the crust

Add the cream cheese mixture to the pan and spread it out evenly on top of the crust.

Swirl in some extra jam

This is optional but I love the look of an extra cherry swirl on top no only because it’s beauuuutiful but it makes the eater immediately think juicy cherry happiness before they take their first bite.

Chill

Cover the entire pan with foil and pop it in the fridge overnight. Letting the cheesecake chill overnight really allows it to set and congeal.

This is an overhead vertical image of a light pink cheesecake square with swirls of cherry jam. The square is in the center of the image with more squares on the white surface above and to the left of the image.

The Best Way to Store No Bake Cherry Cheesecake

The fridge, my peeps. It’s cheesey, it’s creamy and the best way for it to set and stay good is in the fridge. Keep it covered and it can last 5 – 7 days.

Cherry is Merry, but try these!

Yes you’re all here for the cherry cheesecake. But if you love the idea of a no bake cheesecake but don’t have/like the cherry flavor, try a different one!

If you have the flavor jam you can have that flavor cheesecake! Personally I think strawberry, blueberry, raspberry jam or even some Nutella or peanut butter sound delightful 🙂

This is an up close vertical image of a light pink cream cheese mixture taking up the entire image. The mixture is swirled with cherry jam.

This is a vertical image looking at a cherry cheesecake square from above. The cheesecake is light pink, has a graham cracker crust, and swirls of cherry jam on top. A silver fork has a bite of cheesecake on it and lies on the white surface toward the bottom of the image. More cherry cheesecake squares are above and to the top right of the one centered.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Silky Sweet No Bake Cherry Cheesecake (with cherry jam)

No bake cherry cheesecake with a graham cracker crust combines sweet and juicy cherries with luscious cream cheese. Only 15 minutes to prep!

Recipe by:Lindsay Grimes

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Prep: 15 minTotal: 15 min

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Servings: 9 slices 1x

Ingredients

Crust

1 1/3 cup graham cracker crumbs (if you can’t find in store, use your food processor to crush up graham crackers
1/3 cup agave nectar, honey or maple syrup
2 tablespoons salted butter, melted

Cheesecake

24 oz cream cheese, room temperature
1 cup heavy whipping cream
1/2 cup cherry jam
1/4 cup agave nectar, honey or maple syrup
1 teaspoon vanilla extract

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Instructions

Make the crust: Mix together the graham cracker crumbs, agave nectar and sweetener until it’s combined and resembles wet sand.
Press the crust: Line an 8×8 square pan with parchment paper and transfer all that cookie crust goodness to it. Use your hands to press it down into a firm layer.
Whip the cream cheese: In a large bowl use an electric handheld mixture to whip the room temperature cream cheese until smooth.
Make the cheesecake: Add the heavy cream, jam, agave and vanilla to the bowl with the cream cheese. Continue to whip on high until fluffy and all the ingredients are combined to a beautiful pink color, for about 1 minute.
Spread on top of the crust: Add the cream cheese mixture to the pan and spread it out evenly on top of the crust.
Swirl in some extra jam: This is strictly for looks but dollop a few extra tablespoons of cherry jam on top of the cream cheese layer and use a toothpick or knife to swirl it around into the cream cheese layer.
Chill: Cover the entire pan with foil and pop it in the fridge overnight. Letting the cheesecake chill overnight really allows it to set and congeal.
Serve: Remove the cheesecake from the pan by pulling the sides of the parchment paper up and placing it on a cutting board. Cut into 9 large slices (or smaller if you want) and dig in!

Nutrition Info:

Serving Size: 1 slice
Calories: 746
Sugar: 54.6g
Sodium: 473mg
Fat: 49.7g
Saturated Fat: 30.6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 66.3g
Fiber: 0.9g
Protein: 7g
Cholesterol: 146mg

Silky Sweet No Bake Cherry Cheesecake (with cherry jam!)

No Bake Cherry Cheesecake is the Perfect Easy Treat