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No Bake Cherry Cheesecake Bars
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Light and creamy, no-bake cheesecakes bars are ridiculously easy to make and always a crowd-pleaser. A buttery graham cracker crust, smooth cheesecake filling, and sweet and tart cherry topping make the perfect bite.
MORE RECIPES: No Bake Blueberry Cheesecake | Cherry Danish | Chocolate Chip Cheesecake Bars
A pile of bright and beautiful cherries on top of a fluffy cheesecake certainly makes for a dramatic-looking dessert. It's probably why the combination of cherries and cheesecake is such a classic. While these cheesecake bars look impressive, you’ll know how quick and simple they are to make.
Who needs superpowers when you have no-bake desserts? Whip them up on a busy night, for a holiday, or when you just don't want to turn on the oven. Cheesecake bars are great to take to parties, or simply because you were in the mood for a dessert that's easy to make.
Don't limit yourself to just cherries either. No-bake cheesecakes are versatile and you can top them in the flavor of your choice, from other fruit toppings to chocolate.
No Bake Cherry Cheesecake Bars Ingredients
- Graham crackers
- Cream cheese
- Cool whip
- Powdered sugar
- Lemon juice
- Cherry pie filling
What if the best cheesecake comes in bar form? Sure, the springform version is good, too. But these are much more simple and easy to serve. With no eggs and no baking, it’s almost impossible to mess up this recipe.
The Cool Whip in the creamy filling also makes no-bake cheesecake lighter and less heavy than a traditional cheesecake. Even the graham cracker crust is no-bake! The graham cracker crumbs, melted butter, and sugar together make a thick, crunchy crust that pairs beautifully with the mouse-like texture of the filling.
If you’re bringing this cheesecake to a party, or just looking to feed a crowd, this is an easy recipe to double. Simple double the ingredients and use a 9”x13” pan instead of using an 8”x8” pan.
How to Make No Bake Cherry Cheesecake Bars
FIRST STEP: Place graham crackers in the food processor and pulse into fine crumbs.
SECOND STEP: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
THIRD STEP: Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
FOURTH STEP: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
FIFTH STEP: Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
SIXTH STEP: Chill for at least 4 hours. Slice and enjoy!
Easily change the flavor of your bars by swapping out the can of cherry pie filling for your favorite pie filling flavor, like blueberry, strawberry, or peach.
If you don't have a food processor you can place the graham crackers in a resealable plastic bag and crush them with a rolling pin. You can also buy a package of graham cracker crumbs.
You can make these bars ahead of time and freeze the entire cheesecake. Wrap the whole pan with plastic wrap and freeze until solid. Keep frozen for up to one month. When you’re ready to serve, transfer to the fridge and defrost overnight. Do not re-freeze the cheesecake
Storing this Recipe
IN THE FRIDGE: Keep leftovers covered with plastic wrap or an airtight lid in the refrigerator for up to 5 days.
IN THE FREEZER: Wrap leftover pieces individually or all together in plastic wrap or an airtight container for up to 1 month. Thaw in the refrigerator before serving.
No Bake Cherry Cheesecake
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tablespoon sugar
- 16 ounces cream cheese softened
- 8 ounces container cool whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 can cherry pie filling 21-ounce
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon cherry pie filling over the cream cheese layer. Gently spread out the cherries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Jen B says
So delicious! Reminds me of the ones my mom made when I was young. Now my daughter loves them! Thank you!
I made your Lemon Fluff for Easter Dinner and everyone loved it, thanks so much for the recipe!