Introduction

This no-bake cheesecake is a creamy and delightful dessert that comes together easily without turning on the oven. With a buttery graham cracker crust and a luscious cream cheese filling, it’s perfect for any occasion. Top it with your favorite pie filling for an extra burst of flavor.

The image shows a round cherry cheesecake in a clear glass pie dish on a white marbled surface. The cheesecake has three visible layers: a bottom layer of crumbly, light brown graham cracker crust, a thick middle layer of smooth, creamy white cheesecake filling, and a top layer of bright red cherry topping with whole cherries covered in shiny glaze. A slice is cut out, revealing the clean edges of each layer. A navy blue cloth with white stripes is placed next to the pie dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups graham cracker crumbs
6 tablespoons butter (melted)
16 oz cream cheese (softened, two 8 oz packages)
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy cream (cold)
1 cup canned pie filling (cherry, blueberry, or topping of choice)

Instructions

Step 1: In a small bowl, stir graham cracker crumbs and melted butter together until moistened. Press the mixture firmly into an 8 or 9-inch glass pie plate. Refrigerate the crust while you prepare the filling.
Step 2: In a large bowl, mix the softened cream cheese and granulated sugar until smooth and well combined. Scrape the sides and mix again to remove any lumps. Stir in the vanilla extract.
Step 3: With a mixer running on low, add the cold heavy cream in four increments, whipping it into the cream cheese mixture after each addition. Continue whipping for about 1 minute until the mixture is thick and light. Scrape the sides again and whip briefly if needed for even consistency.
Step 4: Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Step 5: To serve, cut the cheesecake into pieces and top each slice with about two tablespoons of your favorite pie filling or whipped cream if desired.

Tips & Variations

Use chilled heavy cream for better whipping results and a fluffier filling.
Try different pie fillings like strawberry, raspberry, or lemon curd to customize the flavor.
For a gluten-free crust, substitute graham cracker crumbs with crushed gluten-free cookies or nuts.
If you prefer a firmer crust, bake the graham cracker crust for 8 minutes at 350°F before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent the crust from softening. When ready to serve, you can enjoy it cold or let it sit at room temperature for about 10 minutes for a softer texture. Avoid freezing, as this may affect the cream cheese texture.

How to Serve

A close-up of a slice of pie on a white plate, showing three main layers: the bottom crust is a golden-brown crumbly texture, the middle layer is a thick, smooth white cream filling, and the top has a glossy, bright red cherry topping that drips slightly over the side. The dessert is set on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or milk?

Low-fat cream cheese or milk is not recommended as it may affect the texture and stability of the cheesecake. Full-fat cream cheese and heavy cream create the best creamy consistency.

Do I have to use pie filling as a topping?

No, you can use fresh fruit, fruit compote, chocolate drizzle, or whipped cream instead. The pie filling adds sweetness and flavor but is optional based on your preference.