Why You’ll Love Quick Cherry No Bake Cheesecakes Recipe
-
Super easy to make — minimal prep and simple ingredients
-
No traditional baking required for the filling, saving time and heat in the kitchen
-
Crowd-pleasing dessert that’s great for entertaining or everyday snacking
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs
1/4 cup butter
1/4 cup sugar
8 oz cream cheese
1 cup milk
3.4 oz vanilla instant pudding mix
Cherry pie filling
Directions
-
Preheat the oven to 350°F (optional for crust).
-
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into muffin cups to form the crust. Bake for about 5 minutes, then let cool completely; or chill in the freezer for 10 minutes instead of baking.
-
Beat the cream cheese until light and fluffy. Add the instant pudding mix and slowly beat in the milk until fully combined.
-
Divide the cheesecake filling among the prepared crusts. Refrigerate for at least 10 minutes (or up to 2 days; cover with plastic wrap if chilling longer).
-
Top each mini cheesecake with a tablespoon of cherry pie filling just before serving.
Servings and timing
Servings: 12 mini cheesecakes
Prep time: 15 minutes
Cook time: 5 minutes (for crust)
Total time: 20 minutes
Variations
-
Swap cherry pie filling for other fruit pie fillings like blueberry, strawberry, or apple
-
Add fresh fruit on top for a lighter twist
-
Use flavored instant pudding mix (e.g., vanilla, chocolate) for a different cheesecake taste
-
For a tropical flair, top with diced pineapple or mango
Storage/Reheating
-
Refrigerator: Store leftover cheesecakes covered in the fridge for up to 2 days
-
Freezing: These mini no bake cheesecakes can be frozen, but the texture may change slightly when thawed. Wrap tightly before freezing
-
No reheating is needed — serve chilled for best texture and flavor
FAQs
How long do these cheesecakes need to chill?
Chill for at least 10 minutes before adding the topping, but you can refrigerate up to 2 days ahead.
Can I make these in a 9×13 pan instead of muffin cups?
Yes, you can press the crust and spread the filling in a larger pan — adjust serving sizes accordingly.
Do I have to bake the crust?
No — you can simply chill the crust in the freezer for about 10 minutes instead of baking.
What type of pudding mix should I use?
Use vanilla instant pudding mix for best consistency.
Can I use fat‑free cream cheese or sugar‑free pudding?
Yes — many substitutions like fat‑free or sugar‑free products will work, though texture may vary.
How do I prevent the cheesecake filling from being runny?
Make sure the cream cheese is fully softened and add the milk gradually while beating.
Can I use other toppings besides cherry filling?
Absolutely — any fruit pie filling or fresh fruit works great.
How do I soften cream cheese properly?
Let the cream cheese sit at room temperature for about 30 minutes before mixing.
Can I prepare these ahead for a party?
Yes — you can prepare and refrigerate up to 2 days in advance.
Can these be frozen?
Yes, though freezing may alter the texture slightly once thawed.
Conclusion
Quick Cherry No Bake Cheesecakes are a delightful, fuss-free dessert that’s perfect for any occasion. With a crunchy graham cracker crust, creamy filling, and sweet cherry topping, they’re sure to be a hit with family and friends — and they’re easy enough for even novice bakers to whip up in no time.
