Who doesn’t love a quick and easy dessert, especially when it involves no baking? This no bake cherry pie recipe with graham cracker crust is perfect for those warm summer days when you crave something cool and satisfying. 

Picture a creamy cheesecake filling nestled in a buttery graham cracker crust, with cherry preserves spread as a layer in the middle of the filling, and on top of the pie, fresh, juicy cherries.

It’s a dessert that’s both simple to make and enjoyable to eat, whether you’re hosting a dinner party, celebrating special occasions, or just treating yourself after a long day.

Ingredients you’ll need for this No bake Cherry Cream Cheese Pie

This recipe calls for simple ingredients, found in any grocery store:

• Graham Crackers. Crushed and mixed with melted butter to form a crumbly, buttery crust.
• Walnuts. Added to the crust for a nutty flavor.
• Butter. Binds the graham cracker and walnut mixture together to create a solid crust when chilled.
• Full-fat cream cheese. Provides a creamy, tangy base for the cheesecake pie filling.
• Sour cream. Adds richness and a slight tanginess to the cheesecake pie filling.
• Powdered sugar. Sweetens the cream cheese filling and helps achieve a smooth texture.
• Pure vanilla extract. Enhances the overall flavor profile with a hint of vanilla essence.
• Sea salt. Balances sweetness and enhances the flavors in both the crust and filling.
• Heavy whipping cream. Whipped and folded into the filling to achieve a light and fluffy consistency without the need to bake.
• Cherry Preserves. Spread as a layer in the middle of the filling to infuse the pie with a sweet, fruity flavor, and also spread on top of the pie for additional taste.
• Fresh Cherries. Placed on top of the pie for a burst of fresh, juicy taste.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and Substitutions for this Cherry Cheese Pie

• Pre-made Graham Cracker Crust: Opt for a ready-to-use crust from the store for convenience and time-saving instead of the homemade graham cracker crust.
• Fat-Free Cream Cheese: Swap out regular cream cheese with fat-free cream cheese to lighten up the filling, though note that the texture and flavor may be slightly different.
• Cherry Pie Filling: Use canned cherry pie filling instead of cherry preserves or jam for a different filling option.
• Fresh Fruit: Experiment with various fresh berries like strawberries, blueberries, or raspberries to add different flavors and colors to your pie.
• Lemon Zest: Grate some lemon zest into the filling mixture to add a refreshing citrusy twist that complements the cherry flavor.
• Greek Yogurt: Substitute sour cream with Greek yogurt to add a tangy taste and extra creaminess to the filling.
• Vanilla Wafers: Substitute crushed vanilla wafers for graham crackers in the crust for a slightly sweeter base.
• Blueberry Pie: Use blueberry preserves instead of cherry preserves for a different fruit flavor. Top the pie with fresh blueberries instead of cherries.
• Chocolate Chips: Fold chocolate chips into the cream cheese mixture before filling the pie crust for a chocolatey twist.

How to make this Cherry No-bake Cream Cheese pie

Graham crust:

In a food processor, combine graham crackers, walnuts, and melted butter until the mixture resembles wet sand.

Lightly grease the sides of an 8-inch spring-form pan (with a removable rim) or a 9-inch pie dish with oil.

Line the bottom of the pan with parchment paper, securing the rim with the excess paper hanging over the sides.

Pour the graham cracker mixture into the prepared pan. Use the bottom of a measuring cup or glass to firmly press the mixture onto the bottom and sides of the pan, ensuring a compact crust. Use your fingers to pack it tightly if necessary. Place the homemade crust in the freezer while preparing the filling.

Filling:

In a large mixing bowl of a stand mixer (or using a hand mixer with a large bowl and paddle attachment), beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.

Sift the powdered sugar into the bowl, and add vanilla extract and salt. Mix until just combined, scraping the bottom and sides of the bowl.

In a separate bowl with a whisk attachment, whip the heavy cream until stiff peaks form. Carefully fold it into the cream cheese mixture using a spatula, being mindful not to deflate the whipped cream.

Spread half of the filling mixture over the graham cracker pie crust, smoothing it out with the back of a spoon.

Spread half of the cherry preserves in an even layer on top of the cream cheese layer, leaving a 1-inch border around the edges of the pie.

Add the remaining filling mixture, smoothing it out again with the spoon, and top with the rest of the cherry preserves.

Refrigerate for at least 6 hours, or overnight. Decorate the chilled pie with fresh cherries before serving.

Expert Tips for this No-bake Cherry Cheesecake Pie

• Chill the Crust: After pressing the graham cracker mixture into the pan, chill the crust in the freezer while preparing the filling. This helps the crust firm up and hold its shape.
• Room Temperature Ingredients: Ensure the cream cheese and sour cream are at room temperature before mixing. This ensures a smooth and evenly blended filling without lumps.
• Fold in Whipped Cream: When incorporating the whipped cream into the cream cheese mixture, fold gently and patiently. This preserves the airy texture and volume of the whipped cream, ensuring a light and fluffy filling.
• Layering Preserves: When layering the cherry preserves, leave a small border around the edges of the pie without any preserves. This prevents the preserves from leaking over the sides when the pie sets.
• Refrigeration Time: Allow the pie to chill in the refrigerator for at least 6 hours, preferably overnight. This ensures the filling sets properly and enhances the flavors.

FAQS

How should I store the cherry pie?

Store the cherry pie in the refrigerator, covered with plastic wrap, or in an airtight container. This helps maintain freshness and prevents the pie from absorbing odors.

How long does the cherry pie last?

The cherry pie can be stored in the refrigerator for up to 3-4 days. Ensure it’s tightly covered to prevent drying out.

Can I freeze the cherry pie?

Yes, you can freeze the cherry pie for longer storage. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. 

Note: Add fresh cherries as a topping after thawing to maintain their texture and appearance.

Can I make this pie ahead of time for a party?

Yes, this pie is ideal for making ahead. Prepare it the day before, refrigerate it overnight, and decorate it with fresh cherries just before serving to maintain their freshness and appearance.

Take a look at this link for more No-bake desserts, or click on the links below for more Cheesecake and Pie recipes:

If you make this recipe, please be sure to give it a star rating and leave a comment!

Take a look at this No Bake Cherry Pie video to see the dessert up close!