No Bake Cherry Cheesecake Pie
This classic no-bake cheesecake has a creamy cheesecake filling layered into a buttery graham cracker crust and topped with a homemade cherry pie filling. It's the perfect no-bake dessert for special occasions, made with simple ingredients, and will always be a classic crowd-pleaser.
Servings: 10
Calories: 348kcal
Equipment
- Food processor or blender
- Rubber spatula
- 9" pie dish
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs 150g
- 2 tablespoons granulated sugar 25g
- ½ cup unsalted butter melted (113g)
- ⅛ teaspoon kosher salt
No-Bake Cheesecake Filling
- 16 ounces full-fat cream cheese room temperature
- 1 cup heavy whipping cream 240ml
- ⅓ cup granulated sugar 67g
- 3 tablespoons sour cream room temperature
- 1 tablespoon lemon juice freshly squeezed
- ½ tablespoon vanilla paste or extract
Homemade Cherry Pie Filling
- 1 cup sour cherries 120g
- 1 cup dark sweet cherries 120g
- ¼ cup granulated sugar 50g
- ¼ cup water 60ml
- 1 tablespoon corn starch
- ¼ cup water 60ml
- 1 teaspoon water
Instructions
Graham Cracker Crust
- Break down the graham crackers in a food processor or blender until very fine and sandy.
- In a bowl, mix together the graham cracker crumbs, melted butter, sugar, and salt with a fork until completely moistened.
- Press the graham cracker crumbs into the bottom and sides of the pie dish until very compact. Place the dish in the freezer while you make the cheesecake filling.
No-Bake Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and sugar until completely smooth.
- Add in the sour cream, lemon juice and vanilla and mix to combine, then scrape down the sides.
- Switch to the whisk attachment, turn the mixer to medium speed, then drizzle in the heavy whipping cream.
- Increase to high speed and whip until the mixture becomes very light, fluffy, and smooth.
- Pour the cheesecake filling into the crust and spread it evenly to meet the edges. Refrigerate for 3 hours. Begin making the cherry pie filling about one hour prior to serving.
Homemade Cherry Pie Filling
- Add the cherries, sugar, and ¼ cup water to a large pan over medium heat. Stir occasionally for about five minutes until the sugar dissolves and the cherries begin to soften. If using sour cherries, add them towards the end of the cooking process so they don't turn to mush.
- Mix together the cornstarch and water, then drizzle it into the cherries while stirring constantly. Continue stirring until the mixture begins to thicken.
- Stir in the vanilla, then transfer the cherry pie filling to a bowl and allow it to cool at room temperature.
- Once the mixture is at room temperature, add it to the top of the pie, then slice and serve.
Notes
Store the cheesecake pie lightly covered in the fridge for up to three days.
Fresh or frozen cherries can be used. Be sure to remove the pits of the cherries if using fresh.
Place the bottom of the pie dish in a container of hot water for about 10 seconds prior to slicing and serving for easier removal.
Nutrition
Calories: 348kcal | Carbohydrates: 36g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 441mg | Potassium: 230mg | Fiber: 1g | Sugar: 22g | Vitamin A: 849IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 1mg