No Bake Cherry Cheesecake Pie

No Bake Cherry Cheesecake Pie

  • Prep Time: 3 hrs
  • Total Time: 3 hrs
  • Servings: 8
  • About This Recipe

    “This recipe is from Grandma B. I am especially amused when I take it to a pot luck and people think I bought it because I can top it with the neat cover the ready-made crust comes with! Very easy! Be sure to chill well for a firm cheesecake.”


  • 1prepared graham cracker crust
  • 1 (8ounce) packages cream cheese, softened
  • 1/2 cupsugar
  • 1 (8ounce) containers frozen dessert topping( , Cool Whip)
  • 1 (19ounce) cans cherry pie filling( Comstock)
  • Directions

  • Blend cream cheese and sugar.
  • Fold in frozen dessert topping.
  • Press into graham cracker crust, spreading cream cheese mixture up sides.
  • Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
  • Pour cherry pie filling into center.
  • Chill at least 3 hours.
  • Reviews

  • “My whole family loved this recipe and even the extre large crust left no leftovers! This was quick to make and didnt require many ingredients, this is definitely a make again.”

  • “This was very delicious and exceptionally easy to make.I believe I made this in about 10 minutes.I also made a lower calorie version using reduced calorie cream cheeseans Splenda and it was still just as good.definitely 5 stars!”

  • “I use 1/4 cup powdered sugar instead of regular sugar and it keeps the cheesecake from being grainy.I use thawed Cool Whip and mix it with the sugar first before adding the cream cheese.I also fill the pie crust evenly rather than make a crater in the center.Pie filling on top is just fine and the pieces don’t look like half of the cheesecake is missing. Always a hit at social gatherings!Good recipe.”

  • “I have been trying to learn all over again how to cook…with reducing as many calories and fat grams as possible.You don’t have to tell me how good making this recipe the right way would taste.I’m sure like heaven…..but since I have had a life-long fight with my weight, I’ve had to learn how to make new changes.I used a reduced fat graham cracker crust, fat-free cream cheese, splenda in place of the sugar, fat-free dessert topping and a “no sugar added” can of cherry pie filling.(I sweetened it to my taste with splenda).One serving equaled 195 calories and had only 3.5 fat grams.The end result?Still tasted like heaven. Thanks for sharing a great recipe! :-)”

  • “This was delicious!I made some adjustments, the first being that I used reduced-fat cream cheese.This did not affect the taste at all.I spread a layer of homemade lemon curd over the cheesecake layer and, after chilling, a layer of blueberry pie filling.It was ridiculously good!”

  • “Yummy!~
    I made this for our family Christmas dinner. My SO commented more than once on how delicious this cheesecake is.
    Thanks for posting. It’s a keeper!”

  • “Update: I made this again and again there were clumps of cream cheese so I just used an electric beater and it turned out fine! Also, HOLY CRAP THE PIE CRUST LID CAN BECOME A PIE COVER! I didn’t realize it until I read your blurb. Haha. That is amazing. I feel bad because I just used a sheet of plastic wrap to cover the pie to put it in the fridge 🙁
    Made this without the cherry topping and instead just used frozen mixed berries and mangoes. I also used reduced fat cream cheese and fat free cool whip. This recipe is hard to do without an electric beater. I tried using my hand blender but still ended up with huge clumps of cream cheese. Great recipe never the less though. Thanks!”

  • “Yum-my!!!!!!!Sooo good!”

  • “This was yummy!I made it just like a regular pie, with a Oreo crust, then let everyone put their own cherries on top.It was very easy to prepare and delicious.”

  • “Very easy quick way to get a delicious dessert. Thanks for the recipe.”

  • “mmm, mmm, good!”

  • “I usually cook a big cheesecake for Thanksgiving, but decided to make it easy this year and made your recipe. Glad I did, as it was much enjoyed by all. Thanks Sharlene!”

  • “This was a hit with my family and friends!! Loved it!”

  • “Was impressed. I topped with a mixed berries. It was Yummy! I will make it again for sure. Thanks for the recipe Grandma B!”

  • “I made this for Thanksgiving and was unimpressed.I will say, it is very very easy, quick, and looks good… but mine had no flavor.Didn’t taste like cheesecake at all.”

  • “Excellent!My mom has been making this recipe since I was a kid- completely fool proof! I am making this next week for a baby shower – however, I am making mini individual cheesecakes and topping them with blueberries. Great recipe, thanks for posting!”

  • “My adult children still love this recipe from the 1970s.They request it every Christmas.We sometimes use Dream Whip instead of Cool Whip and make our own crust using graham cracker crumbs, butter and sugar.This is a classic winner. Thanks for posting.”

  • “Just like my MIL used to make. Her recipe called for Dream Whip! I love this stuff. Made my own graham cracker crust, 9″ square pan.”

  • “Easy & excellent pie, so light & creamy and pretty enough for company. Everybody who tried this pie LOVED it (even me & I’m not crazy about cherry pie filling).
    Because it isn’t really cheesecake, my cheesecake hating dad liked it, and I still got my ‘creamy fix’. I added vanilla and some lemon and made the graham cracker crust (because the store-bought ones are just so bland, and they are simple & cheap to make).”

  • “I love this dessert – it’s so simple and yummy!!i’ve even made it chocolate syrup drizzled over the top (plain and with the cherries) – you can use pretty much any fruit pie filling with this!”