No-Bake Cherry Cheesecake

May/June 2012

Your rating: None Average: 3.7 (68 votes)

This no-bake cherry cheesecake is an easy summertime treat. This no-bake cheesecake recipe has omega-3-rich walnuts in the graham cracker crust and uses nonfat Greek yogurt and reduced-fat cream cheese in the filling to keep saturated fat in check. If you want a bright red topping, use sour cherries. Sweet cherries give it a more purple hue. To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.

No-Bake Cherry Cheesecake

8 Reviews for No-Bake Cherry Cheesecake


The filling was creamy and delicious. I used strawberries with a sprinkle of sugar instead of cooking cherries and I needed to put this together quickly so I bought a graham cracker crust.
I strongly recommend allowing the yogurt and the cream cheese to come to room temperature before mixing. This is a critical step as it allows for smoother incorporation of the ingredients.

Easy AND I don't have to turn on the oven
Extremely Tasty!

This cheesecake is a delight to eat. The cheese filling could not have been easier to make, and it is the smoothest, creamiest cheese filling I have ever tasted. Using the greek yogurt with the cream cheese was brilliant as far as texture and taste. I actually bought fresh cherries and pitted them myself, which was the most time consuming part to make this. It was worth the extra effort, though, since store bought, canned cherries are much sweeter and have much more "sauce", which I prefer less of. The crust is delicious, and again super simple. I toasted pecans instead of walnuts, partly because I don't like walnuts much and partly because I already had pecans. The toasting was key to adding a nice flavor to the crust. I have already added this recipe to my database of recipes to use again.

Very creamy, toasted nuts in crust gave it a nice flavor, excellent summer dessert

It surprises me that both Neufchatel and non fat Greek yogurt would produce such a delicious cheesecake. Frequently the lower fat versions of items means lower taste as well, but not here. My husband said it was more than delicious, it was excellent. I had 4 cans of sour pitted cherries in the pantry and after draining, I used those [we like an abundance of fruit on our cheesecake]. I did not halve them either. I also used a half cup of the reserved liquid instead of water for the cornstarch slurry, adding some red food coloring for a bright red punch. My only con is that the crust was a bit crumbly. Which makes sense since there's no butter to solidify it. No problem however. Will definitely make this again and especially for guests/get togethers, where you'd want a large amount.

Healthier, 9x13 inch amount, easy/no bake
Comments (1)

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Anonymous wrote 4 years 4 weeks ago

My problem is that the

My problem is that the cheesecake filling never jelled after overnight in the refrigerator and since. This means the filling has the consistency of yogurt basically. Is that intentional? Is there a way to get a firmer result? I have made cheesecakes in the past that used gelatin, which is a little bouncy compared to traditional cheesecake, but better than the result I got from this recipe. It does taste delicious, however, not too sweet, and a wonderful way to use fresh pie cherries while they're in season. I had leftover topping, which I've been spooning over ice cream.

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