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No-Bake Cherry Cheesecake Pie

No-Bake Cherry Cheesecake Pie is a wonderful combination of quick, easy, and delicious!

overhead view of Cherry Vanilla No-Bake Pie in a white pie plate

No-Bake Cherry Cheesecake Pie

During the summer months, I love simple, no-bake desserts. How wonderful is it to have homemade dessert without heating up the kitchen?

There is one key ingredient that keeps this pie firmly in the quick and easy category. Cherry preserves! They’re the perfect solution for making this pie amazingly simple while still having a wonderful cherry flavor.

slice of Cherry Vanilla No-Bake Pie on a floral-rimmed white plate

Cherries and vanilla are a match made in dessert heaven, so my favorite choice for the crust is vanilla. Any crispy vanilla cookie will work. I especially like vanilla wafers or golden Oreos. You can, of course, use most any kind of crispy cookie for the crust. Graham crackers, chocolate cookies, shortbread… whatever you like!

Tips for Success

  • Measure accurately. While precision is less vital in this kind of recipe, taking care to measure well is always important.
  • Change the cookies for the crust if you like. Most any crispy cookie will work for this crust. I give the amount of crumbs as a volume measurement so that you can easily swap in whatever kind of cookie you like.
  • Pay attention to the measurement range for the butter. Not all cookie crumbs behave the same in a cookie crust. Start with the lower amount of butter and add more if needed to moisten all the crumbs. It should be a loose mixture.
  • Bake the crust briefly if you want it sturdier. I usually prefer to bake cookie crusts briefly not only to make them sturdier, but also to enhance their flavor. If you don’t want to turn on the oven, then chill the crust to help it hold together better.
  • Substitute another flavor of preserves if you like. This pie is very versatile. You can easily substitute another flavor of fruit preserves for some variety.
  • Don’t over-mix the filling. Gently fold the whipped cream into the cream cheese mixture, mixing just until combined. Too much mixing will deflate the whipped cream, and the pie won’t set properly.
overhead view of slices of Cherry Vanilla No-Bake Pie on red-rimmed white plates

This No-Bake Cherry Cheesecake Pie is such a great choice for a summer dessert. It’s just the cool, creamy, fruity dessert that hits the spot on a hot day. And with it being so easily customizable, you may find yourself enjoying it all summer long!

Find more no-bake recipes in the Recipe Index.

More No-Bake Pie Recipes

Cherry Vanilla No-Bake Pie

Yield 8 to 10 servings
Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes

Cherry Vanilla No-Bake Pie is wonderfully easy to make and amazingly cool, creamy, and delicious!

overhead view of No-Bake Cherry Cheesecake Pie in a white pie plate

Ingredients

For the crust:

  • 1 & 3/4 cups cookie crumbs (such as vanilla wafers or Golden Oreos)
  • 4 to 5 tablespoons unsalted butter, melted*

For the filling:

  • 8 ounces (226g) cream cheese, at room temperature
  • 1 cup (110g) confectioners’ sugar, sifted
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup cherry preserves**
  • 1 & 1/2 cups (355ml) heavy cream
  • sweetened whipped cream, for serving
  • sliced almonds, for garnish

Instructions

To make the crust:

  1. If baking the crust, preheat oven to 350°F.
  2. Combine the cookie crumbs and all but 1 tablespoon of the butter. Stir to combine. Add the remaining butter if needed to moisten the crumbs.
  3. Press gently into the bottom and up the sides of a 9-inch pie or tart pan.
  4. For a baked crust, bake for 10 minutes. Otherwise, place the crust in the refrigerator while you make the filling.

To make the filling:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Mix in the preserves.
  2. Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream at high speed until soft peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture, mixing just until combined.
  4. Transfer the filling to the crust and spread evenly. Refrigerate at least 2 hours before serving.
  5. If you like, garnish servings of the pie with sweetened whipped cream and sliced almonds.

Notes

*I sometimes find that some cookie crumbs need less butter. Add 4 tablespoons of the butter and then add more if needed. If the crust mixture looks too wet, then you can correct the other way with more cookie crumbs.

**Measure the preserves by volume, as weights will vary among brands. I like to use Bonne Maman cherry preserves. A cup is the majority of a jar.

Keep the pie tightly covered and refrigerated.

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