No-Bake Cherry Cheesecake Pie

Cherry pie

This easy no-bake cherry cheesecake pie is the perfect summer treat for potlucks and family picnics. You only need 15 minutes and a mixer!

Originally published all the way back in 2010.

Jump to Recipe
No-Bake Cherry Cheesecake Pie

Everybody needs a good no-bake pie recipe in their back pocket. This is the kind of pie you whip up when your grandma invites you last minute to a cook-out or to take to game night when it’s so hot you can’t bear to turn on the oven.

I have been making this no-bake cherry cheesecake pie ever since I was a little girl. It was a family favorite in my house-perfect for those hot summer Sunday dinners.

It was also the dessert that taught me about confectioner’s sugar.  I had never seen that particular nomenclature for powdered sugar when I was younger and so I assumed it meant granulated sugar.  It did not.  It was the grittiest pie my family had ever tasted!  But they are good people and ate it anyway!

Cherry cheesecake pie

Ways to Customize:

The best part about this pie, is that it’s super customizable based on what your needs are for the day.

  • If you make your own crust, you can put it in a 9×13 inch cake pan for easier access at a potluck.
  • If you only want 1 pie, load all the cheesecake filling into a 10 inch crust and use 1 can of pie filling.
  • You can choose any kind of pie filling for the top. My family likes cherry and blueberry but pretty much any pie filling will work (except maybe pumpkin…). I can imagine it would be quite lovely with peach pie filling in late summer or maybe apple in the fall.

No-Bake Cherry Cheesecake Pie

Course Dessert
Prep Time 15 minutes
Servings 12 pieces


  • Mixer


  • 2 Graham cracker crusts 9 inch
  • 1 block cream cheese 8 ounce block
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 container whipped non-dairy topping 8 ounce container
  • 2 cans cherry pie filling or 1 blueberry and 1 cherry (21 ounce cans)


  • If using a stand mixer, fit with paddle attachment.
  • Beat cream cheese on high speed until smooth. Reduce speed on mixer to LOW.
  • SLOWLY add in powdered sugar and beat to combine.
  • Add in vanilla extract and beat to combine.
  • Fold in non-dairy topping.
  • Pour mixture into prepared crusts, half into each crust.
  • Pour a can of pie filling onto each pie.
  • Refrigerate until time to enjoy!


If you want a pie with more cheesecake filling, just use 1-10 inch crust and 1 can of pie filing. 
You can also make it in a 9×13 cake pan, but you’ll have to make your own Graham cracker crust for the bottom.

Looking for other no-bake treats? Maybe try these no-bake energy bars or maybe peanut butter pie! Looking for other summery sweets? I like these mini key lime pies or this easy lemon pie.

Happy Baking!