No-Bake Cherry Cheesecake

When you need a special dessert but don't want to turn on the oven, try our easy, no-bake cherry cheesecake. The no-bake cheesecake filling is made with three types of cheese including cream cheese, goat cheese, and mascarpone, as well as tangy sour cream, so you know it's ultra rich and super satisfying. There's a buttery cookie crust and a luscious, balsamic-spiked cherry topping, and all the elements couldn't be easier to put together. This smooth, creamy dessert is a make-ahead wonder that sets up beautifully in the freezer, then chills in the refrigerator, with a cherry topping added right before serving. Make it for a potluck, cookout, or whenever you're craving cheesecake—without all the fuss.

What Is No-Bake Cheesecake?

As its name suggests, no-bake cheesecake is a dessert that doesn’t require any oven time. It’s a lot easier to make than a classic cheesecake: there are no eggs, no water bath for baking the cheesecake, and no need to worry about the filling cracking in the oven.

The Crust

Like this recipe, most no-bake cheesecakes have an uncooked cookie crumb crust. Graham crackers are often used, but our no-bake cherry cheesecake calls for shortbread or vanilla wafer crumbs bound with melted butter and a little sugar.

No-Bake Cheesecake Filling

The no-cook filling is often based on cream cheese. This recipe mixes it up by using less cream cheese than many no-bake cheesecake recipes and adding goat cheese and mascarpone, as well as sour cream, for a decadent yet light filling. Note that since this filling does not contain eggs, it results in a finished dessert that's shorter in stature than other cheesecakes you may be used to.

Equipment Needs (and Swaps) for No-Bake Cherry Cheesecake

Food processor: A food processor will make quick work of turning the cookies into fine crumbs to make the crust. If you don't have one, you can place the cookies in a resealable bag, press out all the air, and use a rolling pin to crush the cookies instead.

Springform pan: Just like a traditional cheesecake, this recipe leans on a springform pan. The straight sides result in gorgeous, clean edges and the removable band makes serving a breeze. If you don't have a springform pan, you can still make this recipe in a 9-inch square or round baking pan. Be sure to line it with parchment paper if you're aiming to remove the cheesecake before serving; otherwise, you can serve it directly out of the pan.

Electric mixer: Using an electric mixer makes pulling the filling together a breeze (you'll use it to beat together the cheeses as well as to whip the heavy cream). If you don't have one, you can do these steps by hand, but it will take quite a bit of elbow grease.

Fine-mesh sieve: For the smoothest finished texture, we recommend straining the cheesecake filling through a fine-mesh sieve to help remove any lumps. If you don't have one, you can use a colander instead, though the filling may not be perfectly smooth.

Our Top Tips for No-Bake Cherry Cheesecake Success

• Follow the recipe: do not substitute a store-bought crumb crust or a baked crust for the cookie crumb crust in this recipe. It has the correct consistency needed to hold the filling.
• Use room-temperature cheese: cold-from-the-refrigerator cheeses are harder to mix and can result in a lumpy, grainy filling.
• Make sure your cream is cold so it will whip better. 
• Don't rush chilling the cheesecake: Chilling is vital for a no-bake cheesecake, so follow the instructions for freezing, then chilling—and be patient. Similarly, don’t freeze the dessert for longer than called for or you'll lose the velvety texture.
  

How to Make Ahead

You can prepare this cheesecake up to two days ahead of time; keep it covered in the refrigerator until you're ready to serve. The cherry filling can be refrigerated in an airtight container for up to three days before serving.