Recipe By Debbie Clark
Published Jan 23rd
Best No-Bake Cheesecake
Prep 30m Cook - Additional 15m Ready In 1d 45m
Servings 1 springform pan Calories 459

This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn’t last long. This is good with any kind of canned or fresh fruit.

Recipe Ingredients

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ⅓ cup butter, melted
  • 2 (8 ounce) packages cream cheese
  • 2 teaspoons lemon juice
  • 1 pint heavy whipping cream
  • ⅓ cup white sugar
  • 1 (21 ounce) can cherry pie filling

Cooking Directions

  1. 1 In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
  2. 2 In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Nutrition Facts

  • Calories 459
  • Carbohydrate 35.8 g
  • Cholesterol 109 mg
  • Fat 33.9 g
  • Fiber 0.6 g
  • Protein 4.6 g
  • Saturated Fat 20.7 g
  • Sodium 236.1 mg
  • Sugar 14.9 g


  1. I am an accomplished chef with my own catering business as well as a nurse at the local hospital. Although most of the cakes I make take 2-3 days to finish, I was asked to make something last minute for a collegue's birthday who loves Blueberry Cheesecake. The basis for this recipe was very good, - Read more ...
  2. OK so this was pretty good. I took it to work and got a few greats and a few its ok but a bit too fluffy/soft. I thought that this would be good for hot weather so that the oven doesn't have to be turned on. However this is not something that can sit out - Read more ...
  3. I've made this recipe twice now, with great success each time. The only thing I changed in the recipe was that I used a container of frozen whipped topping from the store instead of the whipping cream, and I added extra cinnamon (my favorite spice) and 2 540ml cans of filling as I could hardly - Read more ...
  4. This was the BEST no bake recipe I have ever found. I made this in no time at all ..over Christmas and have not stopped making it! Never any problems with it not thickening, it is a tasty treat every time I have made it.
  5. The taste is very good, there's no doubt about that. BUT no amount of chilling got the cake to form - I resorted to freezing it and thawing for a bit before serving. Any ideas on how to make this good recipe great?
  6. I just love this recipe and so does the rest of my family. I have used it so many times I have memorized it. I have a few quick tips for it though. #1 whip the cream first before mixing, #2 use 2 TBL spoons of vanilla and less lemon. #3 double the sugar amount, - Read more ...
  7. followed this receipe to a T and after I added the whip cream, the whip cream did not get stiff, beat it for over 1/2 on high speed it remained just thick. I really think something is wrong with this receipe. I think the cream cheese and sugar should be beaten separtely and the whip - Read more ...
  8. I thought this recipe was very easy to make. I didn't have any trouble getting it to get thick. I did make a couple of adjustments. I increased the sugar to 2/3 c. and added a little bit of vanilla. I love the graham cracker crust so I made it extra thick. I also make - Read more ...
  9. I tried this recipe out at a potluck and everyone loved it. I too added 2/3 c. of sugar and I made sure that my whipping cream was very cold. I also chilled my bowl in advance. I omitted the lemon and added clear vanilla instead. For a topping I crushed snicker bars and drizzled - Read more ...