Super Yummy No-Bake Cheescake



I made this yummy cheesecake for our family Easter Dinner today.  It’s the first time I’ve ever made the cheesecake filling without a box mix and it was heavenly!!  Since I was in a time crunch, I used a pre-made graham cracker crust… I don’t recommend it.  Next time, I’ll be using the easy homemade recipe that I will share below.

I loved the creamy texture of the filling and the sweet flavor.  You can tweak this recipe and add less sugar if you prefer it, but it was a big hit today… NONE left!  I will be making this again!



    • 1 prepared graham cracker crust
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup powdered sugar
    • 1 (8 ounce) containers frozen dessert topping (Cool Whip)
    • 1 (19 ounce) cans cherry pie filling (Comstock)
    • 6 (ounces) sweetened condensed milk
    • 1/4 (cup) heavy whipping cream


  1. Blend cream cheese, heavy whipping cream, sweetened condensed milk and powdered sugar.
  2. Fold in frozen dessert topping.
  3. Pour into graham cracker crust, spreading filling in bottom of dish.
  4. Pour cherry pie filling onto top of filling.
  5. Chill at least 3 hours.
  6. You will have extra filling left, but you can use it in a second crust or serve it in a bowl with pie filling of your choice on top!


Graham Cracker Crust  – courtesy of Martha Stewart


  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.


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