No-Bake Cherry Cheesecake Bars

No-Bake Cherry Cheesecake Bars – super easy to make with only a few ingredients and tastes great! SO light and fluffy. I could eat the whole thing myself! Graham cracker crumbs, sugar, butter, cream cheese, powdered sugar, almond extract, Cool Whip, and cherry pie filling. Can make in advance and refrigerate or freeze for later. Great for cookouts and potlucks. Can easily double or triple for a crowd!

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Easy No-Bake Cheesecake with Cool Whip

No-bake desserts are my go-to in the summer, and these No-Bake Cherry Cheesecake Bars are our favorite! Super easy to make and no need to turn on the oven in the sweltering heat! YAY! Graham cracker crust topped with an easy cool whip cheesecake filling and topped with cherry pie filling. It is so light and fluffy. I could eat the whole thing myself! Whip this up the next time you get a sweet tooth! You won’t be disappointed.

cherry topped cheesecake bars

How to Make No-Bake Cherry Cheesecake Bars

This recipe is super easy to make. Line a 9-inch baking dish with aluminum foil, leaving a few inches of overhang. Start with making the crust. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the baking dish. With a handheld mixer, beat together cream cheese, powdered sugar, and almond extract. Gently stir in cool whip. Spread the mixture over the crust. Cover and refrigerate a few hours to overnight. Remove the cheesecake from the pan. Cut into bars and top with cherry pie filling.

  • I used a box of Keebler Graham Cracker Crumbs for the crust. If you crush your own graham crackers, I suggest putting them in the food processor until they are the texture of sand.
  • Can substitute crushed pretzels, crushed Oreos, or crushed Nilla Wafers for the graham cracker crumbs.
  • Don’t like cherries? You can use any pie filling that you enjoy – apple, peach, lemon, blueberry – anything works!
  • You can double all of the ingredients and prepare it in a 9×13-inch pan.
  • Want to stretch this recipe for a crowd? Keep all of the ingredients the same and prepare in a 9×13-inch pan. The bars will still taste great, they will just be thinner.
  • Can No-Bake Cheesecake be frozen? Yes! Cover the pan with plastic wrap and aluminum foil and freeze. Let the cheesecake thaw in the refrigerator overnight before topping with pie filling and serving.
  • How long does No-Bake Cheesecake last? The cheesecake will keep 3 to 4 days covered in the refrigerator.
cherry topped cheesecake bars

Easy Dessert for a Crowd

This recipe is sure to become a favorite. It can be made in advance and refrigerated overnight or a few days before serving. This is easy to double, triple or quadruple for a crowd. I like to put the pie filling in a bowl for people to add as much or as little as they prefer. You really can’t beat this dessert! Add this to your next cookout/potluck menu. I am sure that it will be a hit!

Looking for more no-bake desserts? Here are a few of our favorite sweet treats from the blog:

No-Bake Lemon Cheesecake

No-Bake Lemon Cheesecake Recipe – graham cracker crust, light, and lemony no-bake cheesecake – SO good. THE BEST no-bake cheesecake…

Butterfinger Pie {No Bake}

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Duke’s Hula Pie

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cherry topped cheesecake bars with text overlay

No-Bake Cherry Cheesecake Bars

Yield: 16 bars
Prep Time 15 mins
Total Time 15 mins
No-Bake Cherry Cheesecake Bars – super easy to make with only a few ingredients and tastes great! SO light and fluffy. I could eat the whole thing myself! Graham cracker crumbs, sugar, butter, cream cheese, powdered sugar, almond extract, Cool Whip, and cherry pie filling. Can make in advance and refrigerate or freeze for later. Great for cookouts and potlucks. Can easily double or triple for a crowd!

Ingredients:

  • ½ cup butter melted
  • ¼ cup sugar
  • cups graham cracker crumbs
  • 2 (8-oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • ½ tsp almond extract
  • 1 (8-oz) container Cool Whip, thawed
  • 1 (21-oz) can cherry pie filling

Instructions:

  • Combine butter, sugar, and graham cracker crumbs in a bowl. Mix together; pat into the bottom of a lightly greased 9-inch square baking pan.
  • Combine cream cheese and powdered sugar in a large bowl. Beat with an electric mixer on medium speed until smooth. Add extract; mix well. Fold in Cool Whip.
  • Spread mixture over crust; cover and refrigerate for several hours, or overnight.
  • Carefully spread pie filling over the top. Return to refrigerator until chilled; cut into squares.

Notes:

  • I used a box of Keebler Graham Cracker Crumbs for the crust. If you crush your own graham crackers, I suggest putting them in the food processor until they are the texture of sand.
  • Can substitute crushed pretzels, crushed Oreos, or crushed Nilla Wafers for the graham cracker crumbs.
  • Don’t like cherries? You can use any pie filling that you enjoy – apple, peach, lemon, blueberry – anything works!
  • You can double all of the ingredients and prepare it in a 9×13-inch pan.
  • Want to stretch this recipe for a crowd? Keep all of the ingredients the same and prepare in a 9×13-inch pan. The bars will still taste great, they will just be thinner.
  • Can No-Bake Cheesecake be frozen? Yes! Cover the pan with plastic wrap and aluminum foil and freeze. Let the cheesecake thaw in the refrigerator overnight before topping with pie filling and serving.
  • How long does No-Bake Cheesecake last? The cheesecake will keep 3 to 4 days covered in the refrigerator.

Steph

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