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No Bake Cheesecake with Cherry Topping


  • 2-1/2 Cups Crushed Graham Crackers or 22 Golden Oreo Cookies
  • 2 Teaspoons Granulated Sugar (Only needed if using graham crackers)
  • 4 Tablespoons Butter (Melted)
  • 2 (8 Ounce) Blocks Cream Cheese
  • 1 Teaspoons Vanilla Extract
  • 1 Tablespoons Lemon Juice
  • 4 Tablespoons Powdered Sugar
  • 1 (14 Ounce) Can Eagle Brand Sweetened Condensed Milk
  • 2 Tablespoons Heavy Cream
  • 1 Can Cherry Pie Topping (Keep refrigerated)


  1. Crush 2-1/2 cups worth of graham crackers or 22 Golden Oreo Cookies.  

  2. Add the sugar to the graham crackers.

  3. Stir the melted butter into the crushed graham crackers or crushed Golden Oreo cookies.

  4. Press the graham cracker mixture into a 9 inch Springform Pan. 

  5. Refrigerate for at least 20 minutes to firm up.

  6. In a large bowl, beat the cream cheese until fluffy.  

  7. Next, add the vanilla extract, lemon juice, and powdered sugar.  Beat until smooth.

  8. Stir in the sweetened condensed milk, followed by the heavy cream.  Mix thoroughly.

  9. Pour the mixture into the prepared pie pan.

  10. Refrigerate for at least 8 hours, or until set.  

  11. Top with the cherry pie topping.  

Recipe Notes

Tip: Refrigerate the cherry pie topping for 2 hours prior to toping it on the cheesecake. 

Tip:  If the pie crust is stuck to the pan, dip the bottom of the pan in hot water for about 15-20 seconds right before slicing.