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No Bake Cherry Cheesecake Dessert Recipe

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4.2 from 11 reviews

This No Bake Cheesecake Dessert is an easy, refreshing, and delicious layered treat that combines soft pound cake, cherry pie filling, creamy no bake cheesecake, and fluffy whipped topping. Perfect for quick preparation, it requires no oven time and is a crowd-pleaser for gatherings or summer parties.

Ingredients

For the Base

  • 1 Sara Lee Pound Cake (about 16 oz)

For the Filling

  • 2 cans Cherry Pie Filling (21 oz each)
  • 1 tub Philadelphia No Bake Cheesecake Filling (8 oz)
  • 1 tub Cool Whip (8 oz)

Instructions

  1. Prepare the Pound Cake: Using a sharp knife, cut the Sara Lee pound cake into approximately 1-inch cubes, making sure the pieces are uniform to create an even base.
  2. Layer the Pound Cake: Place the cubed pound cake evenly into the bottom of a 9×13-inch baking dish, spreading them out to cover the entire surface area.
  3. Add Cherry Pie Filling: Open the two cans of cherry pie filling and spread the contents evenly over the layer of pound cake cubes, ensuring full coverage for a balanced flavor throughout.
  4. Spread Cheesecake Filling: Evenly distribute the Philadelphia No Bake Cheesecake filling over the cherry pie layer, smoothing it out gently to cover all the fruit beneath.
  5. Top with Whipped Cream: Add the Cool Whip on top of the cheesecake layer and spread it evenly to create a light, fluffy finish.
  6. Refrigerate and Serve: Place the assembled dessert in the refrigerator for at least 1 hour to allow the layers to set and flavors to meld. Serve chilled for the best texture and taste experience.

Notes

  • For best results, use fresh ingredients chilled before assembling.
  • You can substitute cherry pie filling with other fruit pie fillings like blueberry or strawberry for variation.
  • If desired, garnish the top with fresh cherries or grated chocolate for an extra touch.
  • This dessert is best consumed within 2 days for optimal freshness.