How do you make a no-bake cherry lemon cheesecake?

You start by creating a simple crust from graham cracker crumbs and melted butter, then press it into a lined loaf pan and chill. For the filling, beat softened cream cheese with sweetened condensed milk, vanilla, and lemon zest until smooth. Dissolve powdered gelatin in boiling water and mix it in to help the cake set. Pour this mixture over the chilled crust and refrigerate until firm. Meanwhile, cook fresh or frozen cherries with sugar to create a quick topping. Spoon that over your chilled cheesecake before serving. It’s foolproof and full of flavor.

Can I use fresh cherries instead of canned for cherry lemon cheesecake?

Absolutely, and you should. Fresh cherries give a richer, cleaner flavor and create a more vibrant, natural topping. Simply pit and simmer them with a bit of sugar until they release their juices and thicken into a syrupy sauce. You can even add a splash of lemon juice or almond extract for extra depth. Frozen cherries work just as well if fresh ones aren’t in season.

What is the best crust for a cherry lemon cheesecake?

The best crust is one that offers balance—slightly sweet, just firm enough, and easy to slice. Graham crackers or digestive biscuits are ideal because they have a neutral flavor and crisp texture. Combine them with melted unsalted butter and press into your pan tightly. If you’re feeling adventurous, you can try shortbread cookies, vanilla wafers, or even a nut-based crust for added personality.

How long does a no-bake cherry lemon cheesecake need to set?

The ideal setting time is 2 to 3 hours in the refrigerator. This gives the gelatin time to firm up the filling without affecting the creamy texture. If you're short on time, you can chill it in the freezer for 1 hour, but it’s best to transfer it to the fridge afterward. For perfect slices, let it sit at room temperature for 5 minutes before cutting with a warm knife. Still curious about setting and texture? Read my tips in How to Fix Runny No-Bake Cheesecake . And if you're craving more cherry love, my Cherry Almond Cake brings similar flavors in a baked form.

Easy Cherry Lemon Cheesecake Recipe No-Bake sitemap%

Description

A no-bake cherry lemon cheesecake made with a buttery graham crust, creamy lemon filling, and homemade cherry topping.

Ingredients

Scale

For the crust:

8 ounces (226 grams) Graham crackers or British digestive biscuits

5 tablespoons unsalted butter, melted

For the cheesecake:

1 tablespoon powdered gelatin

24 ounces (678 grams) cream cheese, softened

14 ounces (1¾ cups/397 grams) sweetened condensed milk

1 teaspoon vanilla extract

Zest of 2 lemons

For the topping:

¼ cup (50 grams) granulated sugar

14 ounces (400 grams) dark cherries, pitted

Instructions

Line a 10 x 4 inch loaf pan with plastic wrap.

Add crackers to a processor and pulse to crumbs.

Drizzle in melted butter while pulsing.

Press crumbs into pan base, chill 30 mins.

Whisk gelatin with ½ cup boiling water.

Beat cream cheese, condensed milk, vanilla, zest.

Mix in gelatin, pour over crust, smooth top.

Chill 2–3 hours until set.

Heat sugar in pan, stir in cherries.

Cook 4–5 minutes until syrupy, cool.

Lift cheesecake from pan, top with cherries.

Notes

hill longer for cleaner slices.

Use fresh or frozen cherries.

Try lime zest or almond extract for variation.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American, Southern

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 22g
Sodium: 210mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: easy cherry lemon cheesecake, no bake cherry cheesecake, lemon cheesecake with cherry topping, make ahead cheesecake, quick cherry dessert