No-Bake Cherry Cheesecake


  • 1-1/2 Cups (375ml) graham cracker crumbs
  • ¼ Cup (60ml) light brown sugar
  • 6 Tablespoons (90ml) unsalted butter, melted
  • 2-8oz. packages (500g) full fat cream cheese, room temperature
  • 2 cups (500ml) cold heavy cream, whipped
  • 1-1/2 Cups (275ml) icing sugar, divided
  • 1 Tablespoon(15ml) fresh lemon juice
  • 2 teaspoons(10ml) vanilla extract
  • 1-540 ml can E.D.SMITH Cherry Pie Filling

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For the Crust:

  1. Lightly grease and line the bottom and sides of spring form pan with parchment.
  2. Combine graham cracker crumbs, brown sugar, melted butter and press firmly into the bottom of prepared 9-inch spring form pan. Place in the fridge while making the filling

For the cheesecake batter:

  1. In a large mixing bowl, whip cream with ½ cup icing sugar into stiff peaks.
  2. In a second mixing bowl, beat cream cheese, lemon juice, vanilla and remaining 1 cup icing sugar until light and fluffy.
  3. Fold cheesecake batter into whipped cream with a spatula.
  4. Pour cheesecake batter over prepared crust, wrap tightly with plastic wrap.
  5. Refrigerate 4- 6 hours or overnight.
  6. When ready to serve, remove cheesecake from the fridge. Release cheesecake from spring form pan, removing the bottom and all parchment.
  7. Place cheesecake on a serving plate. Slice into 8 servings and spoon E.D.SMITH Cherry Pie Filling over each portion.


  • Cheesecake can be made the day before and kept in the fridge up to 2 days.
  • Use any E.D.SMITH Pie Filling for a different Cheesecake experience.