Quick Cherry No-Bake Cheesecakes

These Quick Cherry No-Bake Cheesecakes are a delightful, fuss-free dessert that’s perfect for any occasion. With a buttery graham cracker crust, creamy cheesecake filling, and a sweet cherry topping, they’re a mini treat that’s big on flavor. Best of all, they’re quick to assemble and don’t require hours of chilling—making them an ideal last-minute dessert!

📋 Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup butter, melted
• ¼ cup sugar
• 8 oz cream cheese, softened
• 1 cup milk
• 3.4 oz vanilla pudding mix, instant
• 1 can (21 oz) cherry pie filling

👩‍🍳 Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Line a muffin tin with paper liners or grease it lightly to prevent sticking.

Step 2: Prepare the Crust

1. In a medium bowl, combine the graham cracker crumbs , melted butter , and sugar . Mix until the texture resembles wet sand.
2. Divide the mixture evenly among the muffin cups, pressing it down firmly to form an even crust.
3. Bake the crusts for 5 minutes , then remove from the oven and let them cool completely in the muffin tin.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until light and fluffy using a hand mixer or stand mixer.
2. Add the vanilla pudding mix and slowly beat in the milk until the mixture is smooth and fully combined. The filling will thicken slightly as you mix.

Step 4: Assemble the Mini Cheesecakes

1. Spoon the cheesecake filling evenly over the cooled crusts in each muffin cup, dividing it equally. Smooth the tops with the back of a spoon or a spatula.
2. Refrigerate the mini cheesecakes for at least 10 minutes to set. If preparing ahead of time, cover the muffin tin with plastic wrap and refrigerate for up to 2 days .

Step 5: Add the Cherry Topping

1. Once the cheesecakes are set, top each one with a tablespoon of cherry pie filling , spreading it gently to cover the surface.

Step 6: Serve and Enjoy

1. Keep the mini cheesecakes refrigerated until ready to serve. Remove them from the muffin tin and enjoy these bite-sized treats chilled!

Tips for Success

• Crust Swap: Substitute graham cracker crumbs with crushed cookies like Oreos or shortbread for a fun twist.
• Fruit Variations: Use other pie fillings like blueberry, strawberry, or apple for different flavor combinations.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Avoid freezing, as the texture of the filling may change.
• No-Bake Option: Skip baking the crust by using a slightly larger amount of melted butter (about ⅓ cup) to help it hold together. Chill the crusts in the fridge for 10–15 minutes before adding the filling.

Why You’ll Love This Recipe

These Quick Cherry No-Bake Cheesecakes are a crowd-pleaser that combines the best of both worlds: a crunchy graham cracker crust and a creamy, dreamy cheesecake filling topped with luscious cherry pie filling. They’re easy to make, perfectly portioned, and ideal for serving at parties or enjoying as a sweet snack. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress with minimal effort. Dive into these mini cheesecakes and savor every bite of their rich, fruity goodness!