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
- 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
- In a medium bowl, combine the graham cracker crumbs , melted butter , and sugar . Mix until the texture resembles wet sand.
- Divide the mixture evenly among the muffin cups, pressing it down firmly to form an even crust.
- 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
- In a large mixing bowl, beat the softened cream cheese until light and fluffy using a hand mixer or stand mixer.
- 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
- 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.
- 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
- 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
- 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!
