Mini Cherry No Bake Cheesecake

Want a dessert, but don’t want to spend a lot of time making it?  Or maybe just don’t want to turn on your oven?  This mini cherry no bake cheesecake recipe is the ultimate in easy, no-bake desserts!  Classy enough for a party, with a fraction of the effort of a regular cheesecake.

Looking for other no bake desserts?  Hop over and check out my Crockpot Candy (easy to customize to any holiday), Funfetti Dip, or Baileys Brownie Batter Dip!

CHERRY NO BAKE CHEESECAKE

I think everyone needs a great go-to, easy dessert recipe.  That recipe that every time you make it, everyone asks for the recipe, and only you know how insanely easy it is to make!

Unlike most cherry no bake cheesecake recipes, this recipe has cherry juice IN the cheesecake layer!

Top with a delicate swirl of whipped cream and a maraschino cherry, and you have a party-worthy dessert!

HOW TO MAKE NO BAKE CHEESECAKE

If you’ve never made no bake cheesecakes before, you won’t believe how easy it truly is!

• Mix cream cheese, sugar, cream, cherry juice and vanilla.
• Mix graham cracker crumbs, butter and sugar.
• Press crumb mixture into liners.
• Spoon in the cheesecake mixture.
• Chill.  Then top with whipped cream and a cherry.

Voila!

COOKING TIPS FOR CHERRY NO BAKE CHEESECAKE

As simple as this recipe is to make, there are still a few tips.

• Use a mixer.  No need for a stand mixer, but a hand mixer will do the trick.  You really want to make sure the cream cheese mixture is smooth, and it’s hard to do with a whisk.
• Use silicone liners.  Paper liners can possibly stick, but silicone liners are not only reusable, they pop off incredibly easily!
• Make it easy on yourself.  Pick up a box of pre-crushed graham cracker crumbs, and save some time!
• Remember to factor in chilling time.  These individual cheesecakes will need several hours to chill.  I normally chill them overnight before serving.

VARIATIONS OF NO BAKE CHEESECAKES

• Plain Cheesecake – omit the cherry juice, increase the heavy cream to 1 and 1/4 cup, and add 1/4 cup sour cream.
• Add more cherries – coarsely chop some maraschino cherries and stir into the cheesecake mixture.
• Turtle Cheesecakes – stir some pecan pieces into the plain cheesecake mixture (from the first bullet point), then top with a generous drizzle of caramel sauce and additional pecans.
• Chocolate – omit the cherry juice and replace with an equal amount of melted milk chocolate.  Top with whipped cream and a drizzle of chocolate sauce.

MAKING CHEESECAKE AHEAD OF TIME

The great thing about these mini no bake cheesecakes is that they’re designed to be made ahead of time!  The cheesecake mixture needs time to chill and firm up.

Normally I make these the night before I want to serve them, but they can also be made 1-3 days ahead.

STORING NO BAKE CHEESECAKE

Keep these cheesecakes covered in the refrigerator so they don’t dry out (this includes any leftovers).

No bake cheesecake can be made ahead and frozen as well.  Cover tightly and freeze for 1-2 months.

SPECIAL EQUIPMENT USED TO MAKE THIS RECIPE

• Hand Mixer – this model is a true workhorse in my kitchen!
• Silicone Cupcake Liners – these liners easily slip off the mini cheesecakes, plus, they’re re-usable!

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Mini Cherry No Bake Cheesecake

5 from 8 votes

Author: The Chunky Chef

Prep Time: 10 minutes

Total Time: 10 minutes

Calories: 386

Servings: 12 servings

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Print Rate Pin

Rich and creamy, this dessert is deceivingly simple to make!

Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 1/2 cup melted butter
• ▢ 1/4 cup granulated sugar
• ▢ 16 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 1 cup heavy whipping cream
• ▢ 1/2 cup maraschino cherry juice
• ▢ 1 tsp vanilla extract
• ▢ whipped cream
• ▢ maraschino cherries

Instructions

• In a mixing bowl, combine graham cracker crumbs, melted butter and granulated sugar. Press into cupcake liners (silicone works best), about 1/4 to 1/3 full. Set aside.
• In a mixing bowl, combine cream cheese, powdered sugar, heavy cream, cherry juice and vanilla extract and mix well. Spoon mixture into prepared cupcake liners.
• Refrigerate (covered) for 3-4 hours or overnight. Freezing will yield a firmer cheesecake.
• Top with whipped cream and cherries.

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Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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