Dad’s No Bake Cherry Cheesecake

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Only seven ingredients make my creamy Dad’s No Bake Cherry Cheesecake.

A No Bake Cherry Cheesecake is a simple recipe that was a big deal in our household. Growing up, my family didn’t have the money to buy homemade baked goods.

With two children and working parents, getting meals on the table, let alone dessert was tricky. The task of parenting meant that both parents had to play a role in the kitchen.

Today, I want to take you through Dad’s No Bake Cherry Cheesecake and who owns this cheesecake recipe.

No Bake Cheesecake
Dad’s No Bake Cherry Cheesecake

No Bake Cherry Cheesecake Vs. Baked Cheesecake

As you can guess, one is a baked cheesecake, and the other is not. I’ve made both, bringing unique flavours and textures to the dessert plate.

For example, I include eggs in the batter when I make a baked cherry cheesecake. The no bake cherry cheesecake does not have eggs in the cheesecake batter.

Baking with eggs gives a cheesecake a rich flavour and silky texture. Imagine cutting your fork into a baked cheesecake and putting it into your mouth.

The texture of the cheesecake should be similar to a creamy custard. Eggs are the glue that holds the baked cheesecake together.

Not all cheesecake recipes include eggs, especially for people allergic to them.

No Bake Cheesecake Is Cheaper To Make

No bake cheesecake is the easiest recipe to make and is less expensive.

You don’t need the oven nor the time to bake the product reducing costs from the start.

For example, the no-bake cherry cheesecake has no eggs in the recipe, as would a baked cheesecake.

The no-bake cheesecake texture is heavier, tangy and full-bodied, making for a great cheesecake bar recipe.

Overall, the texture of the filling is the significant difference between no baked cheesecake vs. baked cheesecake.

At least, it is for me.

Dad’s No Bake Cherry Cheesecake

oatmeal cookie crust
Dad’s Oatmeal Cookie Crust

I have two things to confess about this no-bake cherry cheesecake recipe.

  • My Dad did not make this recipe, nor did he have anything to do with it.
  • Mr. CBB is not writing this blog post because his Dad had nothing to do with this recipe.

You guessed right; it’s Mrs. CBB and this no-bake cherry cheesecake is my mother’s recipe.

Last week as summer ended and Autumn rushed in, so did the memories of this recipe.

My mother loved to bake, and I can still see her rolling pastry to make all sorts of fruit pies.

She made the filling herself from the various fruit trees on our property.

Although we loved her pie, it was her no-bake cherry cheesecake which we loved the best.

I know that this recipe was one that she’d make the evening before for dessert the next day.

Best of all, her no-bake cherry cheesecake has minimal ingredients and if you don’t like cherries, choose a different topping.

Although Mr. CBB and I had made homemade cherry pie filling before, I did not for this recipe.

Cherry Pie Filling
homemade cherry pie filling

My Favourite Varieties Of No-Bake Cheesecake

A creamy cheesecake filling with Dad's oatmeal cookie and graham cracker base topped with cherry pie filling.
No Bake Cherry Cheesecake Slice

You can top the cheesecake with any flavour you’d like.

Some of my favourites growing up were;

  • No-Bake Strawberry Cheesecake
  • Blueberry No-Bake Cheesecake
  • Caramel No-Bake Cheesecake
  • Mixed Fruit No-Bake Cheesecake (peaches, blueberries, plums, strawberries, kiwi, raspberries, blackberries).
  • Banana Cream No-Bake Cheesecake with or without caramel sauce

Plain Cheesecake

The varieties of no-bake cheesecake toppings are endless, so my mother added the topping at the end.

Most cheesecake recipes, whether baked or not, will follow suit allowing the baker to create variety.

Cheesecake Topping Bar

Cheesecake Topping Fruit Bar
Cheesecake Topping Fruit Bar

Another great way to serve both a no-bake cheesecake and a baked cheesecake is a cheesecake topping bar.

A significant bonus at a dinner party is allowing dessert lovers to choose the type of topping they want.

No-Bake Cherry Cheesecake Base and Filling

Cheesecake Crust
Buttery Graham Cracker Dad’s Oatmeal Cookie Base

My mother used a graham cracker crust, either purchasing whole graham crackers and crushing them or buying them pre-crushed.

I set out to do the same. However, I did not buy enough to form the base, so I had a brilliant idea.

Two days prior, I must have been going through serious nostalgia remembering oatmeal cookies dipped in orange Tang juice in junior kindergarten.

In the ’70s, the teacher and assistant would prepare snacks for us at break time.

I’m not sure what came over me, but I would dip the oatmeal cookies into the orange drink and loved it.

I know, yuck!

Call me crazy, but it worked for me at the time.

I can’t imagine the stares I got from my classmates.

I noticed the Dad’s oatmeal cookies were on sale at Amazon, so I bought two packages.

It was as if they were supposed to be in our kitchen for me to use in this recipe. One package of the oatmeal cookies became part of my no-bake cheesecake recipe.

A simple blitz in the food processor plus the crushed graham crackers and I had my base.

Sorry, mom, but I’ve updated your no-bake cherry cheesecake, but the filling is still the same.

Alternatively, I had a bag of Rold Gold pretzel sticks which would have worked too.

How my mom made her no-bake cheesecake filling

My mother’s no-bake cherry cheesecake filling was tangy from the Philadelphia cream cheese.

I used Kirkland brand cream cheese to make my recipe, but the quality makes a difference.

A block of good cream cheese goes on sale for $2.99, which is an excellent time to stock up.

Often you’ll find our stand-up freezer has at least six waiting for hungry eyes.

For the cheesecake filling, my mother added the rind of a lemon that was freshly grated.

She used a mixing bowl and hand mixer to beat the filling along with a 1/2 cup of cream and one can of condensed milk.

The filling had no other added sugar, as the condensed milk was sweet enough.

Related: How to make sugar-free condensed milk

She added a tablespoon of pure vanilla extract and a pinch of salt to balance the flavours.

Some bakers like to add Cool-whip or 35% whipping cream to the cheesecake filling instead.

All three are perfectly fine but will end with a slightly different taste.

If you want to get fancy, you can use ricotta cheese or mascarpone cheese, although they are slightly more expensive.

Mrs. CBB’s No Bake Cherry Cheesecake Filling

Plain cheesecake filling
No bake cheesecake filling Cream Cheese, Icing Sugar, Whipping Cream, Pure Vanilla

The filling is for a 7×11 glass baking dish because we do thick desserts in the CBB house.

Add the ingredients to a food processor or a large mixing bowl and mix with a hand-mixer.

If you have a stand mixer, you can use that as well, but I already had the food processor out, so that’s what I used.

How To Make Dad’s Oatmeal Cookie Cheesecake Base

Press the Oatmeal and Graham Cracker Cookie Base into the baking dish
Press the Oatmeal and Graham Cracker Cookie Base into the baking dish

How To Make No Bake Cherry Cheesecake

Yield: 12

Dad's No Bake Cherry Cheesecake

No Bake Cheesecake

A thick no bake cherry cheesecake with a special crust made from Dad's oatmeal cookies and graham cracker crumbs.

Prep Time 20 minutes
Additional Time 1 day
Total Time 1 day 20 minutes


  • Cheesecake Crust
  • 320g pack of crushed Dad's Oatmeal Cookies
  • 2 cups crushed graham crackers
  • 1 cup of melted salted butter (this is a thick crust)
  • Cheesecake Filling
  • 3 x 250g bricks of softened cream cheese
  • 1 tablespoon pure vanilla extract
  • 3/4 cup 35% whipping cream
  • 1 cup of icing sugar (or a can of condensed milk)


In a food processor add the full package of Dad's oatmeal cookies and crush them.

Add the crushed oatmeal cookies to a mixing bowl with the crushed graham crackers.

Mix the melted butter into the cookies and mix until all of the crumbs are wet.

In a 7x11 glass baking dish pour the butter crumbs and press down evenly with the back of a glass.

Set the baking dish aside.

In the food processor add all of the other ingredients and mix for about 2 minutes until you get a creamy filling.

Pour the cream cheese filling over top of the cookie crust base and spread evenly with a spatula.

Add your topping of choice - Cherry Pie Filling

Cover and refrigerate for 4 hours and serve. For best flavour and cut refrigerate overnight or for 24 hours.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Overall, I think you will adore this no-bake cherry cheesecake recipe using a different type of crumb base.

Discussion: What is your favourite cheesecake topping? Please leave me your comments below, and I’ll be sure to respond.

Thanks for stopping by Canadian Budget Binder.

Mrs. CBB

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