Looking for the best no-bake cherry cheesecake? This one’s rich and creamy, easy to make and requires no baking!
Plus, these mini no-bake vanilla cheesecakes are the perfect ‘individual’ size – and oh so delicious!
Cherry cheesecakes are my favorite! BUT you can eat them plain or add fresh fruit or another pie filling (like blueberry) if that’s what your heart desires. Heck – you could do a ‘make your own’ cheesecake dessert bar! How fun would that be?!
When you start with the best no-bake cheesecakes, anything you decide to add (or not add) will be amazing!
Notes and tips for The Best No-Bake Mini Cherry Cheesecakes:
Making no-bake cheesecake is very simple and hard to mess up, but there are a few things that will take your cheesecake from great to the best.
- Don’t overmix it. You’re going to want to mix the filling until it’s thick and creamy, but once it reaches this consistency stop. It sets up way nicer this way.
- Don’t rush it. Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in lumps.
- Chill for the win. The finished filling really needs to chill at least 2 hours or even overnight. It just tastes better – ask my hubs (who has a hard time waiting), haha.
So if you are looking for the best no-bake mini cherry cheesecakes that are extremely simple, with a 5 star rating for it’s thick, rich, creamy filling, look no further. Enjoy!
The Best No-Bake Mini Cherry Cheesecakes
If you're looking for the best no-bake mini cherry cheesecakes that are extremely simple, with a 5 star rating for it’s thick, rich, creamy filling, look no further.
- 12 Oreo cookies crushed into fine crumbs
- 1 Tablespoon granulated sugar
- 3 Tablespoons butter melted
- 8 ounces cream cheese softened to room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 6 Tablespoons cold heavy whipping cream
- 1/2 can cherry pie filling
In a small bowl, combine the Oreo cookie crumbs, sugar and melted butter until crumbs are well moistened. Divide crumb mixture evenly among 6 serving cups and press into the bottom to form a crust layer. Refrigerate until the filling is ready.
In the bowl of a stand mixer, mix the softened cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream to the bowl. Mix until thick and creamy, 3-5 minutes.
Evenly spoon or pipe the filling into the prepared cups (I like to use a ziplock sandwich bag and cut one corner to easily pipe the filling into the cups). Make sure to leave room at the top for your cherry pie filling. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Serve with cherry pie filling. (or see note below).
This cheesecake is delicious plain too! If you prefer to add fresh fruit or another type of pie filling (like blueberry) that works great too. Great fresh fruit options could be sliced strawberries, blueberries, blackberries, etc. I’ve also been known to use another type of crust. Simply replace the Oreo’s with graham crackers, golden Oreo cookies, or biscoff cookies, just to name a few.