Go Back
–+ servings
A slice of cheesecake topped with a cherry glaze.

5 Ingredient No Bake Cheesecake

Print Recipe
This easy recipe for 5 Ingredient No Bake Cheesecake is SO creamy, and the perfect dessert for any occasion!
Course Desserts, No Bake Desserts
Cuisine American
Prep Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 166
Author Dorothy Bigelow

Equipment

Ingredients

  • 2 packages (8oz each) cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 container (12oz) frozen whipped topping thawed
  • 1 pre-made graham cracker pie crust or homemade graham cracker crust*
  • 1 can (21oz) cherry pie filling or pie filling of choice
US Customary - Metric

Instructions

  • Add the two blocks of softened cream cheese to a large bowl, along with the powdered sugar.
    A bowl with cream cheese and powdered sugar in it.
  • Beat the cream cheese and powdered sugar until smooth and creamy, scraping down the sides of the bowl as needed.
    An electric mixer blending cream cheese with sugar.
  • Add in the thawed whipped topping and mix until completely combined and smooth.
    Adding thawed whipped topping to a cream cheese filling.
  • Spread the cheesecake filling into a premade graham cracker crust. Note: There may be a bit too much filling, depending on the size of your crust. Do not overfill, instead set some of the filling aside if there is too much**.
    A premade graham cracker crust filled with cheesecake filling.
  • Cover the cheesecake with a domed lid or plastic wrap, then place in the fridge to chill for 1-4 hours.
  • Once the cheesecake has chilled, spoon the pie filling over the cheesecake layer. Note: You may not need the whole can.
    A cheesecake pie topped with cherry pie filling.
  • Slice into 6-8 pieces, then serve and enjoy!
    A slice of cheesecake topped with cherry topping and whipped cream.

Notes

Storage: Store leftovers tightly covered or in an airtight container in the refrigerator for 3-4 days.
Make ahead: Prepare the crust and cheesecake filling up to 2 days ahead of time. Add the pie filling 4-5 hours before serving, then return to the fridge to chill. 
Homemade graham cracker crust*
If you don’t want to use a packaged crust, you can easily make your own.
  • 1 sleeve graham crackers (about 9 sheets), crushed (approximately 1 cup of graham cracker crumbs)
  • 1 tablespoon sugar
  • ½ cup melted butter
 
  1. Combine the ingredients and press it into the bottom of an 8X8 or 9X9 square baking dish that has been lined with parchment paper.
  2. No-bake option: Chill in the refrigerator for 10 minutes.
  3. Partial bake option: Bake in a 350ºF (177ºC) oven for 10 minutes. Chill before filling.
 
**The filling should be slightly mounded, but still fairly level with the top of the crust. When I use a pre-made crust instead of a homemade crust, I have about ¾ cup of extra filling. I use this to make a “Cheesecake cup”. This is done by layering the cheesecake filling with some of the pie filling in a small jar and saving it for a personal-sized dessert.

Nutrition

Calories: 166kcal | Carbohydrates: 29g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 101mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg