Most helpful reviews for: The Best Unbaked Cherry Cheesecake Ever

For years, I have been making something very similar. I use a regular baked pie shell and only 1/2 C powdered sugar. I got the recipe from a friend’s family recipe collection. It makes a refreshing dessert in the summertime plus it’s my husband’s birthday dessert.

An important trick: This cheesecake tastes SO MUCH BETTER if you leave it in the refrigerator for a day or so before eating it! I found this out quite by accident, but wanted to share my discovery. I’m not sure why this is, but it tastes so much more like cheesecake on the second or third day. If it just sets for a few hours it still tastes too “whippy”. Other than that, I cut the sugar to 3/4 cup and added a teaspoon of real lemon. Delicious!

My family has made a very similar recipe for years. Only change is instead of powdered sugar or heavy cream we use 1 can of sweetened condensed milk to fill the place of both. We also add 1/4 c lemon juice to make it perfect. It’s a birthday favorite every year!

So easy and sooo good. If you are a cheesecake lover you must try this. It’s lighter and fluffier than baked cheesecake. I used a prepared “light” graham cracker crust from the store and 1/3 less fat cream cheese to save some calories. Unfortunately it is so good that I have eaten a slice every day since I made it! My fiance loves it too and he’s not a big cheesecake lover.

I made this and loved loved loved it although i changed it a bit. i used arrowroot biscuits and instead of the cherry top i decided to make a strwberry cheesecake. i made the recipie as normal but added about 7 fresh purreed strawberrys to the actuall cream cheese mixture and left out the toppingand it tasted absolutly gorgeous. will definatly make again soon yum.

I made this cheesecake for a dinner party we were attending and it was gone in minutes with rave reviews!


This is really good base. I liked it because it is so easy to make and it doesn’t need baked. I changed a couple of things. The butter really needs to be melted and mixed together with the suger before adding to the graham crackers,or it will not hold together for the crust. The Cream Cheese MUST be soften. Just leave it sit out for about 20 minutes,then while still in the inside package,lightly knead with your fingers. I added 1 -2 T of Lemon Juice to the filling so it tasted more like a real Cheesecake. Thank you for sharing.

My mom has made this ever since I can remember! I had never had Real Cheesecake until I was in High school and I thought it tasted funny! lol. I don’t understand why people think it is too sweet- it is cheesecake for crying out-loud! one of the richest desserts out there! We usually do the cherry pie filling or blueberry pie filling. Mom usually uses cool whip. And for the person that said the whipping cream made it too runny- did you whip the cream first? It is a must. I don’t understand why people rate this recipe 1 star and then say everything they changed. If you just followed the recipe it would have been great!

1 can cherry pie filling
1/2 cup butter
16 ounces Sour Cream
8 ounces Cream Cheese
16 ounces marshmallows
2 regular size keebler ready graham pie crusts ( save plastic as cover)

1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.
2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.
4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the pies with the plastic that came with the pie Place in fridge overnight.
5. Once pie is firm you may top with cherry pie filling or any other fruit you may want to top pie with

Last Step: Don’t forget to share!

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