Quick Cherry No Bake Cheesecakes


Several years ago I was at a large Church function when I was introduced to the ever so delicious Quick Cherry No Bake Cheesecakes. These cute mini cheesecakes literally take minutes to throw together and are the perfect treat to bring to any gathering, or for just entertaining at home!

Quick Cherry No Bake Cheesecake

When I made these I sent the rest off to work with my husband (after I had one, or five). Later in the day I got a text message from him that said, “Gave away a cheesecake, guy’s mind got blown.”

Yup, they’re mind-blowing good.

The crust is your typical graham cracker/butter/sugar combo, but I’ve even seen these made with a simple Nilla Wafer placed on the bottom for an even quicker version.

I love the graham cracker crust though, because it’s one of my favorite things about cheesecakes. The buttery, crisp crust is the perfect contrast to the creamy cheesecake filling.

Quick Cherry No Bake Cheesecake

I threw the crusts into the oven for just 5 minutes, then let them cool. BUT – if you truly don’t want to turn on your oven, you can simply place the filled muffin cups in your freezer for 10 minutes until they firm up.

Quick Cherry No Bake Cheesecake

The cheesecake filling is a mixture of cream cheese, milk and vanilla instant pudding mix. So if you really think about it, you could make so many variations of mini cheesecakes just by using different flavors of pudding mix!

Oh the possibilities!!

Quick Cherry No Bake Cheesecake

The filling takes all of 2 minutes to blend together, and once you fill the cheesecake cups, top with some cherry pie filling, and ta-da!

The easiest Cherry Cheesecakes you’ll ever make!

Quick Cherry No Bake Cheesecake

And the taste? Phenomenal.

Some would say, “Mind-blowing.” 😉

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Quick Cherry No Bake Cheesecakes
Serves: makes 12 cheesecakes
  • 1½ cups graham cracker crumbs
  • ¼ cup melted butter
  • ¼ cup sugar
  • 8oz cream cheese, softened
  • 1¼ cup cold milk
  • 3.4oz instant vanilla pudding mix
  • 1 can cherry pie filling
  1. Preheat oven to 350 degrees F.(See notes below)*
  2. Combine the graham cracker crumbs, melted butter and sugar in a bowl. Divide the mixture into each muffin cup and press down to form crust. Bake for 5 minutes, remove from oven and let cool completely in muffin tin.
  3. Beat the cream cheese until light and fluffy, add the pudding mix and slowly beat in the milk until fully combined. Divide among muffin cups. Refrigerate for 10 minutes.
  4. Top each mini cheesecake with a tablespoon of cherry pie filling. Keep refrigerated until ready to serve. Enjoy!
Notes from Shawn:
*If you prefer to not heat up the oven, you can place the crusts into the freezer for 10 minutes until they firm up. Proceed with recipe as written.


  1. I always get a little nervous when I see a recipe that offers me QUICK cheesecake. Cheesecake is my downfall. I don’t want to share what I did to leftover cherry cheesecake pie I served at Easter time. I should have only served one pie, then there would be no leftovers. Oh well. On a positive note what a perfect recipe for potlucks or barbecues—not only are they quick, but the cupcake papers are inspirtional

  2. Thank you for the recipe. And I thought you forgot; silly me. I’ll be trying it with homemade yochee (in lieu of cream cheese)–I’ll let you know how it comes out.

  3. I’ve been looking for this! Will work on making it lower- carb and lower sugar! Thanks

  4. These mini cheesecakes look amazing, and your photographs are good enough to eat right off the screen! Thanks for posting and sharing.

  5. These little cheesecake cupcakes look gorgeous! Loving your red cake stand, where did you get it? Its absolutely beautiful! I have been searching for a red cake stand for ages. Thank you for sharing your cheesecakes – will try them next birthday party that comes around. Nice to meet you

  6. I just made these and the quantity for the pudding may be wrong.
    I think that the 4 serving size box of instant pudding may be correct.
    My filling came out very firm rather than pourable.

  7. I never comment in recipes, but I need to comment for other people about to attempt is recipe. DO NOT TRY THIS RECIPE. It does not work, I honestly believe this woman put random ingredients together and got pictures online. The water crackers had sooo many left over even after measuring it precisely. The creamy mixture was just watery and it would be impossible for it t get hard, especially in 10minutes. Save yourself the time and money and get another recipe

    • Hi Brooke, I’m sorry you ran into some difficulties making this recipe. I can assure you that I have tested this recipe several times, and these photographs are my own. :) I’m not sure what “water crackers” are, but if you’re referring to the graham cracker mixture, feel free to just divide the crumbs among the muffin cups if you find you have extra. Also, take a look and make sure you’re using the proper measurements for the filling. The mixture will not turn hard (as you say) because this is a no bake cheesecake, it will be soft set (similar to a very thick pudding) like all no bake cheesecakes are. I hope that helps clear up any confusion you had with the recipe. :)

  8. i am making these now. After putting 1 tbl graham cracker filling in the liners I still have 11/4 cup left! Hoping the remainder of the recipe is correct….

    • Thanks for mentioning the crumbs Lori, I’ll modify the recipe to state: divide mixture among each muffin cup. That’s what it should have said from the get-go. Hope you enjoyed them! :)

  9. I would like to make these but have a question first: are you using a regular muffin tin, or a mini muffin tin? I’m assuming regular since you say it only makes 12. I think I could use a mini tin and just divide the ingredients between all the tins until used up…what do you think?

  10. Not sure what went wrong. Filling was very runny and did not set. Not even over night. Are you supposed to mix the pudding mix with the milk first, then mix into cream cheese?

    • You’ll beat the cream cheese first, then beat in the pudding mix, then slowly beat in the milk. Keep in mind, using low fat or fat free ingredients can cause the mixture to be more runny.

  11. Can these be frozen?

  12. I just made these & got 14 mini cheesecakes from this recipe. My family thinks I only made 12, I wonder how that happened?!! Needless to say it turned out perfectly delicious even with several mistakes on my part…I only had a large box of cook & serve pudding so I cooked it up with half the amount of milk called for, then whisked in the cream cheese as soon as I took the pot off the stove. Also, I got a little ahead of myself & forgot to bake the crusts before spooning the pudding mixture in (I know, silly mistake), but decided that since the recipe said I could freeze the crust before filling, why couldn’t I do it after? So I filled the unset crusts with my warm makeshift pudding mixture & placed them straight into the freezer for about an hour & then into the fridge. They were delicious!!! I look forward to making these the right way soon!

  13. I absolutely LOVE these simplicity of this recipe. I can whip it up in a afternoon when my mother in law does a surprise visit. I can make these with my kids without going crazy. There’s very little clean up. Best of all, my whole family loves it, including my hubby, who’s not a big fan of cheesecake. Good job, and thanks for sharing.

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