Dessert

Halloween No-Bake Cherry Cheesecake Recipe

Bylina Carter October 30, 2025October 30, 2025

Introduction

This Halloween No-Bake Cherry Cheesecake is a festive and easy dessert perfect for spooky gatherings. With a creamy, smooth filling and a bright cherry topping, it’s both delicious and visually fun when decorated with candy eyes.

The image shows a slice of cheesecake on a white plate with a white marbled background. The cheesecake has three layers: a crumbly light brown crust at the bottom, a thick creamy white middle layer, and a glossy red strawberry topping with whole berries and red sauce dripping down the sides. Three candy eyes are placed on top of the strawberry layer, giving the dessert a playful look. A golden fork is cutting into the cheesecake, holding a piece of the creamy middle layer with some strawberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 store-bought 9” or 10” graham cracker crust OR 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
1/2 cup butter (melted)

1/4 cup brown sugar or granulated sugar
1 cup heavy whipping cream

24 oz cream cheese (softened to room temperature)
1 1/2 cups powdered sugar

1 tsp vanilla extract
1/4 cup sour cream
20 oz can cherry pie filling

Candy eyes

Instructions

Step 1: If using a store-bought crust, set it aside. Otherwise, combine graham cracker crumbs and sugar in a bowl, then stir in melted butter until well combined.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9” or 10” pie dish. Use the back of a spoon or a measuring cup to pack it tightly. Chill in the refrigerator for one hour.

Step 3: In a mixing bowl, whip heavy cream on high speed until stiff peaks form (about 2-4 minutes). Place whipped cream in the refrigerator immediately.
Step 4: In a separate bowl, beat softened cream cheese and powdered sugar on medium speed until smooth. Add vanilla extract and sour cream, mixing again until fully blended.
Step 5: Gently fold the chilled whipped cream into the cream cheese mixture using a spatula. Be careful not to overmix to keep it light and airy.

Step 6: Remove the crust from the fridge and evenly spread the filling over it with a spatula.
Step 7: Cover and refrigerate the cheesecake for at least 8-12 hours, preferably around 14 hours for best texture.
Step 8: About two hours before serving, top the cheesecake with the cherry pie filling and return it to the fridge for the final two hours.

Step 9: Just before serving, decorate the cherry topping with candy eyes by gently pressing or pushing them into individual cherries for a fun eyeball effect.
Step 10: For clean slices, warm a knife by dipping it in hot water and wiping it dry between cuts.

Tips & Variations

Use an offset spatula for easier and smoother spreading of the filling.

Substitute cherry pie filling with other fruit toppings like blueberry or strawberry for a seasonal twist.
For a gluten-free option, use gluten-free graham cracker crumbs or a gluten-free crust.

Storage

Store the cheesecake covered in the refrigerator for up to five days. Keep it chilled until just before serving for the best texture. Reheat knives with warm water before slicing to maintain clean cuts.