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No Bake Cherry Cheesecake

5 from 1 vote
Sharon Berkowitz – @berko_made
We couldn't believe how simple it was to make this gorgeous no bake cherry cheesecake.
Servings: 8


  • 9" cheesecake pan



  • cups/150 grams graham crackers
  • cup/75 grams melted butter


  • 2 cups/480 milliliters heavy whipping cream
  • ¾ cup/150 grams sugar
  • 8 tablespoons/80 grams instant vanilla pudding
  • cup/250 grams mascarpone cheese
  • 2 cups/500 grams sour cream
  • 1 teaspoon vanilla extract

Cherry jam:

  • cups/350 grams pitted cherries
  • 5 tablespoons sugar, or less
  • 1 tablespoon lemon juice


Cherry jam (make at least 10 hours in advance):

  • Add the cherries, sugar and lemon juice to a small pot and cook over medium heat until the mixture is boiling, stirring often.
  • Remove the foam, lower the heat and cook for 90 minutes.
  • Refrigerate for 10 hours.


  • Grind the crackers in a food processor. Add the melted butter and mix well. Transfer to the cake pan and spread an even layer.


  • Whip the cream with the sugar until you get a stable whipped cream.
  • Add the mascarpone, sour cream, instant vanilla pudding and vanilla extract and whip for another 2-3 minutes until well combined.
  • Pour the mixture over the crust and spread it evenly with a ladle/spatula. Refrigerate for 2 hours.
  • Remove from the fridge and gently top with cherry jam. Refrigerate for at least 3 hours (preferably overnight).


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