No-Bake Cherry Cheesecake

Prep Time:
25 mins
Total Time:
3 hrs 10 mins
1 9-inch cake

When you need a special dessert but it's too hot to turn the oven on, turn to this no-fuss cheesecake. Our no-bake cherry cheesecake is made with three types of cheese, cream cheese, goat cheese, and mascarpone, as well as sour cream so you know it's ultra rich. There's a cookie crust and a luscious sweet cherry topping, and all the elements are easy to put together.



  • Vegetable oil cooking spray, for pan

  • 1 ⅓ cups vanilla wafer or shortbread cookies, finely ground (6 ounces)

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons sugar

  • teaspoon ground cinnamon

  • Salt


  • 1 cup sour cream, room temperature

  • cup sugar

  • 4 ounces mascarpone cheese (½ cup), room temperature

  • 4 ounces cream cheese (½ cup), room temperature

  • 2 ounces soft fresh goat cheese (¼ cup), room temperature

  • 1 vanilla bean, split and scraped, pod reserved for another use (or ¾ teaspoon pure vanilla extract)

  • ¼ teaspoon finely grated lemon zest

  • 1 cup heavy cream


  • 1 pound sweet cherries, halved and pitted (3 cups)

  • cup sugar

  • 2 teaspoons balsamic vinegar

  • ½ cinnamon stick

  • 1 tablespoon cornstarch

  • 1 tablespoon water


  1. Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.

  2. Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

  3. Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.

  4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

    David Prince

Cook's Notes

Serving Idea
Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

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