Are you craving the perfect dessert that’s bursting with bright, citrusy flavors and studded with juicy cherries? Are you a cheesecake fan? Look no further than this No-Bake Cherry Lemon Cheesecake. With its creamy, tangy filling and a vibrant cherry topping, this easy-to-make, no bake dessert is perfect for all of those juicy spring and summer cherries.

A closeup of the dark cherries on top of the cherry lemon cheesecake

Let’s face it, no one wants to turn on the oven in the warm months when you’re craving a traditional cheesecake. No you don’t. I’m taking a classic dessert and making it even easier.

It’s the perfect make ahead dessert that you can refrigerate until you’re ready a cooling sweet treat. There’s really no reason NOT to make this as it has only a few simple ingredients. Serve cold or room temperature.

There’s nothing I love more in a dessert than a tasty crust made from Graham crackers! (they’re just like digestive biscuits for my U.K. friends). Mostly, it’s my go-to crust over regular pie crust, even in desserts like my Summer Mango Pie or a classic English Banoffee Pie.

The best part about this lemon cherry cheesecake is sinking your spoon through the creamy filling and hitting that amazing crust. It’s buttery, slightly sweet, and crumbles perfectly in your mouth.

A slice of no bake cherry lemon cheesecake on a white plate with a fork

This is one of those cheesecake recipes that looks fancy and is a great dessert for both a casual family gathering and special occasions.

Cream cheese mixture/filling

For the cream cheese filling, I skip the eggs, common in baked cheesecakes, and use gelatin for setting in this no-bake version. Sweetness and extra creaminess come from sweetened condensed milk, along with vanilla and a touch of lemon zest, that perfectly complements the cherries.

Let’s talk about the fresh cherry topping

Since it’s cherry season, I love to simply toss the fresh cherries in a pan with sugar and cook them down slightly. This creates a perfect, syrupy cherry sauce that pairs beautifully with the creamy cheesecake filling. And it’s also fantastic on ice cream!

Cherry cheesecake from the side showing the Graham cracker crust and juicy cherry topping

If you’ve tried this No Bake Cherry Lemon Cheesecake or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Best pan for cherry cheesecake

I like to use a bread loaf pan/bread tin. It can be glass or metal. The reason is, this shape is easier to slice and they are perfect sizes. You can also use a round, springform pan or square baking dish.

Equipment needed for cheesecake

While a food processor makes quick work of the crust, you can easily crush the graham crackers by hand and mix in the melted butter in a bowl. Similarly, the filling can be whisked by hand, though a hand mixer or stand mixer will definitely save you some time!

​Storing leftover cheesecake

If you have any left, simply wrap the remaining in an airtight container. It will keep refrigerated for up to 5 days.

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Yield: 8

No Bake Cherry Lemon Cheesecake

A rectangle shaped no bake cherry cheesecake topped with whole fresh cherries

A lemon infused cheesecake on top of a graham cracker crust and topped with fresh cherries

Prep Time 3 hours
Total Time 3 hours


  • For the crust:
  • 8 ounces (226 grams) Graham crackers or British digestive biscuits
  • For the cheesecake:
  • 1 tablespoon powdered gelatin
  • 5 tablespoons unsalted butter, melted
  • 24 ounces (678 grams) cream cheese, softened at room temperature
  • 14 ounces (1¾ cups/ 397 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • For the cherry topping:
  • ¼ cup (50 grams) granulated/caster sugar
  • 14 ounces (400 grams) dark cherries, pitted


  1. Line a 10 x 4 inch (25.5 x 10 cm) loaf pan/bread tin with plastic wrap allowing to drape over the sides.
  2. For the crust:
    Add crackers or biscuits to a food processor and pulse until they turn to crumbs. With the processor running, drizzle in the melted butter until combined. Pour the crumbs into the bottom of the loaf pan and press firmly in an even layer. Freeze for 15 minutes or refrigerate 30 minutes.
  3. For the cheesecake:
    Add the gelatin to a small bowl. Pour over ½ cup (118 ml) boiling water, whisk to combine.
  4. Add the cream cheese, condensed milk, vanilla and lemon zest to a mixing bowl (or to a stand mixer) and beat until well mixed and smooth. Drizzle in the gelatin and mix until well combined. Pour the cream cheese mix into the loaf pan on top of the crust and smooth the top. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.
  5. For the cherry topping:
    Add the sugar to a pan over low heat until the sugar is melted. Stir in the cherries and cook until the cherries release their juice, about 4 to 5 minutes and you have a syrupy sauce. Transfer to a bowl and allow to cool.
  6. Remove the cheesecake from the refrigerator and lift out of the pan using the plastic wrap and place on a serving plate.
  7. Remove the plastic wrap. Pour the cherries over the top and serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 664Total Fat 40gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 15gCholesterol 128mgSodium 450mgCarbohydrates 79gFiber 3gSugar 60gProtein 14g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.