No Bake Cherry Lemon Cheesecake is the perfect summer dessert. Bright lemon zest is added to the creamy cheesecake which perfectly complements the sweet cherry topping.

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

I love seeing all the different color cherries when I walk through the farmers market this time of year. Then it dawned on me, I do not have a cherry recipe on this blog! My favorite way to enjoy cherries is just snacking on them, but I live with a self-proclaimed cheesecake ‘connoisseur’ who requested a special cheesecake.

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

It’s warm and humid at the coast here in Los Angeles and I whenever I can avoid turning on the oven, it’s a good day. So, given that I have an outstanding request for a cheesecake, not wanting to heat up the kitchen and that I am clearly in need of a good cherry recipe, a no bake cherry lemon cheesecake was the only solution.

Instead of using my round, springform pan for the cheesecake, I decided to change it up and make it in my 5 x 10-inch loaf pan. Now this is a bit of a challenge because the springform allows for easy removal of the cheesecake. So how am I going to get it out of a loaf pan? I lined it with plastic wrap and left some hanging over the sides to act as handles. And it actually worked!

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!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Yield: 8 slices

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


  • 8 ounces (226 grams) Graham crackers or British digestive biscuits
  • 1 packet (1 tablespoon) powdered gelatin
  • 5 tablespoons unsalted butter, melted
  • 24 ounces (678 grams) cream cheese, softened at room temperature
  • 1 - 14 (397 grams) ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ¼ cup (50 grams) granulated sugar
  • 14 ounces (400 grams) dark cherries, pitted


  1. Line a 10 x 4 inch (25.5 x 10 cm) loaf pan with plastic wrap allowing to drape over the sides.
  2. Add crackers 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. Freeze for 15 minutes.
  3. Add the gelatin to a bowl and mix in ½ cup (118 ml) boiling water, set aside to cool.
  4. Add the cream cheese to a microwave-safe bowl. Microwave for 15 seconds, stir and then again for 10 more seconds until softened. Add to a mixing bowl and beat the cream cheese, condensed milk, vanilla and lemon zest until mixed. Add the gelatin and mix until well combined. Pour the cream cheese mix into the loaf pan on top of the crust. Cover with plastic wrap and refrigerate for 2 to 3 hours until set.
  5. 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. 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. Pour the cherries over the top and serve.

Nutrition Information



Serving Size


Amount Per Serving Calories 658Total Fat 42gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 14gCholesterol 125mgSodium 666mgCarbohydrates 46gFiber 1gSugar 40gProtein 26g

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

 Pumpkin Turtle Cheesecake

A slice of pumpkin cheesecake on a plate