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No Bake Cherry Cheesecake

Updated: Jun 3

Presented by: Miss in the Kitchen


  • 30 Oreo Cookies

  • 1/2 cup butter

  • 2 cups heavy whipping cream

  • 3 packages 8ounces each Cream Cheese, at room temperature

  • 1/3 cup sour cream

  • 1 tablespoon vanilla extract

  • 1 cup powdered sugar

  • 30 ounce can cherry pie filling



  • Line a 9 inch springform pan with parchment paper. This is optional but will help remove the cheesecake from the pan onto a serving plate.

  • Place Oreos (whole cookies with filling) into a food processor and process until fine crumbs. Place in a bowl.

  • Melt the butter and mix into the crumbs.

  • Pour into the pan in an even layer using a measuring cup or bottom of a glass to pack it tight. Place pan in the freezer while you prepare the filling.

  • Beat the whipping cream in an electric mixer until stiff peaks form. Place in another bowl and set aside.

  • Place the cream cheese, sour cream and vanilla into the mixer bowl and beat until fluffy, about 2 minutes.

  • Add the powdered sugar and mix until combined.

  • Fold in the whipped cream.

  • Pour batter over the Oreo crust, spreading evenly.

  • Refrigerate 4 hours or overnight.

  • Run a knife around the cheesecake pan and release the ring.

  • Pick up the parchment paper and slide the cheesecake onto a serving platter. Remove the parchment paper.

  • Spoon cherry pie filling over the cheesecake and spread evenly.

  • Slice and serve immediately.

  • Yield: 8 – 12 servings. 


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