No-bake cheesecake is a dessert that’s been sweetening up kitchen counters across America for decades and continues to delight us with its simplicity and irresistible taste.
Let’s make some now with this vintage recipe (originally known as cheery cherry cheese pie — now that’s a mouthful!) developed by Borden and published as shown below back in 1978.
How to make this retro no-bake cherry cheesecake
Imagine the scene: soft cream cheese, a can of sweetened condensed milk, a hint of lemon juice and a dash of vanilla all waiting on your kitchen counter, ready to become the dreamy filling of a no-bake cherry cheesecake.
Clockwise from upper left: sweetened condensed milk, vanilla, cherry pie filling, pre-made graham cracker pie crust, cream cheese, and lemon juice
Step 1: Prepare the filling
The first step? Beat the cream cheese until it’s light and fluffy. The goal is to get it airy and smooth — think of a cloud, but edible and absolutely delicious.
Once you’ve achieved the right consistency with the cream cheese, it’s time to blend in the sweetened condensed milk.
Mix the two until they’re thoroughly combined, ensuring that every bite of your cheesecake has the sweet, tangy taste of cream cheese and the velvety sweet texture of condensed milk.
Next up, add the lemon juice and vanilla to the mix. It might seem like a small step, but don’t underestimate it. These two ingredients add depth to your cheesecake, providing that tangy kick and a gentle hint of sweetness.
Then, the fun part: pour this luscious filling into the ready-made graham cracker crust. It’s so rewarding watching that creamy filling settle smoothly into the pie crust, like a soft blanket covering a bed.
Step 2: The critical chilling out period
Now, patience is key. Chill the cheesecake for at least 3 hours, allowing it to set properly. The waiting might be tough, but trust us — it’ll be worth it.
Step 3: Add the cherry pie filling & serve!
Once your cheesecake is well set, top it off with a generous amount of chilled cherry pie filling. The cherries not only add a burst of color, but their sweet-tart flavor perfectly complements the creamy cheesecake. (Not a big cherry fan? We can’t think of another fruit pie filling that wouldn’t work! Raspberry filling would be a great one to try.)
And that’s it! Your no-bake cherry cheesecake is ready to delight everyone at your table. Remember, any leftovers (though we doubt there will be) should be refrigerated to maintain that perfect cheesecake texture.
Happy no-baking! If you make the pie, let us know in the comments section below how it went — and any changes or improvements you came up with.
Cheery, cherry and easy as pie
Because you don’t have to bake it to make it. Company coming, so of course, dessert just has to be homemade cherry cheesecake pie. So elegant… and so delicious.
Here’s the classic cheery cherry cheese pie recipe
Cheery cherry cheese pie recipe card
Cherry Breeze cheesecake pie recipe (1974)
Here’s a similar recipe from 1974, made instead with a cornflake crust.
ALSO TRY THIS: Blueberry cheesecake pie (1991)