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No Bake Cherry Cheesecake Fluff Pie

No Bake Cherry Cheesecake Fluff Pie is a sweet, light, and airy mix of whipped cream, marshmallows, cream cheese, and pudding. No-bake desserts are such an easy treat to throw together! Top with your favorite flavor of pie filling, or you can even skip the filling and slice up fresh fruit. 

Cherry Cheesecake Fluff Pie

No-Bake Cherry Cheesecake Fluff Pie

We love a good pie, but lately I’ve been running out of time for super-complex baking. When I’m having a party or hosting a holiday, I either task someone else with a dessert or turn to something simple, quick, and that can be made in advance.

I can’t wait to make this pie again. It was super easy, and everyone really loved it. What more can you ask for?

This pie is so incredibly flexible. You can customize the type of topping, and even experiment with different flavors of pudding mix and marshmallows if you want to get really crazy. It utilizes my easy fluffy cherry cheesecake dip recipe.

As much as I love making things from scratch, some days I need something easy. Simple. Fast. And largely uncomplicated. This is totally that. If you are in the mood for something fruity, you also might want to check out my Apple Crumble Pie. Love chocolate? Try this easy Oreo Fluff! More great no-bake options are these Cool Whip Strawberry Pie and this Kool Aid Pie pie! Talk about easy, and delicious!!

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Get all of my easy dessert recipes here!

No Bake Cherry Cheesecake Pie

Cranberry Fluff Pie shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Graham crackers
  • Butter
  • Whipping cream
  • Sugar
  • Vanilla extract
  • Mini marshmallows
  • Cream cheese softened
  • Dark brown sugar
  • Whole milk
  • Cheesecake pudding mix
  • Cherry pie filling

Try our Traeger Apple Crisp too!

No Bake Cherry Cheesecake Pie

How to make Cherry Cheesecake Fluff Pie

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Mix the graham crackers and the butter and press into a large 10″ pie plate with high sides.



Make the filling by whipping the cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows.

Next, whip the softened cream cheese and brown sugar until fully combined and the brown sugar is no longer grainy.

Slowly add the milk to the cream cheese mixture and mix until combined.

Add the pudding mix and beat until thickened.

Fold the whipped cream into the cream cheese mixture.


Pie time

Scoop the filling into the pie crust and smooth it out. Refrigerate for at least 4 hours before serving.



Top with cherry pie filling right before serving.



Serve cold!

Our Raspberry Sauce is great on top of this pie too!

No Bake Cherry Cheesecake Pie

Cherry Cheesecake Fluff Pie FAQ

Can this recipe be made in advance?

Yes! In fact, I actually prefer to make it at least a day in advance before I plan on serving it.

You can change up the topping according to what you have on hand. You can also make your own pie filling if you’d prefer. My blueberry syrup would be perfect on top of this pie, too!

Try our Traeger Pumpkin Pie sometime too!

Cherry Cheesecake Fluff Pie

More great dessert recipes to love

Cherry Cheesecake Fluff Pie
Yield: 8 servings

No Bake Cherry Cheesecake Fluff Pie

No Bake Cherry Cheesecake Pie

Fluffy no-bake cherry cheesecake fluff pie can be thrown together in a flash, and is one of my favorite desserts.

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes



  • 2 1/2 cups crushed graham crackers
  • 4 tablespoons butter


  • 2 cups whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon pure vanilla extract
  • 3 cups mini marshmallows
  • 8 oz cream cheese softened
  • 1/3 cup dark brown sugar
  • 1 3/4 cup whole milk
  • 3.4 oz instant cheesecake pudding mix
  • 1 large can cherry pie filling



  1. Mix together the crushed grahams and the butter. Press into the pie pan.


  1. Beat the whipping cream, sugar, and vanilla until stiff peaks form. Stir in the marshmallows, and set aside.
  2. Whip the cream cheese together with the brown sugar until its fully combined. Make sure your cream cheese is totally room temperature or you'll end up with chunks of cream cheese is the final product.
  3. Slowly add the milk and continue mixing until its fully incorporated with the cream cheese and brown sugar. Make sure to scrape your mixer or the mixing bowl.
  4. Add in the pudding mix, and keep mixing until its thickened. About 5 minutes.
  5. Gently stir in the pudding mix with the whipped cream/marshmallow mixture until fully combined.


  1. Place mixture into crust(s) and smooth top. Refrigerate the pie(s) for at least 4 hours.


This will make one very full 9" pie pan, or two full-enough 8" pies. If you make 2 pies you will need to double the crust recipe!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 493Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 78mgSodium: 333mgCarbohydrates: 58gFiber: 1gSugar: 31gProtein: 5g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Priscilla Naidoo

Thursday 10th of September 2020

It looks really delicious. I would like to try, Thank you.


Monday 27th of April 2020

Could you use marshmallow fluff instead? I don’t like marshmallows .

Nicole Johnson

Monday 27th of April 2020

Sure! These marshmallows kind of meld into the mix though so you might not even notice them.


Friday 16th of November 2018

Im Curious about the marshmallows. Do they stay whole or do they mix in with the rest of the ingredients?

Nicole Johnson

Saturday 17th of November 2018

They don't really mix in, but the texture is such that after a few hours of chilling they are more part of the mixture than NOT part of the mixture. If that makes sense. :D

Pastor Shannon

Saturday 5th of August 2017

Do you think it would be okay to use splenda brown sugar in place of regular? I want to make this for my mother in-laws birthday and she can't have regular sugars. This looks amazing though and I will definitely be making it the regular way for my house ??

Nicole Johnson

Sunday 6th of August 2017

I'm not sure! I've never tried replacing it with that, but it is worth a shot I'd think? Let me know how it turns out!


Wednesday 23rd of November 2016

We are trying to make this tonight but all I can find is the recipe for the crust which I already have. I’ve clicked everything, even the link for the dip. Help please

Nicole Johnson

Wednesday 23rd of November 2016

Hey Michelle! The filling is linked to in the recipe card. It uses another one of my recipes;

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