No-Bake Cherry Cheesecake Fluff Pie is a light, airy dessert made from whipped cream, mini marshmallows, cream cheese, and instant cheesecake pudding—no oven required. This no-bake pie comes together quickly, can be prepared ahead of time, and is easily customized with different pie fillings or fresh fruit.

No-Bake Cherry Cheesecake Fluff Pie

If you love dessert but want something fast and fuss-free, this no-bake cherry cheesecake fluff pie is a perfect choice. It’s ideal for parties, holiday gatherings, or any time you want a creamy, refreshing treat without turning on the oven. The texture is pillowy and light, with a classic graham cracker crust and a creamy cheesecake-flavored filling topped with bright cherry pie filling.

This recipe is very forgiving—swap the cherry topping for your favorite pie filling or fresh berries, and try different pudding flavors or marshmallow varieties to change the flavor profile. Make it the day before for the best texture and easiest serving.

If you enjoy easy desserts, this pie pairs well on a menu with fruit-based pies or other no-bake options. It’s quick to assemble, stores well in the refrigerator, and consistently gets positive feedback from guests.

Get all of my Easy Dessert Recipes here!

Cheesecake Fluff Pie Shopping List

Here’s a simple shopping list so you can see what to buy at a glance. For precise measurements, see the recipe card in the instructions section below.

Graham crackers (for crust)
Butter
Whipping cream (heavy cream)
Granulated sugar
Vanilla extract
Mini marshmallows
Cream cheese, softened
Dark brown sugar
Whole milk
Instant cheesecake-flavored pudding mix
Cherry pie filling (or your preferred topping)

Try our Traeger Apple Crisp too!

How To Make This Recipe

Below is an overview of the method so you know what to expect. Full ingredient amounts and step-by-step instructions are included in the recipe card section further down.

Make the crust – Combine crushed graham crackers with melted butter, press firmly into a 9″ or 10″ pie plate (or divide into two 8″ pans).
Prepare the filling – Whip the heavy cream with sugar and vanilla to stiff peaks, fold in marshmallows. Separately, beat softened cream cheese with brown sugar, then gradually add milk and the instant cheesecake pudding until thick. Gently fold the whipped cream and marshmallow mixture into the cream cheese base.
Assemble and chill – Spoon the filling into the prepared crust, smooth the top, and refrigerate for at least 4 hours to set.
Add the topping – Spoon cherry pie filling over the top just before serving to keep the filling bright and fresh.
Serve cold – Slice and enjoy chilled.

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

Recipe FAQ

Can this recipe be made in advance?

Yes. This pie benefits from resting in the refrigerator and is often better when made at least a few hours, or the day before, so the filling firms up and the flavors meld.

Are substitutions or additions recommended?

Absolutely. Swap the cherry topping for blueberry, strawberry, or fresh fruit. You can also try different instant pudding flavors or add lemon or almond extract for variation. Toasted nuts or a drizzle of chocolate can add texture and flavor.

More Dessert Recipes

Banana Coffee Cake
Chocolate Chip Cookies
Easy Thumbprint Cookie Recipe
Traeger Eggnog Cheesecake Recipe
Traeger Apple Cake
Mocha Mousse
Instant Pot Strawberry Cheesecake
Strawberry Shortcake Biscuits

Yield: 8 servings

No Bake Cherry Cheesecake Fluff Pie

Fluffy no-bake cherry cheesecake fluff pie comes together quickly and is a favorite for gatherings because it’s creamy, light, and easy to make ahead.

Prep Time:
20 minutes

Chill Time:
4 hours

Total Time:
4 hours 20 minutes

Ingredients

Crust

2 ½ cups crushed graham crackers
4 tablespoons butter, melted

Filling

2 cups whipping cream (heavy cream)
3 tablespoons granulated sugar
¼ teaspoon pure vanilla extract
3 cups mini marshmallows
8 oz cream cheese, softened
⅓ cup dark brown sugar
1 ¾ cups whole milk
3.4 oz instant cheesecake pudding mix
1 large can cherry pie filling

Instructions

Crust

Mix crushed graham crackers with melted butter until evenly moistened. Press firmly into a 9″ or 10″ pie plate (or split between two 8″ pans). Chill while preparing the filling.

Filling

Beat the whipping cream with sugar and vanilla until stiff peaks form. Fold in the mini marshmallows and set aside.
In a separate bowl, beat the softened cream cheese with the brown sugar until smooth and lump-free. Room-temperature cream cheese is important to avoid lumps.
Slowly add the milk to the cream cheese mixture, scraping the bowl as needed, until fully combined.
Add the instant cheesecake pudding mix and beat until the mixture thickens, about 3–5 minutes.
Gently fold the whipped cream and marshmallow mixture into the cream cheese and pudding base until uniform and light.

Assembly

Spoon the filling into the prepared crust, smooth the top, and refrigerate for at least 4 hours to set. Just before serving, top with cherry pie filling.

Notes

This makes one very full 9″ pie or two modest 8″ pies. If making two pies, you may want to double the crust ingredients to have enough crumb mixture for both pans.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 493
Total Fat: 28g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 78mg
Sodium: 333mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 31g
Protein: 5g

Nutrition data is an estimate. For medical or dietary tracking, consult a trusted nutrition source or use your own calculations.

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