No Bake Cheesecake Holiday Appetizer

The holiday season is finally here! I start wanting to bake all the fun treats as soon as the weather starts turning cooler, anyone else? It’s especially fun to have get-togethers with friends and family. Sometimes though when prepping for a holiday party you run out of oven-space and still have things to prepare. And that’s where this easy no-bake cheesecake comes in! This post is sponsored by Frito-Lay, and you’ll see I used their classic potato chips as one of the ingredients that makes up the crust. It’s delicious! Salty, crunchy, and there’s another key ingredient that adds a little sweetness but keeps this crust no-bake friendly (meaning you just press it in place and you’re good to go!).

One thing I love about this recipe is that it’s customizable. I love sweet cherries (like Bing or Rainier) and they make the perfect complement to this creamy no-bake cheesecake, but you could also swap them for a seasonal favorite like pomegranates or cranberries. Plus, major bonus points as it is SUPER easy to make, and I’ve even got a serving tip for you at the end of this post.

This photo pretty much sums up what you need to know about making the filling. There are basically two steps and blending is one of them. Ha! This cheesecake is just perfect when you’re short on time and people are on their way over.

In addition to the Lay’s® Classic Potato Chips, I used almond flour for this crust. Almond flour is widely available at most grocery stores, but if you have a hard time finding it, you can always make your own by simply grinding up (in a food processor) raw almonds. That’s it! I really like the contrast of the almond flour and potato chips here because one is salty and one is sweet, so they make a good balance. And since this is a no-bake crust, you’ll want to avoid all-purpose flour since it’s better in recipes when you will be baking with it.

I love this easy no-bake cherry cheesecake served in bars, as you can just make it in an 8×8-inch square pan. But if you don’t want to mess with cutting the chilled cheesecake into squares, you could also divide the ingredients among individual serving cups or wine glasses (like in the photo above). These would be perfect for a holiday get-together because you could just pop the glasses out of the refrigerator onto a serving tray and carry them out for your guests to enjoy.

Can you tell how excited I am for all the gatherings that happen this season? Ha! Enjoy! xo. Emma

No-Bake Cherry Cheesecake

Keyword cheesecake, no-bake desserts
Servings 16


  • 16 ounces cherries pitted
  • 1 cup granulated sugar divided
  • ½ teaspoon vanilla extract
  • 4 ounces Lay's® Classic Potato Chips
  • ½ cup almond flour
  • 2 tablespoons butter melted
  • 3 packages cream cheese 8 ounces each
  • ¼ cup heavy whipping cream
  • 1 tablespoon cornstarch or arrowroot powder


  1. In a medium-sized pot, combine 10 ounces of cherries, 1/2 cup sugar, and 1/2 teaspoon vanilla. Cook over medium low heat for 15-20 minutes. Stir to help the sugar dissolve and then use the side of your spoon to smash the cherries some, releasing more of their juices.

    Allow to cool. Strain the cherry mixture through a fine mesh sieve and reserve the liquid.* You should have around 1 1/2 to 2 cups of liquid. 

    *You can skip straining the cherry mixture if you like, this step is optional. I like the smooth texture it produces in the cheesecake filling, but it's not 100% necessary and either way this will make a delicious cheesecake. It just depends on your texture preferences.

  2. For the crust, in a food processor grind the potato chips until they are a fine meal similar in size/texture to the almond flour. Combine the chips, almond flour, and melted butter in a medium-sized mixing bowl, stirring well so everything gets combined. Press into a square baking pan lined with parchment paper, or individual serving glasses.

  3. In a blender, combine the cream cheese, remaining 1/2 cup sugar, 1 cup of the cherry juice, and 1/4 cup heavy whipping cream. Blend until well combined. Pour over the crust. Allow to chill overnight or freeze for at least 2 hours.

  4. Last, in a small pot add the remaining cherry juice and whisk in the cornstarch or arrow root powder over medium heat. Then stir in the remaining 6 ounces of cherries. Allow to cook for a few minutes until the mixture thickens into a glaze. Remove from heat and allow to cool. When you're ready to serve, add the cherry glaze to the top.

Credits // Author and Photography: Emma Chapman. Photos edited with the ACS for Desktop actions.