Home > Recipes > Desserts > Cheesecake > Fran’s No-Bake Cherry & Walnut Cheesecake
by Michelle
June 2, 2015 (updated Jan 10, 2019)
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5 (2 ratings)
My very favorite group of recipes are those that come from family members… whether they were something I grew up eating every week or holiday season, or a recipemy grandma saved from a newspaper clipping, there’s nothing I love morethan making something that has made its rounds at our family table.
Over Mother’s Day weekend, my mom made this cheesecake, which originated with her cousin, Fran. My mom has talked about this cheesecake recipe before, but I never remembered eating it (Fran, like most of my mom’s extended family, lived in Chicago, so we only saw her once a year). I was thrilled that my mom made it so I could finally taste the legendary cheesecake with walnuts and cherries.
With the exception of the 15 minutes that the crust needs in the oven, the rest of this is a no-bake recipe, which I LOVE for summer! The crust is an easy shortbread-style crust that includes ground walnuts; the nutty texture is a fantastic base for the sweetened cream cheese layer. More chopped walnuts are scattered over the cream cheese, then topped with Cool Whip and cherry pie filling.
This is definitely one of those old-school recipes that I’m sure was passed around a million times over among friends and family members. I love the combination of nuts, creamy cheesecake, shortbread, cherry pie… it’s fantastic and it reminds me a little bit of the Russian pound cake made with walnuts and maraschino cherries my mom, grandma and aunt would make every year for Christmas.
Recipes that bring back sweet family memories are my favorite of all.
[For more nostalgic recipes, check out the Family Recipes category in my recipe index.]
One year ago: Strawberry Swirl Cheesecake Bars
Four years ago: Fruit Dip
Five years ago: Mint Chocolate Chip Ice Cream
Fran's [almost] No-Bake Cherry & Walnut Cheesecake
Yield: 12 servings
Prep Time: 30 minutes mins
Cook Time: 15 minutes mins
Chilling time: 7 hours hrs 20 minutes mins
Total Time: 8 hours hrs 5 minutes mins
An old family recipe for a no-bake cheesecake that includes chopped walnuts and cherry pie filling.
5 (2 ratings)
Print Pin Rate
Ingredients
For the Crust:
- 1¼ cups (156.25 g) all-purpose flour
- ⅓ cup (39 g) ground walnuts
- ½ cup (113.5 g) salted butter, at room temperature, cut into cubes
For the Cheesecake:
- 11 ounces (311.85 g) cream cheese, at room temperature
- 1 cup (120 g) powdered sugar
- 2 tablespoons milk
- 1 cup (117 g) coarsely chopped walnuts
- 8 ounces (226.8 g) Cool Whip
- 21 ounce (595.34 g) can cherry pie filling
Instructions
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
Make the Crust: In a medium bowl, whisk together the flour and ground walnuts. Using a pastry blender or two knives, cut the butter into the flour mixture until it is crumbly and no pieces of butter remain larger than a pea. Turn the mixture into the prepared pan and press into an even layer. Bake until lightly brown around the edges, about 15 minutes. Remove from the oven and allow to cool completely.
Make the Cheesecake: Using an electric mixer on medium speed, beat the cream cheese, powdered sugar and milk until smooth and light, 2 to 3 minutes. Spread in an even layer over the cooled crust.
Sprinkle the chopped walnuts over the cream cheese layer, then spread the Cool Whip in an even layer on top of the walnuts. Spoon the cherry pie filling on top of the Cool Whip. Cover with plastic wrap and refrigerate overnight before serving. Leftovers should be stored, covered, in the refrigerator, for up to 4 days.
Notes
Nutritional values are based on one serving
Calories: 414kcal, Carbohydrates: 41g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 52mg, Sodium: 175mg, Potassium: 182mg, Fiber: 1g, Sugar: 14g, Vitamin A: 720IU, Vitamin C: 1.9mg, Calcium: 71mg, Iron: 1.2mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
Originally published June 2, 2015 — (last updated January 10, 2019)
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22 Comments on “Fran’s No-Bake Cherry & Walnut Cheesecake”
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Janet May — Reply
I love ALL your recipes…
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Rebecca Godina — Reply
Can you use other pie filling and nuts to make the cheesecake that you make with cherries and walnuts?
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Michelle — Reply
Hi Rebecca, Yes absolutely! Enjoy!
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Liz — Reply
What brand of cherry pie filling do you recommend?
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Michelle — Reply
Hi Liz, I usually buy Lucky Leaf!
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Fran — Reply
Great recipe! It was easy to make – and everyone lived it – I will be making this again ( I substituted pecans for walnuts ) tasted great!
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Dawn Monroe — Reply
It looks like something even I could make. Thanks! Can I use strawberries instead of cherry pie filling?
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Michelle — Reply
Hi Dawn, Yes, absolutely!
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Diana — Reply
Very good. The walnuts really add to the flavor and texture. I am going to make this with huckleberries.
I love your recipes~ thank you! -
Jaclyn — Reply
This looks melt in your mouth delicious!!
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McKenzie — Reply
This reminds me of a recipe that my grandmother used to make me a lot, which I called cherry cream cheese pie!. No walnuts, but maybe I could update the recipe to bring in more flavors. It is funny that you posted this because I was recently looking at cherry recipes in the index!
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Emma (loves this Shopping List Template) — Reply
I’m with you. The best recipes are those that do the rounds in the family. I am lucky to have a mum and 3 culinary blessed sisters so we are always sharing recipes. This looks so good – I can’t wait to try it.
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Averie @ Averie Cooks — Reply
This looks insanely good! And so easy! Way TOO easy! Pinned :)
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Fiona @ Get Fit Fiona — Reply
This looks so delicious! I’m pretty sure it wouldn’t last very long in my house.
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Kimberly@The Little Girls Bakery — Reply
Looks delicious! I’ll have to try it sometime!
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Michelle W. — Reply
This looks really good. I’m going to try it. One question, is there no sugar in the crust?
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Michelle — Reply
Hi Michelle, No sugar in the crust.
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wendyworldly — Reply
I used to make this in Canada in the 70s and 80 s although my recipe had a graham wafer crumb crust. Unfortunately I can’t get graham wafers or cherry pie filling where I live now (Australia) but I’m sure I can work out some substitutes. Meanwhile that Russian Pound Cake sounds so amazing, I love everything about it…cherries, walnuts, all that butter…I am definitely trying this one! My heritage on my mother’s side was Russian although she always said it was Austrian because the borders changed but the 1921 census says Russia.
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Sally — Reply
Looks tasty, but I doubt I’ll ever make it. I’m thinking about the cake, though.
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Michelle — Reply
Hello Michelle,
I want to ask, in my country is not possible to get a can of cherry pie filling. Can I make it this with fresh cherries? Thank you.-
Michelle — Reply
Hi Michelle, Yes, absolutely!
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MeinCupcake — Reply
Wow, that cheesecake looks fantastic. Seems to be the perfect recipe for a warm summer day. I definitely have to try that cake myself. Thank you so much for sharing the recipe!
Best wishes, Amelie
