20-Minute No Bake Cherry Jam Cream Cheese Squares
A luscious no-bake dessert featuring a graham cracker crust topped with fluffy cream cheese filling swirled with sweet cherry jam. The cream cheese whips to a beautiful pink color when combined with the jam, creating an eye-catching dessert that's perfect for summer gatherings or when you want something sweet without turning on the oven. This version stands out for its simplicity and striking marbled appearance, requiring just overnight chilling to set into sliceable squares.
Ingredients
- 1 ⅓ cup graham cracker crumbs
- ⅓ cup agave nectar, honey or maple syrup
- 2 tablespoons salted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup heavy whipping cream
- ½ cup cherry jamstrawberry jam1:1berry-variation
changes color to pink-red
- ¼ cup agave nectar, honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- 1
Mix graham cracker crumbs, agave nectar and melted butter until combined and resembling wet sand
- 2
Line 8x8 square pan with parchment paper and transfer crust mixture, pressing down into firm layer
- 3
Whip room temperature cream cheese with electric mixer until smooth
- 4
Add heavy cream, cherry jam, agave nectar and vanilla to cream cheese, whip on high until fluffy and pink colored for about 1 minute
- 5
Spread cream cheese mixture evenly over crust in pan
- 6
Dollop extra cherry jam on top and swirl with toothpick or knife for marbled effect
- 7
Cover pan with foil and refrigerate overnight to set
- 8
Remove from pan using parchment paper and cut into squares
Tips
Make your own graham cracker crumbs by crushing whole crackers in a food processor for fresher flavor and better texture control.
Ensure cream cheese is fully at room temperature before whipping to avoid lumps in your final cheesecake filling.
For cleaner cuts, dip your knife in warm water and wipe clean between each slice.
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead, keeps texture and flavor well
Serve chilled, cut into squares with a sharp knife
Common Mistakes
Ensure cream cheese is room temperature to avoid lumpy filling
Press crust firmly to prevent crumbling when cutting
Allow full overnight chilling time for proper setting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different size pan?
Yes, but adjust thickness expectations. A 9x9 pan will make thinner squares, while a smaller pan creates thicker layers. Chilling time remains the same.
What if my cream cheese filling won't get fluffy?
This usually means the cream cheese was too cold. Let it come to room temperature completely, then re-whip. Cold cream cheese won't incorporate air properly.
How long will this keep in the refrigerator?
The cheesecake squares will keep covered in the refrigerator for up to 5 days. The texture may soften slightly after day 3 but remains delicious.