Desserts
This no-bake cheesecake bar recipe using an angel food cake mix and cherry pie filling transforms angel food cake mix and cherry pie filling into a dreamy, fruit-filled dessert that requires zero baking.
The secret lies in layering a rich cream cheese base with crumbled cake mix, then topping it with juicy cherry filling that bursts with every bite. I developed this recipe after craving something creamy, fruity, and effortless—perfect for when you want dessert without the oven.
The beauty of this dessert is its simplicity: just three main components come together in minutes. A foolproof cream cheese mixture binds the crumbled angel food cake mix into a smooth, velvety layer, while the cherry pie filling adds a tangy-sweet contrast that keeps every bite exciting.
The result is a bar that’s dense yet light, rich yet refreshing—ideal for potlucks, parties, or a spontaneous treat.
By the time you’re done, you’ll have a no-bake dessert that looks impressive but takes less than 30 minutes to prepare. The cherry filling peeks through the creamy layers, promising bursts of flavor with every cut, while the crumbled cake mix adds a subtle texture that balances the smoothness.
No one will guess it’s made with store-bought mix and pie filling—until you tell them.
Serve chilled for the best texture, and pair with a dollop of whipped cream or a sprinkle of crushed nuts for extra crunch. This recipe is your go-to for effortless elegance—no fancy techniques, just delicious results. Let’s make it!
Ingredients for recipe using angel food cake mix and cherry pie filling
Just 13 ingredients—no fancy techniques—turn store-bought mix into dreamy, fruity no-bake bars.
| Ingredient | Amount | Notes |
|---|---|---|
| Angel Food Cake Mix 🍰 | 1 box | Dry mix, not prepared |
| Cherry Pie Filling 🍒 | 1 can | Sweetened, undrained |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Granulated Sugar 🍚 | ¾ cup | White or light brown |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Light Corn Syrup 🍯 | ½ cup | Or honey for variation |
| Sour Cream 🥛 | ½ cup | Full-fat preferred |
| All-Purpose Flour 🌾 | ¼ cup | For binding if needed |
| Whipped Cream 🍦 | 1 cup | For garnish, optional |
| Crushed Nuts 🥜 | ¼ cup | Optional topping |
| Powdered Sugar 🍚 | 2 tbsp | For dusting, optional |
The angel food cake mix is the backbone here. Betty Crocker or Duncan Hines work perfectly—just grab the dry mix, no need to bake. The cherry pie filling? Muir Glen is my go-to for that perfect balance of sweet and tart. Grab the canned version with pits removed for convenience. Cream cheese is non-negotiable—Philadelphia is the easiest to work with, but any full-fat brand will do. Room temperature is key for smooth blending, so take it out 30 minutes before you start. The butter should be soft but not melted—just press your finger in and it should leave a slight indent.
No angel food cake mix? Vanilla or white cake mix works in a pinch, but you'll need to add an extra egg to bind it. Cherry pie filling too thick? Add 1-2 tbsp water to loosen it up. Want to make this vegan? Swap the cream cheese for vegan cream cheese and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg). The corn syrup adds that perfect gooey texture—substitute honey or agave if you prefer. For extra richness, add a splash of vanilla extract to the cherry filling before spreading. And if you're feeling fancy, toss in a handful of chopped maraschino cherries for extra fruit bursts.
This keeps beautifully in the fridge for 5-6 days—perfect for meal prep. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Let bars sit at room temperature for 10 minutes before slicing for cleaner cuts. I always make a double batch—one for the fridge, one to freeze. The whipped cream and crushed nuts are optional but add that restaurant-quality touch. Dust with powdered sugar right before serving so it doesn't melt. These bars taste even better the next day as the flavors meld together.
Why You'll Love This Recipe
- No-Bake Magic: I swear, this recipe is the kind of thing you’ll make just to prove you can pull off something fancy without stress. Mix the cake batter, fold in the pie filling, and layer it with cream cheese frosting—no oven, no fuss, just pure dessert satisfaction in under 15 minutes.
- Cherry-Cream Cheese Dream: That tangy-sweet combo of cherry pie filling and creamy frosting? It’s like a hug in dessert form. The cake soaks up the filling just enough to stay tender, while the buttercream adds that rich, velvety finish—no one will guess it’s mostly boxed mix.
- Party Trifle Hack: Between us, this is my go-to for potlucks or last-minute gatherings. Stack it in a clear bowl, add a sprinkle of sugar on top, and boom—it looks restaurant-worthy. Plus, it’s the kind of dish where everyone grabs seconds, so you’ll never be stuck with extra slices.
- Budget Dessert Win: Honestly, this recipe costs me less than $5 to make and feeds six. Angel food mix is cheap, canned pie filling is a pantry staple, and you’re using basic fridge staples like butter and cream cheese. Leftovers? They disappear fast, so you won’t waste a crumb.
Step-by-step instructions for no-bake cheesecake bars with bursting fruit
Here's how to create these creamy, fruity bars with a perfect crumbly base—no oven required.
Prepare the Crust Layer
In a large bowl, combine the 1 box angel food cake mix, 0.25 cup all-purpose flour, and 0.75 cup granulated sugar. Cut in the 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Press this mixture evenly into the bottom of a 9x13-inch baking dish, using the back of a measuring cup to create an even layer. Chill in the refrigerator while you prepare the filling. This step ensures your crust stays firm and doesn't get soggy from the creamy filling.
Make the Cheesecake Filling
In a separate large bowl, beat the 8 oz cream cheese and 0.5 cup unsalted butter together until completely smooth and creamy. This usually takes about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl as needed to ensure even mixing.
Gradually add the 0.5 cup light corn syrup, 0.5 cup sour cream, 1 tsp vanilla extract, and 2 whole large eggs, mixing on medium speed until just combined. Be careful not to overmix—the batter should be thick but pourable. Here's the thing—room temperature ingredients are crucial for a smooth filling that doesn't develop lumps.
Assemble and Chill the Bars
Pour the cheesecake mixture over the chilled crust in your prepared baking dish. Spread it evenly using an offset spatula, then gently swirl in the 1 can cherry pie filling using a knife. The cherries should be evenly distributed throughout the mixture.
Smooth the top with the back of a spoon and cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours or overnight. This long chilling time allows the filling to set completely and the flavors to meld together beautifully. If you're impatient, you can speed this up by placing the dish in the freezer for 3 hours instead.
Add the Topping and Garnish
Once the filling is completely set, remove the bars from the refrigerator. Spread 1 cup whipped cream evenly over the top, then sprinkle with 0.25 cup crushed nuts and 2 tbsp powdered sugar. The whipped cream adds a light, airy contrast to the dense cheesecake layer.
Cut into 12 equal squares using a sharp knife that's been dipped in hot water and wiped dry. This ensures clean cuts through the set filling. Serve immediately or store covered in the refrigerator for up to 3 days. The bars will keep their texture best when chilled, but they're delicious even at room temperature.
Pro Tips For Making Recipe Using Angel Food Cake Mix And Cherry Pie Filling
- Bake the Cake First: Angel food cake mix needs to bake fully—no shortcuts. I used to pull it out too soon because I was eager, but underbaked layers soak up the cherry filling like a sponge. Bake it until the edges pull away from the pan and the center springs back when touched (about 15-20 minutes longer than the box says). Let it cool completely before assembling, or the cream cheese filling will melt into a sad, runny mess.
- Use Cold Cream Cheese: This isn’t the time to soften your cream cheese on the counter. Scoop it straight from the fridge and beat it with the butter until it’s just smooth—no need to turn it into whipped cream. Cold cream cheese holds its shape better, so your layers stay clean and the filling doesn’t ooze out when you cut into it. (Yes, even if you’re impatient like me.)
- Drain the Cherry Filling: Store-bought pie filling is thick, and if you use it straight from the can, your dessert will turn into a soggy brick. Spread the filling on a plate or in a sieve and let it drain for 10-15 minutes. This removes excess liquid, so your cake layers stay crisp and the filling stays glossy. Trust me, your guests will notice the difference.
- Chill Before Serving: Skipping the fridge is the fastest way to a collapsed dessert. After assembling, pop it in the freezer for 15 minutes or the fridge for at least an hour. The cream cheese filling sets up properly, and the angel food cake holds its structure instead of crumbling when you slice it. Patience here makes all the difference—your future self will thank you.
Dietary considerations for this recipe using angel food cake mix and cherry pie filling
Gluten-Free Adaptation
For a gluten-free version, replace the angel food cake mix with a gluten-free vanilla cake mix (like Betty Crocker or King Arthur). Add ¼ cup gluten-free all-purpose flour to the crust layer to help bind the mixture.
I’ve tested this with King Arthur’s gluten-free blend, and it works perfectly—just ensure all other ingredients are certified gluten-free, including the cream cheese and pie filling. 🌱
Dairy-Free Options
To make this recipe dairy-free, swap the cream cheese for dairy-free cream cheese (like Kite Hill or Violife). Replace the butter with vegan butter (Miyoko’s or Earth Balance) and use dairy-free whipped cream (like So Delicious) for the topping.
The sour cream can be replaced with dairy-free sour cream (Forager or Trader Joe’s). The texture stays creamy, but the flavor remains rich and satisfying.
Lower Sugar Swaps
Reduce the granulated sugar in the crust to ½ cup and replace the corn syrup with honey or maple syrup (use ¼ cup for a 1:1 swap). For the cherry pie filling, opt for a low-sugar version (like Muir Glen’s unsweetened or lightly sweetened).
If you’re using canned cherries, drain them and rinse to remove excess syrup. This cuts the sugar content by nearly 30% while keeping the dessert delicious.
Nut-Free Variations
Skip the crushed nuts topping entirely or replace them with toasted coconut flakes or chopped dried apricots for a fruit-forward crunch. If you’re concerned about nut allergies, ensure all ingredients—including the pie filling—are nut-free.
I’ve also seen great results using crushed graham crackers for a subtle sweetness without nuts. Always double-check labels, as cross-contamination can be an issue.
Egg-Free Binding
Replace the 2 eggs with 2 flax eggs (mix 2 tbsp ground flaxseed with 6 tbsp water and let sit for 5 minutes to thicken). This works surprisingly well for binding the cheesecake filling without altering the texture.
For extra insurance, add 1 extra tbsp corn syrup to help with moisture retention. The result is just as creamy, though slightly denser—perfect for those avoiding eggs.
Refined Sugar Reduction
Cut the granulated sugar in the crust to ½ cup and use monk fruit sweetener or erythritol (a 1:1 substitute) to sweeten the filling. For the cherry topping, mix 1 tbsp honey into the pie filling before spreading.
This reduces refined sugar by 40% while keeping the dessert satisfyingly sweet. The monk fruit adds a subtle caramel note that pairs beautifully with the cherries. ✨
Nutrition facts
Frequently asked questions
Can I use a different cake mix instead of angel food?
Yes! A vanilla or white cake mix works perfectly—just add 1 extra egg to help bind it. For a lighter texture, use ½ cup sour cream in place of the extra egg. The flavor will be slightly different but still delicious. If you prefer a denser texture, stick with angel food mix for that signature crumb.
How do I prevent the bars from getting soggy?
Chill the crust layer for 30 minutes before adding the filling, and make sure your cream cheese mixture is fully set (6+ hours in the fridge). Use a 9x13-inch baking dish for even distribution, and avoid overmixing the filling. The key is patience—the longer they chill, the firmer they stay. For extra insurance, brush the crust with a thin layer of corn syrup before adding the filling.
Can I make this recipe ahead of time?
These bars taste even better after 24 hours in the fridge as the flavors meld. Assemble them up to 3 days ahead and store covered. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Let them sit at room temperature for 10 minutes before slicing to prevent crumbling. The texture improves with time, so they’re perfect for meal prep.
What’s the best way to cut these bars cleanly?
Use a sharp knife that’s been dipped in hot water and wiped dry between cuts. This prevents the filling from sticking and creates clean edges. For extra precision, chill the bars for 15 minutes before slicing. If the filling is too soft, pop the dish in the freezer for 10 minutes to firm it up. Serve immediately to avoid any melting from the knife’s heat.
Can I use fresh cherries instead of canned pie filling?
Yes, but you’ll need to adjust the texture. Pit and chop 2 cups fresh cherries and mix them with 2 tbsp cornstarch and 1 tbsp sugar to thicken. Simmer for 5 minutes until syrupy, then cool before swirling into the filling. Fresh cherries add a brighter flavor, but they’re more acidic—balance with a touch of vanilla extract in the filling. For convenience, canned pie filling is still the easiest option.