homemade cherry cheesecake

This homemade cherry cheesecake is easy to make, and is so delicious! This creamy cheesecake topped with cherry sauce makes the perfect dessert!

Cherry Cheesecake

graham cracker crumbs

sugar

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

vanilla

eggs (at room temperature)

cherries, pitted and halved (fresh or frozen)

lemon juice

corn starch

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and about 2 inches up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

Bake the cheesecake at 275F for 1 1/2...

Bake the cheesecake at 275F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

In a medium saucepan, stir together the cherries,...

In a medium saucepan, stir together the cherries, lemon juice, corn starch, and sugar.

Cook, stirring, over medium heat until the cherries...

Cook, stirring, over medium heat until the cherries have broken down a bit and the sauce has thickened.

Chill the sauce and serve over top of...

Chill the sauce and serve over top of the cheesecake.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store it in the refrigerator for up to 5 days.

No-Bake Cherry Cheesecake Bars are made with a buttery graham cracker crust, creamy cheesecake filling, and cherry pie topping! It’s a quick and easy no-bake dessert that can be made the night before.

No-Bake Cherry Cheesecake Bars

graham cracker Crumbs (that’s 12 full sheets Graham Crackers)

brown sugar

unsalted butter, melted

blocks full fat cream cheese, at room temp

sour cream

vanilla extract

heavy whipping cream

cherry pie filling (canned or homemade)

Line an 8-inch square pan with parchment paper...

Line an 8-inch square pan with parchment paper leaving some paper hanging over the edges to help you lift the cheesecake out of the pan later.

Put the Graham Cracker sheets into a food...

Put the Graham Cracker sheets into a food processor and pulse until you have a fine crumb. Alternatively place them in a ziplock bag and bash them with a rolling pin.

Add the brown sugar and melted butter and...

Add the brown sugar and melted butter and pulse again until the consistency looks like damp sand.

Pour the crumbs into the prepared cake pan....

Pour the crumbs into the prepared cake pan. Use the back of a spoon to tightly press the crumbs across the bottom of the pan into an even layer then set aside.

Put the cream cheese and sugar into a...

Put the cream cheese and sugar into a large mixing bowl then beat together until smooth and creamy.

Add the sour cream, vanilla and lemon juice...

Add the sour cream, vanilla and lemon juice and briefly beat again until combined.

In a separate bowl whip the heavy cream...

In a separate bowl whip the heavy cream to very stiff peaks. 

Add the whipped cream to the cream cheese...

Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand.

Transfer the cheesecake filling on top of the...

Transfer the cheesecake filling on top of the Graham Cracker crust, use an offset palette knife or similar to smooth the top. 

Cover with plastic wrap and put in the...

Cover with plastic wrap and put in the refrigerator to set for at least 6 hours but preferably overnight.

When the cheesecake has set, use the overhang...

When the cheesecake has set, use the overhang of parchment paper to remove it from the pan and place it on a chopping board.

Slice into 9 equal squares.

Spoon cherry pie filling on top of each...

Spoon cherry pie filling on top of each cut square.

Top 2 homemade cherry cheesecake recipes from across the web

The most viewed homemade cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cherry Cheesecake

No-Bake Cherry Cheesecake Bars

Top 2 homemade cherry cheesecake recipes from across the web

The most viewed homemade cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Cheesecake

No-Bake Cherry Cheesecake Bars

The most viewed homemade cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine