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    You are here: Home / Cheesecakes / Cherry Cheesecake

    Cherry Cheesecake

    Published: Jun 17, 2023 by Sarah Brooks

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    Serving a slice of cherry cheesecake on a serving platter.

    This easy no bake cherry cheesecake combines a classic Philadelphia cheesecake with juicy fresh cherry cheesecake topping, yum!

    Cherry cheesecake on a serving platter with fresh cherries and serving ware on the side.
    Cherry cheesecake.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • How to make cherry cheesecake
    • How to serve
    • How to store
    • Recipe tips and frequently asked questions
    • Can I use a can of cherry pie topping?
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    This homemade cherry cheesecake takes my no bake Philadelphia no bake cheesecake and combines it with a juicy cherry topping for a classic dessert that never goes out of style.

    Why you'll love this recipe

    • Nothing says summer like cherries and cheesecake!
    • Make it ahead for easy entertaining.
    • No baking and no oven needed.
    • A great way to use seasonal, ripe, juicy cherries.

    Looking for more fabulous cherry recipes? Why not try making my decadent black forest cheesecake, juicy pineapple cherry popsicles or simple cherry compote. Delicious!

    Ingredients

    Ingredients: fresh cherries, cream cheese, thickened cream, butter, lemon, graham crackers, vanilla extract, tapioca starch, granulated sugar.

    For the homemade cherry topping:

    Cherries: this recipe works best with beautifully ripe, fresh, juicy cherries. If the cherries aren't nice enough to eat fresh, they won't taste good in the cherry topping for this cheesecake.

    Granulated white sugar: adds some sweetness without overpowering the delicate flavor of the cherries.

    Lemons: a dash of fresh lemon juice helps pump up the brightness of this cherry topping for the cheesecake.

    Corn starch: also known as corn flour. A little helps thicken the topping.

    For the Philadelphia cheesecake:

    Philadelphia cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly. If you can't get Philadelphia you can try using a different brand.

    Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

    Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese frosting filling. Fresh is best, I don't recommend bottled lemon juice.

    Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base. It also works well with most types of sweet cookies, including Digestive, Nila wafers or chocolate-flavored cookies such as Oreos.

    Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.

    How to make cherry cheesecake

    See the full recipe card at the end of the post for ingredient amounts and instructions.

    To make the graham cracker crust

    Grease and line your cheesecake tin.  Break up the Graham crackers into smaller pieces.  Blitz in a food processor until they resemble bread crumbs.  

    Melt the butter in the microwave or a small pot on the stove.  Add the melted butter to the Graham cracker crumbs and mix well.

    Making the base, lining the tin, blitzing the cookies into crumbs, adding melted butter, pressing base mix into lined tin.

    Tip the base mix into the lined cake tin.   Press down with the back of a spoon or cup.  You need to press firmly enough for the base to hold together, but not too firm or your base will be difficult to cut and eat.

    Chill the base in the fridge for at least one hour and up to overnight before filling.

    To make the cheesecake filling

    Juice the lemon.  Beat the cream cheese briefly to soften it.  Add the sugar, lemon juice and vanilla essence.  Mix on low until the sugar is dissolved.

    Process shots: slicing lemon to juice, adding sugar to softened cream cheese, adding lemon juice, adding vanilla.

    In a separate bowl whip the cream until it forms firm peaks.  Gently fold the whipped cream into the cream cheese mix, taking care not to knock out the air from the whipped cream.

    Process shots, whipping cream to stiff peaks, adding cream to rest of mix, folding in cream, adding filling to base and smoothing down.

    Tip the cheesecake mix into the chilled base, taking care to smooth out the air bubbles.  Smooth the top of the cheesecake with an offset spatula.

    Chill the cheesecake in the fridge for a minimum of four hours, preferably overnight.

    To make the cherry topping for the cheesecake 

    Put a small bowl into the freezer to chill.

    Pit the cherries. This is easiest with a cherry pitter. If using frozen cherries defrost them first.

    Hot tip: the cherries are prettier if left whole, but easier to eat if cut in half or quarters.  

    Process shots: pitting cherries, adding cherry topping ingredients to pot on stove, opaque topping, cooked topping that’s changed to a clear, deep red color and is thick and glossy.

    Add the sugar, lemon juice tapioca starch and water to a small pot on the stove. Whisk well to combine. Add the pitted cherries. Heat on medium heat, stirring frequently. The liquid will start out a milky opaque color and will turn a lovely dark, glossy red as the topping cooks and thickens.

    To test if the sauce is thick enough take a small spoonful and tip it onto the edge of the chilled bowl. It should cool and thicken enough to drip. If the sauce is still too liquid cook it down for a few minutes to thicken, then retest.

    Allow the sauce to cool.

    To assemble the cheesecake 

    Remove the cheesecake from the tin.  Use a spatula to smooth down the sides if you like.  Slide a knife between the base and the parchment paper and carefully transfer the cake to a plate or serving board.

    Just before serving spoon the cooled cherry sauce and you're done!

    How to serve

    Serving a slice of cherry cheesecake on a serving platter.
    Fresh cherry cheesecake.

    To serve this no bake cheesecake pop it onto a plate, slice and enjoy! To get nice clean slices it helps to gently heat a large knife, wipe dry and slice. You will get cleaner slices if you nudge the cherries out of the way before slicing, otherwise they may dig into the cake as you slice.

    The cherry topping can soak into the cheesecake and make it go soft overtime, so I recommend adding it just before serving.

    How to store

    Undecorated this cheesecake will store well in the fridge for up to five days. It can also be wrapped and stored in the freezer for up to two months, but best eaten within a month for best texture.

    Recipe tips and frequently asked questions

    Is cherry cheesecake gluten free?

    No, cherry cheesecake is not gluten free, unless it has specifically been made with a gluten free crust or base.

    Can you freeze cherry cheesecake?

    A slice of cherry cheesecake on a plate with a fork, with fresh cherries on the side and rest of cake and stack of plates in the background.
    A slice of homemade cherry cheesecake.

    Can I use frozen or canned cherries for the topping?

    Yes you can. Make sure the cherries are pitted or you will need to pit them.

    Frozen or canned cherries may have more liquid, so you may need to turn down the heat and cook the compote for longer to thicken it up.

    Canned or tinned cherries may contain a lot of sugar and other ingredients. Look for low or no added sugar with minimal other ingredients if possible. You may need to reduce the amount sugar or not add any at all if the canned cherries you are using contain a lot of sugar.

    Can I use sour red cherries for the topping?

    Also known as tart or morello or red cherries. You can replace fresh cherries in the same quantity, but you will need to test the topping and may need to add some more sugar. Alternatively you can use the sour cherry topping from my black forest cheesecake instead.

    Can I use a can of cherry pie topping?

    Sure, but it probably won't taste as good as making it yourself 🙂

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Blackforest Ice Cream
    • Cherry Mango Popsicles
    • Traditional Black Forest Cake

    Follow me on Facebook or Pinterest for many more delicious recipes.

    To down view of cherry cheesecake on a serving plate with serving ware on the side.
    No bake cheesecake with fresh cherry topping.

    📋 Recipe

    Cherry cheesecake on a serving platter with fresh cherries and serving ware on the side.

    Cherry Cheesecake

    Author: Sarah Brooks
    This easy no bake cherry cheesecake combines a classic Philadelphia cheesecake with juicy fresh cherry cheesecake topping, yum!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Chilling time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 10 slices, approx.
    Calories 364 kcal

    Equipment

    • Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
    • Electric hand beaters or stand mixer
    • food processor

    Ingredients

    For the cheesecake base

    • 2 & ⅓ cups (250gms) Graham cracker crumbs
    • 1 stick (½ cup/ 115gms) unsalted butter

    For the cheesecake filling

    • 2 x 8 ounce tubs (450gms total) full fat cream cheese
    • ½ cup (110gms) white sugar
    • 1 & ½ teaspoons vanilla essence
    • 1 tablespoon lemon juice
    • 1 cup (250mls) thickened cream

    For the cherry topping

    • 1 teaspoon tapioca starch
    • 1 & ½ tablespoons granulated white sugar
    • 2 teaspoons lemon juice
    • 2 tablespoons water
    • 4 cups (1 & 1.3 lbs/600gms) Fresh cherries

    Instructions
     

    To make the cheesecake base

    • Line the springform cheesecake tin with parchment paper or food safe acetate.
    • Break the cookies into smaller pieces and blitz briefly in a food processor into crumbs.
    • Melt the butter by adding to a microwave proof bowl and microwave for a minute or two, or in a pot on the stove.
    • Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
    • Pour into lined tin and press down to form the base. Do not press to firmly or your base may become to hard.
    • Chill in fridge for at least one hour and up to overnight.

    To make the cheesecake filling

    • NB Make sure your cream cheese is at room temperature.
    • Beat the room temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
    • In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
    • Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.

    To make the cherry topping

    • Put a small bowl in the freezer to chill.
    • If you are using fresh cherries remove the pits. If you are using frozen cherries defrost them first.
    • Leave the cherries whole or cut them in half, as you prefer. Whole cherries are pretties, halved cherries are easier to eat!
    • Put the sugar, lemon juice, tapioca starch and water in a small pot on the stove and whisk to combine.
    • Add the cherries and mix well. Heat on medium heat for about five minutes, stirring well. The sauce will start and opaque milky colur and become dark and glossy as the sauce thickens.
    • To test if the sauce is thick enough take a small spoonful and tip it onto the edge of the chilled bowl. It should cool and thicken enough to drip. If the sauce is still too liquid cook it down for a few minutes to thicken, then retest.
    • Remove from the heat, allow to cool and then chill in the fridge until ready to serve the cheesecake.

    To assemble the cheesecake

    • NB the cherry sauce is best added just before serving the cheesecake.
    • Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
    • Use a large sharp knife to carefully seperate the base of the cake from the parchment paper and transfer it to a serving plate or board.
    • Just before serving pour the delicious cherry sauce over the top and you're done!

    Notes

    Cake size:
    I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
    Storage:
    Without the cherry sauce this cheesecake will store well in a covered container in the fridge for up to three days.  If you are only going to eat a few slices at a time I recommend slicing and then adding cherry sauce to each piece as you go.  
    Without the cherry sauce on top the individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.  The cherry sauce can be frozen separately.  I recommend freezing it in ice cubes so you can remove individual servings for each slice of cheesecake!  

    Nutrition

    Calories: 364kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 372mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 351IUVitamin C: 1mgCalcium: 60mgIron: 2mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: no bake cheesecake
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    Serving a slice of cherry cheesecake on a serving platter.
    Serving cherry cheesecake.

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    Serving a slice of cherry cheesecake on a serving platter.
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

    I’ll be sharing all the things I love about ice-cream, eating it, making it, reviewing it, bathing it in (kidding) and all the things in between. So sit back, grab a scoop and come on a delicious journey with me.

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    Serving a slice of cherry cheesecake on a serving platter.

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