quick cherry cheesecake recipe

Written ByJenny Smyth Posted on
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The Best quick cherry cheesecake recipe

I’m so excited to share this quick cherry cheesecake recipe with you all. As a busy mom of three, I’m always on the lookout for easy and delicious desserts that my family will love.

This recipe is a game-changer – it’s ready in under an hour, and it’s perfect for any occasion. Whether you’re hosting a dinner party or just need a sweet treat after dinner, this cheesecake is sure to impress.

And the best part? It’s ridiculously easy to make, even for a novice baker like me.

I’ve made this recipe countless times, and it never fails to delight both kids and adults alike. The combination of tangy cherry filling and creamy cheesecake is absolute perfection.

Plus, this recipe uses healthier ingredients like Greek yogurt and honey, making it a great option for those looking for a slightly healthier dessert option. My kids can’t get enough of the cherries on top, and I love how easy it is to customize with their favorite fruits or nuts.

This recipe has become a staple in our household, and I’m confident it will become one in yours too.

Quick Cherry Cheesecake

4.7 from 1706 votes

A no-bake cherry cheesecake that comes together in minutes using a buttery graham cracker crust and a creamy filling. Topped with a sweet cherry sauce, it is a perfect dessert for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream

For the Cherry Topping

1 can (21 oz) cherry pie filling

👨‍🍳Directions

1In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
2Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Place the pan in the refrigerator to set while you prepare the filling.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6Add 1/2 cup sugar and vanilla extract, and beat until well combined and fluffy.
7In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
8Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
9Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
10Refrigerate the cheesecake for at least 4 hours or until firm, then spoon the cherry pie filling over the top just before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 280mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For a firmer crust, chill it for at least 30 minutes before adding the filling. You can use low-fat cream cheese and whipped topping to reduce calories.

Watch Video Of How Quick Cherry Cheesecake Works

This quick cherry cheesecake recipe is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to transport and everyone loves the combination of creamy cheesecake and sweet tart cherries. I have taken it to barbecues, holiday dinners, and school events and it is always the first dessert to disappear.

For storage, keep the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It will stay fresh for up to five days. To reheat individual slices, microwave them for about 10 seconds to soften the filling.

For serving, I like to add a dollop of whipped cream or a sprinkle of chocolate shavings on top. You can also serve it with vanilla ice cream for an extra treat. This recipe is versatile, reliable, and always a crowd pleaser.

❓ Frequently Asked Questions About Quick Cherry Cheesecake

Q: What type of cherries should I use?

I recommend using fresh or frozen cherries for the best flavor and texture. If using frozen cherries, thaw them first by leaving them at room temperature or by microwaving them according to package instructions.

Q: Can I make this recipe in advance?

Yes, you can prepare the cheesecake batter up to 24 hours in advance and store it in the refrigerator until ready to bake.

Q: How do I prevent the cheesecake from cracking?

To minimize cracking, make sure your springform pan is at room temperature before adding the batter, and avoid overmixing the batter.

Q: Can I substitute other fruits for the cherries?

Yes, feel free to experiment with other fruits like blueberries, raspberries, or even diced apples for a different flavor profile.

Q: How do I store leftover cheesecake?

Cover and store leftover cheesecake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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