The Best Cherry Cheesecake Recipe You Will Ever Make

There’s something undeniably nostalgic about cherry cheesecake. Maybe it’s the creamy, vanilla-scented filling, or the glossy red cherry topping that looks like something out of a 90s diner dream. Or maybe it’s the way the graham cracker crust kind of hugs the cheesecake like a cozy blanket. Either way, this dessert is pure comfort—elegant enough for a dinner party, simple enough for a weekend treat.

This recipe is the one I go back to over and over again. It’s smooth, rich, and indulgent, with just the right amount of tang from the cream cheese and sweetness from that homemade cherry topping. And yes, we’re doing this all from scratch—no canned cherries or boxed cheesecake mix here (but I’ve got some shortcuts if you need them!).

I first made this cherry cheesecake for my brother’s birthday years ago. He’s a total cheesecake snob (we love him anyway), and he took one bite, looked at me, and said, “Okay. This is it. This is the cheesecake.” That’s how it got its name around here: The Best Cherry Cheesecake You Will Ever Make.

Whether you’re making it for a celebration, a cozy weekend dessert, or just because you have a block of cream cheese calling your name, this recipe is going to knock your socks off.

Why You’ll Love This Cherry Cheesecake

• It’s surprisingly simple – Don’t be intimidated! I’ll walk you through every step, from crust to topping.
• No water bath needed – That’s right! We’re skipping the hassle, but still getting that dreamy, crack-free top.
• Creamy, tangy, and smooth – The filling is rich without being heavy, and has that perfect balance of sweet and tart.
• Homemade cherry topping – Forget the canned stuff! This topping is fresh, bright, and bursting with flavor.
• Make-ahead magic – This cheesecake tastes even better the next day, making it perfect for prepping ahead of time.

When you take a bite, you get this trifecta of textures and flavors—the buttery graham cracker crust, the velvety filling, and the jammy, syrupy cherries on top. It’s dessert harmony, and it feels like something really special even though it’s so easy to make.

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⏱️ Prep Time, Servings, and Nutrition

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Cooling + Chill Time: 4–6 hours (or overnight)
• Total Time: About 6–8 hours, including chilling
• Servings: 10–12 slices
• Calories per serving: 430
• Protein: 6g | Carbs: 36g | Fat: 29g

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full crackers)
• ¼ cup granulated sugar
• 6 tablespoons melted unsalted butter

Why it works: The graham cracker crust adds that classic buttery crunch that balances the creamy filling. The sugar helps it caramelize just a bit in the oven, while the butter binds everything together.

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ⅔ cup sour cream
• ¼ cup heavy cream

Why it works: Cream cheese is the heart of the cheesecake. The sour cream adds that slight tang, and the heavy cream makes the texture extra lush. Vanilla gives it warmth, and the eggs bring everything together like magic.

For the Cherry Topping:

• 2 cups fresh or frozen cherries, pitted
• ⅓ cup water
• ⅓ cup sugar
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• ½ teaspoon lemon juice
• ¼ teaspoon almond extract (optional but amazing)

Why it works: This topping is tart, sweet, and glossy—everything a good cherry topping should be. The lemon juice brightens the cherries, and the almond extract gives it a little bakery-style twist.

Step-by-Step Instructions

1. Prep the Pan

• Preheat your oven to 325°F (163°C).
• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Tip: Wrapping the outside of the pan in foil (even without a water bath) helps protect from any leaks.

2. Make the Crust

• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand.
• Press the mixture firmly into the bottom of your pan and slightly up the sides using the bottom of a measuring cup.
• Bake for 8–10 minutes, then let it cool slightly.

3. Make the Cheesecake Filling

• In a large bowl, beat the cream cheese on medium speed for 2–3 minutes until completely smooth.
• Add in the sugar and vanilla extract, and mix until combined.
• Beat in the eggs, one at a time, scraping down the sides of the bowl as needed.
• Mix in the sour cream and heavy cream just until combined. Don’t overmix.

Helpful Tip: Overmixing can lead to cracks. Just mix until it’s smooth and cohesive.

4. Bake the Cheesecake

• Pour the filling into your crust and smooth out the top.
• Bake at 325°F for 50–55 minutes. The center should be slightly jiggly, but the edges should be set.
• Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.

Tip: This slow cool-down helps prevent cracks!

5. Chill

• Remove from the oven and let cool to room temperature.
• Chill in the fridge for at least 4–6 hours, preferably overnight.

6. Make the Cherry Topping

• In a small saucepan over medium heat, combine cherries, sugar, water, and lemon juice.
• Bring to a simmer, then stir in the cornstarch slurry and cook until thickened (about 3–5 minutes).
• Stir in almond extract, if using, and let cool completely before spooning over your chilled cheesecake.

7. Assemble

• Once the cheesecake is fully chilled, remove from the pan and place on a serving plate.
• Spoon the cherry topping generously over the top.
• Slice and serve!

How to Serve Cherry Cheesecake

Here are a few fun ways to serve this beauty:

• Classic: Just you, a fork, and a big slice of cherry cheesecake heaven.
• Fancy: Top each slice with a sprig of mint or a dusting of powdered sugar.
• Mini Desserts: Make in muffin tins for personal-sized cheesecakes!
• Dessert Platter: Serve with chocolate-dipped strawberries and mini cookies for a show-stopping spread.

Tips for the Best Cherry Cheesecake

1. Room Temperature Ingredients: Let everything come to room temp before mixing—this prevents lumps and helps everything combine smoothly.
2. Don’t Rush the Chill: It might be tempting to dig in early, but the cheesecake needs time to set. Overnight is best!
3. Use a Springform Pan: It makes removing the cheesecake super easy and keeps those edges nice and clean.
4. Fresh or Frozen Cherries: Either works! If using frozen, don’t thaw—just toss them in the pan straight from the freezer.
5. Slice with a Warm Knife: Run your knife under hot water and wipe between cuts for clean slices.

Recipe Variations

Here are some ways to make this recipe your own:

• Halal-Friendly Note: This recipe is completely halal—no gelatin, alcohol, or pork products!
• Mini Cheesecakes: Use a muffin tin with liners and bake for 20–22 minutes for adorable mini versions.
• Chocolate Cherry: Add ½ cup of mini chocolate chips to the filling, or drizzle with chocolate before serving.
• Berry Swap: Replace cherries with blueberries, raspberries, or a mixed berry medley.
• Crust Options: Use crushed digestive biscuits, vanilla wafers, or even chocolate graham crackers for a fun twist.

What to Serve With Cherry Cheesecake

• Light Dinner Beforehand: Pair with grilled chicken, a bright salad, or a creamy pasta dish for a balanced meal.
• Side Dishes:
  • Fresh fruit salad
  • Pistachio shortbread cookies
  • Honey-roasted almonds
• Drinks:
  • Mint lemonade or sparkling water with berries
  • Decaf coffee with cinnamon
  • Chilled hibiscus tea (so refreshing!)

Storage & Freezing

• Fridge: Store leftover cheesecake in an airtight container for up to 5 days.
• Freezing:
  • Freeze the cheesecake without the cherry topping.
  • Wrap in plastic wrap and foil, then freeze for up to 2 months.
  • Thaw overnight in the fridge, then top with cherries before serving.

Tip: You can also freeze individual slices—perfect for dessert on demand!

Special Equipment

• 9-inch Springform Pan: A must for easy removal.
• Electric Mixer: A stand or hand mixer works great for that smooth filling.
• Parchment Paper: Keeps the crust from sticking.
• Medium Saucepan: For that cherry topping magic.

FAQ

Can I use store-bought cherry topping?
Yes! If you’re short on time, a good-quality canned topping works fine. Just make sure it’s halal-friendly and not overly sweet.

Can I use low-fat cream cheese?
You can, but the texture won’t be quite as rich and creamy. Full-fat is best for that classic cheesecake feel.

Do I need to use a water bath?
Nope! This recipe is designed to be baked without one, and still comes out smooth and crack-free.

Why did my cheesecake crack?
Overbaking or sudden temperature changes can cause cracks. But don’t worry—your cherry topping covers everything beautifully!

Can I make this ahead of time?
Absolutely! Cheesecake is actually better when made the day before.

Can I use other fruits?
Yes—blueberries, raspberries, strawberries, or even a mixed berry compote work wonderfully.

Can I make it gluten-free?
Sure! Use gluten-free graham crackers or cookies for the crust.

How do I know when the cheesecake is done?
The edges will be set, and the center should still jiggle just a little. It’ll firm up as it cools.

Can I freeze it with the cherry topping?
It’s best to freeze the cheesecake plain and add the topping fresh, so the texture stays perfect.

How long should I let it cool before serving?
Cool at room temp for an hour, then refrigerate for 4–6 hours, ideally overnight.

Final Thoughts

I hope this cherry cheesecake becomes one of your go-to dessert recipes like it has in my kitchen. It’s indulgent, luscious, and surprisingly easy to make. Whether it’s a holiday, a birthday, or a random Tuesday night, this cheesecake just feels like a celebration.

And if you give it a try, I’d absolutely love to hear how it turns out! Leave a comment, share your cheesecake pics, or tag me on Instagram—I’m always cheering you on from my kitchen.

Happy baking, friend!

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