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Why This is the Only Cherry Cheesecake Recipe You Need

Okay, real talk—if you’ve been scrolling through endless cherry cheesecake recipes wondering which one to actually try, you can stop right here. I’m about to share the recipe that’ll make you look like a baking genius, whether this is your first time making cheesecake or you’ve been doing this for years.

Here’s what makes cheesecake so darn good: it’s that perfect combo of rich, tangy cream cheese and sweet, glossy cherries on top. When you nail it, people literally can’t stop eating it. I’ve seen grown adults go back for thirds (no judgment, I’m usually one of them).

The best part? I’m giving you TWO ways to make it. There’s the classic baked version—super creamy and dense, like the fancy New York kind. Or if you’re not feeling the whole oven situation, there’s a no bake cherry cheesecake that’s light, fluffy, and honestly perfect for summer when it’s too hot to even think about turning on the stove.

Once you’ve got this recipe down, you can basically swap out the cherries for whatever fruit you want. But honestly, there’s something about cherries and cheesecake together that just hits different, you know?

The Core Ingredients and Essential Equipment

Let’s talk about what you actually need before you start. Getting the right stuff makes everything SO much easier.

Key Ingredients Breakdown

First things first—cream cheese. You gotta use the full-fat stuff. I know, I know, we’re all trying to be healthy, but trust me on this one. The low-fat versions just don’t give you that luxurious texture that makes cheesecake, well, cheesecake. Plus, if you’re planning to freeze some slices for later (always a good move), the full-fat kind won’t get all weird and grainy when you thaw it.

Now, about those cherries. Fresh ones are amazing if you’ve got ’em and don’t mind the pitting situation. Frozen works great too—just let them thaw completely and drain off the extra juice. A lot of people grab canned cherry pie filling because it’s super convenient, and honestly, it works fine. Just heads up, it can be pretty sweet and sometimes it kinda slides off the top instead of staying put. Kinda annoying, but not a dealbreaker.

For the crust, graham crackers are the classic choice. If you’re in the UK or just want something a little less sweet, digestive biscuits are awesome too. You’ll also need regular sugar, sour cream (this is what gives it that tangy kick), and eggs. Pro tip: let your eggs sit out on the counter for like an hour before you use them. Room temp eggs mix in way better.

Must-Have Kitchen Tools

Here’s where I’m gonna save you some frustration. Get yourself a 9-inch springform pan if you don’t have one already. It’s the kind with the removable sides, and it’s honestly a game-changer. Trying to flip a whole cheesecake out of a regular pan? Yeah, that’s a disaster waiting to happen. BUY IT FROM HERE

You’ll also want a stand mixer or electric hand mixer. Sure, you could technically mix everything by hand, but your arm will fall off and you still won’t get it as smooth as you need it. BUY IT FROM HERE

If you’re feeling fancy and want to really level up your dessert game, look for Amarena Fabbri cherries—they’re like the Ferrari of cherries. And for thickening your cherry sauce, ClearJel is what the pros use, but regular cornstarch works totally fine for us home bakers.

Method 1: The Classic Baked Cherry Cheesecake Recipe (Foolproof Technique)

Alright, let’s make the real deal—the baked version that’s dense, creamy, and absolutely worth the extra time.

Preparing the Graham Cracker Crust

Grab about 1½ cups of graham crackers and crush them up real good. Food processor makes this super easy, but honestly? I usually just throw them in a ziplock bag and go to town with a rolling pin. It’s weirdly satisfying.

Mix those crumbs with ¼ cup melted butter and 2 tablespoons sugar until it looks like wet sand. Press it into the bottom of your springform pan—really press it down hard, like you’re mad at it. Use the bottom of a measuring cup if that helps.

If you want an extra-sturdy crust (and who doesn’t?), pop it in a 350°F oven for 5 minutes. Let it cool while you make the filling.

Creating the Silky Smooth Filling

Okay, this is where patience pays off. Your cream cheese, sour cream, and eggs NEED to be at room temperature. I’m talking leave them out for at least an hour. Cold ingredients = lumpy filling, and nobody wants that.

Beat 32 ounces of cream cheese on low speed until it’s smooth and creamy. Add 1 cup of sugar and keep mixing. Then add ½ cup sour cream, 2 teaspoons vanilla, and a pinch of salt. Finally, crack in 4 eggs one at a time, and here’s the super important part: mix on the LOWEST speed and stop the second you don’t see any more egg streaks.

I’m serious about this—don’t overmix once those eggs are in there. Every extra second you mix is adding air bubbles that’ll expand in the oven and crack your beautiful cheesecake. Just stop. Walk away. You’re done.

Low-and-Slow Baking Technique (No Water Bath Method)

Set your oven to 335°F. Yeah, that’s lower than you’re probably used to, but that’s the secret to avoiding cracks. Fill a shallow pan with hot water and stick it on the bottom rack—this creates a nice humid environment that keeps your cheesecake from drying out.

Pour your filling over the crust, put it on the middle rack, and here’s the hard part: close the door and DON’T OPEN IT for 60-70 minutes. I know you want to peek. Don’t do it. Every time you open that door, you’re messing with the humidity that’s protecting your cheesecake.

You’ll know it’s done when the edges look set but the center still jiggles like Jell-O when you shake the pan. It should look slightly underdone—that’s perfect because it’ll keep cooking while it cools.

Slow Cooling is Essential

This is where you really need to chill out (pun intended). Turn off the oven, crack the door about 4 inches, and leave your cheesecake in there for a full hour. I know it feels like forever, but this gradual cool-down is what prevents those big ugly cracks.

After an hour, take it out and let it cool completely on your counter. Then cover it and stick it in the fridge for at least 6 hours. Overnight is even better. I know waiting sucks, but this isn’t optional—it needs this time to firm up and taste amazing.

Method 2: The Quick No-Bake Cherry Cheesecake (Light and Fluffy)

Don’t want to deal with the oven? I got you. This no-bake version is lighter, easier, and perfect for when it’s hot outside.

Crust Preparation for No-Bake

Make your crust the same way—1½ cups graham cracker crumbs, ¼ cup melted butter, 2 tablespoons sugar. Mix it up and press it down HARD into your pan. Since you’re not baking this one, it really needs to be compact or it’ll fall apart.

Toss it in the fridge for 10 minutes while you make the filling.

Achieving the Sturdy, Thick Filling

Beat 24 ounces of room-temp cream cheese with ¾ cup sugar until it’s fluffy. Add 1 teaspoon vanilla. Now, in a separate chilled bowl, beat 1½ cups of cold heavy cream until you get soft peaks—it should hold its shape but still be a little droopy at the top.

Here’s the technique that makes or breaks no-bake cheesecake: gently fold that whipped cream into the cream cheese mixture with a rubber spatula. Use big, sweeping motions from the bottom up and over. Don’t stir it—fold it. This keeps all those air bubbles that make it light and fluffy. If you stir too much, you’ll deflate everything and end up with something dense and sad.

Setting Time To Get The Best Cherry Cheesecake Recipe

Pour the filling over your crust, smooth out the top, and cover it loosely. Into the fridge it goes for at least 6 hours, but overnight is better. There’s no shortcut here—it just needs time to set up.

When you’re ready to serve, run a thin knife around the edge before you open the springform. If it’s being stubborn, warm up the outside of the pan with a kitchen torch or wrap a warm towel around it for a minute.

The Ultimate Cherry Topping Guide

Let’s be real—the topping can make or break your cheesecake. Here’s how to nail it.

Homemade Cherry Topping

If you want the freshest, brightest flavor, making your own is the way to go. Throw 3 cups of pitted cherries (fresh or frozen and thawed) in a saucepan with ½ cup sugar and 2 tablespoons lemon juice. Simmer for 5-7 minutes until everything gets soft and juicy.

Mix 2 tablespoons cornstarch with 3 tablespoons cold water in a small bowl. Pour that into your simmering cherries while stirring like crazy. Keep cooking for 2-3 minutes until it gets all thick and glossy. Let it cool completely before you put it on your cheesecake.

If you’re really into this and plan to make lots of cheesecakes, look into getting ClearJel instead of cornstarch. It’s what the bakeries use and it makes a clearer, more stable sauce that doesn’t get weird if you freeze it.

Canned vs. Conserve

Look, I’m not gonna judge you for using canned cherry pie filling. It’s easy, it’s available, and it works. But heads up—most brands are pretty sweet, and that thick gel doesn’t always want to stay on top of your smooth cheesecake. It kinda just slides off, which is annoying.

Here’s a middle-ground hack that a lot of bakers swear by: grab a jar of good-quality cherry conserve like St Dalfour. It’s got way better cherry flavor, isn’t crazy sweet, and the texture actually sticks to the cheesecake. Just warm it up a little and spoon it on. So much easier than making it from scratch but way better than the canned stuff.

Decoration Tips

Want to make it look bakery-fancy? After you’ve added your cherry topping, sprinkle some chopped toasted almonds on top. The crunch is amazing and it looks super sophisticated. Fresh mint leaves add a pop of color and smell incredible.

For special occasions, thin out a little cherry sauce with some water and drizzle it across the top in a fancy pattern. A light dusting of powdered sugar right before serving makes everything look elegant. It’s all about those finishing touches!

Q&A and Troubleshooting

How do you know when a baked cheesecake is done?

The edges should look set and maybe a little puffed up, while the center still does a little jiggle when you shake the pan. Think Jell-O wobble, not liquid ripples. If you’re the type who needs exact numbers, you’re looking for 150°F in the center, but honestly poking it with a thermometer can cause cracks. Just trust the jiggle!

Why did my cheesecake crack?

Three main reasons: you mixed it too much (all those air bubbles expand and create cracks), your oven was too hot, or it cooled down too fast. That sudden temperature change makes the cheesecake contract super quickly and it tears itself apart. Follow the low-and-slow method I described and you’ll almost never get cracks.

How long does cheesecake need to set before eating?

Minimum 6 hours, but overnight is way better. I know, I KNOW—waiting is the worst part. But this isn’t a suggestion, it’s a requirement. The filling needs this time to actually firm up. If you try to cut it too early, you’ll just have a soupy mess that won’t hold its shape. Be patient, I promise it’s worth it.

How do you store and freeze cherry cheesecake?

Keep it covered in the fridge and it’ll last 4-5 days. The cherry topping might release a little juice over time, but it’ll still taste great.

Want to freeze it? Wrap individual slices super tight in plastic wrap, then again in foil, and it’ll keep for up to 3 months. Important tip: freeze it WITHOUT the cherry topping and add fresh sauce after you thaw it. And this is crucial—only use full-fat cream cheese if you’re planning to freeze it. The low-fat stuff releases moisture when it thaws and you end up with a soggy, gross crust. Nobody wants that.

Can I use different fruits?

Absolutely! This filling is basically a blank canvas. Strawberries, raspberries, blueberries, mixed berries—they all work great. Just follow the same method for making the topping, adjusting the sugar depending on how sweet your fruit is naturally. You can even add some lemon or lime zest to the filling for a citrus twist. Get creative!

Wrapping It Up

So there you have it—everything you need to make an absolutely killer cherry cheesecake recipe. Whether you go for the rich, dense baked version or the quick, fluffy no-bake option, you’re gonna end up with something that tastes like it came from a fancy bakery.

The key to great cheesecake is honestly just patience. Let your ingredients come to room temp. Don’t open the oven door. Let it cool slowly. Give it time to set. All those little details add up to make the difference between “meh” and “oh my god, can I have the recipe?”

Now stop reading and go make one! And seriously, let me know how it turns out. Happy baking (or not baking, if you went with the no-bake version)!