This cherry cheesecake truly celebrates summer cherries! Every bite is lusciously creamy and tangy with juicy mouthfuls of cherries and a buttery crust. This cheesecake looks fancy, but it is super simple to make!
I have been making this cherry cheesecake year after year when cherries are in season. And for a good reason! This recipe keeps things simple, the crust comes together in minutes, and the filling is just mix, fold, pour, and bake.
This cheesecake with cherries is rich, yet the fresh fruit cuts through it, creating pockets of succulent, jammy pockets. This is a great make-ahead dessert, perfect for when you're entertaining or as a weekend treat!
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Why You'll Love This Recipe
✨It's super easy to make - No fancy ingredients, no technique, no water bath!
✨Low effort but big flavor! Creamy, tangy cheesecake studded with fresh juicy cherries, so so good!
✨This is a showstopper of a cheesecake! Topped with glossy cherry compote, it is perfect for parties, backyard BBQs, and picnics.
✨Great make-ahead recipe! Like all cheesecakes, this cherry cheesecake, too, is best made a day before. Chilling it overnight helps the filling set and flavors meld together beautifully.
Reader Love ❤️
You are very welcome Tasha!! Forgot to mention that I made an almond meal base and subbed sugars with maple/rice syrup and also used g/free flour. Swirled homemade apricot jam through the batter mix as well.........absolutely divine. Your recipe is extremely adaptable and for someone who has an issue with so many ingredients esp when it comes to desserts, this is an absolute winner hands down......now i can enjoy cheesecake again. Thanks, and look forward to exploring your beautiful site for more happy baking. Di xx
Recipe Ingredients
Cream cheese: Use full-fat cream cheese, softened at room temperature. This ensures easier blending of ingredients and a smoother, lump-free batter. You can even use homemade cream cheese!
Cookie crust: For a crispy cookie crust, I combine crushed Marie biscuits with melted butter. You can also use Graham Crackers or digestive cookies instead.
Sugar: Regular granulated sugar works well.
Eggs: They provide structure and texture to the cheesecake. Please make sure the eggs are at room temperature.
Cream: I used 25% fat cream, but feel free to use heavy cream if you wish.
Cherries: Fresh cherries will work the best in this recipe. If using frozen cherries, please thaw and drain them well so they don't make the batter too wet.
Please see the recipe card for full information about the ingredients and quantities.
Variations
Fruit: If you don’t have fresh cherries, try any seasonal fruit – apricots, plums, strawberries, as I did in my strawberry swirl cheesecake, peaches ( as in this peach cheesecake), or even apples, as in my apple crumble cheesecake!
Eggless: It's easy to make eggless cheesecakes! Simply leave the eggs out and add more cream. You can see some of my eggless cheesecake recipes - saffron cardamom cheesecake, espresso cheesecake, and cheesecake swirl brownie.
How To Make Cherry Cheesecake
Step 1: Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160 °C while you're preparing the filling.
Step 2: Beat the cream cheese and sugar in a large bowl with an electric mixer.
Step 3: Add the eggs and vanilla extract. Beat until well incorporated.
Step 4: Mix in cream, flour, and vanilla extract. Whisk well until smooth.
Step 5: Toss the cherries with 2 teaspoons of flour and fold into the batter.
Step 6: Pour into the prepared crust. Place some extra chopped cherries on top if you wish. Carefully place in the oven and bake at 160 °C for 55-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly.
Step 7: Turn off the heat, slightly crack the door open, and allow it to cool for 30 minutes. Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate. Spoon over the cherry compote. Slice and serve!
How To Serve Cherry Cheesecake
Without a blink, I would serve the cheesecake as is. It needs no dressing up or accompaniment. But some more cherries never hurt anyone. So, I made a lovely cherry compote!
- Combine pitted and chopped cherries, sugar, balsamic vinegar, and water in a small saucepan. Cook on medium heat until the cherries are soft and cooked through.
- Make a slurry with cornstarch and water, and add to the simmering sauce. Let it come to a boil and thicken. If the sauce seems too thick, you can add more water.
- Cool completely.
Pro Tips
- For the best creamy texture, don't overbeat the batter.
- Make sure your ingredients - cream cheese, cream, and eggs are at room temperature.
- Toss the cherries in a couple of teaspoons of flour to ensure they don't sink to the bottom of the cheesecake.
- To prevent cracks in the cake, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes.
- Chill the cherry cheesecake overnight. It helps set the cake and gives a firmer consistency. It also helps the flavors develop and makes for a tastier cheesecake.
- Wrap foil tightly around the outside of the bottom edge to catch any leaks and avoid creating a mess in the oven.
Recipe FAQs
Yes! Just make sure you thaw them completely and drain them well. We don't want excess liquid from the cherries in the batter.
Yes, you can freeze the cheesecake without the topping for up to 1 month. Wrap it tightly and thaw it in the refrigerator. Top with cherry compote before serving.
It will keep well in the refrigerator in an air-tight container for 4-5 days.
📖 Recipe
Cherry Cheesecake
Ingredients
Cheesecake Base
- 1.5 cup Marie biscuits, crushed
- 1/3 cup Butter, melted
Cheesecake Filling
- 2 1/4 cups Cream cheese
- 3/4 cup Sugar
- 2 Eggs, at room temperature
- 2 tsp Vanilla extract
- 1/3 cup All-purpose flour
- 1/4 cup Cream I use Amul cream
- 3/4 cup Cherries, pitted and halved Plus extra for topping
- 2 tsp All-purpose flour
Cherry Sauce
- 1/2 cup Cherries, pitted and halved
- 2 tsp Sugar
- 2 tsp Balsamic vinegar
- 4 tbsp Water
- 1 tsp Cornstarch + 2 tsp water
Instructions
Cheesecake Base
- Preheat your oven to 180 C / 350 F. Wrap the outside of the springform with aluminum foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.1.5 cup Marie biscuits, crushed, 1/3 cup Butter, melted
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C 320 F while you're preparing for the filling.
Cheesecake Filling
- Beat the cream cheese and sugar in a large bowl with an electric mixer.2 1/4 cups Cream cheese, 3/4 cup Sugar
- Add the eggs and vanilla extract. Mix well.2 Eggs, at room temperature, 2 tsp Vanilla extract
- Mix in the cream and flour. Whisk well until smooth.1/4 cup Cream, 1/3 cup All-purpose flour
- Toss the cherries with 2 tsp of flour and fold into the batter.2 tsp All-purpose flour, 3/4 cup Cherries, pitted and halved
- Pour into the prepared crust. Place some extra chopped cherries on top if you wish.
- Carefully place in the oven and bake at 160 C ( 320 F) for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 55 minutes.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Spoon over the cherry sauce and top with a couple of mint leaves.
- Slice and enjoy!
Cherry Sauce
- Combine pitted and chopped cherries, sugar, balsamic vinegar, and water in a small saucepan.1/2 cup Cherries, pitted and halved, 2 tsp Sugar, 2 tsp Balsamic vinegar, 4 tbsp Water
- Cook on medium heat until the cherries are soft and cooked through.
- Make a slurry with cornstarch and water, and add to the simmering sauce. Let it come to a boil and thicken. If the sauce seems too thick, you can add more water.1 tsp Cornstarch + 2 tsp water
- Take it off the heat. Taste and adjust for sweetness. Cool completely.
Notes
- For the best creamy texture, don't overbeat the batter.
- Make sure your ingredients - cream cheese, cream, and eggs are at room temperature.
- Toss the cherries in a couple of teaspoons of flour to ensure they don't sink to the bottom of the cheesecake.
- To prevent cracks in the cake, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes.
- Chill the cherry cheesecake overnight. It helps set the cake and gives a firmer consistency. It also helps the flavors develop and makes for a tastier cheesecake.
- Wrap foil tightly around the outside of the bottom edge to catch any leaks and avoid creating a mess in the oven.
Di Macca says
Just have to tell you Tasha that this is the best baked cheesecake recipe that I've ever come across. Picked a batch of cherries for it and the cake turned out divine. Love baked cheesecake but have always found them to be very temperamental when it comes to the baking time etc so hadn't made one for a very long time until I came across yours. Thank you for making the method so easy and straightforward which makes for hassle free baking. Have made 2 so far, your cherry and also a fresh apricot one as well in the last 2 weeks. Have some fresh marionberries that are going in next cake this weekend. Will also try out your choc/hazelnut recipe as that is my hubby's fave combination. Cheers Di
Natasha Minocha says
Thank you so much, Di, for this WONDERFUL feedback! Readers like you are a big part of why I love what I do. You make all the effort worth the while. Thank you from the bottom of my heart and truly appreciate your support. xx
Di Macca says
You are very welcome Tasha!! Forgot to mention that I made an almond meal base and subbed sugars with maple/rice syrup and also used g/free flour. Swirled homemade apricot jam through the batter mix as well.........absolutely divine. Your recipe is extremely adaptable and for someone who has an issue with so many ingredients esp when it comes to desserts, this is an absolute winner hands down......now i can enjoy cheesecake again. Thanks, and look forward to exploring your beautiful site for more happy baking. Di xx
dessert
Natasha Minocha says
This is amazing, Di! Thank you so much for sharing!I'm sure a lot of readers will also benefit from this. I'm very glad you could conveniently make this recipe according to your preferences. Big love
Mamta Chopra says
Dear Natasha, with Annya’s help, I attempted this glorious recipe yesterday. Super simple to follow with minimal ingredients and the cheesecake turned out divine! Thank you so much for this beautifully stated, fool-proof recipe! This cheesecake is the cherry bomb! ????
Highly recommend!!
Natasha Minocha says
Oh my goodness! I'm thrilled to hear from you, Mamta!
Your wonderful feedback is music to my ears. Really glad the cheesecake turned out well. Best of all, Annya is following your footsteps in the kitchen!
Lots of love and hugs
Bhavika says
This is stunning! Can't wait to try love fruit cheesecakes 🙂
Natasha Minocha says
So glad you like this, Bhavika! Thank you for following along.xoxo
Smitha Dsouza says
The day you posted this it caught my eye as it was visually appealing and plus it has cherries in it so I searched for cherries everywhere ,paid a bomb to get them and finally baked it I must say it was worth every penny😁, this is a keeper for sure and will make it every cherry season. I made a short crust pastry instead of the biscuit base wanted to try out with a different base Thankyou Natasha for sharing the recipe. I love your blog have tried a couple of your recipes from it too 🙂 Thankyou for all the efforts you put into your blog.
Natasha Minocha says
Wow Smitha!Cheesecake with shortcrust pastry sounds divine!
Thank you so much for your amazing feedback. So grateful for your support and love. Means so much to me. xoxo