Below you will find tips and tricks to help achieve the best homemade cherry cheesecake.

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This cheesecake is a step up from no-bake cheesecake recipes, offering a denser and richer texture that truly satisfies.

I love that this recipe skips the sour cream, which can sometimes lead to cracks during cooling. Instead, the result is a smooth, creamy cheesecake without the worry of unsightly cracks.

Ingredients

Cream cheese – Use full-fat cream cheese at room temperature for the smoothest filling. Cold cream cheese can lead to a lumpy texture, so make sure to let it sit out for about an hour before mixing.

Lemon zest – Adds a burst of lemon flavor without the tartness. Be careful to avoid the bitter pith (the white part beneath the peel) for the best flavor.

Cherry Topping – Using canned cherry pie filling simplifies the process and is an excellent choice for an easy cherry cheesecake recipe. I recommend Duncan Hines Country Cherry filling; one 21-ounce can is enough to generously cover the top of your cheesecake.

Supplies Needed

Stand mixer or hand mixer

9-inch springform pan

Pastry blender or fork

Tips and Tricks

Use Parchment Paper: Lining the bottom of the springform pan with parchment paper makes it easier to remove the cheesecake once it’s baked.

Press the Crust Firmly: When forming the crust, press it into the pan using the back of a floured spoon or the bottom of a floured measuring cup. You can also use floured fingers to help spread the crust evenly. This is the trickiest part of the recipe, so don’t get discouraged if it doesn’t look perfect – just do your best to cover the bottom of the pan.

Cut in the Butter: If you don’t have a pastry blender, you can easily cut in the butter using a fork. Just squish the butter through the tines of the fork until it’s well incorporated.

Wrap for Chilling: Once the cheesecake has cooled, wrap it for chilling. Place the cheesecake (still on the pan bottom) on a plate, cover it with a piece of parchment paper, and then wrap it well with plastic wrap. The parchment will prevent the top of the cheesecake from sticking to the plastic. While some of the cheesecake may stick to the parchment, it will be minimal and easily manageable when you cover the top with cherries later.

Grease Is Normal: It’s common for the bottom of the springform pan to feel greasy due to butter leaking out while baking. Make sure to place the springform pan on a secondary pan or cookie sheet to catch any drips.

Lift with Ease: After the cheesecake is thoroughly chilled, gently pull up on the edges of the parchment paper to lift the entire cheesecake off the bottom of the springform pan. Peel off the parchment from the bottom of the cheesecake, and it should come off beautifully.

Chill Thoroughly: Allow the cheesecake to chill completely for a dense yet smooth texture, ensuring it sets perfectly.

How to Store Cheesecake?

Refrigeration: Store your cheesecake in the refrigerator to keep it fresh. Make sure to cover it with plastic wrap or a cake dome to prevent it from absorbing other odors.

Freezing: Cheesecake slices without toppings can also be frozen for longer storage. Wrap each slice tightly in plastic wrap and then place them in a Ziploc freezer bag. This method preserves the flavor and texture, allowing you to enjoy your cheesecake later.

Variations

Graham Cracker Crust: If you prefer a classic taste, you can substitute the shortbread crust with a graham cracker crust for a traditional flavor profile.

Cookie Crust: For a twist, consider using a cookie crust made from Oreo or other sandwich cookies. The combination of chocolate and cherry adds a delightful contrast that enhances the overall dessert.

Pie Filling: Top the cheesecake with other pie fillings such as apple or peach.

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Want more cheesecake recipes? Don’t forget to explore my Lemon Cheesecake Bars