July 21, 2017

Cherry Cheesecake

Name: Cherry Cheesecake
Prep time: 30 min
Cook time: 5 min
Total time: 155 min
Ingredients: 2 cups graham crackers (finely crushed); 1/3 cup granulated sugar; 1/3 cup butter (melted); 8 oz. cream cheese (room temperature); 1 cup powdered sugar; 8 oz. frozen whipped topping (thawed); 21 oz. cherry pie filling

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Cherry Cheesecake is an easy dessert when you have last-minute company or want something special for a family gathering.

(Post modified with new photos on 6/11/23.)

My brother Bob loves Cherry Cheesecake and has been requesting the dessert since he was a little boy. My mom used to make the packaged kind that came in a box–until I introduced her to this recipe. She doesn’t use the box kind anymore. Can you even buy that now?

Years ago, I used to bake pies for my brother when he ran a livestock auction cafe. I would make him up to a dozen pies a week–cherry, apple, peach, blueberry, and usually at least two of this delicious fluffy whipped dessert. They always disappeared quickly on auction day.

I love cheesecake of all kinds. New York-Style Cheesecake, cheesecake with baked-in toppings, or even a fluffy cheesecake. This recipe is perfect for summer when you need a quick, cold dessert to share with your family.

While my instructions direct you to bake the graham cracker crust for 5 minutes, it is not necessary, especially if you’re trying to keep your house cool. Another option would be to purchase a premade graham cracker crust, although I think homemade is much better!

More Cheesecake Recipes

Ingredients to Make Cherry Cheesecake

(See the full recipe at the bottom of this post.)

graham crackers, crushed
granulated sugar
butter, melted
cream cheese, room temperature
powdered sugar
frozen whipped topping, thawed
cherry pie filling

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

To crush the graham crackers, I like to place an envelope of crackers in a plastic bag, then go over it with my rolling pin. The flat side of a meat mallet would also work. Or even a food processor, if you have one.

One sleeve of graham crackers makes the correct amount when crushed, approximately 2 cups.

Next, place the butter in a glass bowl or measuring cup and heat in microwave for 20-30 seconds until melted.

Make the Graham Cracker Crust

In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are moistened.

Place in a 9″ glass pie plate and form crust using a spoon or your fingers. Press from the center of the pan up the sides to the top. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool.

Although it’s not necessary, I like to bake my graham cracker crust for a few minutes–five minutes is all it takes. But that little bit of time sets the crust so it doesn’t fall apart when you cut into it. Allow the crust to cool before you add the filling.

Prepare the Cheesecake Filling

To make the filling, whip the cream cheese (at room temperature) and powdered sugar in a large mixing bowl until smooth and fluffy.

Using a rubber spatula, fold in the whipped topping until fully incorporated. At this point, go ahead and have a taste. It’s so yummy!

Spoon the filling mixture into the cooled graham cracker crust.

Cover the top with a can of cherry pie filling, spreading the filling to the edges. You might also try blueberry filling, which tastes quite lovely, too.

Refrigerate for at least two hours before serving.

Serve cheesecake on pretty dessert plates, such as this Pfaltzgraff Pattern, Farmhouse Hen. This recipe will serve 8-10 people, depending on how big of slices you make!

See more Cheesecake Recipes Here. Browse Desserts Here.