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    Home » Recipes » Dessert

    Easy Cherry Cheesecake Recipe

    Published: Oct 6, 2022 · Modified: Oct 30, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 7 Comments

    Jump to Recipe Print Recipe
    Cherry cheesecake pin image.

    An easy baked cherry cheesecake recipe made with a tin of cherry pie filling!

    It's super simple to make with store cupboard ingredients, and best of all it's beautifully soft, silky, creamy, and sweet. The ultimate dessert if you ask me!

    A slice of cherry cheesecake on a dessert plate.

    With a buttery crushed digestive base, a creamy cheesecake baked middle with a layer of tangy yogurt, and finished with a sweet red cherry topping, this simple fruity cherry cheesecake is right up there on my list of all-time favourite desserts.

    Using a can of cherry pie filling means you can make this cheesecake all year round, even when cherries aren't in season!

    👩‍🍳 Love fruity desserts? Try my easy baked apples with mincemeat next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More dessert recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • Easy baked cheesecake recipe.
    • Make-ahead.
    • Perfect for dinner parties.
    • Freezer-friendly.

    🛒 Ingredient notes

    Ingredients for cherry cheesecake.

    Digestives - blitzed in a food processor to tiny crumbs.

    Butter - unsalted butter which has been melted.

    Cream Cheese - use full-fat cream cheese (I use Philadelphia) and make sure it is at room temperature.

    Caster Sugar - a small amount is needed to sweeten the cheesecake. You can swap for granulated sugar if you prefer.

    Eggs - 2 large eggs at room temperature.

    Vanilla Extract - a good quality extract and not vanilla essence.

    Yogurt - full-fat plain natural yogurt

    Cherry Pie Filling - a tin of cherry pie filling (red or black cherry!).

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Mix together the crushed digestives and melted butter in a mixing bowl. Press the mixture into the bottom of a lined 20cm spring-form tin with the back of a metal spoon.

    Two: Beat together the cream cheese, eggs, vanilla extract, and caster sugar until smooth. You can use a wooden spoon or a standing mixer for this.

    Three: Pour the cheesecake into the tin and bake in a preheated oven for 25 minutes.

    Four: Remove the tin from the oven, spoon over the yogurt topping, and return to the oven for 5 minutes.

    Five: Allow the cheesecake to cool for 10 minutes before spooning on the cherry pie filling. Cool for 1 hour and then refrigerate for at least 6 hours, but preferably overnight.

    Six: When you are ready to serve, run a dinner knife around the edge of the tin before gently releasing the springform catch.

    A cherry cheesecake on a serving plate, with a slice taken out.

    💭 Expert tips

    • Make sure the eggs, cream cheese, and yogurt are at room temperature before starting the recipe.
    • It's really important to use pie filling as it has already been sweetened. Using regular canned fruit won't work.

    📖 Variations

    • Use different pie fillings such as blackcurrant pie filling, rhubarb pie filling, and summer fruits.
    • Add lemon zest to the cheesecake filling for a citrus zing.
    • Swap the digestives for shortbread or ginger biscuits.
    • For a chocolate cherry cheesecake, use chocolate digestives for the base, and grate over 20g dark chocolate before serving.
    • Make mini cherry cheesecakes using muffin cases in a muffin tin.

    🥡 Storage

    Make Ahead: Make the cheesecake up to 2 days before serving and store it in the fridge.

    Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days.

    Freeze: The cheesecake can be frozen for up to 3 months. Defrost at room temperature for 2-3 hours before serving.

    A slice of cherry cheesecake on a plate.

    ❓ Frequently asked questions

    Can I use fresh cherries

    This recipe has been developed using cherry pie filling. Using fresh cherries is not advised and hasn't been tested.

    How long should cheesecake cool before going in the fridge?

    Cool the cheesecake for 1 hour before refrigerating.

    When should I remove the cheesecake from the springform tin?

    Do not attempt to remove your cheesecake from the tin until it has chilled for at least 6 hours, or preferably overnight. This will ensure that it is firm enough to avoid breaking when released from the springform tin.

    Do you grease the sides of a springform tin for cheesecake?

    It is not necessary to grease the sides of a springform tin for cheesecake.

    😋 More dessert recipes

    • Blackcurrant Crumble
    • Sticky Toffee Apple Pudding
    • Chocolate Orange Tarts
    • Eve's Pudding
    • Blackberry Cobbler
    • Lemon Sponge Pudding
    • Individual Sherry Trifles
    Cherry Cheesecake on a serving plate.

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    Recipe

    A slice of cherry cheesecake on a blue and white plate.
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    5 from 9 votes

    Easy Cherry Cheesecake Recipe

    An easy baked cherry cheesecake recipe made with a can of cherry pie filling!
    Course Dessert
    Cuisine British
    Keyword baked cherry cheesecake, cherry cheesecake, easy cherry cheesecake
    Prep Time 10 minutes
    Cook Time 30 minutes
    Chilling Time 6 hours
    Total Time 6 hours 40 minutes
    Servings 8
    Calories 402kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • 20cm Springform Tin
    • Standing Mixer
    • Food Processor

    Ingredients

    Metric - US Customary
    • 225 g Digestives crushed
    • 50 g Butter melted
    • 340 g Cream Cheese full-fat
    • 2 tbsp Caster Sugar
    • 2 Eggs large
    • 1 teaspoon Vanilla Extract
    • 150 ml Plain Yogurt
    • 400 g Cherry Pie FIlling in a can

    Instructions

    • Preheat the oven to 180°c (160fan/ 350F/ Gas 4) and line the base of a 20cm springform tin with baking paper.
    • Mix together the crushed digestives and melted butter in a mixing bowl. Press the mixture into the bottom of the tin with the back of a metal spoon.
      225 g Digestives, 50 g Butter
    • Beat together the cream cheese, eggs, vanilla extract, and caster sugar until smooth. You can use a wooden spoon or a standing mixer for this.
      340 g Cream Cheese, 2 tablespoon Caster Sugar, 2 Eggs, 1 teaspoon Vanilla Extract
    • Pour the cheesecake mixture into the tin and bake in a preheated oven for 25 minutes.
    • Remove the tin from the oven, spoon over the yogurt topping, and return to the oven for 5 minutes.
      150 ml Plain Yogurt
    • Allow the cheesecake to cool for 10 minutes before spooning on the cherry pie filling. Cool for 1 hour and then refrigerate for at least 6 hours, but preferably overnight.
      400 g Cherry Pie FIlling
    • When you are ready to serve, run a dinner knife around the edge of the tin before gently releasing the springform catch.

    Notes

    Expert Tips:
    • Make sure the eggs, cream cheese, and yogurt are at room temperature before starting the recipe.
    • It's really important to use pie filling as it has already been sweetened. Using regular canned fruit won't work.
     
    Variations:
    • Use different pie fillings such as blackcurrant pie filling, rhubarb pie filling, and summer fruits.
    • Add lemon zest to the cheesecake filling for a citrus zing.
    • Swap the digestives for shortbread or ginger biscuits.
    • For a chocolate cherry cheesecake, use chocolate digestives for the base, and grate over 20g dark chocolate before serving.
    • Make mini cherry cheesecakes using muffin cases in a muffin tin.
     
    Storage:
    Make Ahead: Make the cheesecake up to 2 days before serving and store it in the fridge.
    Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days.
    Freeze: The cheesecake can be frozen for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Cherry Cheesecake Recipe
    Amount per Serving
    Calories
    402
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    10
    g
    63
    %
    Trans Fat
     
    0.004
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    86
    mg
    29
    %
    Sodium
     
    353
    mg
    15
    %
    Potassium
     
    209
    mg
    6
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    755
    IU
    15
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    106
    mg
    11
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

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    Reader Interactions

    Comments

    1. Glenda

      October 06, 2022 at 1:10 pm

      5 stars
      Delicious! I loved the crust on this cheesecake. Thanks for sharing your recipe!

      Reply
    2. Toni

      October 06, 2022 at 1:16 pm

      5 stars
      This cheesecake is seriously irresistible!! I'll definitely make it again soon!

      Reply
    3. Jen

      October 06, 2022 at 1:36 pm

      5 stars
      This cheesecake is such a showstopper!! My friends and family were really impressed!

      Reply
    4. Gloria

      October 06, 2022 at 1:52 pm

      5 stars
      Cheesecake is always a great party dessert. This looks super easy. Tasty results my guests will love.

      Reply
    5. Amanda Wren-Grimwood

      October 06, 2022 at 2:30 pm

      5 stars
      Cherry cheesecake is my absolute favourite and I love how easy this is with the pie filling topping too.

      Reply
    6. Glynis

      October 06, 2022 at 9:25 pm

      5 stars
      Beth ... just wanted to say you are inspirational to someone like me ! Focusing on your air fryer recipesnow as we speak x

      Reply
      • Beth Sachs

        October 07, 2022 at 8:45 am

        Awww thanks Glynis! Hope you enjoy the air fryer recipes.

        Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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