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!
With a buttery crushed digestive base (you can also use Graham Crackers), 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!
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✔️ Why you'll love this recipe!
- Easy baked cheesecake recipe.
- Make-ahead.
- Perfect for dinner parties.
- Freezer-friendly.
🛒 Ingredient notes
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
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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.
Top 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.
❓ Frequently asked questions
This recipe has been developed using cherry pie filling. Using fresh cherries is not advised and hasn't been tested.
Cool the cheesecake for 1 hour before refrigerating.
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.
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
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Recipe
Easy Cherry Cheesecake Recipe
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- 20cm Springform Tin
- Standing Mixer
Ingredients
- 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
- 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.
- 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.
Glenda says
Delicious! I loved the crust on this cheesecake. Thanks for sharing your recipe!
Toni says
This cheesecake is seriously irresistible!! I'll definitely make it again soon!
Jen says
This cheesecake is such a showstopper!! My friends and family were really impressed!
Gloria says
Cheesecake is always a great party dessert. This looks super easy. Tasty results my guests will love.
Amanda Wren-Grimwood says
Cherry cheesecake is my absolute favourite and I love how easy this is with the pie filling topping too.
Glynis says
Beth ... just wanted to say you are inspirational to someone like me ! Focusing on your air fryer recipesnow as we speak x
Beth Sachs says
Awww thanks Glynis! Hope you enjoy the air fryer recipes.