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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
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

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Equipment

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.
 

Nutritional Information (Approximate)

Calories: 402kcal | Carbohydrates: 44g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 86mg | Sodium: 353mg | Potassium: 209mg | Fiber: 1g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg
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