Easy Peasy Cherry Cheesecake

Did you know that national Cherry Cheesecake Day is April 23rd? We were just thinking about how good cheesecake is in the Spring when we learned this. Time to share this easy cherry cheesecake recipe that we've been making for years. This one will convince your friends that you must have been a pastry chef in your past life.

Ok, hear me out here. I am a firm believer that cheesecake should be a food group all on its own. Think about it, in this case, combining classic graham cracker crust and rich creamy filling with a delicious cherry topping makes this a delicious dessert. What more could you want?

Now that you see how passionate I am about this dessert, you can understand why when National Cherry Cheesecake Day came around that I was the one that was called to make the recipe. This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries. This ultimate cherry cheesecake is completely made from scratch and is very easy to make. It is one that I often bring to family functions and leaves everyone wanting more. So if you're looking for a fantastic dessert to make this weekend (or even tonight) you've found it!

Prep Time: 35 Minutes
Cook Time: 25-30 minutes
Yield: 8 slices (1 pie)
Difficulty: Easy


  • 1 prepared graham cracker crust - any brand.  The pie will be the star here with the crust just playing a supporting role.
  • 2 8 oz. packages cream cheese
  • 1/2 Cup sugar
  • 2  eggs
  • 1 tsp vanilla extract
  • 1 can cherry pie filling


  • Place the cream cheese in a bowl and allow to come to room temperature for a half hour. (You can also microwave it on the defrost setting for a couple minutes, but keep an eye on it if you go this route so you don’t dry the edges)
  • Preheat oven to 350°F
  • Add sugar to cream cheese and beat it with an electric mixer until smooth.
  • Add eggs and vanilla and blend until smooth.
  • Pour into ready-made crust. (I will often make a crust for the pie to give it a personal touch, but this is by far the easiest)
  • Bake at 350°F for 25 to 30 minutes. The cheesecake is done when the sides (perimeter) are plump looking
  • Let cool.
  • Top with cherry pie filling and chill.

Pro Tip: The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.