Lemon Cherry Cheesecake
This Lemon Cherry Cheesecake bakes up with a fluffy lemon cake on the bottom, a creamy cheesecake layer on top, and a glossy cherry pie filling to finish. During baking, the cake and cheesecake layers swap places, giving you a dessert that looks impressive with hardly any extra effort. It’s light, fresh, and not overly sweet, which makes it perfect for potlucks, church socials, backyard barbecues!
Love that zesty citrus flavor? Browse more lemon recipes: Lemon Icebox Cake, Impossible Lemon Pie, and Lemon Meringue Pie With Condensed Milk and Wafers!
Recipe Ingredients
- Lemon cake mix (plus ingredients listed on the box)
- Ricotta cheese
- Eggs
- Sugar
- Vanilla extract
- Cherry pie filling
How to Make Lemon Cherry Cheesecake
- Preheat oven to 350°F. Prepare the lemon cake mix according to package directions. Pour into a greased 9×13-inch baking dish.
- In a large bowl, beat together ricotta, eggs, sugar, and vanilla until smooth.
- Drop the cheesecake mixture by spoonfuls over the cake batter and gently spread to cover as best you can.
- Bake for 1 hour, or until the center springs back when lightly pressed.
- Cool completely, then spread cherry pie filling evenly on top.
- Cover and refrigerate until well chilled before slicing and serving.
Recipe Variations and Notes
- Switch up the fruit: Blueberry, strawberry, or peach pie filling would all work beautifully.
- Whipped topping: Add a fluffy layer of homemade whipped cream before serving.
- Zest it up: Stir a little lemon zest into the cheesecake layer for extra brightness.
- Individual servings: Bake in muffin tins with liners for mini cheesecake cupcakes.
Storage
- Fridge: Keep covered in the refrigerator for up to 3 days.
- Freezer: Freeze slices without the cherry topping for up to 1 month. Thaw overnight in the fridge and top with cherries before serving.
Recipe FAQs
Can I use cream cheese instead of ricotta?
Yes, you can swap in cream cheese, but the texture will be heavier. Ricotta gives it that unique lightness.
Why do the layers switch places when baking?
It’s part of the “magic”! The density of the cheesecake mixture causes it to sink while the cake rises. The result is that pretty layered effect without extra work.
Does this taste like traditional cheesecake?
Not exactly. It’s lighter, less rich, and more cake-like. Think of it as a cross between a lemon cake and cheesecake.
Can I make it ahead of time?
Absolutely. This cake actually tastes better the next day once it’s had time to chill and set. Perfect for make-ahead entertaining.
How many people does it serve?
A 9×13 pan yields about 12 generous slices.
Ingredients
- 1 box lemon cake mix
- 32 ounces ricotta cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cans cherry pie filling
Instructions
- Preheat oven to 350. Prepare the cake according to the package directions and then pour the cake batter into a greased 9×13 baking dish.1 box lemon cake mix
- In a large bowl, place ricotta cheese, eggs, sugar, and vanilla. Beat with an electric mixer until well combined. Drop the cheesecake mixture by spoonfuls over the top of the cake batter, trying to distribute as evenly as possible.32 ounces ricotta cheese, 4 eggs, 1 cup sugar, 1 teaspoon vanilla extract
- Bake cheesecake in the oven for 1 hour or until the center springs back when pressed lightly with your finger. Remove the cake from the oven and allow it to cool completely.
- Top with cherry pie filling, then cover and place in the refrigerator until thoroughly chilled. Serve cold.2 cans cherry pie filling
Could you use small curd cottage cheese instead of the ricotta cheese?
I always feel like you can experiment with recipes! It’s part of the fun of cooking. Having said that, I do fear that the cottage cheese would lend a bit of a different flavor, in addition, the texture of ricotta cheese is very different from cottage cheese and a cheesecake really needs to be silky smooth.
What size cans for the cherry pie filling???? The recipe calls for 2 cans, but does not indicate what size. I cook ALOT. I’m sure I can estimate, but would be good to know….especially for “new” bakers. Thanks!
Hi Susan, Cornstock has 21oz cans that I usually grab. Hope that helps 🙂
Thank you!
do you think a mix of cherry pie filling and blueberry pie filling would work?? Thanks
If that sounds good to you then I am sure it would work. Give her a go and see how it turns out 🙂
Update May 01, 2018
I tried the 2 blocks of cream cheese (full fat nothing light for us!) and substituted strawberry pie filling for the cherry. Otherwise I didn’t change a thing.
It worked like a dream!
Thank you Christy!!!!
I need this for a Sunday potluck, but have a very busy Saturday. I’m thinking I should bake the cake on Friday (and refrigerate after cooling) and top with the cherries Sunday morning. Any thoughts?
It really didn’t take long to make this cake- I promise. If you have about 20 minutes (includes the washing of your utensils 🙂 you can make it Saturday.
I would go ahead and put on the filling when it is done- otherwise it may be a bit dry on the top.
This is a great make ahead dessert & is also good for a crowd. We made this for a food ministry at church & got positive feedback! YUM….& blueberry might me nice variation!…..Thanks Christy!