This lemon cherry cheesecake recipe is a little bit magic, combining a fluffy lemon cake with a light cheesecake layer and cherry pie filling on top. This refrigerator cake is the perfect summer dessert.
Today I’m sharing a fun little recipe with you with a bit of cooking “magic” involved. This deliciously magic lemon cherry cheesecake recipe starts out with the cake on the bottom and a cheesecake layer on top, but they switch places during the cooking.
The lemon cake mix is an excellent complement to the light cheesecake layer and cherry pie filling (that is so good) tops it all off to perfection. Another little hint of magic is that instead of cream cheese for the cheesecake filling, we use ricotta cheese. This makes the cake taste lighter but nonetheless delicious.
I love that this is a refrigerator cake and a lighter-tasting dessert (not overly sweet but just enough) with a flavor that promises spring is coming! It’s the perfect spring or summer dessert to take to your next potluck or gathering. It’s also incredibly easy to make.
Simply prepare the cake according to the package directions, beat the remaining ingredients together, and spread on top, then bake! Yep, spoiler: this isn’t a no-bake . But once it’s cooled, you top your with the to make a sensationally scrumptious dessert and then serve it cold.
- Lemon cake mix (and ingredients to prepare it according to package directions)
- Ricotta cheese
- Vanilla extract
- Cherry pie filling
How to Make Lemon Cherry Cheesecake
Prepare your cake mix according to package directions and pour it into a greased 9×13 baking dish.
Combine all of the other ingredients except for the pie filling and blend them well with an electric mixer.
Spoon the all over the top of the cake batter and gently spread to cover.
Well, cover as best as you can. I pretty much did it :).
Bake cheesecake at 350 for one hour or until the center springs back when lightly pressed.
Allow to cool completely and then top with cherry pie filling.
Cover and place in the refrigerator until well chilled.
ENJOY! These slices come out pretty and perfect every time, just like the one below.
Bring a little sunshine into your life with this magic lemon cheesecake.
Store leftover lemon cheesecake covered loosely in plastic wrap or in an airtight container in the fridge for up to 3 days. Serve cooled straight from the fridge.
- If you like, serve your cake with (here’s our homemade ).
- You can also use any kind of pie filling on this lemon cheesecake. Why not try blueberry pie filling next time?
You may also like these other lovely lemon dessert recipes:
Lemon Meringue Pie With Condensed Milk and Wafers
Easy Lemon Bar Recipe (With Video Tutorial)
Lemon Chess Pie: A Southern Family Tradition
- 1 box lemon cake mix
- 32 ounces ricotta cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cans cherry pie filling
- Preheat oven to 350. Prepare the cake according to the package directions and then pour the cake batter into a greased 9x13 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
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~Booker T. Washington
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 🙂
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!