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
Christy
Do you think this recipe would work with a “Bob’s Red Mill” gluten free vanilla cake mix?? I would just make it according to the package and do the rest using your recipe. It’s not a lemon cake. Do you think it will work? I’d love to make this to serve to my Quilts of Valor sewing group for our Valentine’s luncheon!! Thanks, Christy. I love your recipes!
Hi Cathy! I have never used that cake mix so I can’t say for certain. I would love to hear how it turns out if you give it a try!!
If I’m brave enough to try it, I’ll let you know how it turns out!!
I wonder if chocolate cake would work with this? We love the combination of chocolate and cherries!
It would work beautifully. Choose your favorite chocolate cake and go for it! 🙂 Oooh I might even poke holes in it while it is warm and add some chocolate syrup before the cherries 🙂
Can you add the pie filling before it is baked so you have it inside and on top of the cake?
Have a question. In the picture the cheesecake is on the bottom, then cake, then cherries. The directions say cake is first then cheesecake. Could you tell me which is correct. I’m sure it will be delicious either way.
Hey Jeanette! If you check out the first paragraph of the post I explain the “magic” behind that :). I also show pictures of the steps as well.
Hope you get to try it soon!
This cake looks delicious. I cannot wait to make it this weekend. I need to get the ingredients and I am all set. Thanks Christy!
I hope you enjoy it!!!!
This looks scrumptious!! I’m not a big fan of ricotta, is there something else I could use instead? I love strawberry pie filling, so I think I’ll use that….YUM YUM.
You could use cream cheese but I’m not sure if it would fall to the bottom, I think it would. Also, It think 32 ounces are a bit much if you go with cream cheese. Maybe two bricks? But keep in mind I haven’t tried this so you’re experimenting so please report back!
what about cottage cheese?
This looks so good except I think I will use blueberry pie filling to top it. The combination of blueberry and lemon is a favorite of mine. Did you use full fat cheese or skim?
Oh I love blueberries!! I used full fat.
I made this today to take to Bible study, and put blueberry pie filling on top…..it was wonderful!!
Any ideas on different flavor combinations?
I am so glad to hear it was a hit Samantha!! It’s awful hard to come up with combinations this early, I need a bit more coffee. Let me get back to you on that.
Hey, Christy! I bet you could use that berry blend from that big bag at Sam’s. Just cook it a little and add a little sugar, some corn starch and maybe some lemon zest. I do this and use it on top of your buttermilk pies all the time when I cook for church.
What a great idea Kathy!!! Thank you so much for sharing it!!
My husband will absolutely LOVE THIS! Thank you, I’ve been looking for something special for Valentine’s Day!
What a blessed man your husband is to have such a sweet wife! Thank you!!! You just did my heart good today!
Christy you give so much to so many. Thank you,
Thank you, but look at you here, blessing the socks off me!