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
Baked this as called for but it took an hour and 20 minutes for knife to come out clean and then the caked looked too brown. I did use a tinted glass 9/13 dish. The dish also looked too full for me. To put on topping. I may chill topping and add as I serve. Questions: I used all 4 eggs with cheese mix and additional ones in cake mix as called for. Was this correct? And, should I use larger dish next time? This was a trial run for a special dinner in a couple of weeks
I love anything lemon and my husband’s favorite dessert is cherry cheesecake so this will be a win-win for both of us! I think I will make it for our Valentine’s day dessert. Thanks for all the great recipes and word’s of encouragement. Have a blessed day!!
Thank you so much Pam!!! I hope you both love it and have a wonderful Valentine’s Day!!!
I’m a caregiver for the elderly & would love to make this for my residents! I’m thinking cupcakes though. Any thoughts or tweaks I need to make?
Consider making this as written, then use pretty cupcake liners to make individual servings. Just cut small squares and place each liner. Depending on the size you want, use regular, jumbo, paper or foil. When serving a variety of dessert bites, I find this makes a pretty presentation. Would probably go together faster.
Thank you so much for sharing this delicious looking recipe. I think I will just make it for myself for Valentine’s day and I MIGHT share with my husband!
I like the way you think Charolett!!!
Can you leave this out for the Fourth of July party
Will this work with a homemade lemon cake recipe rather than using a cake mix?
I would think so. I haven’t tried it using homemade but I can’t see any reason it wouldn’t.
Be still my heart….lemon *and* cherries? Oh my goodness!
Wow these look so good. Bless you.
I hope you get the chance to try them soon Mary!!