Cherry Cheesecake

Cream Cheese: Use full-fat brick-style cream cheese for the most dependable texture. Let it soften until pliable but not warm or oily. Tub-style, whipped, and reduced-fat cream cheeses have not been tested in this formula.
Lemon Juice: Measure a full ⅓ cup after squeezing. The lemon provides the recipe’s bright flavor and helps the condensed-milk filling thicken, so reducing it may affect both flavor and set.
Graham Cracker Crust: A store-bought crust keeps the recipe especially easy. A homemade crust may also be used, but it must be fully cooled before adding the filling.
Make Ahead: The cheesecake may be filled and refrigerated one day in advance. Keep the cherry topping separate and add it shortly before serving.
Storage: Keep the pie covered and refrigerated. For best quality, use leftovers within 4 days. The crust will gradually soften as it sits.
Freezing: Freezing the assembled pie is not recommended because thawing may alter the creamy filling and soften the crust.
Optional Garnishes: Serve with whipped cream , finely grated lemon zest, shaved white chocolate, or sliced toasted almonds if desired.
Serving Suggestions: Serve chilled after [ Tamale Pie ] or [ Slow Cooker French Dip Sandwiches ], with [ Russian Spiced Tea ] alongside.

Name: Cherry Cheesecake
Prep time: 20 min
Total time: 260 min
Yield: 8 servings
Ingredients: 1 prepared 9-inch graham cracker crust; 1 package full-fat brick-style cream cheese; 1 can sweetened condensed milk; ⅓ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 can cherry pie filling

A cool, tangy filling sets under a glossy blanket of cherries in this no-bake cheesecake. Starting with a prepared crust makes it an easy dessert to get ready well before company arrives.

By Betty Lou Gardner4 hr 20 minUpdated 2026-08-25

This Cherry Cheesecake is cool, creamy, and topped with glossy sweet cherries over a buttery graham cracker crust. Lightly tangy from fresh lemon juice and easy to prepare ahead, it is the kind of classic refrigerator dessert that feels especially fitting for holidays, potlucks, and family dinners.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like this pie best after it sits overnight because the filling turns firmer and creamier by the next day. Sometimes I wait until serving time to spoon the cherries over the top because I think the pie looks prettier that way on the table.