Best Mouthwatering Cherry Lemon Cheesecake (No-Bake Delight)

Did You Know 72% of Cheesecake Lovers Prefer Fruit Toppings Over Chocolate?

If you’re part of that majority craving a bright, fruity twist on classic cheesecake, this mouthwatering cherry lemon cheesecake recipe is about to become your new obsession. There’s something magical about the way tart lemon dances with sweet cherries atop that velvety cream cheese filling—it’s like sunshine and summer berries colliding in every bite.

I discovered this perfect pairing during a lazy afternoon tea with my grandmother, who insisted the secret to memorable desserts lies in balancing flavors that “sing together.” She was right—the zesty lemon cuts through the richness while the cherries add jewel-toned sweetness. What makes this recipe truly special is how approachable it is, even for beginner bakers. No water bath required, just simple ingredients transformed into something extraordinary.

Picture this: a buttery graham cracker crust that shatters delicately under your fork, giving way to the creamiest lemon-kissed filling. The crowning glory? That glossy ruby cherry topping that cascades down the sides like edible stained glass. It’s the kind of dessert that makes guests pause mid-conversation to savor the first bite.

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Mouthwatering Cherry Lemon Cheesecake Recipe

There’s something magical about the combination of tart lemon and sweet cherries nestled in a creamy cheesecake. This recipe is a labor of love, perfect for summer gatherings or whenever you crave a dessert that feels like sunshine on a plate. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• For the crust:
  • 1 ½ cups graham cracker crumbs (about 10-12 sheets, crushed—I love using a rolling pin for this!)
  • ⅓ cup granulated sugar (just enough sweetness to balance the tangy filling)
  • 6 tbsp melted butter (salted for that rich, caramel-like depth)
• For the cheesecake filling:
  • 24 oz cream cheese, room temperature (this is non-negotiable—cold cream cheese will leave lumps!)
  • 1 cup granulated sugar (adjust to taste if you prefer a less sweet dessert)
  • 3 large eggs, room temperature (they blend smoother when not cold)
  • 1 tbsp vanilla extract (the good stuff—it makes all the difference)
  • Zest of 2 lemons (brightens every bite)
  • ¼ cup fresh lemon juice (about 2 lemons—bottled just won’t give the same zing)
  • ½ cup sour cream (for that velvety texture)
• For the cherry topping:
  • 2 cups fresh or frozen cherries, pitted (thawed if frozen—save a few for garnish!)
  • ¼ cup water
  • 2 tbsp granulated sugar (or more if your cherries are very tart)
  • 1 tsp cornstarch dissolved in 1 tbsp water (to thicken the glaze beautifully)
  • A splash of almond extract (optional, but it adds a lovely depth)

Step-by-Step Instructions

1. Prep the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan—I like to use the bottom of a glass to get it even. Bake for 10 minutes, then let it cool while you work on the filling.

2. Make the filling: In a large bowl, beat the cream cheese until smooth and creamy (about 2 minutes). Add the sugar and beat again until fully incorporated. Scrape down the sides—this ensures no sneaky lumps! Add the eggs one at a time, mixing just until combined. Overbeating can introduce too much air, leading to cracks. Stir in the vanilla, lemon zest, lemon juice, and sour cream until silky.

3. Bake with care: Pour the filling over the cooled crust. Place the springform pan on a baking sheet (to catch any drips) and bake for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle—like a gentle wave. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooldown helps prevent sinking.

4. Chill out: Transfer the cheesecake to the fridge and let it chill for at least 4 hours (overnight is even better—patience is key here!).

Conclusion

This cherry lemon cheesecake is a delightful balance of tangy citrus and sweet cherries, all nestled in a buttery graham cracker crust. With its creamy texture and vibrant flavors, it’s the perfect dessert for any occasion—whether you’re hosting a summer gathering or simply treating yourself to something special. The best part? It’s surprisingly easy to make, even for beginner bakers!

Ready to impress your friends and family? Give this recipe a try and let us know how it turns out in the comments below. And if you loved this dessert, be sure to check out our other decadent cheesecake recipes for more sweet inspiration!

FAQs

Can I use frozen cherries instead of fresh ones?

Absolutely! Frozen cherries work just as well—just make sure to thaw and drain them before using to avoid excess moisture in your topping.

How do I prevent my cheesecake from cracking?

To avoid cracks, bake the cheesecake in a water bath, avoid overmixing the batter, and let it cool gradually in the oven with the door slightly ajar before refrigerating.

Can I make this recipe ahead of time?

Yes! Cheesecake actually tastes better after chilling overnight, making it a great make-ahead dessert. Just add the cherry topping right before serving.

What can I substitute for lemon if I want a different flavor?

You can swap the lemon zest and juice for lime or orange to create a different citrus twist. The cherries pair beautifully with any of these flavors!

How long will this cheesecake keep in the fridge?

Properly stored in an airtight container, your cheesecake will stay fresh for up to 5 days. Just be sure to keep the topping separate if storing for more than a day.