Lemon cherry cheesecake is the dreamy dessert you didn’t know you needed. Combining the zesty flavor of lemon cake, the creamy richness of ricotta cheesecake, and the sweet juiciness of cherry pie filling, this recipe offers a triple-layered treat that’s as easy as it is indulgent. If you’re a fan of fruity, creamy, and moist desserts, this one will become your new favorite. Perfect for gatherings, holidays, or just a sweet craving, this lemon cherry cheesecake brings both flavor and flair to the table. Get ready to wow your taste buds with every bite of this beautiful, crowd-pleasing dessert.
Why You’ll Love This Recipe
This lemon cherry cheesecake is unlike any dessert you’ve tried. It blends layers of flavor and texture: a soft lemon cake base, a velvety ricotta cheesecake center, and a jewel-toned cherry topping. It’s simple to make but tastes like a bakery-level creation. It also stores beautifully, making it a great make-ahead option for holidays or special occasions. Plus, it’s a stunning dessert that never fails to impress, and it serves a crowd!
Ingredients
- 1 box of lemon cake mix
- 32 ounces of ricotta cheese
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cans (21 ounces each) of cherry pie filling
How to Make Lemon Cherry Cheesecake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Cake Base: Prepare the lemon cake batter according to the package directions. Pour the batter into the greased baking dish.
- Mix the Cheesecake Layer: In a separate large bowl, combine ricotta cheese, eggs, sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and well blended.
- Layer It Up: Drop spoonfuls of the cheesecake mixture evenly over the cake batter. It’s okay if it looks uneven—it will bake beautifully into the cake.
- Bake: Transfer the dish to the preheated oven and bake for 1 hour, or until the center gently springs back when touched lightly with a finger.
- Cool and Top: Allow the cake to cool completely in the pan. Once cooled, evenly spoon the cherry pie filling over the top.
- Refrigerate: Cover and refrigerate the cake until thoroughly chilled. Slice and serve cold.
Helpful Tips
- Let the cake cool fully before adding the cherry topping to prevent it from sinking in.
- For a smoother texture, make sure the ricotta is well blended and at room temperature before mixing.
- Use a toothpick to lightly swirl the cheesecake layer for a marbled look before baking.
Substitutions And Variations
- Cheese: Swap ricotta with cream cheese for a denser texture.
- Fruit Topping: Try blueberry, raspberry, or strawberry pie filling instead of cherry for variety.
- Cake Mix: Use vanilla or white cake mix for a more neutral base if you prefer a milder lemon flavor.
Frequently Asked Questions
Can I use homemade cherry pie filling? Absolutely! Homemade cherry pie filling adds a fresh, tangy flavor and allows you to control the sweetness.
Do I need to refrigerate leftovers? Yes, store any leftovers covered in the refrigerator for up to 5 days.
Can this be frozen? Yes, wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Storage Instructions
Store this cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze slices individually with parchment paper between layers, then wrap tightly in foil or plastic wrap.
Conclusion
This lemon cherry cheesecake is the perfect union of tart, creamy, and sweet. With a simple preparation and a stunning result, it’s an ideal choice for any celebration or just a weeknight indulgence. Try it once, and it’ll become a staple in your dessert rotation. Don’t forget to share your creation with us in the comments or tag us on social media. Looking for more delicious ideas? Explore our dessert section for more unforgettable treats!
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Lemon Cherry Cheesecake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Lemon cherry cheesecake layers lemon cake, creamy ricotta filling, and cherry topping in one easy dessert. Make it today and share your results!
Ingredients
1 box lemon cake mix
32 oz ricotta cheese
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
2 cans (21 oz each) cherry pie filling
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Cake Base: Prepare the lemon cake batter according to the package directions. Pour the batter into the greased baking dish.
Mix the Cheesecake Layer: In a separate large bowl, combine ricotta cheese, eggs, sugar, and vanilla extract. Beat with an electric mixer until the mixture is smooth and well blended.
Layer It Up: Drop spoonfuls of the cheesecake mixture evenly over the cake batter. It’s okay if it looks uneven—it will bake beautifully into the cake.
Bake: Transfer the dish to the preheated oven and bake for 1 hour, or until the center gently springs back when touched lightly with a finger.
Cool and Top: Allow the cake to cool completely in the pan. Once cooled, evenly spoon the cherry pie filling over the top.
Refrigerate: Cover and refrigerate the cake until thoroughly chilled. Slice and serve cold.
Notes
Use room temperature ricotta for a smoother texture. Let cake cool fully before topping to maintain layers. Try other pie fillings for variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 23g
- Carbohydrates: 38g
- Protein: 9g