Lemon Cherry Cheesecake
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This lemon cherry cheesecake recipe is a little bit magic, combining a fluffy lemon cake with a light cheesecake layer and cherry pie filling on top. This refrigerator cake is the perfect summer dessert.
Today I’m sharing a fun little recipe with you with a bit of cooking “magic” involved. This deliciously magic lemon cherry cheesecake recipe starts out with the cake on the bottom and a cheesecake layer on top, but they switch places during the cooking.
The lemon cake mix is an excellent complement to the light cheesecake layer and cherry pie filling (that is so good) tops it all off to perfection. Another little hint of magic is that instead of cream cheese for the cheesecake filling, we use ricotta cheese. This makes the cake taste lighter but nonetheless delicious.
I love that this is a refrigerator cake and a lighter-tasting dessert (not overly sweet but just enough) with a flavor that promises spring is coming! It’s the perfect spring or summer dessert to take to your next potluck or gathering. It’s also incredibly easy to make.
Simply prepare the cake according to the package directions, beat the remaining ingredients together, and spread on top, then bake! Yep, spoiler: this isn’t a no-bake . But once it’s cooled, you top your with the to make a sensationally scrumptious dessert and then serve it cold.
Recipe Ingredients
- Lemon cake mix (and ingredients to prepare it according to package directions)
- Ricotta cheese
- Eggs
- Sugar
- Vanilla extract
- Cherry pie filling
How to Make Lemon Cherry Cheesecake
Prepare your cake mix according to package directions and pour it into a greased 9×13 baking dish.
Combine all of the other ingredients except for the pie filling and blend them well with an electric mixer.
Spoon the all over the top of the cake batter and gently spread to cover.
Well, cover as best as you can. I pretty much did it :).
Bake cheesecake at 350 for one hour or until the center springs back when lightly pressed.
Allow to cool completely and then top with cherry pie filling.
Cover and place in the refrigerator until well chilled.
ENJOY! These slices come out pretty and perfect every time, just like the one below.
Bring a little sunshine into your life with this magic lemon cheesecake.
Storage
Store leftover lemon cheesecake covered loosely in plastic wrap or in an airtight container in the fridge for up to 3 days. Serve cooled straight from the fridge.
Notes
- If you like, serve your cake with (here’s our homemade ).
- You can also use any kind of pie filling on this lemon cheesecake. Why not try blueberry pie filling next time?
You may also like these other lovely lemon dessert recipes:
Lemon Meringue Pie With Condensed Milk and Wafers
Easy Lemon Bar Recipe (With Video Tutorial)
Lemon Chess Pie: A Southern Family Tradition
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 9x13 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
Video
Nutrition
“Any man’s life will be filled with constant and unexpected encouragement if he makes up his mind to do his level best each day.”
~Booker T. Washington
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!