Cherry Topped Lemon Cheese Cake
A luscious lemon cheesecake topped with cherry pie filling, combining tangy citrus and sweet cherries, perfect for dessert lovers seeking a refreshing treat.
Ingredients
Instructions
- With a mixer, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk, lemon juice, and vanilla extract.
- Pour the mixture into the graham cracker pie crust.
- Chill in the refrigerator for at least three hours.
- Top with chilled cherry pie filling before serving.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese or Greek yogurt as a substitute for cream cheese. If fresh lemons are unavailable, bottled lemon juice works fine. To enhance flavor, add a pinch of salt to the cream cheese mixture. Ensure the cream cheese is softened to avoid lumps. If you're short on time, you can use a pre-made graham cracker crust. This recipe pairs beautifully with Barbara T'S Creamy Cheesecake for a delightful dessert spread.
Serving Suggestions
Serve slices of the cheesecake chilled, topped generously with cherry pie filling for a pop of color and flavor. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. For an elegant touch, garnish with fresh mint leaves. It’s a perfect ending to any meal and ideal for special occasions.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. If you want to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap, then in foil, for up to three months. Thaw in the refrigerator overnight before serving. Avoid refreezing once thawed to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Topped Lemon Cheese Cake contains roughly 1244 calories, with 13g protein, 145g carbohydrates, and 42g fat. It is an excellent source of protein (25% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 798mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries! Simply pit and slice them, then mix with a little sugar and cornstarch to create a topping that mimics the pie filling. Let it sit for about 30 minutes to macerate before adding it on top of the cheesecake for a fresh, fruity twist.
How can I make this cheesecake gluten-free?
To make this cheesecake gluten-free, simply use a gluten-free graham cracker crust or make your own crust using gluten-free cookies or ground nuts mixed with melted butter. Ensure that all other ingredients, especially the pie filling, are labeled gluten-free to avoid cross-contamination.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for gatherings. Just be sure to chill it properly in the refrigerator. Top it with the cherry filling right before serving to keep the crust fresh and maintain the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).