A classic, creamy dessert with a buttery almond crust and a glossy cherry topping that feels indulgent, comforting, and timeless.
This Cheesecake with Cherry Pie Filling is the kind of dessert that never goes out of style. Rich, velvety cheesecake sits on a tender almond-flour crust, finished with a bright, sweet-tart cherry topping that makes every bite feel special. It’s elegant enough for holidays and celebrations, yet simple enough to make just because you’re craving something truly satisfying.
Whether you’re serving guests or treating yourself, this cheesecake delivers bakery-level flavor with a homemade touch.
🕒 Servings & Timing
Yield: 10–12 slices
Prep Time: 25 minutes
Bake Time: 60 minutes
Cooling & Chilling Time: 2–4 hours (or overnight)
Total Time: ~4 hours (mostly hands-off)
🥗 Nutritional Info (Approx. per slice)
Calories: ~320
Fat: ~26 g
Carbohydrates: ~10–12 g (depends on sweetener & thickener)
Protein: ~7 g
(Values will vary based on sweetener and thickening agent used.)
🛒 Ingredients
For the Almond Crust
- 2 cups almond flour
- ⅓ cup butter, melted
- ¼ cup sweetener (erythritol, stevia blend, or monk fruit)
For the Cheesecake Filling
- 24 oz cream cheese, softened
- ¾ cup sweetener
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Cherry Pie Filling
- 2 cups fresh or frozen cherries (pitted)
- ¼ cup sweetener
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or xanthan gum (for thickening)
🧰 Tools You’ll Need
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Spatula
- Cooling rack
⭐ How to Make Cheesecake with Cherry Pie Filling
1. Prepare the Crust
Preheat oven to 325°F (165°C).
Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix almond flour, melted butter, and sweetener until evenly combined.
Press the mixture firmly into the bottom of the pan, forming an even layer.
Bake for 10–12 minutes, until lightly golden.
Remove from oven and allow to cool while preparing the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sweetener until smooth and fluffy.
Add eggs one at a time, beating just until combined after each addition.
Mix in vanilla extract and heavy cream.
Do not overmix — this helps prevent cracks and keeps the cheesecake creamy.
Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake
Bake at 325°F for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes to cool gently.
Remove and allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
4. Prepare the Cherry Pie Filling
In a saucepan over medium heat, combine:
- Cherries
- Sweetener
- Lemon juice
- Vanilla extract
Cook for 5–7 minutes, stirring occasionally, until cherries release their juices.
Whisk in cornstarch (or sprinkle in xanthan gum gradually) and stir until thickened.
Remove from heat and allow to cool completely.
5. Assemble & Serve
Once cheesecake is fully chilled, spoon the cherry pie filling evenly over the top.
Slice with a warm knife for clean cuts and serve.
🍒 Ingredient Substitutions & Variations
- Crust: Swap almond flour for crushed almonds or pecans
- Filling: Use sour cream instead of heavy cream for a tangier cheesecake
- Cherries: Use blueberries, strawberries, or raspberries
- Thickener: Xanthan gum keeps it low-carb; cornstarch gives classic texture
- Flavor boost: Add almond extract to enhance cherry flavor
💡 Tips for Best Results
- Use room-temperature ingredients for the smoothest filling
- Avoid overmixing after adding eggs
- Chill fully before topping to keep layers clean
- Run a knife around the pan before releasing the springform
- For ultra-smooth texture, use a water bath (optional)
🧊 Storage Instructions
Refrigerator:
Store covered for up to 5 days.
Freezer:
Freeze plain cheesecake (without topping) for up to 2 months.
Thaw overnight in the fridge and add cherry topping before serving.
❓ Frequently Asked Questions
Can I use canned cherry pie filling?
Yes, but homemade offers fresher flavor and better control over sweetness.
Why did my cheesecake crack?
Overmixing or rapid temperature changes are the usual causes. Even if it cracks, the cherry topping hides everything beautifully.
Can I make this ahead?
Absolutely — it’s even better the next day once fully chilled.
🧁 Conclusion
This Cheesecake with Cherry Pie Filling is the perfect balance of creamy, sweet, and slightly tart. The almond crust adds richness, the cheesecake is luxuriously smooth, and the cherry topping brings everything together in a classic, crowd-pleasing way.
It’s the kind of dessert that feels nostalgic, elegant, and comforting all at once — and once you make it, it’s bound to become a favorite.
If you’d like this adapted for keto, WW points, no-bake, or individual mini cheesecakes, just let me know.
