Baked cherry cheesecake

Baked cherry cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 15 mins Cook: 30 mins


Serves 6 - 8
This impressive make-ahead dessert, from Good Food reader Jane White, is sure to become a favourite

Nutrition and extra info

Nutrition: per serving

  • kcal448
  • fat22g
  • saturates11g
  • carbs57g
  • sugars36g
  • fibre1g
  • protein9g
  • salt1.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 12 digestive biscuits, crushed
  • 50g melted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g caster sugar

For the filling

  • 300g light soft cheese
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g caster sugar
  • 400g can red or black cherry pie filling (we used Hartley's)



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  1. Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.

  2. Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Feb, 2019
Have tried making cheesecake with double cream cream, cream cheese and strawberries before, with optional gelatin, which I left out. I whipped the cream until it was thick refrigerated it overnight, but unfortunately it didn’t set well and was rather messy. I notice this uses eggs instead of cream, how firm does it set and why was my last attempt unsuccessful?
20th Mar, 2015
This was easy and tasty. I used gluten free biscuits. Also I used Sainsbury's Black Cherry compote as a topping.
Daniela Farrugia's picture
Daniela Farrugia
10th Dec, 2014
I did this recipe and it turned out exactly like the picture. The taste is very good as well. Will make again in the future, but I will not put sugar for the base as it was too sweet. Otherwise, its perfect ;)
11th Jun, 2012
Agree with amber, it really did feel like cheating! So quick and easy, but absolutely delicious. Used chocolate biscuits as the base to give it a bit of a black forest feel and it was divine.
20th Mar, 2012
So so easy to make, almost felt like cheating!! Wished I had not put any sugar in the base, it did not need it. I used Sainsbury's economy cream cheese which worked fine meaning it was nice and cheap!! Although the topping was really expensive, anyone know where I could get it cheaper than the nearly £2 I had to pay??
2nd Dec, 2011
i made this dessert and it turned out lovely everyone was fighting for another piece
22nd Jul, 2011
Enjoyed by all my family. I find canned cherry pie filling a bit gloopy and sweet so not my first choice cheesecake but this recipe wins for ease and simplicity. I thought the biscuit base was fine.
19th Jun, 2011
Easy and yummy. Bit more butter used to make biscuit base less crumbly.
18th Sep, 2010
I have made this several times and it has been fab. Everyone has been very impressed that has seen it. My tin was bigger than the one suggested and i found 1.5x base ingredients and doubling the filling ingredients worked well.
29th Jul, 2010
Lovely cheesecake and very easy to make. I found the base a bit too crumbly. Any ideas?


11th Jul, 2018
I'm a bit wary of this recipe simply because 99% of all cheesecake recipes usually include the addition of cream (usually sour). Just wondered why this one doesn't? Doesn't it lack flavour and texture without? It seems a little too simple to be true. I've always read that you need more than just cheese to make a cheesecake.
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. In our opinion the savoury cheese complements the sweet topping well in this recipe and you can see from our ratings that it's gone down well so far. However, we do have a whole collection devoted to cheesecake so take a look if this one fails to tempt. Enjoy!
12th Oct, 2017
Hi Surely 15 digestive biscuits for the base isn't enough or is that a typo? What should it be? Thanks
goodfoodteam's picture
22nd Oct, 2017
Thanks for your question. The recipe uses 12 digestive biscuits which is enough for the base and sides.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?