This lemon cherry cheesecake is a bright, layered dessert that combines a fluffy lemon cake base, a light ricotta filling, and a sweet cherry pie topping. Made with simple pantry ingredients like boxed cake mix and ricotta, it bakes in about an hour and is best served cold—making it an easy, crowd-pleasing option that doesn’t require a water bath or a springform pan.
A Sweet Southern Mashup for Your Next Get-Together
If you can’t decide between a zesty lemon cake and a creamy cheesecake, this recipe gives you both. The layers shift slightly as the dessert bakes, creating a delightful texture contrast: a light, cake-like base with a tender ricotta filling in the middle and glossy cherries on top. It’s a simple twist on traditional cheesecake that’s especially approachable for busy days.
Ricotta keeps the filling lighter and airier than a dense cream cheese mixture, and the cherry topping adds classic sweetness and color. This dessert travels well in a 9×13 baking dish, so it’s perfect for potlucks, church socials, or any gathering where you want something that looks impressive but is low stress to make.
Ingredients You’ll Need
- 1 box lemon cake mix
- 32 ounces ricotta cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cans cherry pie filling
How to Make Lemon Cherry Cheesecake
Step 1: Prep and Batter
Preheat the oven to 350°F. Grease a 9×13 baking dish. Prepare the lemon cake mix according to the package directions and pour the batter into the prepared pan. There’s no need to bake the cake before adding the ricotta layer.
Step 2: The Ricotta Layer
In a large bowl, combine ricotta, eggs, sugar, and vanilla. Beat until smooth using a hand mixer or stand mixer. Drop spoonfuls of the ricotta mixture over the raw cake batter and gently spread with a rubber spatula. It doesn’t need to be perfect—during baking the cake will form around the filling.
Step 3: Bake to Perfection
Bake for about 1 hour, or until the top is lightly golden and the ricotta center is set and springs back gently when pressed. Avoid opening the oven frequently to keep the temperature steady.
Step 4: Cool and Top
Remove the pan and let it cool completely at room temperature. When cooled, spread the cherry pie filling evenly over the top—use both cans for full coverage and a generous fruit layer.
Step 5: Chill
Cover the dish and refrigerate for several hours or overnight so the layers can firm up and flavors meld. This dessert is best served cold.
Storage and Leftovers
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it covered to prevent drying. Because of the ricotta texture and fruit topping, freezing is not recommended; the texture changes and the filling can become watery when thawed.
If you want brighter lemon flavor, stir a tablespoon or two of fresh lemon juice into the prepared cake batter before pouring it into the pan.
The Best Lemon Cherry Cheesecake With Ricotta
Pin Recipe
Ingredients
- 1 box lemon cake mix
- 32 ounces of ricotta cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cans cherry pie filling
Instructions
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Preheat oven to 350°F. Prepare the lemon cake according to package directions and pour the batter into a greased 9×13 baking dish.
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In a large bowl, combine ricotta, eggs, sugar, and vanilla. Beat with an electric mixer until smooth. Drop spoonfuls of the ricotta mixture over the cake batter and try to distribute it evenly.
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Bake for about 1 hour, or until the center springs back when pressed lightly. Remove from the oven and cool completely.
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Spread cherry pie filling over the cooled cake. Cover and refrigerate until well chilled. Serve cold.