Easy Cherry Cheesecake (The Best Homemade Graham Cracker Crust)

A close up of a slice of cherry cheesecake on a small plate. A scoop has been taken out of it and sits in a spoon beside the slice.

5 from 6 reviews

This cherry cheesecake is so silky, perfectly sweet, and has such a delicious flavor. And it's made with a tender graham cracker crust that adds the perfect crunch to every bite. Not to mention, it's so, so easy to make - just 10 minutes of prep work is all you need to make it.



Cherry cheesecake crust and filling: 

2 cups Graham Crackers Crumbled

3 tbsp. Melted Butter

16 oz. Cream Cheese

¾ cup Granulated Sugar

3 Eggs

1 cups Greek Yogurt

1 tbsp. Vanilla Extract

Cherry topping:

2 cups Frozen Pitted Cherries, + some fresh to serve

½ cup Sugar

2 tbsp. Cornstarch

1 Lemon, squeezed


  1. Preheat the oven to 350ºF (180°C).
  2. Line a springform pan with parchment paper.
  3. In a food processor, process graham crackers until they are just crumbs. Mix with the melted butter.
  4. Transfer the graham cracker crumbs to the pan and press with the back of a spoon. Bake for 10 minutes.
  5. In a big bowl, mix the softened cream cheese with an electric mixer.
  6. Add sugar, eggs, greek yogurt, and vanilla extract. Continue mixing until creamy.
  7. Pour the mixture over the crust.
  8. Bake for 60 minutes (the edges should be set and the middle still runny). Turn off the oven, open the door slightly and leave it there for 1 hour. Let it cool.
  9. For the cherry topping, combine frozen cherries, sugar, cornstarch, and lemon in a saucepan and cook for 5 minutes.
  10. Add the topping to the top of the cooled cheesecake and chill for 2-3 hours.
  11. Serve the cheesecake with fresh cherries on top.


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