Bright, creamy cheesecake with fresh lemon flavor and a graham cracker crust—topped with sweet cherry pie filling for the perfect finish.

Crust:

Graham cracker crumbs

Melted butter

Granulated sugar

Filling:

Cream cheese (softened)

Granulated sugar

Eggs (for baked version) or gelatin (for no-bake)

Fresh lemon juice and zest

Sour cream or sweetened condensed milk

Vanilla extract

Topping:

Cherry pie filling or cooked fresh cherries (with sugar)

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Prepare Crust:
Mix graham cracker crumbs, butter, and sugar. Press into a springform or pie pan. Chill while preparing the filling.

Make Filling:

Baked Version: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon juice, zest, sour cream, and vanilla.

No-Bake Version: Mix cream cheese with gelatin dissolved in warm water, lemon juice, zest, sweetened condensed milk, and vanilla until smooth.

Assemble:

Pour filling over crust.

Baked Version: Bake at 325°F for ~45 minutes, then cool gradually and refrigerate overnight.

No-Bake Version: Chill 2–3 hours until set.

Add Topping:
Spoon cherry pie filling or fresh cooked cherry compote over the cheesecake before serving.

Chill overnight for best texture and flavor.

Pat cherries dry if cooking fresh to avoid watering down the topping.

Add almond extract for a subtle flavor boost.

Use lemon-Oreo crust for a zesty variation.