Lemon Lime Cherry Cheesecake

Why You’ll Love This Recipe

This cheesecake offers a perfect harmony of tart and sweet. The lemon and lime add a refreshing zing to the rich, creamy filling, while the cherry topping provides a juicy contrast that’s visually striking and full of flavor. Whether served at a party, brunch, or family gathering, this cheesecake is guaranteed to impress both in taste and appearance. Plus, it can be made ahead—ideal for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs (or gluten-free graham crackers)
• Granulated sugar
• Unsalted butter, melted

For the cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Heavy cream
• Lemon juice
• Lime juice
• Lemon zest
• Lime zest
• Vanilla extract

For the cherry topping:

• Fresh or frozen cherries (pitted)
• Sugar
• Lemon juice
• Cornstarch (optional, for thickening)
• Water

Directions

1. Preheat oven to 325°F (160°C). Grease a springform pan and wrap the bottom with foil if using a water bath.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form an even crust. Bake for 10 minutes, then let cool.
3. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, lemon juice, lime juice, zests, and vanilla extract. Mix until smooth.
5. Pour the filling over the cooled crust and smooth the top.
6. Place the cheesecake in a water bath (optional but helps prevent cracks) and bake for 55–65 minutes, or until the center is just set and slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. For the cherry topping, simmer cherries, sugar, lemon juice, and water until the cherries are soft and the mixture is slightly thickened. Add a cornstarch slurry if needed. Cool completely.
10. Spoon the cherry topping over the chilled cheesecake before serving.

Servings and timing

This recipe makes 10–12 servings.
Prep time: 20 minutes
Bake time: 55–65 minutes
Cooling + chilling time: 5 hours (minimum)
Total time: About 6–7 hours (mostly inactive)

Variations

• Swap cherries for raspberries, strawberries, or blueberries for a different fruity topping.
• Add a swirl of cherry compote into the batter before baking for a marbled effect.
• Use a cookie crust made from vanilla wafers, shortbread, or chocolate cookies for extra flavor.
• Make individual cheesecakes in muffin tins for easy portioning.
• Add a splash of cherry liqueur to the topping for a grown-up twist.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days. Freeze individual slices by wrapping tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Do not reheat—this cheesecake is best enjoyed chilled or at room temperature.

FAQs

Can I use bottled lemon and lime juice?

Fresh juice is preferred for the best flavor, but bottled juice will work in a pinch.

Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracking. You can also place a tray of water on the lower oven rack for similar moisture.

How do I prevent cracks on top?

Avoid overmixing, use a water bath, and let the cheesecake cool gradually in the oven before refrigerating.

Can I use frozen cherries for the topping?

Yes, just thaw and drain them before cooking to avoid excess water in the sauce.

What if I don’t have sour cream?

You can substitute Greek yogurt or plain yogurt for a similar tangy flavor.

Is this cheesecake gluten-free?

It can be if you use gluten-free graham crackers or cookies for the crust.

How do I know when the cheesecake is done?

The edges should be set and the center should jiggle slightly. It will continue to firm up as it cools.

Can I make the cherry topping ahead of time?

Yes, it stores well in the fridge for up to 5 days. Spoon it on just before serving.

Can I add more citrus flavor?

Absolutely—just increase the zest or add a few drops of lemon or lime extract for a stronger citrus kick.

Should I serve this cheesecake cold or room temperature?

It’s best served chilled but can also be enjoyed at room temperature for a softer texture.

Conclusion

Lemon Lime Cherry Cheesecake is a vibrant, refreshing, and crowd-pleasing dessert that brings together creamy texture, zesty citrus, and juicy cherries in every bite. With a make-ahead design and a beautiful presentation, it’s the perfect dessert to elevate any occasion—from dinner parties to holidays or weekend indulgence. This cheesecake is sure to leave a lasting impression.

Lemon Lime Cherry Cheesecake

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Lemon Lime Cherry Cheesecake is a refreshing and vibrant dessert that pairs zesty citrus with a sweet cherry topping, all layered over a buttery graham cracker crust. Creamy, tangy, and visually stunning, it’s perfect for warm-weather gatherings or any celebration.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 6–7 hours (including cooling and chilling)
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

1. For the crust:
2. 1 1/2 cups graham cracker crumbs (or gluten-free graham crackers)
3. 2 tbsp granulated sugar
4. 5 tbsp unsalted butter, melted
5. For the cheesecake filling:
6. 24 oz (3 blocks) cream cheese, softened
7. 3/4 cup granulated sugar
8. 3 large eggs
9. 1/2 cup sour cream
10. 1/4 cup heavy cream
11. 2 tbsp lemon juice
12. 2 tbsp lime juice
13. 1 tsp lemon zest
14. 1 tsp lime zest
15. 1 tsp vanilla extract
16. For the cherry topping:
17. 2 cups fresh or frozen cherries, pitted
18. 1/3 cup granulated sugar
19. 1 tbsp lemon juice
20. 1/4 cup water
21. 1 tsp cornstarch (optional, for thickening)

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.

1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Let cool.
2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in sour cream, heavy cream, lemon juice, lime juice, zests, and vanilla extract until fully combined.
5. Pour the filling over the cooled crust and smooth the top.
6. Place in a water bath (optional) and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
7. Turn off the oven, crack the door, and let cool inside for 1 hour.
8. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. For the topping, combine cherries, sugar, lemon juice, and water in a saucepan. Simmer until cherries are soft. Stir in cornstarch slurry if thicker sauce is desired. Cool completely.
10. Spoon cherry topping over the chilled cheesecake before serving.

Notes

• Use fresh lemon and lime juice for the best flavor.
• To avoid cracks, avoid overmixing and cool the cheesecake gradually.
• Water bath is optional but helps ensure an even bake.
• Make the cherry topping ahead and store refrigerated until ready to use.
• Substitute Greek yogurt for sour cream if needed.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 30g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 115mg