Easy Cherry Cheesecake Recipe with Graham Cracker Crust

This easy cherry cheesecake recipe with graham cracker crust is the perfect summer dessert—cool, creamy, and topped with sweet cherry goodness. No fancy skills needed!

Hi beauties! There’s something undeniably nostalgic about cherry cheesecake. It’s creamy, rich, and topped with that glossy, ruby-red layer that practically begs you to take a bite. This easy cherry cheesecake recipe with graham cracker crust brings all the classic flavor you love—without the fuss. Whether you’re hosting a summer BBQ, celebrating a birthday, or just craving a slice of something sweet, this dessert delivers every single time.

The buttery graham cracker crust is the perfect base for the silky-smooth cheesecake filling. And the cherry topping? It adds the perfect balance of sweetness and tang. What I love most about this easy cherry cheesecake recipe is how simple it is to make, even if you’re not an experienced baker. No complicated techniques, no water baths—just dependable ingredients and a straightforward method.

If you're looking for a foolproof dessert that tastes like you picked it up from a bakery, this is the one. This easy cherry cheesecake with graham cracker crust can be made ahead, dressed up or down, and is always a crowd-pleaser. Keep reading for all the tips, tricks, and step-by-step instructions to make it perfect every time.

Why You’ll Love This Easy Cherry Cheesecake

• Foolproof crust: Graham cracker crumbs + melted butter = perfection
• Creamy & smooth filling: Made with cream cheese and a few pantry staples
• Make-ahead friendly: Chill overnight and forget the stress
• Perfect for summer: Fresh, fruity, and crowd-pleasing

Whether you’re a seasoned baker or a total newbie, this recipe delivers every time.

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Ingredients You’ll Need

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ½ cup sour cream (for extra creaminess)

For the Cherry Topping:

• 1 can cherry pie filling or 2 cups fresh cherries cooked down with sugar (see notes)

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How to Make Cherry Cheesecake with Graham Cracker Crust

1. Make the Crust

Preheat your oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 10 minutes, then let cool.

2. Mix the Filling

In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla and beat again.
Add eggs one at a time, mixing on low speed. Stir in sour cream.
Pour over the cooled crust.

3. Bake the Cheesecake

Place your cheesecake on a baking sheet and bake for 50–60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let it cool inside for 1 hour.
Then refrigerate for at least 4 hours (or overnight for best results).

4. Top with Cherries

Once chilled, spoon the cherry topping over the cheesecake and spread evenly.
Slice and serve!

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Tips for the Perfect Cheesecake

• Room temp ingredients = a smoother batter
• Don’t overmix the eggs or you risk cracks
• Let it cool slowly to avoid collapsing
• Want to make it extra summery? Use fresh cherries and cook them down with a bit of lemon juice and sugar

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Storing & Serving

• Make ahead: This cheesecake is even better the next day
• Fridge: Store covered for up to 5 days
• Freezer: Wrap tightly and freeze (without topping) for up to 2 months

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Until next time,