Why You’ll Love Cherry Limeade Cheesecake Recipe
This cheesecake has the perfect balance of creamy, tangy, and sweet flavors.
The lime juice and zest give the filling a fresh citrus taste that keeps it from feeling too heavy.
The cherry sauce adds a beautiful topping and a sweet-tart finish.
It works as one large cheesecake or as mini cheesecakes for individual servings.
It can be made ahead, making it great for parties and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups graham cracker crumbs
6 Tbsp. sugar
6 Tbsp. unsalted butter, melted
For the cheesecake filling:
3 (8 oz.) packages cream cheese
1 cup sugar
3 large eggs
Juice of 2 limes
Zest of 2 limes
For the cherry sauce:
12 oz. cherries, rinsed and drained
2 Tbsp. sugar
2 tsp. cornstarch
2 tsp. cold water
Directions
Preheat the oven to 325°F.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press the crumbs firmly into the bottom of a 9-inch springform pan or six 4-inch mini springform pans.
Bake the crust for 6 minutes, then remove it from the oven and set aside.
In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually add the sugar and mix until combined.
Add the eggs one at a time, beating well after each addition. Mix in the lime juice and lime zest until just combined.
Pour the cheesecake filling over the baked crust.
Place a shallow oven-safe pan half-filled with hot water on the bottom rack of the oven to help reduce cracking.
Bake the cheesecake for 55 to 65 minutes, or until the center is set. For mini cheesecakes, bake for 25 to 33 minutes.
Turn off the oven and prop the oven door open about 4 inches. Let the cheesecake stand in the oven for 30 minutes.
Remove the cheesecake from the oven and transfer it to a wire rack. Let it cool for 10 minutes, then carefully remove the sides of the pan. Allow it to cool to room temperature.
Cover and refrigerate for at least 8 hours before slicing and serving.
To make the cherry sauce, combine the cherries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until the cherries release their juices and the mixture begins to simmer.
In a small bowl, whisk together the cornstarch and cold water until smooth. Add it to the cherry mixture and stir well.
Reduce the heat to medium and cook until the sauce gently boils and thickens slightly. Remove from heat and let cool.
Serve the cheesecake topped with cherry sauce. Add a lime slice and cherry for garnish if desired.
Servings and timing
Servings: 6
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Chilling time: At least 8 hours
Variations
Use frozen cherries if fresh cherries are not available.
Try a mixed berry topping with cherries, raspberries, and blueberries.
Add a little extra lime zest for a stronger citrus flavor.
Use lemon instead of lime for a cherry lemonade cheesecake.
Make mini cheesecakes for individual portions and easier serving.
Add a thin layer of whipped cream before spooning on the cherry sauce.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 5 days.
Keep the cherry sauce in a separate airtight container in the refrigerator if possible.
Cheesecake does not need reheating and is best served chilled.
To freeze, wrap slices tightly and store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen cherries?
Yes, frozen cherries work well. Thaw and drain them before making the sauce.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is ideal for making ahead because it needs at least 8 hours to chill.
Can I use bottled lime juice?
Fresh lime juice is best, but bottled lime juice can be used in a pinch.
How do I prevent cracks in the cheesecake?
Use a pan of hot water in the oven, avoid overmixing, and let the cheesecake cool slowly.
Can I make this without a springform pan?
A springform pan is best, but you can use a deep pie dish. Slicing may be less neat.
Can I make mini cheesecakes?
Yes, use six 4-inch mini springform pans and bake for 25 to 33 minutes.
How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle.
Can I use a different crust?
Yes, vanilla wafer crumbs or digestive biscuit crumbs can be used instead of graham crackers.
Should the cherry sauce be smooth or chunky?
Either works. Leave it chunky for texture or strain it for a smooth sauce.
Why does the cheesecake need to chill so long?
Chilling helps the cheesecake firm up and gives the flavors time to develop.
Conclusion
Cherry Limeade Cheesecake is a creamy, bright, and fruity dessert that combines smooth lime cheesecake with a sweet cherry topping. With its buttery crust, refreshing citrus flavor, and beautiful finish, it is a delicious make-ahead dessert for gatherings, celebrations, or a special treat at home.
