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Cherry Cheesecake

Cherry Cheesecake is festive, creamy, and fruity.  It’s cold and perfect to cool off on a hot summer day!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 8 hours
Total Time: 9 hours
Servings: 8 Slices
Calories: 503kcal
Author: Wendy


  • 6-inch springform pan
  • small bowl
  • Large bowl
  • electric mixer - hand mixer or stand mixer
  • aluminum foil
  • Instant Pot
  • trivet
  • wire rack
  • Medium bowl
  • piping bag


Crust Ingredients

  • 2 cups graham cracker crumbs crushed
  • ¼ cups unsalted butter melted
  • 2-3 drops of sky blue gel food coloring

Vanilla Cheesecake Ingredients

  • 16 ounces cream cheese softened
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 2 teaspoons vanilla extract

Whipped Cream and Topping Ingredients

  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar
  • 8 ounces cherry pie filling


Crust Directions

  • Line the bottom of a 6inch springform pan with parchment paper and
  • spray the sides with pam baking spray
  • Using a large bowl mix the melted butter and graham cracker crumbs
  • Mix in the blue food coloring until combined
  • Press the crust into the springform pan
  • Place into the freezer while you make the cheesecake mixture

Cheesecake Directions

  • In a small bowl, whisk together the sugar and cornstarch until combined
  • In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
  • Beat in the eggs 1 at a time until combined
  • Beat in the vanilla bean extract
  • Pour cheesecake mixture into the crust
  • Cover with foil
  • Fill the instant pot with 1 cup of water
  • Place a trivet inside
  • Place the springform pan onto the trivet
  • Close the lid and set to sealing
  • Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes
  • Remove the lid and use a paper towel to dap onto the foil to remove condensation
  • Carefully remove from the pot and place onto a wire rack and allow to cool completely
  • Place into the fridge overnight

Whipping Cream and Topping Directions

  • Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form
  • Pipe dollops along the edge
  • Scoop Cherry Pie Filling into the center of the cheesecake
  • Cut and serve!


  • Be sure that you use the baking spray when you spray your springform pan, and not cooking spray.
  • When making this cheesecake it's important that your ingredients come to room temperature before you start to mix it. Using cold ingredients will cause your cheesecake to not mix well and be lumpy.
  • If you do get cracks, don't worry! You can cover them with the whipped cream topping and no one will ever know.
  • Add the cherries to the top of the cake when you are ready to serve it.
  • You can skip making homemade whipped cream if you prefer, and use canned instead.
  • If you like a sweeter crust, add one tablespoon of sugar to the graham cracker crumb mixture before you add the butter and food coloring gel.
  • Be sure to use food coloring gel and not liquid food coloring.
This Patriotic Cheesecake recipe can be stored in the fridge for up to 5 days. Be sure to keep it covered so that it doesn't dry out.
You can also freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and place it into a freezer bag. Thaw overnight in the fridge before serving. I recommend freezing this cheesecake without the cherries on the top. 


Serving: 1Slice | Calories: 503kcal | Carbohydrates: 44g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 348mg | Potassium: 172mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1275IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg