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Cookie Cherry Cheesecake

Cookie Cherry Cheesecake

“Cookie Cherry Cheesecake” is a delightful dessert that combines the rich, creamy goodness of cheesecake with the sweet and tangy flavors of cherries, all nestled atop a buttery cookie crust. This dessert is a symphony of textures and tastes, making it a crowd-pleaser for any occasion.

Starting from the base, the cookie crust is a melt-in-your-mouth delight, providing a perfect contrast to the creamy cheesecake layer that rests on top. It’s not overly sweet, allowing the cherry topping to shine through.

Moving on to the cheesecake layer, it’s a velvety, decadent masterpiece. The cream cheese filling is blended to perfection, resulting in a smooth and luscious texture that practically melts in your mouth with every bite. Its subtle vanilla undertones add a touch of warmth to the overall flavor profile.

The crowning glory of this dessert is the cherry topping. The cherries are gently simmered to release their natural sweetness and tartness, creating a vibrant and syrupy sauce that envelops each slice. The burst of fruity goodness complements the creaminess of the cheesecake beautifully, creating a harmonious balance of flavors.

Whether you’re serving it at a special celebration or simply indulging in a sweet treat on a cozy evening, the Cookie Cherry Cheesecake is sure to satisfy your dessert cravings. It’s a delightful combination of textures and flavors that will have you coming back for seconds, and maybe even thirds. Enjoy the sheer indulgence of this dessert masterpiece that marries the classic charm of cookies, the elegance of cheesecake, and the bright allure of cherries.


°3 packages of cream cheese, 250 g each, softened

°250 ml (1 cup) sugar

°15 ml (1 tbsp.) vanilla extract

°4 eggs

°1 can cherry pie filling 540 ml

+For the crust:

°375 ml (1 1/2 cups) graham cracker crumbs

°60 ml (1/4 cup) melted butter

°60 ml (1/4 cup) sugar


Preheat the oven to 180°C (350°F).

In a bowl, combine the ingredients for the crust.

Line a 23-cm (9-inch) springform pan with parchment paper, then spread the crust on it. Firmly press the preparation to obtain an even crust. Bake for 10 minutes.

In a bowl, whisk the cream cheese with the sugar, vanilla and eggs until smooth and homogeneous.

Pour the cheese mixture into the mold and level the surface. Bake for 1 hour to 1 hour 10 minutes, until the center of the cake is almost firm.

Turn off the oven and let the cake cool for 1 hour in the oven, with the door ajar.

Once the cake has cooled, let cool completely in the refrigerator for 3 to 4 hours.

When ready to serve, spread the cherry filling over the cake.

Enjoy !

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