Cherry-Cheesecake

This cherry cheesecake is a crowd-pleaser that starts with a shortcut: white cake mix baked in sheet pans forms the base instead of a traditional crust. The real star is the topping, a fluffy cream cheese layer made by beating softened cream cheese with powdered sugar and folding in freshly whipped heavy cream, then blanketing it with glossy cherry pie filling.

The cream cheese and whipped cream layer is essentially a no-bake cheesecake filling. Beating the cream cheese and powdered sugar until fluffy first, then folding in the whipped cream, gives it a mousse-like texture that’s lighter than a traditional baked cheesecake but still rich and tangy.

This recipe makes two full sheet pans, which is why it’s a go-to for potlucks, church suppers, and holiday gatherings. The overnight chill firms everything up so you get clean squares instead of a sliding mess.

Kitchen Tips

• Soften the cream cheese completely before beating. Cold cream cheese will leave lumps that won’t smooth out.
• Whip the heavy cream to stiff peaks before folding. Soft peaks won’t hold the structure of the topping.
• Let the cake cool completely before spreading the cream cheese layer. Warm cake melts the topping.
• Chill for a full 4 hours minimum. Overnight is better for the firmest, cleanest slices.

Variations

• Use blueberry or strawberry pie filling instead of cherry for a different fruit topping.
• Swap white cake mix for yellow or lemon cake mix for a different base flavor.
• Drizzle melted chocolate over the cherry topping for a Black Forest-inspired version.