Ingredients

1 lb. fresh or frozen cherries, preferably a mix of tart and sweet

1/2 cup (100 g) granulated sugar

1/2 cup water

4 tsp cornstarch

12 oz cream cheese, softened

3/4 cup (85 g) confectioners’ sugar

2 tsp pure vanilla extract

1/4 tsp kosher salt

2 1/2 cups heavy whipping cream, divided

9 graham cracker sheets, divided

Instructions

Step 1: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, mashing cherries as it cooks, until thickened and bubbling, about 1 to 2 minutes. Remove from heat.

Step 2: Transfer 1 1/4 cups of the cherry compote to a food processor and blend until mostly smooth, about 1 minute. Place the blitzed compote in a small bowl and refrigerate until cold (about 1 cup). Refrigerate the remaining unblended cherry compote separately until serving.

Step 3: In a large bowl, beat softened cream cheese, confectioners’ sugar, vanilla, and salt using a handheld mixer on medium-high speed until light and creamy, about 1 to 2 minutes. Add 1/2 cup of heavy cream and beat on low until smooth. Continue adding the remaining cream in 1/2-cup increments, beating to combine each time. Once all cream is added, increase speed to high and beat until stiff peaks form, about 1 to 2 minutes more.

Step 4: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang. Place 3 graham cracker sheets on the bottom, breaking to fit and using trimmings to fill gaps. Spread 1 cup of the cheesecake mixture over the crackers, then add 1/2 cup of blitzed cherry compote. Carefully dollop and spread another 1 cup of cheesecake mixture on top to keep layers distinct. Add another layer of graham crackers, then repeat the layers: cheesecake, blitzed cherry compote, and cheesecake. Reserve any remaining cheesecake mixture in the refrigerator. Finish with a final layer of graham crackers on top.

Step 5: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and the cake to set.

Step 6: Remove the top plastic wrap layer from the cake. Place a rectangular platter upside down over the pan and invert the pan carefully. Remove the pan and peel off the plastic wrap from the cake.

Step 7: Use the reserved cheesecake mixture to frost the top and sides of the cake evenly. Finish by spooning the unblitzed cherry compote on top for a fresh, textured fruit topping.

Tips & Variations

For a shortcut, use store-bought cherry pie filling instead of making your own compote.

Swap graham crackers for digestive biscuits or vanilla wafers for a different flavor base.

Add a splash of almond extract to the cheesecake mixture for a nutty note that pairs well with cherries.

If cherries aren’t in season, frozen berries like raspberries or blueberries can be a delicious alternative.

FAQs

Can I use canned cherries instead of fresh or frozen?

Yes, canned cherries can work in a pinch, but drain them well and reduce added sugar since canned fruit can be sweeter and more syrupy than fresh or frozen.

Do I need to whip the cream separately before adding to the cream cheese?

No, this recipe combines softened cream cheese with cold heavy cream gradually while beating until fluffy. This method creates a light, stable mixture ideal for layering without separate whipping.