Simple Cherry Cheesecake Recipe For Summer Picnics!
If you’re looking for a no-fuss summer dessert that everyone will love, this Simple Cherry Cheesecake Recipe is it. Made with a boxed cake mix and a handful of pantry staples, these creamy, fruity cheesecake bars are a perfect make-ahead treat for warm-weather picnics, backyard BBQs, and potlucks. Best part? Even if you don’t consider yourself a baker, you can pull this off with ease.
What Makes This Cherry Cheesecake Recipe So Simple?
This dessert is all about ease and flavor. With just 9 simple ingredients, it comes together fast—no springform pan or water bath needed. A boxed yellow cake mix does double duty as both the crust and the base of the filling, while cream cheese, eggs, milk, and a splash of lemon juice give it that classic cheesecake flavor.
Since it bakes in a 9×13 pan, it slices cleanly into cheesecake bars—making it a breeze to transport and serve. And the cherry pie topping? Just open the can and spoon it on. Done.
Ingredients You’ll Need for Cherrycheese Cake Bars
- Yellow Cake Mix – Divided between the crust and the filling for an easy shortcut.
- Cream Cheese – Make sure it’s softened for the smoothest texture.
- Eggs – Three for the filling, one for the crust.
- Sugar – Just enough to sweeten the cream cheese layer.
- Vegetable Oil – Helps bind the crust.
- Milk – Adds creaminess to the filling.
- Lemon Juice – Brightens the flavor and adds that slight tang.
- Vanilla Extract – For a warm, sweet finish.
- Cherry Pie Filling – The crowning touch of sweet, fruity goodness.
Step-By-Step Instructions
- Step 1: Make the crust. Reserve 1 cup of the yellow cake mix. In a large bowl, combine the remaining cake mix with 1 egg and 2 tablespoons of vegetable oil. Mix until crumbly. Press the mixture into the bottom of a greased 9×13 baking dish, pressing slightly up the sides.
- Step 2: Prepare the filling. In the same bowl, use a hand mixer to beat the softened cream cheese with 1/2 cup sugar until smooth. Add 3 eggs and the reserved 1 cup of cake mix. Blend for about 1 minute. Reduce speed and mix in the milk, lemon juice, and vanilla until fully incorporated and creamy.
- Step 3: Bake. Pour the cheesecake batter over the crust layer and smooth it out. Bake at 350°F for 45 minutes or until set and lightly golden. Let it cool completely.
- Step 4: Add cherry topping and chill. Once cooled, spoon the cherry pie filling over the top. Chill the dessert for at least 1 hour before slicing into bars and serving.
Tips For Success
- Bring the cream cheese to room temperature before mixing—it makes a huge difference in texture.
- Like extra cherries? Add a second can of cherry pie filling for more topping.
- Make it ahead. These bars taste even better the next day after chilling overnight, making them a perfect prep-ahead picnic dessert.
Cherry Cheesecake Dessert Bars – A Summer Favorite
Whether you’re heading to a picnic, hosting a cookout, or just want an easy treat to stash in the fridge, these Simple Cherry Cheesecake Dessert Bars are always a hit. They’re rich, creamy, and bursting with cherry flavor—and best of all, they’re incredibly easy to make.
Give this recipe a try next time you need a summer dessert idea that’s as fuss-free as it is delicious!
More Picnic Dessert ideas: Best Ever Classic Chocolate Texas Sheet Cake Recipe, Mom’s Old-Fashioned Rice Pudding Recipe, and Easy Peach Custard Pie Recipe.
Simple Cherry Cheesecake
Ingredients
- 1 package yellow cake mix
- 2 tablespoon vegetable oil
- 2 8-oz. packages of cream cheese, room temperature
- 1/2 cup sugar
- 4 eggs
- 1-1/2 cups whole milk
- 3 tablespoons fresh lemon juice
- 1 tablepoon vanilla extract
- 1 21-oz. can cherry pie filling
Instructions
- Reserve 1 cup of the yellow cake mix. In a large bowl, combine the remaining cake mix with 1 egg and 2 tablespoons of vegetable oil. Mix until crumbly. Press the mixture into the bottom of a greased 9×13 baking dish, pressing slightly up the sides.
- In the same bowl, use a hand mixer to beat the softened cream cheese with 1/2 cup sugar until smooth. Add 3 eggs and the reserved 1 cup of cake mix. Blend for about 1 minute. Reduce speed and mix in the milk, lemon juice, and vanilla until fully incorporated and creamy.
- Pour the cheesecake batter over the crust layer and smooth it out. Bake at 350°F for 45 minutes or until set and lightly golden. Let it cool completely.
- Add cherry topping and chill. Once cooled, spoon the cherry pie filling over the top. Chill the dessert for at least 1 hour before slicing into bars and serving.
