Cake Mix Cherry Cheesecake

Cake Mix Cherry Cheesecake


I’m so glad I have friends that cook! It’s so fun trying their food and tasty drinks.  My friend T.J. came over to watch the Super Bow. and brought a couple new desserts for me to try.  One of the desserts she brought was this AMAZING cake mix cherry cheesecake. 

You guys.  I had no idea you can make cheesecake out of a cake mix.  Am I late to the game?  The flavor was fantastic!  I’m already thinking up so many so many new ways to use this!  I’ve got an idea I’ll share with you this summer if it turns out. 😉

Cake Mix Cherry Cheesecake

Anyway it would make the perfect dessert to take into the office, church or a friend’s house for a potluck.  I love cheesecake as a dessert for a party.  It always impresses guests, tastes amazing and you make it ahead of time so you don’t have to rush to make it the day of!

5.0 from 6 reviews
Cake Mix Cherry Cheesecake
Prep time
Cook time
Total time
This Cake Mix Cherry Cheesecake is so tasty and easy to make! It's perfect for any party or pot luck!
Recipe type: Dessert
Serves: 8
  • 1 pkg yellow cake mix
  • 4 eggs
  • 2 tbsp vegetable oil
  • 2 8 oz. cream cheese, softened
  • 1/2 c sugar
  • 1 1/2 c milk
  • 3 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 21 oz. cherry pie filling
  1. preheat oven to 300 degrees
  2. grease a 9 x 13 baking pan
  3. set aside 1 c of cake mix
  4. in a large mixing bowl, combine remaining cake mix, 1 egg and vegetable oil (it will be crumbly)
  5. press crumbly mixture into the bottom of the baking dish and up the sides about 3/4 of the way
  6. in a large bowl beat cream cheese and sugar together until fluffy
  7. add remaining eggs, one at a time
  8. add in remaining cake mix
  9. beat on med speed for 1 minute
  10. lower speed and add milk, lemon juice and vanilla
  11. mix until smooth
  12. pour into the crumb crust in the baking pan
  13. bake for 45-55 minutes or until the center is set
  14. allow to cool then spread the cherry pie filling over the cheesecake
  15. cover and chill in the fridge for 1 hour before serving


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  1. says

    This sounds great but I don’t like Cherries, in your opinion what else would work> Canned blueberries, maybe fresh strawberries??? I don’t want to ruin it….

    • says

      Hi Lisa, you can use can strawberries or frozen ones if you let them thaw out first. then pour them into a bowl. pour a couple table spoons of sugar over them stir and let them set. they will make there own juice. once they have sweeten use a slotted spoon to drain them. then put on top of the cake.

      also a good jar of caramel sauce works great. hope you enjoy.

    • cheryl says

      i believe you can use any filling you want…i personally dont like cherry and i use my homemade lemon filling on cheesecakes….

    • jeannette yeager says

      I took this to, church potluck. It tastes like a New York cheesecake that easily cost $15.00 to make. It was not only delicious, easy to make , but very pretty. Thank you for recipe.

    • says


      You can use ANY flavor canned pie filling you’d like, or a homemade, thickened fruit topping. The sky’s the limit. You could even use any jam, or jelly, folded into Cool Whip.

  2. says

    Im new here. this dip looks great!! But so dose that cheese cake. Im making both. I had a very small catering business and we always made cheese cakes of every kind. but im always looking for fun easy tips. Im in wheal chair now and cant cater any more. but I still love to cook. and do so a lot. my passion is baking. I was looking on the home page and noticed that there was give away going on buy they where all for the summer 2013? is this correct? can anyone help me out with this.
    nanas recipes

  3. Pam says

    My grocery store actually had no strawberry pie filling when I went shopping so I picked up raspberry pie filling instead. I can’t wait to try it! :)

  4. Debbie Norris says

    This is really the only cheesecake my husband likes. I have been making this recipe since the 1980’s. Easy and very good. I always make blueberry.

  5. says

    I tried this recipe and I was disappointed because it just was not sweet enough. The texture and consistency were great though. Also, there was an excess of batter, too much to fit in the pan, and not enough mix to create a full crust. All that would have been fine, if only it was sweeter. I wonder if the sugar can be increased and to how much?

    • says

      Feel free to play around with it Mary. I found it to be very sweet when I made it and so, personally I wouldn’t add to the sugar, but feel free to adapt to suit your tastes.

  6. Lori says

    I have been making this cheesecake for over 30 years. You can top it with just about anything you want, drizzle it with chocolate syrup & chocolate shavings, swirl raspberry syrup through the batter, or you can even use chocolate cake mix, or lemon, or I suppose strawberry, although I’ve never tried it. I’ve dropped white chocolate chips into the batter, I’ve stirred coconut into chocolate batter, I’ve topped a chocolate cheesecake with cherry pie filling to make a Black Forrest Cheesecake…

  7. says


    I’m leaving a comment today for 2 reasons. Firstly, I’ve clicked on links to your site, from FB, several times. At first, I thought it was just my computer, but about half of your heading on your site does not show up on my monitor. All I can see is “Real Ho”, and “Real idea”. Maybe it’s just my computer, but thought you might want to check, somehow.

    Secondly, I’m wondering about the Cake Mix Cherry Cheesecake above. Your note says 8 servings, and just a cake mix alone, will serve 12-16 people. With all the extra ingredients, the servings should be more than that. Plus, when I make a quarter sheet cake, 9″ X 13″, I figure on 2″ square servings, which would make for 24 servings. I’m anxious to make your recipe, but I am anticipating it will serve more than 8 people. 8 servings would make each piece 4 1/2″ long and more than 3″ wide. That would be a huge piece for one person, unless it was my son, ahem.

  8. Deb says

    This looks great. I’m wanting to make it the day before serving. Will it still taste good if it sits in the fridge that long? Would it be better if I wait to put the cherries on one hour before?

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