Cherry Mascarpone Cheesecake

I can still see my grandmother’s flour-dusted hands, the radio humming a hymn in the corner and a glass pie plate cooling on the windowsill. There was something about the way cherries glistened when she spooned them over cream cheese that made every holiday feel like a small miracle. That memory lives in this silky, cherry-topped dessert: a smooth mascarpone filling piled on a crunchy graham base, crowned with bright cherry pie filling. It tastes like Sunday afternoon light and warm laughter, and it’s easy enough for a weeknight splurge.

I’m a home cook who grew up learning to bake at my mother’s elbow, flipping through well-loved church cookbooks and learning to trust simple ingredients. Now I’m the voice behind Gemmir Kitchen, sharing straightforward, family-friendly recipes that comfort without fuss. My take on Cherry Mascarpone Cheesecake leans on pantry-friendly steps and a forgiving method that fits into busy lives. I keep things pork-free, pantry-friendly, and tested in a real kitchenno fancy tools required. If you’re a fan of creamy, not-too-heavy desserts, you might also enjoy my lighter mascarpone cheesecake cups, which I detail in my own recipe for easy individual portions: mascarpone cheesecake cups. I explain each step clearly, in a warm and friendly voice, so the Cherry Mascarpone Cheesecake always comes out tasting like it belongs at the family table.

This Cherry Mascarpone Cheesecake fits perfectly into weeknight meal plans or holiday spreads because it’s mostly hands-off once assembled. The mascarpone keeps the filling pillowy and smooth while the whipped cream lightens the texture, so each bite feels luxurious without being dense. The cherry topping brings a nostalgic pop of color and flavor that everyone recognizes. I’ll walk you through why this recipe works, how it comes together, serving ideas, storage tips, and simple variations that make it your own. By the end, you’ll know how to make a dessert that’s both comforting and a little elegantthe kind that brings people back to the table.

Why this recipe works

This Cherry Mascarpone Cheesecake works because it balances richness and lightness in a way that pleases a crowd. The mascarpone cheese brings a lush creaminess and a slightly sweet, buttery flavor without the heavy tang of traditional cream cheese-only cheesecakes. Paired with softly whipped heavy cream, the filling holds its shape while still melting on the tongue. That texture contrastsilky filling, crisp crust, and jewel-bright cherry toppingcreates an appealing mouthfeel every time.

Another reason the Cherry Mascarpone Cheesecake succeeds is its forgiving assembly. You don’t need to fuss with a water bath or worry about cracks in the top; the lighter filling resists over-tightening and sets well in the refrigerator. The crust, made from graham crumbs and melted butter, gives a familiar golden base that complements the mascarpone’s subtlety. Chilling time does the heavy lifting, so you can prepare most of the dessert ahead and finish it when guests arrive.

The recipe also shines because it’s accessible. You don’t need specialty cheeses or hard-to-find tools. If you love the flavor of mascarpone in different formats, try another of my favoritesan Italian-inspired mash-up in a ricotta-cannoli cheesecake for a similar creamy experiencesee my take on that here: mascarpone ricotta cannoli cheesecake. In short, this Cherry Mascarpone Cheesecake gives you lush flavor, easy technique, and the nostalgia of cherries on topall reasons it becomes a go-to for gatherings and quiet weeknight desserts alike.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 16 oz mascarpone cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 cups cherry pie filling

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the crumb mixture firmly into the bottom of a springform pan to form an even crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
5. In a mixing bowl, add mascarpone cheese, powdered sugar, and vanilla extract.
6. Beat the mascarpone mixture until it becomes smooth and slightly glossy.
7. In a separate bowl, pour the heavy cream and whip until stiff peaks form.
8. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
9. Pour the mascarpone filling over the cooled crust and smooth the top with a spatula.
10. Refrigerate the assembled cheesecake for at least 4 hours, or until set.
11. Just before serving, spoon the cherry pie filling over the top and spread it evenly.
12. Slice and serve chilled; store any leftovers covered in the refrigerator.

How this recipe comes together

Making this Cherry Mascarpone Cheesecake follows a few clear steps that come together easily. First you create a sturdy but tender graham crust, which gets a quick bake to set and deepen the flavor. While the crust cools, you make a creamy mascarpone filling that stays airy because you fold in whipped heavy cream. The folding step keeps the texture light; use a rubber spatula and gentle motions to keep the whipped cream fluffy. Once the filling is on the crust, refrigeration is the quiet herotime does the work of firming the cheesecake into slices that hold.

The cherry topping finishes things with color and flavor. Store-bought cherry pie filling works beautifully here for convenience and consistency, but you can simmer fresh or frozen cherries with a little sugar and cornstarch if you prefer a homemade glaze. This Cherry Mascarpone Cheesecake benefits from an overnight chill for the best texture, though four hours will do in a pinch. When you slice it, use a hot, clean knife wiped between cuts for neat pieces. The combination of a gently sweet mascarpone interior, a crisp graham base, and glossy cherries makes the whole dessert feel elevated while remaining simple to prepare.

How to serve this dish

Serve the Cherry Mascarpone Cheesecake chilled straight from the refrigerator for the cleanest slices and the best balance of textures. A thin slice is indulgent enough; the filling’s rich but light nature means a little goes a long way. For casual gatherings, place the cheesecake on a pretty platter and serve with a small spoon for guests to add extra cherries or a dollop of whipped cream if they like. For dinner parties, garnish each slice with a sprig of fresh mint or a few chocolate shavings to add elegance without hiding the cheesecake’s charm.

Pair the Cherry Mascarpone Cheesecake with beverages that match its gentle sweetness. A cup of strong coffee or a pot of black tea complements the creaminess, while a late-harvest Riesling or a light sparkling wine pairs well for celebratory moments. If you want to make individual portions, spoon the filling into small jars or ramekins and top each with cherries for a portable dessert. No matter how you serve it, keep the slices cold and give guests a small dessert plate and a forkthis cheesecake invites slow, contented bites.

Storage tips

Store leftover Cherry Mascarpone Cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, and it will keep well for up to 3–4 days. The mascarpone filling stays moist and does not dry out quickly, so airtight storage helps maintain its silky texture and prevents the cherry topping from picking up fridge odors. If you’ve sliced the cheesecake, arrange the slices so their cut sides face each other or sit in a single layer to avoid smudging the top.

For longer storage, you can freeze the cheesecake. Freeze whole or in individual slices on a baking sheet until firm, then wrap each piece in plastic and aluminum foil and place them in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving. Note that the cherry topping may become slightly softer after thawing; refresh the look with a spoonful of fresh cherries if needed. Keep the cheesecake chilled until just before serving to ensure the best texture for this Cherry Mascarpone Cheesecake.

Recipe tips

A few simple touches help this Cherry Mascarpone Cheesecake turn out right every time. First, make sure your mascarpone is softened to room temperature so it blends smoothly without lumps. Beat it gentlyoverworking can cause separation. Whip the heavy cream to stiff peaks; doing so gives the filling structure and keeps slices clean. When folding whipped cream into mascarpone, fold with a light hand to keep air in the mixture.

Use a good-quality springform pan to make unmolding easier; chill the cheesecake fully before attempting to remove the ring. For neat slices, warm a sharp knife under hot water between cuts, then wipe it drythis makes cleaner edges and prettier plates. If you prefer a slightly firmer filling, reduce the whipped cream by a quarter cup; for a lighter texture, add a bit more. These small adjustments let you personalize your Cherry Mascarpone Cheesecake for the texture you like best.

Flavor variations

You can easily adapt the Cherry Mascarpone Cheesecake to other flavors while keeping the same basic technique. Swap the cherry pie filling for blueberry, strawberry, or mixed berry compote for a different fruit profile. Add a tablespoon of lemon zest to the mascarpone mixture for a bright citrus lift that pairs especially well with berries. For a nutty twist, press a layer of finely chopped toasted almonds or crushed pecans into the crust before baking.

If you like a little indulgence, swirl in a couple of tablespoons of melted dark chocolate into half the mascarpone filling for a two-tone effecttop with cherries for a Black Forest vibe. For a spiced version, stir a pinch of cinnamon and cardamom into the crust or the cherry topping. Each of these changes keeps the same Cherry Mascarpone Cheesecake framework while offering new flavor notes to explore with minimal extra effort.

Frequently asked questions

Q: Can I make this Cherry Mascarpone Cheesecake ahead of time?
A: Yes. You can assemble the cheesecake a day in advance and refrigerate it until serving. For best texture, chill it at least 4 hours or overnight. If you’re planning a longer lead time, assemble and freeze the cheesecake, then thaw in the refrigerator the night before you plan to serve.

Q: Can I use regular cream cheese instead of mascarpone?
A: You can, but the flavor and texture will change. Mascarpone provides a richer, creamier finish without the tang of regular cream cheese. If you substitute cream cheese, soften it and consider adding a tablespoon of heavy cream to mimic mascarpone’s silkiness. Expect a slightly firmer, tangier filling in that case.

Q: How do I get clean slices when serving?
A: Chill the cheesecake thoroughly before slicing. Use a long, sharp knife heated under hot water, wipe it dry, and make clean, decisive cuts. Wiping the blade between slices prevents smearing and leaves neat edges on your Cherry Mascarpone Cheesecake.

Conclusion

This Cherry Mascarpone Cheesecake is an easy, elegant dessert that combines silky mascarpone filling with a crunchy graham crust and bright cherry toppingperfect for weeknights, potlucks, or special meals. If you’d like a professional take on a similar cherry-mascarpone pairing for inspiration, check out this Cherry Mascarpone Cheesecake Recipe | Saveur for ideas you can adapt to your own kitchen.