Gimme Some Oven

Cherry Limeade Cheesecake

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This is a sponsored review from BlogHer and Kraft.

For my third Real Women of Philadelphia post, I decided to take a favorite summer drink and translate it into a yummy dessert — Cherry Limeade Cheeesecake!

As opposed to some of the artificially-flavored cherry limeades that most places serve, however, this fantastic cheesecake calls for fresh fruit. Y-U-M. It’s basically a simple cheesecake recipe accented with fresh lime juice and zest, topped with a delicious sauce made from juicy red cherries (feel free to use fresh or frozen). Definitely a winner of a recipe — my friends and I absolutely loved them! It’s also a really versatile recipe, if you’d rather sub in lemon for lime, or any of your favorite berries for the cherries.

Also, for more winning recipes, be sure to join the community and check out the other Real Women of Philadelphia bloggers’ recipes here. And then definitely be sure to tune into the RWOP finale which will be streaming live here at 7pm EST on June 30, 2011. Paula Dean will be there to host a huge cook-off, and then announce the winners who will be awarded contracts from Kraft Foods worth $25,000 — so exciting! So tune in for some more outstanding PHILADELPHIA Brand Cream Cheese recipes at RWOP, and here at Gimme Some Oven. :)

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Cherry Limeade Cheesecake

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  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 6-10 servings 1x


A simple lime cheesecake with an irresistible cherry sauce drizzled on top. You will love this Cherry Limeade Cheesecake recipe!



Lime Cheesecake Ingredients:

  • 2 cups graham cracker crumbs
  • 6 Tbsp. sugar
  • 6 Tbsp. unsalted butter, melted
  • 3 (8 oz.) packages PHILADELPHIA Brand Cream Cheese
  • 1 cup sugar
  • 3 large eggs
  • juice of 2 limes (about 2 Tbsp. per lime)
  • zest of 2 limes

Cherry Sauce Ingredients:

  • 12 oz. cherries, rinsed and drained (frozen berries work too!)
  • 2 Tbsp. sugar
  • 2 tsp. cornstarch
  • 2 tsp. cold water


To Make The Cheesecake:

  1. Preheat oven to 325?F. In a medium bowl, combine the graham cracker crumbs, sugar and melted butter and stir until evenly mixed and moist. Press the crumbs into the bottom of a 9-inch springform pan (or six 4-inch mini springforms). Bake for 6 minutes, then remove and set aside.
  2. Meanwhile, in the bowl of an electric mixer, beat the PHILADELPHIA Brand Cream Cheese on medium-high speed until smooth. Gradually mix in the sugar. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until just combined. Pour the filling over the cooked graham cracker crust.
  3. To minimize cracking, place a shallow pan (I used an oven-proof 9×13-inch pan) half full of hot water on the bottom rack of the oven during baking. Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms). Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
  4. Serve drizzled with cherry sauce, and topped with a lime and cherry if desired.
  5. To Make The Sauce:
  6. In a medium saucepan, stir together cherries and sugar over medium heat. Cook, stirring occasionally, until the cherries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly, then remove from heat. If you’d like a smooth sauce, you can then press the mixture through a fine mesh sieve to remove the seeds. Or serve as is with the whole cherries. The sauce will thicken as it cools.


If you’d like to kick up the sauce a notch, feel free to substitute in 1 Tbsp. brandy or red wine into the sauce.  Love it!

Cheesecake recipe adapted from Annie’s Eats, originally from The Good Housekeeping Illustrated Book of Desserts.

Ali’s Tip:

If you’d like to kick up the sauce a notch, feel free to substitute in 1 Tbsp. brandy or red wine into the sauce. Love it!


Cheesecake recipe adapted from Annie’s Eats, originally from The Good Housekeeping Illustrated Book of Desserts.

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13 comments on “Cherry Limeade Cheesecake”

  1. let’s see….a serving of this means how many more situps I have to do….oh, who cares!

  2. Oh I bet these are just absolutely delicious!! :) My fiance would love them!

  3. This was so easy to make, my 15 year old daughter made them for dessert yesterday. We decided to do cupcakes with a vanilla cookie on the bottom for the crust. We cooked them for 18-20 minutes and they came out perfectly!! SO yummy! I think we will do blueberry lime next time and maybe increase the limey goodness a bit.

  4. Oh wow this looks good. My sister loves the Sonic cherry limeades; I should make her this!

  5. I am a traditionalist — nothing better in the world than No-Bake Cherry CHeesecake!

  6. I love this rendition. Great idea!

  7. Oh, love these! Three of my favorite things wrapped up into one recipe – cherries, limes, and cheesecake. Perfect :)

  8. Perfect summer flavors!

  9. Wow, I stumbled onto your site from Sarah Wain’s website because I didn’t believe her paintings could be based on anything that good looking in real life. I was wrong! Your food (and photos) look amazing!!! I am so insanely jealous of your cooking skills.

  10. Another way to “kick up” the flavor would be to add 1/8 tsp of pure powdered Chimayo red chile (not prepared chili powder from the spice section). Note the difference in spelling. Chimayo red chile is a New Mexico product. It can be medium to very hot, but it is really good in cherry dishes.