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Cherry Streusel Cheesecake

Saura Kline
Lemon-y cheesecake with a cherry streusel topping
5 from 1 vote
Servings 9 squares


Graham Cracker Crust

  • 9 sheets graham cracker (or 1 1/4 cups crumbs)
  • 2 Tbsp. brown sugar
  • 1/4 tsp salt
  • 4 Tbsp. melted butter

Cheesecake Layer

  • 1 lb. cream cheese room temperature
  • 3 eggs
  • 1/2 cup sugar
  • 1 lemon, zested and juiced
  • 3 cups cherries, pitted and halved

Streusel Topping

  • 1 cup brown sugar
  • 1/2 cup flour
  • 1/4 cup oats
  • 5 Tbsp. cold butter, cubed


  • Preheat oven to 325 degrees F.
    In a food processor, combine graham cracker, brown sugar, salt, and melted butter. Pulse until crumbly. Line an 8x8-inch baking dish with parchment paper. Pour graham crust into prepared baking dish and press the bottom down firmly with the back of a measuring cup. Bake crust for 10 minutes.
  • Clean out the food processor to use to prepare the filling. Place cream cheese, sugar, lemon juice and zest in the processor. Turn on and add eggs in one at a time. Process until smooth. Pour the filling over the cooled crust. Place a layer of halved cherries on top of the cheesecake.
  • Clean the food processor again to prepare the streusel topping. Place all streusel ingredients in the processor and pulse until crumbly. Top the cherries with streusel, then bake for 35-40 minutes, until the center appears set and not jiggly.
  • Remove from oven and allow to cool at room temperature for 1hour, then chill for 2-4 hours before serving. Cut cheesecake in thirds, then rotate and cut in thirds again for 9 portions.