Cherry Charlotte Dessert – An easy no bake cheesecake and cherry Charlotte that will totally impress your guests.
Looking for an easy dessert that you don’t have to slave away in the kitchen for? A special treat that will knock your guests socks off? A sweet treat that you can prepare the day before and not have to worry about? Need something that will serve a lot of hungry guests and leave them satisfied? Then darling – this Cherry Charlotte Dessert is exactly what you’re looking for. It’s perfect for any celebration and makes a wonderful birthday cake. This one was for my mama 🙂
- 2 – 3 packages of Ladyfingers
- 8 oz cream cheese
- 1 C + 1 teaspoon sugar
- 2 teaspoons vanilla extract, divided
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 2 C whipping cream
- 1 can Lucky Leaf Cherry Pie filling
- Place cake board on the bottom of a springform pan. Add a layer of ladyfingers on the bottom and sides the pan. Set aside.
- Cream the cream cheese, 1 cup of sugar, 1 teaspoon of vanilla, lemon juice and grated lemon in a bowl until smooth. Set aside.
- Whip the heavy cream, 1 teaspoon of sugar and 1 teaspoon of vanilla to stiff peaks. Gradually fold the whipped cream to the cream cheese mixture.
- Spread half the cream cheese into the pan. Layer half the can of cherry filling. Arrange a layer of ladyfingers in a spoke pattern over top. Evenly spread the remaining cream cheese mixture. Top with remaining pie filling.
- Refrigerate overnight before serving.
See how easy that is! Here’s a video you can follow along with while making it.
I loved the lemony cheesecake filling with the cherry pie filling. It was a great flavor combination. Of course, you can use blueberry pie filling or strawberry instead. Whatever your taste buds love! You can also make your own lady fingers if you are so inclined. I have a great Ladyfingers Recipe you can try out. They aren’t that difficult to make, but it does add some time to your preparations.
If you are ready to celebrate, this is a big 9-inch Charlotte and it will serve a crowd! It’s the perfect dessert to take to your book club or church group. The kids and adults will gobble it up in no time.
I made it to celebrate my Mom’s birthday. Every January 13th, my mom turns 39 again. I think she’s turned 39 for the past 3o-something years 🙂 She’s off celebrating with her girlfriends in beautiful Kailua-Kona, Hawaii. My mom doesn’t bake and she hates to cook, but I think that even she can manage this easy dessert. Happy Birthday, Mama! We hope you had a wonderful day!
I am an official blogger for Lucky Leaf and was compensated for this post. All opinions are strictly my own. Please follow Lucky Leaf on Facebook, Twitter and Pinterest.
For more easy cheesecake-y desserts, check out these recipes.
Express Mini Lemon Cheesecakes
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Heather | All Roads Lead to the Kitchen says
January 15, 2016 at 2:22 pmThis is so darn pretty! It looks so lady like, perfect for a ladies luncheon or girl’s day out kind of party. Plus, I love that it looks so impressive, yet is fairly simple to put together.
Karyn Granrud says
January 15, 2016 at 2:30 pmThanks so much. Success – I was going for simple and impressive!
the food hunter says
January 15, 2016 at 4:17 pmwhat a beautiful dessert…I’m thinking mother’s day
Karyn Granrud says
January 18, 2016 at 2:02 pmIt would be perfect for Mother’s Day! Or Easter.
Erin @ Texanerin Baking says
January 16, 2016 at 6:19 amWhat a nice dessert for your non-baking mother! I hope she had a great 39th birthday. 🙂 And this charlotte looks absolutely delicious! I’ve never had one before but now I definitely want to change that.
Karyn Granrud says
January 18, 2016 at 2:02 pmShe had a great birthday with her friends and she’s patiently waiting for me to visit and make this for her… I have no doubt you can make some GF ladyfingers and enjoy this dessert.
Lana@NeverEnoughThyme says
January 16, 2016 at 1:51 pmOh my! This would last approximately 10 minutes at one of our family dinners. Sounds absolutely wonderful.
Karyn Granrud says
January 18, 2016 at 2:00 pmWell then it’s a good thing that it takes all of 10 minutes to make it. Enjoy it at your next family celebration 🙂
Nikki @ Nik Snacks says
January 17, 2016 at 10:36 pmThank you for not tying a ribbon around this cake. It’s beautiful! AND looks super easy! I’m in! Thank you for sharing 🙂
Karyn Granrud says
January 18, 2016 at 2:00 pmHaha! I did think about it… but just decided that the ladyfingers were so pretty. Well, that and I can’t tie a pretty bow to save my life! lol!
Petra @ CrumblesAndKale says
January 23, 2016 at 7:24 amOh this is one beautiful-looking cake! It looks like it belongs on a mansion on the english countryside or at the table of Downtown Abbey. Great job 🙂
Karyn Granrud says
January 25, 2016 at 2:15 pmThanks so much! It would be perfect with a formal tea!
Nicole says
February 8, 2016 at 12:17 pmThis is such a gorgeous dessert! It will be perfect for Mother’s Day or Easter.
Barbara Schieving says
February 8, 2016 at 8:58 pmBeautiful! I’ve never made a Charlotte. My family would love this one.
Hala says
May 3, 2016 at 3:13 amHello.. what a delicious recipe. I’ve never seen such soft ladyfingers. The only one I can find here are the ones that are something like biscotti but on the softer side. Will that work?
Karyn Granrud says
May 3, 2016 at 9:58 amThe soft ladyfingers can usually be found where the fruit is in the stores. Most likely by the berries. I find the more cookie/crunchy ones in the cookie isle. Hope that helps.
Laurie S. says
October 4, 2016 at 10:11 amI would like to make this recipe. Could you clarify the can size for the cherries, and which brand of lady fingers you used? The ones I have are about double the size of the springform pan depth. Thank you.
Karyn Granrud says
October 6, 2016 at 12:57 pmHi Laurie, I just picked up standard lady fingers in the bakery section of my grocery store. I don’t know why they would be so big. And the cherry pie filling is just a standard sized 21 oz can of Lucky Leaf pie filling.
I hope you love it as much as we did!
brinacyl says
January 22, 2017 at 7:45 pmhi i am in london and we get only hard / firm ladyfingers ( sort of biscuit like ). do you think they will work in this dessert ? thank you
Karyn Granrud says
April 17, 2017 at 10:47 amMost likely not, these need to be soft and flexible. They are being used to replace a sponge cake. If you can’t get soft lady fingers you’ll want to slice a cake and wrap it around the pan like I did in htt://pintsizedbaker.com/jewel-cake This will work much better.
brinacyl says
January 23, 2017 at 8:03 amhi can i use regular finger biscuits as we don’t get soft ones in london ? thank you
Karyn Granrud says
January 23, 2017 at 2:59 pmI’m not 100% sure about using crunchy biscuits. If you maybe give them a dip in liquid that’ll help soften them, like in tiramisu. If you don’t want to dip them, maybe use a sponge cake. That’s what I used in this Jewel Cake. Line the bottom and sides with a thinly cut sponge cake and that should work out perfectly.