Everyone loves this simple Cherry Cream Cheese Dessert! Layers of smooth cream cheese, sweet and tart cherry pie filling and crescent rolls are topped with a delicious sugary topping.  The result is amazing!

If you are short on time, this cherry cream cheese bake is fast, easy and delicious! It takes only 5 minutes to prepare and only 25 minutes to bake! It’s the perfect recipe to keep on hand for last minute guests or when your dessert craving hits!

Rich, smooth cream cheese and luxurious pie filling are sandwiched between a delicate crescent roll crust then baked till golden perfection. The ingredients are so simple and combine easily, everyone will think you spent hours in the kitchen – but only you will know the truth!

Cheesecake bake in white bowls on a wooden board

Cherry Cream Cheese Dessert

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I love to make easy desserts! Butterscotch Blondies, Strawberry Pretzel Dessert and Lemon Cupcakes are some of my favorite desserts that whip up in no time. But this Cherry Cream Cheese Dessert is by far one of the easiest desserts you will make! It reminds me of a cherry cream cheese pie, only easier!

How To Make Cherry Cream Cheese Dessert

  1. Preheat your oven and grease an 8×8″ baking dish.
  2. Unroll the crescents and lay half at the bottom of the dish.
  3. Blend together cream cheese, powdered sugar and vanilla then spread over crescents.
  4. Top with pie filling, then remaining crescents
  5. Brush with melted butter, sprinkle the sugar, then bake till golden.

Canned cherries being poured into a casserole dish for cheesecake bake

Tips For Making These Cherry Cream Cheese Bars

  • Be sure to mix the cream cheese until very smooth and fluffy. This is easy to achieve when the cream cheese is at room temperature. To soften cream cheese in a snap, microwave at 50% power for about 30-40 seconds or until softened. (Be sure to remove the foil packaging first).
  • Allow this dessert to rest for a bit before cutting into it to prevent the filling from spilling out.
  • Whatever you do, don’t skip the final step! The granulated sugar on top creates an amazing crunchy texture! I sometimes even add a little bit of lemon zest into the sugar for a dash of freshness. Your dessert will be delectably browned with a perfect crispy texture that will make your mouth water.

Cheesecake baked on a plate with a fork

These cherry cream cheese bars are so versatile. Feel free to sub in whatever you have on hand!

  • If you don’t have crescent rolls, you can use puff pastry.
  • While this recipe calls for Cherry Pie filling, any flavor of pie filling will work (apple and blueberry are my other favorites)
  • Unsalted butter works best in this recipe, but margarine will work equally as well.

How Long Does Cherry Cream Cheese Dessert Last

If you are lucky enough to have leftovers, you can store this Cherry Cream Cheese Dessert in the fridge for 4-5 days. You could also choose to freeze any portions to enjoy at a later date. Be sure the dessert is fully cooled, cut into serving portions and store in an airtight container. It will last for 2-3 months in the freezer.

In my experience, long term storage is not an issue for this delicious dessert bar!

Cheesecake bake pieces on a white serving plate

This recipe is so incredibly easy, even kids love to help out with the mixing, spreading and pouring  They are always so pleased with their yummy creation and happy to share it with everyone! What a sweet way to end an evening!

More Delicious Treats to Try

No Bake Chocolate Cheesecake – Chocolate deliciousness!

Pecan Pie Cheesecake Bars – So good!

Blueberry Cheesecake – Another traditional favorite!

Brownie Bottom Raspberry Cheesecake – Cheesecake love!

No Bake Strawberry Cheesecake Bars – Easy No Bake Treat!

Cheesecake bake in white bowls on a wooden board
4.47 from 49 votes↑ Click stars to rate now!
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Cherry Cream Cheese Dessert

Cherry Cream Cheese Dessert is so easy and delicious! Cream cheese, pie filling and a crisp crescent roll crust make this a tasty treat you will love!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly

Ingredients  

Instructions 

  • Preheat the oven to 375˚F.
  • Grease an 8x8" baking dish.
  • Lay half the crescent rolls out on the bottom of the baking dish.
  • In a medium sized mixing bowl, blend cream cheese until smooth. Add powdered sugar and vanilla then blend till smooth.
  • Spread cream cheese over crescent rolls evenly.
  • Top with cherry pie filling, then remaining crescent rolls.
  • Melt butter and pour or brush over top of crescents.
  • Sprinkle with granulated sugar and bake for 20- 25 minutes or until browned.
  • When cool, sprinkle with powdered sugar (optional)

Video

4.47 from 49 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 412kcal | Carbohydrates: 53g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 377mg | Potassium: 116mg | Sugar: 23g | Vitamin A: 710IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Cherry cream cheese dessert in bowls with a title

 

 

 

 

Cherry cream cheese dessert in a casserole dish and on a plate with a title
Cherry cream cheese dessert in bowls with a title

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Comments

  1. 5 stars
    If u broil it it’ll brown. As far as bottom bake the bottom until brown then put filling in and top it I use cooking spray but broil it just keep aclose eye on it or it’ll burn.

  2. I didn’t use the whole 1/2 cup of sugar on top and no powder sugar and it was delicious. I
    Will be making it again

  3. 5 stars
    I made this easy-peasy cherry cheese cake. It is so simple but delicious. My family and friends ask for it all the time. I used only 2 tablespoons of melted butter and brushed it on the top (didn’t use it all). I also used only 2 tablespoons of sugar and sprinkled it over the top. It turned out beautifully with a crispy top and bottom crust. Make sure the oven is hot!

  4. 4 stars
    Love this recipe. However the first time I made it, I too had soggy top dough, even when I baked longer. So, the second time I left off the butter and baked up perfectly. I then brushed it lightly and sprinkled it with powdered sugar. It got rave reviews.

  5. 1 star
    I just baked this recipe and I followed all the directions and the top is raw and soupy.. I don’t understand how it can be goid for some but not others?? I put it back in the oven for 40 more minutes and the top is still raw and runny. I’m not crazy about cherry but my husband loves cherry anything and he wouldn’t even taste it, said he can see it’s raw. So I’m gonna put it back for 20 more minutes. If that doesn’t help it, I will be throwing it in the garbage. Eating raw dough is not good for you..

    1. Oh Sharon, I’m so sorry to hear that it didn’t turn out. I can’t say what went wrong for you or the others, as we’ve made this many many times and it’s turned out perfectly. Thank you for trying the recipe.

    2. I had a problem with the bottom crust being soggy. I discovered by accident that this recipe should be served COLD. Not just “let it cool a bit before serving,” but “let it cool completely, then refrigerate for 4 hours or more.” It was a LOT better, consistency-wise, when it was cold. Hope this helps.

    3. If u broil it it’ll brown. As far as bottom bake the bottom until brown then put filling in and top it I use cooking spray but broil it just keep aclose eye on it or it’ll burn.

  6. Just tried this today & we loved it. I did adjust the time & temp to cook in my air fryer oven. Plan on making again with other flavors of pie filling.

      1. I have made this recipe many times and my family LOVES it! If I wanted to double it and make it in a 9×13 would you adjust the baking time or temp at all?

        1. So happy to hear that Nadine! I have only made the recipe as written. I’d suggest that you make two pans to double it. Enjoy!

    1. I just made this and it smells and looks wonderful.. The top and bottom are both browned nicely. I think the bottom crust might be getting soggy if you don’t bring it up the sides of you dis. Butter is probably getting underneath

  7. 1 star
    Tried recipe, disaster, followed directions to the letter, crescent rolls never cooked, cream cheese is soupy, very disappointed, it was edible but very gooey. even baked it an extra 30 minutes, top would not brown and bottom crust was soggy.

    1. Leona, I can’t say what went wrong for you, as we’ve made this many times and it’s turned out perfectly. Thank you for trying the recipe.

  8. 5 stars
    I make this all the time and love it, I do bake the bottom rolls for about 10 mins or till light brown let it cool then put the cream cheese mixture and cherries on. I only brush with butter and sprinkle with sugar. Have had nothing but good comments on it.

      1. I just made this. The house smells awesome. I read the reviews. Baked the bottom for ten minutes. Topped w cream cheese and cherry ingredients. I rolled the top layer w a rolling pin and placed on top. Brushed w butter … Not all of it … Sprinkled with sugar. It looks as good as it smells. I’ll dust the top with powdered sugar tomorrow before I take it to my lucky co-workers. Thanks for this recipe

  9. 1 star
    This recipe doesn’t work as it is posted. Dough does not cook completly ehen covered with butter. I even added 20 minutes bake time, then had to blast with broiler to get it near done.

    1. I’m sorry that this recipe didn’t work for you Edward. We’ve made this many times with great success, as have many readers. I can’t say what went wrong for you. Thank you for trying this cherry cream cheese bake.

  10. Tasted good, but the crescent rolls came out barely cooked. I think maybe bottom dough should be baked for a few minutes before adding cream cheese and cherries. Also, I think the butter on top should be omitted because it just makes the top dough soggy. I will try again, but probably make those adjustments and see if the dough cooks better. If not, then I’ll try another recipe.

    1. Hopefully it works for you Debbi. One thing to consider is to check your oven temperature with an oven thermometer.

  11. 5 stars
    Making tomorrow but, for the future on the butter used. Not mentioned salted or unsalted? Did they have a correction on the amount of vanilla? Like someone already asked? 2T or 2tsp of vanilla?

  12. This is really very good; almost sinful! I’ve also made it with strawberry and plan on trying peach next. However, the bake time should almost be doubled if you want the dough on the top and bottom baked and not raw.

  13. I made this with Apple pie filling and it was wonderful! I have also had this with out the fruit filling and also once again with out the fruit filling but it had brown sugar and pecans on top! This recipe can be made so many different ways. It’s great!

  14. 2T of vanilla is too much. I wondered if the author meant 2tsp. The vanilla overpowered the sweetness of the cream cheese/powdered sugar combo.

  15. This was almost as good as I thought it would be — just wish I had seen the tip about baking the bottom crust 1st because that’s my solution for next time (bottom crust this time was not baked through, even though I left it in for an extra 5 min.). Also wondering if 2 TBSP of vanilla isn’t too much? Would like to hear other comments on that issue in particular. Still had a lot of compliments, though!

    1. 2 stars
      Just made this.  It’s in a toaster oven with convection.
      I wish I’d read the comments first.  I did use 2tbsps. vanilla. Wish me luck!

  16. I made this last night…….really 1/2 cup of butter and 1/2 cup of sugar. The butter just sit on top of the crescents and the crescents were doughy, like they didn’t cook at all and I left them in the oven a little longer. All that happened was when it cooled off…the sugar and butter hardened up on top, so I took it off

  17. My dad has made this a few times. He’ll often bake the bottom layer of the crescent rolls for a few minutes before adding the filling and baking the whole thing.

  18. HELP, we do not have cherry pie filling, nor tube crescent rolls, with what do I replace this? Or how can I make them???? thanks, I love cherries and would love to make this dish. Thanks

  19. i made this today i didnt used powdered sugar just regular one and added some heath candy bites…this recipe is actually enough to use 2 cresent rolls…yummy