Cherry Cream Cheese Dessert

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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
3.63 from 51 votes
Servings: 8 servings
Cherry Cream Cheese Dessert
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Author: Holly
Course: Dessert
Cuisine: American
Keyword: 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!

  • 1 tube crescent rolls
  • 8 ounces cream cheese room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 1 can cherry pie filling
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • powdered sugar optional
  1. Preheat the oven to 375˚F.

  2. Grease an 8x8" baking dish.

  3. Lay half the crescent rolls out on the bottom of the baking dish.

  4. In a medium sized mixing bowl, blend cream cheese until smooth. Add powdered sugar and vanilla then blend till smooth.

  5. Spread cream cheese over crescent rolls evenly.

  6. Top with cherry pie filling, then remaining crescent rolls.

  7. Melt butter and pour or brush over top of crescents.

  8. Sprinkle with granulated sugar and bake for 20- 25 minutes or until browned.

  9. When cool, sprinkle with powdered sugar (optional)

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

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

REPIN this Easy Dessert Recipe

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


45 comments on “Cherry Cream Cheese Dessert”

  1. 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.

  2. 5 stars
    Really fast, easy and delishous!! 

  3. Has anyone tried this recipe with puff pastry dough?

  4. 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.

    • 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.

  5. 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.

    • Thank you for sharing Judy! So glad to hear that you love this dessert.

      • 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

  6. 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.

    • 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.

  7. 5 stars
    Thanks for the easy recipe. I love cherry pies but this one’s even better.

  8. There are several unanswered questions here that would be helpful to get answers to!

  9. 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.

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

  10. Can’t wait to try it.

  11. recipes seem very easy

  12. Looks yummy. I have to try

  13. 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?

  14. 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.

  15. 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!

  16. I made it with lemon pie filling. Delicious both hot or cold.

  17. How big is the “can of pie filling”

  18. Do these need to be refrigerated after made?

  19. 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.

  20. Do you serve this warm or chilled?

  21. 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!

  22. This looks like “heaven on a plate”!!! Got to try it out! Thank you for sharing.

  23. 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

  24. 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.

  25. 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

  26. Hi would like to know what is crescent roll?

  27. 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

  28. Yum I will have to try this!

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