Cherry Cream Cheese Bake

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Cherry Cream Cheese Bake is a simple and easy dessert that everyone loves!

Layers of smooth cream cheese, sweet and tart cherry pie filling and crescent rolls are topped with a delicious sugary topping.  The results are amazing!

If you are short on time, this Cherry Cream Cheese Bake recipe is fast, easy and delicious! It takes only 5 minutes to prepare and only 25 minutes to bake! The result is an amazing dessert your family will love and ask for again!

This easy cherry cream cheese bake recipe is so yummy! Rich cream cheese, sweet tart pie filling and a flaky crescent roll crust. ©CentsLessMeals


Cherry Cream Cheese Bake

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Layers of rich smooth cream cheese, luxurious pie filling are topped a delicately crisp crescent roll crust combine to create a texture combination hard to resist!  The ingredients are simple and combine easily, everyone will think you spent hours in the kitchen, only you will know the truth!

Like most crescent roll dessert recipe with fruit, this recipe is versatile and easy to sub in whatever you have on hand!  Here are a few of my favorite tips for this recipe:

  • If you don’t have crescent rolls on hand you can use puff pastry instead
  • Unsalted butter is best in this recipe, however you can use margarine if it is all you have on hand.
  • This recipe calls for Cherry Pie filling, but of course any flavor of pie filling will work (apple and blueberry are my other favorites)
  • Mix the cream cheese until very smooth and fluffy. You’ll want to make sure the cream cheese is room temperature.  
  • You can always put the cream cheese in the microwave at 50% power until softened.  (Be sure to remove the foil packaging first).

Whatever you do, don’t skip the final step, the sprinkling of sugar and butter is what creates the amazing crunchy texture in this Cherry Cream Cheese Bake! 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.

This easy cherry cream cheese bake recipe is so yummy! Rich cream cheese, sweet tart pie filling and a flaky crescent roll crust.

Since this recipe is so incredibly easy, my kids love to help out with the mixing, spreading and pouring!  They’re always so pleased with their yummy creation and happy to share it with everyone! What a sweet way to end the evening!

3.56 from 45 votes
Servings: 8 servings
Cherry Cream Cheese Bake recipe
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Course: Dessert
Cuisine: American
Keyword: cherry cream cheese

Cherry Cream Cheese Bake is so easy and delicious! Cream cheese, pie filling and a crisp crescent roll crust make this a delectable dessert!

  • 1 can cherry pie filling
  • 8 ounces cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 tube crescent rolls
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 1/2 cup granulated sugar
  1. Preheat the oven to 375 degrees.
  2. Grease an 8 x 8 baking dish.
  3. Take half of the crescent rolls and lay them out on the bottom of the baking dish.
  4. In a medium sized mixing bowl, blend cream cheese until smooth.
  5. Once smooth, add powdered sugar and vanilla and blend.
  6. Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
  7. Top with can of cherry pie filling.
  8. Top with the last half (4 triangles) of the crescent rolls.
  9. Melt butter and pour on top of crescents.
  10. Top with granulated sugar and bake for 25 minutes or until browned.
Nutrition Information
Calories: 412, Fat: 21g, Saturated Fat: 11g, Cholesterol: 46mg, Sodium: 377mg, Potassium: 116mg, Carbohydrates: 53g, Sugar: 23g, Protein: 3g, Vitamin A: 14.2%, Vitamin C: 3.2%, Calcium: 3.8%, Iron: 3.6%

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


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Cherry Cream Cheese Bake is a simple and easy dessert that everyone loves! Layers of smooth cream cheese, sweet and tart cherry pie filling and crescent rolls are topped with a delicious sugary topping. The results are amazing!
Cherry Cream Cheese Bake is a simple and easy dessert that everyone loves! Layers of smooth cream cheese, sweet and tart cherry pie filling and crescent rolls are topped with a delicious sugary topping. The results are amazing!


39 comments on “Cherry Cream Cheese Bake”

  1. Really fast, easy and delishous!! 

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

  3. 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.

  4. 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.

  5. 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.

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

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

  8. 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.

  9. Can’t wait to try it.

  10. recipes seem very easy

  11. Looks yummy. I have to try

  12. 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?

  13. 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.

  14. 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!

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

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

  17. Do these need to be refrigerated after made?

  18. 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.

  19. Do you serve this warm or chilled?

  20. 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!

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

  22. 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

  23. 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.

  24. 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

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

  26. 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

  27. Yum I will have to try this!

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