Cherry Cream Torte Recipe
Cherry Cream Torte Recipe photo by Taste of Home
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Cherry Cream Torte Recipe

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When you set this gorgeous dessert on the table, your guests will sing your praises. You're the only one who has to know how simple it is to prepare. -Mary Anne McWhirter, Pearland, Texas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16-18 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16-18 servings


  • 2 packages (3 ounces each) ladyfingers
  • 2 tablespoons white grape or apple juice
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup sugar
  • 1 teaspoon almond extract, divided
  • 2 cups heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  • Toasted sliced almonds and additional whipped cream, optional

Nutritional Facts

1 slice: 221 calories, 15g fat (9g saturated fat), 67mg cholesterol, 60mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 2g protein.


  1. Split ladyfingers lengthwise; brush with juice. Place a layer of ladyfingers around the sides and over the bottom of a lightly greased 9-in. springform pan.
  2. In a large bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust.
  3. Arrange remaining ladyfingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight.
  4. Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. to serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yield: 16-18 servings.
Originally published as Cherry Cream Torte in Taste of Home December/January 1996, p33

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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kdfields User ID: 8079118 8321
Reviewed Nov. 6, 2014

"I have no doubt this is delicous as is; I haven't made it yet but plan to make it for Thanksgiving. Has anyone ever tried it with mascarpone cheese? If so, do you recommend I substitute it ounce for ounce and would it it completely alter the taste of the dish or maybe just 'enhance' it (if that's possible:-) I just LOVE mascarpone cheese in desserts. Thanks!"

deb-52 User ID: 6152158 4857
Reviewed Aug. 15, 2011

"best recipe ever, easy to make and when you bring it anywhere people think its beautiful and light to eat."

pjincze User ID: 1671601 9830
Reviewed Dec. 18, 2009

"This recipe is not only gorgeous but absolitley delicious. I have made it several times using the apple juice."

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