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Cream Cheese Cherry Dessert

 Cream Cheese Cherry Dessert
When I'm anticipating a busy day, I make this pretty dessert the night before. You don't need a very big piece to satisfy a sweet tooth.
18-20 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • 3 cups Rice Chex, crushed
  • 3/4 cup packed brown sugar
  • 1 cup chopped walnuts
  • 1/2 cup flaked coconut
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 2 cans (21 ounces each) cherry pie filling
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a large bowl, combine the cereal, brown sugar, walnuts, coconut
  • and butter; set aside 1 cup for topping. Press remaining crumb
  • mixture into a greased 13-in. x 9-in. baking dish; set aside.
  • In a large bowl, beat the cream cheese, sugar and vanilla until
  • smooth. Add eggs, one at a time, beating well after each addition.
  • Pour over the crust. Bake at 350° for 25-30 minutes or until
  • center is almost set. Cool completely on a wire rack.
  • Spread pie filling over cream cheese layer; top with whipped topping.
  • Sprinkle with reserved crumb mixture. Refrigerate for at least 1
  • hour before serving. Yield: 18-20 servings.

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Cream Cheese Cherry Dessert (continued)

Nutritional Facts: 1 serving (1 piece) equals 287 calories, 15 g fat (8 g saturated fat), 46 mg cholesterol, 136 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.