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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.
  • Total Time
    Prep: 20 min. Bake: 25 min. + chilling
  • Makes
    18-20 servings


  • 3 cups Rice Chex, crushed
  • 3/4 cup packed brown sugar
  • 1 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon 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.

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