cherry desserts

Cherry Cream Cheese Pastry

containers Pillsbury™ refrigerated crescent dinner rolls

cherries, (frozen)

sugar

lemon juice

water

tbsp corn starch

oz cream cheese, (room temperature)

tsp vanilla extract

½ tbsp milk

Preheat oven to 375°

In a small saucepan over low heat, add frozen cherries, sugar and lemon juice. Stir and cook for approximately 5-6 minutes until hot and bubbly.

In a small bowl, mix water and corn starch together until combined then add to cherry mixture.

Continue stirring until cherry mixture has thicken. Remove from heat and set aside to cool.

For The Cherry Filling

In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.

Add sugar, egg yolk, vanilla and lemon juice. Beat for an additional 2 minutes.

For The Cream Cheese Filling

Unroll crescent rolls and separate into the precut triangles.

Place triangles on an ungreased baking sheet, or a round pizza tin, so that the wider end of the crescent is in the center forming the circle with about a five inch opening in the center. The smaller tip of the crescent is on the outside. *When forming the circle, the wider ends of the crescents will overlap each other. 

Spread cream cheese mixture over the wide part of the crescents.

Spoon cherry filling on top of the cream cheese mixture.

Fold the small tip of the crescent over and tuck under the wider part to secure forming the ring.

Bake for approximately 20 minutes or until golden brown.

Remove from oven and let cool.

Making The Pastry Ring

In a small bowl, mix powdered sugar and milk together until combined.

Drizzle over pastry ring. Cut and enjoy!

For The Glaze Drizzle

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It&#x27;s the perfect quick dessert recipe.

Easy Cherry Cobbler for the Instant Pot

cherry pie filling

box white cake mix

butter

water (for the Instant Pot)

Instant Pot DUO

Casserole dish

Bakeware Sling

Measuring Cups and Spoons

Mixing Bowls

Air fryer lid (optional)

Add cherry pie filling to a casserole dish...

Add cherry pie filling to a casserole dish that will fit inside your pressure cooker.

Mix melted butter with cake mix.

Spoon the cake mix over the cherry pie...

Spoon the cake mix over the cherry pie filling.

Add 1 1/2 cups water (1 cup if...

Add 1 1/2 cups water (1 cup if using a 6 quart pressure cooker) of water to the inner pot of your Instant Pot.

Lower the casserole dish into the inner pot...

Lower the casserole dish into the inner pot onto a trivet with a sling.

Seal and set for a high pressure time...

Seal and set for a high pressure time of 10 minutes. Allow for a natural pressure release of 10 minutes, and then let the remaining pressure out.

If you have an Instant Pot air fryer...

If you have an Instant Pot air fryer lid, air fry directly in the pot for 5 minutes. Otherwise, take the casserole dish out, and broil for about 5 minutes, or until the cobbler crust is a nice golden brown.

Remove from the pot (or broiler) and serve...

Remove from the pot (or broiler) and serve warm with ice cream.

https://mediavine-res.cloudinary.com/video/upload/wviacbfngpr4lledyjs9.mp4

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It's the perfect quick dessert recipe.

Easy Cherry Cobbler Recipe for the Instant Pot

These cherry cheesecake macarons have a French macaron shell filled with cream cheese frosting, cherry compote, and graham cracker crumbs!

Cherry Cheesecake Macarons

cherries (fresh

cornstarch

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

red gel food coloring

unsalted butter (room temperature)

cream cheese (room temperature)

powdered sugar

vanilla extract

graham cracker crumbs

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Add all of the compote ingredients to a large saucepan over medium-low heat. Allow to simmer for 15-20 minutes, stirring frequently until thickened.

Transfer the cherry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Cherry Compote

Sift together almond flour and powdered sugar into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Add in 1-2 drops of red food coloring, then continue to whisk on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Macarons

n a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and cream cheese together until smooth.

Add in the powdered sugar a little at a time until fully combined.

Then add in the vanilla and mix on high for 3-4 minutes until the frosting is light and fluffy.

Match up your shells before piping, and then turn one side over. Pipe the cream cheese frosting around the edge of the macaron shell. Then add a small scoop of cherry compote in the center (about ½ teaspoon). Sprinkle with crushed graham crackers, then top with the other shell.

Put the assembled cherry cheesecake macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Cream Cheese Frosting

These cherry bars use my favorite blondie base and turn out perfectly every single time!

Chocolate Chip Cherry Bars

unsalted butter (melted (1 stick))

brown sugar (packed)

all-purpose flour

salt (optional)

semi-sweet chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.

To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**

Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

I used sour cherries, and it was great. Maybe a little too much chocolate even. The edges were nice and crispy! My favorite!

I came across this recipe because I had too many sweet cherries in the fridge and wanted to make sure they got used up. I'm so glad I did! These were so easy to make and so delicious. The comments about being too sweet are a bit silly; they're dessert, but there is a good depth of flavor: sweet/tart from the fresh cherries, bittersweet chocolate, a bit of saltiness. I was making them to bring into my team at work, so I doubled the recipe and decided to add 1tsp of baking powder so that they were more "bar-like" than gooey, so that they'd be easy for people to eat without a fork/plate. This worked out great. I baked them in 9x11 for 37 mins and they were perfect. If I make them again for home I will omit the baking powder because I LOVE gooey, but the adjustment was perfect for what I needed them for, and they still had a good bit of gooiness to to them. Everyone raved and they didn't last long.

Made to recipe,did take a little longer to cook than stated but is dangerously tasty!

Very nice . I doubled in a 13 X 9 and baked about 37 minutes. As other people suggested I used 1 tsp baking powder.  Didn’t have chocolate chips so used white chocolate chips instead. Cut the vanilla to  1.5 tsp and added 1/2 tsp of almond extract . Almond and cherry compliment each other nicely. Definitely needs the salt.  Would recommend and make again. 

I made these following the recipe exactly. I actually used frozen cherries, which the recipe says is okay to do, but that the results are not as good as with fresh cherries. I just baked them longer, and goodness!!! My family of 5 all loved them and we devoured them within 24 hours. They were not too soft at all - just perfect. 

Very delicious recipe. I prefer it with a bit less chocolate and sugar since it is very rich. Will make it again for sure!

This Gluten-Free Cherry Clafoutis is a delightful twist on the classic French dessert. Made without gluten-containing ingredients, this dessert caters to those following a gluten-free diet. This cake is perfect for summer and get-togethers. This cake is also dairy-free and refined sugar free.

Gluten Free Cherry Clafoutis

cherries

eggs

almond milk

almond flour (ground almonds)

tbsp potato starch

maple syrup

almond extract

Set the oven to 170°C / 350°F with the fan.

Grease a 10 inch (24cm) round baking pan.

Arrange the pitted cherries in the greased pan as one layer and set them aside.

In a bowl, mix the rest of the ingredients into a unified batter. It will be a watery batter and it’s fine.

Pour the batter on the layer of cherries in the pan.

Bake for 45 minutes.

Cool the cake at room temperature.

Serve and enjoy!

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Top Tags

Cherry Cream Cheese Pastry

Easy Cherry Cobbler for the Instant...

Cherry Cheesecake Macarons

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Gluten Free Cherry Clafoutis

Top 5 cherry desserts recipes from across the web

The most viewed cherry desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Cream Cheese Pastry

Easy Cherry Cobbler for the Instant...

Cherry Cheesecake Macarons

Chocolate Chip Cherry Bars

Gluten Free Cherry Clafoutis

The most viewed cherry desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine