If you’re in the mood for a luscious cherry cobbler, laced with a crunchy crust, have I got a recipe for you! This rich cobbler is packed full of flavor and topped with a crisp layer of almonds.
Cherry Cream Cheese Cobbler? Yes, please!
I don’t know about you but I’ve always been of the firm opinion that cherries and cream cheese just go together. If you tasted my No Bake Cherry Cheesecake Pie you know that I’m crazy about this combination of flavors.
Cream cheese has long been a favorite of mine. Maybe it’s the tart, creamy flavor.
When you mix luscious cream cheese with cherries, then cover it with a cobbler crust that starts with an easy cake mix? Yes, please!
What Should I Bake with Cherry Pie Filling?
To be honest, I didn’t set out to make a cherry dessert today. I’m supposed to be baking holiday sweets in preparation for the upcoming season. But I happened upon these two cans of cherry pie filling from my local grocery store the other day and couldn’t resist. (And yes, I deliberately bought two different kinds. I wanted to mix them up.)
So, I came up with an idea: Why not bake a cherry cobbler with a cake mix crust (similar to a cherry dump cake) but add a layer of cream cheese filling?
To be honest, I wasn’t sure it would work. I found some recipes online that called for piece of cream cheese dropped into the pie filling but I wanted something smooth and creamy, like a real cheesecake filling.
So, as I often do, I made up this recipe. The addition of the almonds on top came from another recipe I found online but the rest of the recipe is original to Out of the Box.
So, what are we waiting for? Enough chatter! Let’s get busy making this cobbler!
Ingredients for Cherry Cheesecake Cobbler
You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at what you’re going to need.
These are really basic, simple ingredients that you might have on hand. If you happen to have a different flavor of pie filling, no worries! This recipe will pair beautifully with just about any fruit, particularly berries.
FOR THE FILLING
- cherry pie filling
FOR THE CREAM CHEESE FILLING
- cream cheese
- whole egg
- whipping cream (or milk)
- almond extract
FOR THE TOPPING
- Yellow cake mix
- cold butter
- sliced almonds
How to Make this Luscious Cherry Cobbler
This came together so easily! I had to wonder why I hadn’t made it before.
Start by preheating your oven to 350 degrees Fahrenheit.
Pour both cans of cherry pie filling into the bottom of the baking dish. I used a 9 x13-inch baking dish. (No need for nonstick cooking spray.)
Make the filling:
Place cream cheese in a large mixing bowl and mix until smooth and creamy. (You can use an electric mixer or stand mixer with paddle attachment or whisk attachment.) Add egg, cup sugar, and whipping cream (or milk).
If you want a deeper flavor, substitute a little brown sugar for the granulated.
Combine cream cheese with other ingredients by mixing for 2-3 minutes on medium speed or until light and fluffy. (You can move it up to high speed after a minute or two.)
Spoon cream cheese mixture on top of cherries and smooth it out.
Place cake mix in a medium bowl. Grate cold butter on top.
Using a pastry blender, blend cake mix with grated butter until it’s coarse.
Sprinkle the buttery cake mix on top of cream cheese layer.
Sprinkle with sliced almonds.
Place in preheated 350 degree oven and bake for 45 – 50 minutes or until top crust is golden brown and bubbling. (This takes a little longer to make due to the cream cheese filling.)
Remove from oven and place on wire rack to cool. This is the hard part. Like I mentioned in my apple pie recipe, the waiting is the hard part with pies and pie-like desserts. But if you start scooping too soon you’ll notice that the syrup hasn’t congealed yet. Cobblers need time to congeal. This could take an hour or more. And hot cherry mixture could easily burn you.
I know. You’re probably not going to wait that long. I found it hard, too. I love to serve my cobbler warm but not hot. You don’t want the fruit to burn you.
Scoop into a bowl and serve with a scoop of vanilla ice cream or whipped cream. You’re going to love this easy cherry cobbler! I could’ve eaten the whole thing!
What to Expect from this Easy Cobbler
One of my favorite desserts is cherry pie so I knew I would love this. . .and I was right! If you have a sweet tooth you’ve about to fall in love!
This is so rich, so creamy, and so filled with flavor! It’s the perfect blend of flavors. The sweet cherries were absolutely out of this world with the addition of the cream cheese to the syrup.
Let’s talk about that cream cheese layer for a minute: If you’re expecting it to remain a separate layer you will be disappointed. The point of the cream cheese is to work its way into the other layers, becoming invisible to the eye. The creamy flavor remains, merged into cherry and topping.
That delicious toasted almond crunch on top is enough to make you swoon. I was particularly thrilled with this part of the cobbler.
Questions People are Asking about Cherry Cobbler
Can I use fresh cherries in this cobbler?
You can! Fresh fruit is always good, but the process of pitting, cleaning and thickening them with cornstarch and sugar will add extra time to your recipe. I don’t even think I own a cherry pitter so this would be an arduous task for me!
Can I use sugar free cake mix and cherries?
If you can find them at your store, sure! You’ll probably want to substitute monk fruit or truvia (in whatever proportions you deem appropriate) in place of the sugar if you’re diabetic or cutting back on sweets.
Can I use cream cheese without the milk, sugar, and so on?
Yes, there are many recipes online for “chunks” (small pieces) of cream cheese to be added to the cherries.
How do I store Cherry Cobbler?
Place in an airtight container or cover with plastic wrap and place in refrigerator for up to 2 – 3 days.
I do not recommend freezing this cobbler.
Can I substitute something else for the almonds?
Absolutely. Pecans would be terrific!
Is this the same thing as a cherry cream cheese dump cake?
Similar but the cream cheese filling is different.
Variations on this Cobbler Recipe
I think this mergence of cream cheese and fruit is so tasty that I must try it with other flavors. I’m anxious to try:
- Strawberry: Strawberry cheesecake, anyone? I think this is an obvious pairing.
- Blackberry: Because I could eat blackberries every single day.
- Blueberry: Blueberry cheese sounds delicious!
Other Cherry Favorites from Out of the Box Baking
If you take a look at my (many) cherry recipes you’ll see that this is a flavor I’m crazy about. Check out these fun recipes at your leisure:
- Cherry Cheesecake Pie: This luscious No Bake Cherry Cheesecake Pie is one of the tastiest–and easiest–things I’ve ever made! You’re going to love the combination of sweet and tart, creamy and crunch. Best of all, you won’t have to bake a thing!
- Easy Cherry Almond Bars: If you love the flavor of a traditional cherry pie but prefer the simplicity of a cookie bar, then this is the recipe for you! This luscious sweet treat has a shortbread base, cherry preserves in the center, and sliced almonds on top. Best of all, it’s incredibly easy to bake!
- Easy Cake Mix Cherry Pies: These Easy Cake Mix Cherry Pies are perfect for patriotic celebrations, holiday gatherings, desserts, parties, or even as a mid-afternoon snack! They’re simple to make but filled with flavor and texture. Best of all, they start with a white cake mix!
- Easy Pineapple Upside Down Dump Cake: Pineapple and cherries? Yes, please!
- Check out this Easy 2-Ingredient Cherry Chocolate Cake from Southern Home Express. It looks yummy!
That’s it for this recipe post, friends! Let me know what you think of this cherry cheesecake cobbler.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- Ingredients for Cherry Cheesecake Cobbler
- FOR THE FILLING
- 2 20 ounce cans cherry pie filling
- FOR THE CHEESECAKE
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 whole egg
- 1/2 cup whipping cream (or milk)
- 1/4 teaspoon almond extract
- FOR THE TOPPING
- 1 box yellow cake mix
- 3/4 cup cold butter
- 1/2 cup sliced almonds
- Start by preheating your oven to 350 degrees Fahrenheit.
- Pour both cans of cherry pie filling into the bottom of a 9 x 13 inch pan.
- Make the filling: Place cream cheese in a large bowl and mix until smooth and creamy. (You can use an electric mixer or stand mixer with paddle attachment or whisk attachment.) Add egg, sugar, and whipping cream (or milk).
- Mix for 2-3 minutes on medium-high speed or until light and fluffy.
- Pour cheesecake mixture on top of cherries and smooth it out.
- Place cake mix in a medium bowl. Grate cold butter on top.
- Using a pastry blender, mix the two together until it's coarse.
- Sprinkle on top of the cream cheese mixture.
- Sprinkle with sliced almonds.
- Place in preheated oven and bake for 40 minutes or until golden brown and bubbling. (This takes a little longer to make due to the cheesecake filling.)
- Remove from oven and place on wire rack to cool. Give the cobbler time for the juices to thicken up and congeal.
- Serve with a scoop of vanilla ice cream or whipped cream.
- To Store: Place in an airtight container or cover with plastic wrap and place in refrigerator for up to 2 - 3 days.
- I do not recommend freezing this cobbler.