If you’re craving a dessert that perfectly marries tangy cherries, luscious cream cheese, and flaky, golden pastry, the Cherry Cheese Pastry Pie is about to win your heart (and everyone else’s at the table). This delightful treat brings together the creamy richness of cheesecake, the juicy burst of cherry pie filling, and the irresistible crunch of puff pastry into each slice. The best part? It’s shockingly simple to make yet looks and tastes like it came straight out of a European patisserie. From weeknight cravings to special brunches, this is a show-stopping dessert you’ll want to bake again and again.
Ingredients You’ll Need
One of the joys of making Cherry Cheese Pastry Pie is how few ingredients you actually need to create such a decadent and beautiful dessert. Every item has a purpose, contributing its own unique flavor or texture to the final pie.
- Puff Pastry Sheet: The secret to a super flaky, buttery crust without hours of work
- Cream Cheese (8 oz, softened): This adds a rich, tangy creaminess that takes the filling to the next level
- Granulated Sugar (1/3 cup): Gives gentle sweetness and balances the tart cherry flavor
- Vanilla Extract (1 tsp): Brings warmth and aromatic depth to the creamy filling
- Egg Yolk (1 large): Makes the cheese layer extra smooth and ensures a velvety texture
- Cherry Pie Filling (21 oz can): Bright, juicy cherries in syrup for that classic sweet-tart punch
- Egg (1 large, beaten with 1 tbsp water): An easy egg wash for golden pastry edges
- Coarse Sugar (2 tbsp, optional): Sprinkled on top for extra sparkle and crunch
How to Make Cherry Cheese Pastry Pie
Step 1: Prep Your Oven and Pastry
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Take your thawed puff pastry and, on a lightly floured surface, roll it out to about a 10×12-inch rectangle. This extra stretch gives you more surface area for all the delicious filling. Then, gently move your pastry to the lined baking sheet. Don’t worry if it’s not a perfect rectangle — rustic is beautiful!
Step 2: Mix the Creamy Cheese Filling
In a medium-sized mixing bowl, use an electric mixer or a strong arm with a whisk to blend together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk. You’ll want the mixture to be smooth, fluffy, and free of lumps for that classic cheesecake-like texture when baked.
Step 3: Assemble the Layers
Spread the cream cheese mixture evenly down the center of your pastry, leaving about a 1-inch border all the way around. This border will puff up beautifully in the oven, creating a golden frame for your cherry filling. Next, spoon the cherry pie filling gently over the cream cheese layer, spreading it evenly for the perfect bite in every slice.
Step 4: Shape, Brush, and Sprinkle
Fold the pastry edges slightly inward over the filling to create a rustic border. It doesn’t have to be perfect; those craggy, uneven edges just add to the pie’s homemade charm. Brush the edges with your egg wash (the beaten egg and water), which ensures a stunning golden finish. If you love a hint of sparkle or crunch, sprinkle the coarse sugar along the border.
Step 5: Bake to Golden Perfection
Slide your assembled Cherry Cheese Pastry Pie into the oven and bake for 20 to 25 minutes. You’re looking for the pastry to puff up and develop a beautifully golden exterior, while the cheese and cherry layers meld together. Once baked, let it cool for about 10 minutes so the filling sets and slicing is a breeze.
How to Serve Cherry Cheese Pastry Pie
Garnishes
Finish each slice with a delicate dusting of powdered sugar or a dollop of freshly whipped cream. For something extra special, a few fresh mint leaves or some finely grated lemon zest can brighten up the cherry flavor even more. If you want to make it truly eye-catching, place a couple of whole cherries on top just before serving.
Side Dishes
Since Cherry Cheese Pastry Pie is rich and fruity, it pairs nicely with a simple fruit salad or a scoop of vanilla bean ice cream. If you’re serving it as part of a brunch spread, offer some black coffee, hot tea, or even a sparkling mimosa to balance the sweetness.
Creative Ways to Present
For a party, cut the pie into narrow, elegant strips and arrange them on a beautiful platter. If you’re going for a rustic picnic vibe, serve warm slices on small wooden boards. Or, slice the Cherry Cheese Pastry Pie into bite-sized squares and skewer them with toothpicks for a fun mini dessert at gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cherry Cheese Pastry Pie left over (which is rare in my house), wrap slices tightly in plastic wrap or store them in an airtight container in the refrigerator. They’ll stay delicious and fresh for up to three days. The pastry may lose a bit of its crispness, but the flavor only gets better.
Freezing
To freeze, let the pie cool completely before wrapping individual slices in plastic wrap and then aluminum foil. Store the wrapped slices in a freezer-safe bag for up to two months. When a Cherry Cheese Pastry Pie craving strikes, just grab a slice and let it thaw overnight in the fridge.
Reheating
For best results, reheat leftovers in a 350°F oven for about 8-10 minutes. This helps to bring the pastry back to life, crisping up the edges and warming the filling. While the microwave works in a pinch, a quick stint in the oven is hands-down the best way to enjoy this pie the next day.
FAQs
Can I use homemade cherry pie filling instead of canned?
Absolutely! If you have a favorite homemade cherry pie filling, use it in place of the canned version. Just make sure it’s not too runny — you want a thick, jammy texture that won’t make the pastry soggy.
Can I make Cherry Cheese Pastry Pie ahead of time?
Yes! You can assemble the pastry (without the egg wash and sugar sprinkle) and refrigerate it for up to a day before baking. When you’re ready to bake, brush on the egg wash, sprinkle with sugar, and pop it in the oven.
How do I prevent a soggy bottom?
Keeping a 1-inch border and spreading the filling evenly helps prevent soggy pastry. Also, baking on a parchment-lined sheet ensures the bottom cooks evenly and doesn’t get steamed. If you want extra insurance, try baking the pie in the lower third of your oven.
Can I substitute the cherries for another fruit?
Definitely! Blueberry or raspberry pie filling are fantastic alternatives that work beautifully in this recipe. You can even mix two fillings for a custom flavor twist.
Is Cherry Cheese Pastry Pie best served warm or cold?
The pie is at its most irresistible when still slightly warm, with the cream cheese filling just a bit gooey and the pastry ultra crisp. But it’s also delicious chilled, so let your preference (and schedule) decide!
Final Thoughts
There’s just something magical about a recipe that feels both indulgent and effortless, and Cherry Cheese Pastry Pie is exactly that. Try it once, and you’ll find yourself coming back to this easy but impressive dessert every time you want to share something truly special. Don’t be surprised if it becomes your new signature treat!
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Cherry Cheese Pastry Pie Recipe
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy cheese, sweet cherry filling, and flaky puff pastry with this Cherry Cheese Pastry Pie recipe. Perfect for a simple yet impressive dessert that is sure to please any crowd.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Cherry Topping:
- 1 can (21 oz) cherry pie filling
Egg Wash:
- 1 large egg (beaten with 1 tablespoon water)
Optional:
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the pastry: Roll the puff pastry into a 10×12-inch rectangle on a floured surface. Transfer to the baking sheet.
- Make the cream cheese filling: Beat cream cheese, sugar, vanilla, and egg yolk until smooth. Spread over the pastry.
- Add cherry topping: Spread cherry pie filling over the cream cheese layer.
- Shape and bake: Fold pastry edges in, brush with egg wash, sprinkle with sugar. Bake for 20–25 minutes until golden.
- Serve: Cool for 10 minutes before slicing and serving.
Notes
- Enhance flavor with lemon zest in the cream cheese mix.
- Variety: Try blueberry or raspberry pie filling.
- Best served warm, refrigerate leftovers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: American, European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
