Zesty, sweet, and utterly irresistible—cherry desserts have a magical way of turning any moment into a celebration. Whether you’re craving a quick treat or planning a show-stopping finale for dinner, these 20 decadent recipes are packed with flavor and easy enough for any home cook. Get ready to fall in love with cherries all over again—your next favorite dessert is waiting just ahead!
Classic Cherry Pie with Flaky Crust
Holiday gatherings call for this timeless dessert that balances sweet cherries with buttery pastry. Everyone will ask for seconds of this flaky-crusted classic. Make it ahead for stress-free entertaining.
Ingredients
– 2½ cups all-purpose flour, plus extra for dusting
– 1 cup cold unsalted butter, cubed
– 1 tsp salt
– 6-8 tbsp ice water
– 4 cups pitted cherries, fresh or frozen
– ¾ cup granulated sugar
– 3 tbsp cornstarch
– 1 tbsp lemon juice
– 1 egg, beaten for egg wash
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Combine flour and salt in a large bowl.
2. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add ice water 1 tablespoon at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc to ⅛-inch thickness on a floured surface.
7. Transfer dough to a 9-inch pie plate, pressing gently into corners.
8. Combine cherries, sugar, cornstarch, and lemon juice in a separate bowl.
9. Let cherry mixture sit for 15 minutes to release juices.
10. Pour cherry filling into the prepared pie crust.
11. Roll out second dough disc and cut into 1-inch strips.
12. Create a lattice pattern over the filling, weaving strips alternately.
13. Trim excess dough and crimp edges with a fork.
14. Brush lattice with beaten egg and sprinkle with coarse sugar.
15. Place pie on the preheated baking sheet and bake for 45-50 minutes.
16. Cool pie completely on a wire rack for at least 2 hours before slicing.
The flaky crust shatters with each forkful, revealing juicy cherries that hold their shape without becoming soupy. Serve warm with vanilla ice cream for classic contrast, or try it chilled with whipped cream for a firmer texture.
Black Forest Chocolate Cherry Cake
Hearty chocolate and cherry flavors combine in this classic German dessert. Perfect for celebrations or when you need an impressive treat. This version simplifies the traditional method while keeping all the rich flavors.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– ½ cup vegetable oil (or any neutral oil)
– 2 tsp vanilla extract
– 1 cup boiling water
– 1 can (21 oz) cherry pie filling
– 2 cups heavy whipping cream
– ¼ cup powdered sugar
– 1 tsp vanilla extract
– Chocolate shavings for garnish
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
3. Add eggs, buttermilk, oil, and vanilla to dry ingredients.
4. Mix on medium speed for 2 minutes until fully combined.
5. Carefully pour in boiling water and mix until smooth (batter will be thin).
6. Divide batter evenly between prepared pans.
7. Bake for 30-35 minutes until a toothpick inserted comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to wire racks.
9. Let cakes cool completely, about 1 hour.
10. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
11. Place one cake layer on serving plate and spread with ½ cup whipped cream.
12. Spoon half the cherry pie filling over the cream layer.
13. Top with second cake layer.
14. Frost entire cake with remaining whipped cream.
15. Decorate with remaining cherry pie filling and chocolate shavings.
16. Refrigerate for at least 2 hours before serving. Nothing beats the contrast between moist chocolate layers and tart cherry filling. Serve chilled with extra cherries on the side for maximum impact.
Cherry Cheesecake with Graham Cracker Crust
Baking this cherry cheesecake requires minimal effort for maximum reward. The creamy filling contrasts beautifully with the crunchy graham cracker base. Fresh cherries add a burst of fruity sweetness that cuts through the richness perfectly.
Ingredients
– 1 ½ cups graham cracker crumbs (about 12 whole crackers, crushed finely)
– ⅓ cup granulated sugar, plus ¼ cup for cherries
– 6 tablespoons unsalted butter, melted (cooled slightly)
– 2 (8 oz) packages cream cheese, softened to room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup fresh cherries, pitted (frozen work too, thawed and drained)
– ½ cup sour cream
Instructions
1. Preheat your oven to 325°F (163°C).
2. Combine graham cracker crumbs, ⅓ cup sugar, and melted butter in a medium bowl.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed glass to create an even, compact layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. Reduce the oven temperature to 300°F (149°C).
7. Beat the softened cream cheese and remaining ¼ cup sugar in a large bowl with an electric mixer on medium speed until completely smooth.
8. Add eggs one at a time, beating just until each is incorporated.
9. Mix in vanilla extract and sour cream until the batter is uniform. Tip: Avoid overmixing after adding eggs to prevent cracking.
10. Pour the filling over the cooled crust and spread evenly.
11. Place the springform pan in a larger baking dish and create a water bath by pouring hot water into the outer dish until it reaches halfway up the springform pan sides.
12. Bake at 300°F for 45-55 minutes until the edges are set but the center still jiggles slightly.
13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Tip: Gradual cooling prevents surface cracks.
14. Remove from the oven and run a knife around the edge to loosen it from the pan.
15. Refrigerate the cheesecake for at least 4 hours or overnight until completely chilled and firm.
16. Top with fresh cherries just before serving. During refrigeration, the creamy filling firms up into a dense yet silky texture. Deep cherry flavors intensify against the tangy cream cheese base. Drizzle with melted chocolate or serve with whipped cream for extra indulgence.
Cherry Chocolate Chip Ice Cream
Creamy cherry chocolate chip ice cream delivers the perfect balance of sweet and tart. This frozen treat comes together with just a few simple ingredients. You’ll love the vibrant pink swirls studded with rich chocolate chunks.
Ingredients
– 2 cups heavy cream (chilled for best results)
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 cup pitted fresh cherries (frozen works too)
– 1 tsp vanilla extract
– 1/2 cup semi-sweet chocolate chips (chopped if you prefer smaller pieces)
– 1/4 tsp salt
Instructions
1. Combine heavy cream, milk, sugar, and salt in a large bowl.
2. Whisk vigorously for 2 minutes until sugar completely dissolves.
3. Stir in vanilla extract until fully incorporated.
4. Pour mixture into your ice cream maker.
5. Churn according to manufacturer’s instructions, about 25-30 minutes.
6. While ice cream churns, roughly chop pitted cherries.
7. Add chopped cherries to the ice cream during the last 5 minutes of churning.
8. Sprinkle chocolate chips into the mixture during the final 2 minutes.
9. Transfer ice cream to an airtight container.
10. Press parchment paper directly onto the surface to prevent ice crystals.
11. Freeze for at least 4 hours or until firm. Really, the texture becomes wonderfully scoopable after freezing, with juicy cherry pieces providing bursts of flavor. For an extra treat, serve between two chocolate chip cookies for homemade ice cream sandwiches.
Cherry Cobbler with Vanilla Bean Ice Cream
Mouthwatering cherry cobbler topped with vanilla bean ice cream makes the perfect summer dessert. This classic combination balances sweet-tart cherries with buttery biscuit topping. Serve it warm for maximum comfort food appeal.
Ingredients
– 6 cups fresh or frozen cherries, pitted (thaw if frozen)
– 1 cup granulated sugar (adjust for sweetness preference)
– 1 tbsp cornstarch (for thickening)
– 1 tbsp lemon juice (brightens flavor)
– 2 cups all-purpose flour (spooned and leveled)
– 1/2 cup cold unsalted butter, cubed (keeps topping flaky)
– 1/4 cup brown sugar (adds caramel notes)
– 2 tsp baking powder (for lift)
– 1/2 tsp salt (balances sweetness)
– 3/4 cup whole milk (creates tender dough)
– 1 pint vanilla bean ice cream (for serving)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Combine cherries, granulated sugar, cornstarch, and lemon juice in a large bowl.
3. Toss the cherry mixture until all ingredients are evenly coated.
4. Transfer the cherry filling to the prepared baking dish, spreading it evenly.
5. Whisk together flour, brown sugar, baking powder, and salt in a separate bowl.
6. Cut cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
7. Pour milk into the flour-butter mixture and stir just until a shaggy dough forms.
8. Drop spoonfuls of dough evenly over the cherry filling, leaving some gaps for steam to escape.
9. Bake for 35-40 minutes until the topping is golden brown and filling bubbles vigorously.
10. Remove the cobbler from the oven and let it rest for 15 minutes before serving.
11. Scoop vanilla bean ice cream over warm portions of cobbler.
Keep the topping rustic with uneven dollops for better texture contrast. The bubbling filling signals perfect doneness while the resting time allows juices to thicken. Warm cobbler melts the ice cream into creamy pools that complement the tart cherries and buttery biscuit topping beautifully.
Cherry Crumb Bars with Oat Topping
Just when you thought cherry season couldn’t get better, these crumb bars deliver maximum flavor with minimal effort. Jammy cherry filling gets sandwiched between buttery oat layers for the perfect grab-and-go treat.
Ingredients
– 2 cups all-purpose flour (spooned and leveled)
– 1 ½ cups old-fashioned rolled oats (not quick-cooking)
– 1 cup granulated sugar (or substitute with brown sugar)
– 1 cup unsalted butter, cold and cubed (or use salted butter and reduce salt)
– ½ tsp baking soda
– ¼ tsp salt (adjust to taste)
– 21 oz cherry pie filling (or homemade cherry compote)
– 1 tsp vanilla extract (pure recommended)
Instructions
1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides.
2. Combine flour, oats, sugar, baking soda, and salt in a large bowl, whisking until evenly distributed.
3. Add cold cubed butter to the dry ingredients, using a pastry cutter or fingers to work butter into pea-sized crumbs. Tip: Keep butter cold for flakier texture.
4. Press ⅔ of the oat mixture firmly into the bottom of the prepared pan using measuring cup for even compression.
5. Spread cherry pie filling evenly over the pressed crust, leaving ½ inch border around edges.
6. Stir vanilla extract into remaining oat mixture until incorporated.
7. Sprinkle remaining oat mixture evenly over cherry layer, creating crumbly topping.
8. Bake for 35-40 minutes until topping is golden brown and edges are bubbling. Tip: Rotate pan halfway through for even browning.
9. Cool completely in pan on wire rack for at least 2 hours before cutting. Tip: Chilling makes cleaner cuts.
10. Use parchment overhang to lift bars from pan and cut into 16 squares.
Zesty cherry flavor bursts through the buttery oat crust in every bite. The crisp topping gives way to a soft, jammy center that pairs perfectly with vanilla ice cream. These bars stay remarkably fresh for days when stored airtight.
Cherry Danish Pastry with Cream Cheese Filling
Easy cherry danish pastries bring bakery-quality treats to your kitchen with minimal effort. These flaky pastries feature sweet cream cheese filling and tart cherry preserves for perfect balance. You’ll have warm pastries ready in under an hour using simple ingredients.
Ingredients
- 1 sheet puff pastry, thawed (keep cold until ready to use)
- 4 oz cream cheese, softened (full-fat for best texture)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup cherry preserves (or other fruit preserves)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unfold puff pastry sheet on lightly floured surface, rolling gently to smooth seams.
- Cut pastry into 4 equal squares using sharp knife or pizza cutter.
- Beat softened cream cheese, granulated sugar, and vanilla extract until smooth in medium bowl.
- Spoon 1 tablespoon cream cheese mixture onto center of each pastry square.
- Top cream cheese with 1 tablespoon cherry preserves, leaving 1-inch border around edges.
- Fold two opposite corners of each square toward center, pressing lightly to seal.
- Brush pastries with beaten egg using pastry brush, covering all exposed surfaces.
- Sprinkle coarse sugar generously over egg-washed pastries.
- Bake at 400°F for 18-22 minutes until golden brown and puffed.
- Transfer pastries to wire rack using spatula, cool 10 minutes before serving.
Melt-in-your-mouth flaky layers contrast beautifully with the creamy filling and burst of cherry flavor. Serve warm with coffee for breakfast or top with vanilla ice cream for dessert. The crisp sugar topping adds delightful texture against the tender pastry interior.
Cherry Dump Cake with Pineapple
Baking a cherry dump cake with pineapple couldn’t be simpler. This effortless dessert requires no mixing bowls or complicated techniques. Just layer the ingredients and let the oven do the work.
Ingredients
– 1 (21 oz) can cherry pie filling
– 1 (20 oz) can crushed pineapple, undrained
– 1 box (15.25 oz) yellow cake mix
– 1/2 cup unsalted butter, cold and cubed (for better texture)
– 1/2 cup chopped pecans (optional for crunch)
Instructions
1. Preheat your oven to 350°F.
2. Spread the cherry pie filling evenly in a 9×13-inch baking dish.
3. Pour the crushed pineapple with its juice over the cherry layer.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers without stirring.
5. Distribute the cold cubed butter evenly across the cake mix surface.
6. Scatter chopped pecans over the top if using.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and bubbly around edges.
8. Remove from oven and let cool for 15 minutes before serving.
Golden brown and bubbling, this cake develops a crisp topping that contrasts beautifully with the soft fruit beneath. The cherry and pineapple create a sweet-tart balance that’s perfect warm with vanilla ice cream. For a summer twist, try serving it chilled with whipped cream and fresh mint.
Cherry Mousse with Whipped Cream
Bursting with sweet-tart flavor, this cherry mousse requires minimal effort for maximum payoff. Fresh or frozen cherries work equally well here. You’ll have a light, airy dessert ready in under thirty minutes of active time.
Ingredients
– 2 cups pitted cherries (fresh or frozen, thawed if frozen)
– 1/4 cup granulated sugar (adjust based on cherry sweetness)
– 1 teaspoon lemon juice (freshly squeezed for best flavor)
– 1 cup heavy cream, cold (for whipping)
– 2 tablespoons powdered sugar (for stabilizing whipped cream)
– 1 teaspoon vanilla extract (pure recommended)
– 1 packet unflavored gelatin (about 2 1/4 teaspoons)
– 1/4 cup cold water (for blooming gelatin)
Instructions
1. Combine pitted cherries, granulated sugar, and lemon juice in a blender.
2. Blend on high speed for 45 seconds until completely smooth and no chunks remain.
3. Pour cherry puree through a fine-mesh strainer into a medium bowl, pressing with a spatula to extract all liquid.
4. Sprinkle gelatin packet over 1/4 cup cold water in a small microwave-safe bowl and let sit for 5 minutes until gelatin granules swell and absorb water.
5. Microwave gelatin mixture for 15 seconds until completely liquid and clear, stirring once halfway through.
6. Whisk liquefied gelatin thoroughly into strained cherry puree until fully incorporated.
7. Pour heavy cream into a chilled metal bowl and add powdered sugar and vanilla extract.
8. Whip cream mixture with an electric mixer on medium-high speed for 2-3 minutes until stiff peaks form when beaters are lifted.
9. Gently fold whipped cream into cherry-gelatin mixture in three additions using a spatula, being careful not to deflate the cream.
10. Divide mousse evenly among 4 serving glasses or ramekins.
11. Refrigerate mousse for at least 4 hours, or until set firm when gently shaken.
12. Serve chilled directly from refrigerator. Perfectly pillowy with a vibrant cherry kick, this mousse contrasts beautifully with crunchy biscuit crumbs. For an elegant twist, layer it with dark chocolate shavings between servings.
Cherry Nutella Thumbprint Cookies
Holiday baking just got more exciting with these cherry Nutella thumbprint cookies. They combine rich chocolate hazelnut spread with tart cherry preserves for a perfect sweet-tart balance. These cookies come together quickly with simple pantry ingredients.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– ½ cup unsalted butter, softened at room temperature
– ⅓ cup granulated sugar
– 1 large egg yolk
– ½ tsp vanilla extract
– ¼ cup Nutella
– 3 tbsp cherry preserves (or any fruit jam)
– Pinch of salt
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Beat softened butter and sugar together in a medium bowl until light and fluffy, about 2 minutes.
3. Add egg yolk and vanilla extract, then mix until fully combined.
4. Gradually add flour and salt, mixing just until a soft dough forms—don’t overmix.
5. Scoop dough into 1-tablespoon portions and roll into smooth balls.
6. Place dough balls 2 inches apart on prepared baking sheet.
7. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each ball.
8. Fill each indentation with ½ teaspoon of Nutella, then top with ¼ teaspoon of cherry preserves.
9. Bake for 10-12 minutes until edges are lightly golden but centers are still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Cool completely before serving, about 30 minutes.
Enjoy these cookies warm for a gooey center or cooled for a firmer texture. The buttery cookie base contrasts beautifully with the rich chocolate and bright cherry filling. Try serving them alongside coffee or crumbling over vanilla ice cream for an easy dessert upgrade.
Cherry Pavlova with Fresh Whipped Cream
Dazzling yet surprisingly simple, this cherry pavlova delivers crisp meringue with a marshmallow-soft center. Fresh cherries and whipped cream balance the sweetness perfectly. It’s the showstopper dessert that looks professional but requires minimal effort.
Ingredients
– 4 large egg whites, at room temperature (for better volume)
– 1 cup granulated sugar
– 1 tsp white vinegar
– 1 tsp cornstarch
– 1 tsp vanilla extract
– 2 cups heavy cream, chilled
– 2 tbsp powdered sugar
– 2 cups fresh cherries, pitted (frozen work if thawed and patted dry)
– Fresh mint leaves for garnish (optional)
Instructions
1. Preheat oven to 250°F and line a baking sheet with parchment paper.
2. Beat egg whites on medium speed until soft peaks form, about 2 minutes.
3. Gradually add granulated sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form.
4. Gently fold in vinegar, cornstarch, and vanilla extract until just combined.
5. Spoon meringue onto prepared baking sheet, shaping into an 8-inch circle with slightly higher edges.
6. Bake for 1 hour 15 minutes, then turn off oven and let pavlova cool completely inside for at least 2 hours.
7. Whip chilled heavy cream and powdered sugar on medium-high until medium peaks form, about 3 minutes.
8. Spread whipped cream over cooled meringue base, leaving a 1-inch border.
9. Arrange pitted cherries evenly over the whipped cream layer.
10. Garnish with fresh mint leaves if using and serve immediately.
Ultra-crisp shell gives way to a chewy, cloud-like interior that contrasts beautifully with the creamy topping. Tart cherries cut through the sweetness, making each bite perfectly balanced. Serve immediately for maximum texture contrast, or try drizzling with dark chocolate for an elegant variation.
Cherry Pistachio Baklava
Satisfyingly crisp and sweet, this cherry pistachio baklava brings a fruity twist to the classic Middle Eastern dessert. Layers of buttery phyllo cradle a tart cherry and nut filling, all soaked in fragrant syrup. It’s surprisingly simple to make at home with just a few key ingredients.
Ingredients
– 1 package phyllo dough, thawed overnight in refrigerator
– 1 cup unsalted butter, melted (or substitute with clarified butter for cleaner browning)
– 2 cups shelled pistachios, finely chopped (raw or roasted both work)
– 1 cup dried cherries, chopped (tart cherries recommended for balance)
– 1/2 cup granulated sugar
– 1 tsp ground cinnamon
– 1 cup water
– 1 cup honey
– 1/2 tsp rose water, optional (adds floral note)
Instructions
1. Preheat oven to 350°F and brush a 9×13-inch baking dish with melted butter.
2. Unroll phyllo dough and cover with damp towel to prevent drying.
3. Place one phyllo sheet in dish, brush thoroughly with butter, and repeat until you have 8 layered sheets.
4. Combine chopped pistachios, dried cherries, sugar, and cinnamon in bowl for filling.
5. Sprinkle half the nut mixture evenly over the phyllo layer.
6. Add 4 more buttered phyllo sheets over the nut layer.
7. Spread remaining nut mixture over these sheets.
8. Top with remaining phyllo sheets, brushing each with butter before adding the next.
9. Use sharp knife to cut baklava into diamond or square shapes before baking.
10. Bake at 350°F for 45-50 minutes until golden brown and crisp.
11. While baking, combine water, honey, and rose water in saucepan.
12. Bring syrup to boil over medium heat, then simmer 10 minutes until slightly thickened.
13. Remove baklava from oven and immediately pour hot syrup evenly over the entire surface.
14. Let baklava cool completely at room temperature for at least 4 hours before serving.
Golden and glistening, the baklava develops an irresistible crisp-tender texture as it soaks up the syrup. The tart cherries cut through the sweetness while pistachios provide earthy crunch. Serve squares warm with strong coffee or crumble over vanilla ice cream for an elegant dessert.
Cherry Pop Tarts with Glaze Icing
Baking these cherry pop tarts brings back childhood nostalgia with a homemade twist. They feature flaky pastry wrapped around sweet cherry filling, topped with a simple glaze icing. Perfect for breakfast or dessert, they’re surprisingly easy to make from scratch.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 tsp salt
– 1 cup unsalted butter, cold and cubed (for flakier crust)
– 1/4 cup ice water, or as needed to bind dough
– 1 cup cherry pie filling, homemade or store-bought
– 1 cup powdered sugar, sifted (for smoother glaze)
– 2 tbsp milk, or adjust for desired consistency
– 1/2 tsp vanilla extract, optional for flavor
Instructions
1. Combine flour and salt in a large bowl.
2. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Divide dough into two equal discs, wrap in plastic, and chill for 30 minutes.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Roll out one dough disc on a floured surface to 1/8-inch thickness.
7. Cut into 3×4-inch rectangles using a knife or pastry cutter.
8. Place 1 tbsp cherry filling in the center of half the rectangles.
9. Top with remaining rectangles, pressing edges firmly to seal.
10. Crimp edges with a fork to prevent leaking during baking.
11. Arrange pop tarts on the baking sheet, spacing 1 inch apart.
12. Bake for 18-20 minutes until golden brown and puffed.
13. Cool completely on a wire rack, about 30 minutes.
14. Whisk powdered sugar, milk, and vanilla in a bowl until smooth.
15. Drizzle glaze over cooled pop tarts and let set for 10 minutes. You’ll love the contrast between the crisp pastry and gooey cherry center. For a fun twist, sprinkle with colored sugar before the glaze sets, or serve warm with a scoop of vanilla ice cream.
Cherry Rice Pudding with Cinnamon
Warm, comforting, and surprisingly simple, this cherry rice pudding brings cozy dessert vibes with minimal effort. Using basic pantry staples transforms into a creamy, spiced treat that feels both nostalgic and fresh. Perfect for using up leftover rice or satisfying a sweet tooth without fuss.
Ingredients
– 1 cup cooked white rice (short-grain preferred for creaminess)
– 2 cups whole milk (or 2% for lighter texture)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1/2 cup dried cherries (tart cherries recommended for balance)
– 1 tsp ground cinnamon (plus extra for garnish)
– 1/4 tsp salt (enhances flavor)
– 1 tsp vanilla extract (add after cooking)
Instructions
1. Combine rice, milk, sugar, dried cherries, cinnamon, and salt in a medium saucepan.
2. Heat over medium heat until the mixture begins to simmer, stirring occasionally to prevent sticking.
3. Reduce heat to low and maintain a gentle simmer for 25 minutes, stirring every 5 minutes to ensure even cooking and prevent scorching on the bottom.
4. Check consistency after 25 minutes; the pudding should thicken noticeably and coat the back of a spoon.
5. Remove saucepan from heat and stir in vanilla extract thoroughly.
6. Let the pudding rest for 10 minutes off heat to continue thickening as it cools slightly.
A creamy, comforting texture pairs beautifully with the tart cherry bursts and warm cinnamon spice. Serve warm topped with extra cinnamon or chilled for a firmer, scoopable dessert. Leftovers thicken wonderfully overnight, making it perfect for next-day breakfast or snack.
Cherry Sorbet with Lemon Zest
Zesty and refreshing, this cherry sorbet with lemon zest delivers pure fruit flavor without the fuss. Frozen cherries make it accessible year-round, while lemon zest brightens every spoonful. You’ll need just four ingredients and an ice cream maker for this vibrant dessert.
Ingredients
- 4 cups frozen dark sweet cherries (no need to thaw completely)
- 3/4 cup granulated sugar (adjust based on cherry sweetness)
- 1/4 cup fresh lemon juice (about 2 large lemons)
- 2 tsp finely grated lemon zest (use microplane for best results)
Instructions
- Combine frozen cherries, sugar, and lemon juice in a blender.
- Blend on high speed for 60-90 seconds until completely smooth and no cherry chunks remain.
- Strain mixture through a fine-mesh sieve into a bowl to remove any remaining pulp or skins.
- Stir in lemon zest until evenly distributed throughout the mixture.
- Cover bowl tightly with plastic wrap and refrigerate for exactly 2 hours until chilled to 40°F.
- Pour chilled mixture into your ice cream maker while the machine is running.
- Churn for 20-25 minutes until the sorbet thickens to a soft-serve consistency.
- Transfer sorbet to an airtight container and press parchment paper directly onto the surface.
- Freeze for at least 4 hours or until firm enough to scoop.
What makes this sorbet exceptional is its intense cherry flavor balanced by the citrus zing. The texture remains scoopable straight from the freezer thanks to the sugar content. Try serving it between crisp almond cookies or topped with fresh mint for an elegant presentation.
Cherry Streusel Muffins
Ready for a bakery-style treat that comes together fast? These cherry streusel muffins deliver sweet-tart flavor in every bite. They’re perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 2 cups all-purpose flour (spooned and leveled)
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– 1 cup milk (whole milk preferred for richness)
– ½ cup unsalted butter, melted and cooled
– 1 large egg
– 1 tsp vanilla extract
– 1½ cups fresh or frozen cherries, pitted and halved (if frozen, don’t thaw)
– ½ cup all-purpose flour (for streusel)
– ¼ cup brown sugar, packed
– ¼ cup granulated sugar (for streusel)
– ¼ cup cold unsalted butter, cubed
– ½ tsp ground cinnamon
Instructions
1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk 2 cups flour, 1 cup sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk milk, ½ cup melted butter, egg, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined (tip: don’t overmix—a few flour streaks are okay).
5. Gently fold in cherries until evenly distributed.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Make streusel: Combine ½ cup flour, brown sugar, ¼ cup granulated sugar, and cinnamon in a small bowl.
8. Cut in ¼ cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs (tip: cold butter creates the best crumb texture).
9. Sprinkle streusel generously over each muffin batter portion.
10. Bake for 20-25 minutes until tops are golden and a toothpick inserted comes out clean (tip: rotate pan halfway for even browning).
11. Cool muffins in pan for 5 minutes, then transfer to a wire rack.
Just baked, these muffins boast tender crumbs dotted with juicy cherries beneath a crunchy cinnamon streusel. The contrast between sweet topping and tart fruit makes them irresistible warm from the oven. Try splitting one and topping with vanilla ice cream for a simple dessert.
Cherry Tiramisu with Ladyfingers
Crafting this cherry tiramisu transforms classic Italian dessert into a vibrant, fruity delight. Sweet cherries mingle with coffee-soaked ladyfingers beneath a cloud of mascarpone cream. Perfect for summer gatherings or anytime you crave something special.
Ingredients
– 1 pound fresh cherries, pitted (or frozen, thawed and drained)
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
– 1 cup strong brewed coffee, cooled to room temperature
– 24 ladyfinger cookies (savoiardi)
– 8 ounces mascarpone cheese, softened
– 1/2 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– Unsweetened cocoa powder for dusting
Instructions
1. Combine pitted cherries, granulated sugar, and lemon juice in a medium saucepan.
2. Cook over medium heat for 8-10 minutes, stirring frequently until cherries break down and release juices.
3. Remove from heat and let cherry mixture cool completely to room temperature, about 30 minutes.
4. Pour cooled coffee into a shallow bowl wide enough to dip ladyfingers.
5. Quickly dip each ladyfinger into coffee for 2-3 seconds per side—they should be moist but not soggy.
6. Arrange 12 coffee-dipped ladyfingers in a single layer in an 8×8 inch baking dish.
7. Spread half of the cooled cherry mixture evenly over the ladyfinger layer.
8. In a large bowl, beat softened mascarpone with an electric mixer on medium speed until smooth.
9. Add heavy cream, powdered sugar, and vanilla extract to the mascarpone.
10. Beat on medium-high speed for 2-3 minutes until stiff peaks form and mixture holds its shape.
11. Spread half of the mascarpone cream evenly over the cherry layer.
12. Repeat layers with remaining coffee-dipped ladyfingers, cherry mixture, and mascarpone cream.
13. Cover tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
14. Just before serving, dust the top generously with cocoa powder using a fine mesh sieve.
Prepare this dessert a day ahead for the flavors to meld perfectly. The finished tiramisu boasts layers of coffee-infused crispness, tart cherry sweetness, and velvety cream. Present individual portions in clear glasses to showcase the beautiful layers, or garnish with fresh cherries for an elegant touch.
Cherry Turnovers with Puff Pastry
These cherry turnovers come together quickly with store-bought puff pastry. They’re perfect for breakfast or dessert when you need something impressive but effortless. The sweet-tart filling pairs beautifully with the flaky, buttery crust.
Ingredients
– 1 sheet frozen puff pastry, thawed (keep cold until ready to use)
– 1 cup cherry pie filling (canned works well)
– 1 egg, beaten (for egg wash)
– 2 tablespoons granulated sugar (for sprinkling)
– 1 tablespoon all-purpose flour (to prevent soggy bottoms)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface and roll it into a 10×10-inch square.
3. Cut the pastry into four equal squares using a sharp knife or pizza cutter.
4. Sprinkle 1/4 tablespoon flour in the center of each square to absorb excess moisture from the filling.
5. Spoon 1/4 cup cherry pie filling onto one half of each square, leaving a 1/2-inch border around the edges.
6. Brush the edges of each square with beaten egg using a pastry brush.
7. Fold the empty half of each square over the filling to form a triangle and press the edges firmly together.
8. Crimp the edges with a fork to seal completely and prevent leaking during baking.
9. Brush the tops of all turnovers with the remaining egg wash for golden browning.
10. Sprinkle 1/2 tablespoon sugar evenly over the tops of the turnovers.
11. Cut three small slits in the top of each turnover with a sharp knife to allow steam to escape.
12. Bake for 18-22 minutes until puffed and deep golden brown, rotating the pan halfway through.
13. Transfer to a wire rack and let cool for 10 minutes before serving.
Hot from the oven, these turnovers have shatteringly crisp layers that give way to the juicy cherry center. The slight tartness of the cherries balances the buttery pastry beautifully. Serve them warm with vanilla ice cream for a simple dessert, or enjoy them as a sweet breakfast treat with your morning coffee.
White Chocolate Cherry Blondies
Now is the perfect time to bake these white chocolate cherry blondies. Nothing beats the sweet combination of creamy white chocolate and tart dried cherries. They come together quickly for a satisfying treat.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted and cooled slightly
– 3/4 cup light brown sugar, packed
– 1 large egg, at room temperature
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup white chocolate chips
– 1/2 cup dried cherries, chopped if large
Instructions
1. Preheat your oven to 350°F.
2. Line an 8×8 inch baking pan with parchment paper.
3. Whisk together the flour, baking powder, and salt in a medium bowl.
4. Combine the melted butter and brown sugar in a large bowl.
5. Mix until the sugar is fully incorporated into the butter.
6. Add the egg to the butter mixture.
7. Beat for 30 seconds until the mixture is smooth.
8. Stir in the vanilla extract.
9. Gradually add the dry ingredients to the wet ingredients.
10. Fold until just combined—do not overmix.
11. Gently fold in the white chocolate chips and dried cherries.
12. Spread the batter evenly into the prepared pan.
13. Bake for 20-25 minutes until the edges are golden and a toothpick inserted comes out with a few moist crumbs.
14. Let the blondies cool completely in the pan on a wire rack.
15. Lift the blondies out using the parchment paper.
16. Cut into 16 squares with a sharp knife.
Yield chewy, fudgy bars with pockets of melted white chocolate and bursts of cherry. Serve them slightly warm with a scoop of vanilla ice cream for an easy dessert, or enjoy them as a sweet afternoon snack.
Summary
Unforgettable cherry desserts await in this collection! From elegant tarts to cozy cobblers, there’s something for every baker to fall in love with. We hope these recipes inspire your next sweet creation. Don’t forget to share which dessert became your favorite in the comments below and pin your top picks to Pinterest for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
