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These cherry cream cheese puff pastries are the perfect combination of creamy, fruity and flaky. With a rich cheesecake-style filling made from cream cheese, Cool Whip and sweetened condensed milk, each puff pastry shell becomes a decadent little dessert. Topped with tart cherry pie filling and a sprinkle of crushed graham crackers, these pastries are both impressive and easy. Whether you serve them in shells or layered in jars, they make a fantastic treat for holidays, brunches or casual get-togethers.
Cherry cream cheese puff pastries combine a beautiful creamy filling with flaky pastry and a sweet cherry topping into a quick, crowd-pleasing dessert.
You might also like mascarpone stuffed strawberries, funfetti cake mix whoopie pies, lemon posset brûlée and strawberry shortcake in a mason jar.
Why You’ll Love It
Simple ingredients: Uses easy-to-find staples with no complicated steps.
No baking stress: The puff pastry is pre-made and bakes up perfectly.
Creamy and fruity: Rich cheesecake filling pairs beautifully with cherry topping.
Great for gatherings: Serve in shells or jars for a fuss-free, elegant option.
Cherry Cream Pastries Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cream cheese: Creates a rich, smooth base for the filling.
Sweetened condensed milk: Adds sweetness and velvety texture.
Cool Whip: Lightens the filling and gives it an airy finish.
Vanilla extract: Adds warmth and flavor to the cream mixture.
Brown sugar: Brings a touch of caramel sweetness.
Granulated sugar: Balances the tanginess of the cream cheese.
Puff pastry shells: Flaky and crisp, ready to be filled after baking.
Cherry pie filling: Adds fruity sweetness and vibrant color on top.
Graham crackers: Crushed and sprinkled for a crunchy, buttery finish.
How to Make Cherry Cream Cheese Puff Pastries
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the filling: Beat cream cheese, sugars and vanilla, then mix in sweetened condensed milk and fold in Cool Whip.
Bake the pastry: Cook puff pastry shells according to the package directions.
Assemble the pastries: Fill with cream mixture, top with cherry pie filling and sprinkle with crushed graham crackers.
Substitutions and Variations
Change the fruit: Use blueberry, peach or apple pie filling instead of cherry.
Make it chocolatey: Add mini chocolate chips to the cream cheese mixture.
Try it in jars: Layer the components in mason jars for a no-bake option.
Serving Suggestions
With brunch: Pair your bacon and eggs benedict or sheet pan eggs with these cherry cheesecake tarts.
For dessert: Enjoy these after any kind of main dish, perhaps baked gnocchi Bolognese or Italian beef stew with mashed red skin potatoes.
How to Store Cherry Cream Cheese Pastries
Store: Keep these in an airtight container in the refrigerator and eat within a day or so.
Freeze: Freezing would just make them soggy, so I don’t recommend it.
Top Tips
Chill the filling: Let it firm up slightly in the fridge before using.
Don’t overfill: Leave room in the shells for topping and easy handling.
Garnish just before serving: Prevents the graham crackers from getting soggy.
Cherry Cream Cheese Puff Pastry FAQs
Yes, just be sure it’s fully cooled and thick enough to sit on top of the cream.
No, you can use regular puff pastry sheets cut into squares and baked in muffin tins.
Yes, it holds well in the fridge for up to two days before assembling.
Yes, but stabilize it with a little gelatin or powdered sugar to keep it from deflating.
Cherry Cream Cheese Puff Pastry Recipe
Cherry Cream Cheese Puff Pastries
Ingredients
- 8 Ounces cream cheese, at room temperature
- 1 Cup sweetened condensed milk
- 1 Cup Cool Whip
- 1 Teaspoon vanilla extract
- 1 Tablespoon brown sugar
- 1/2 Tablespoon granulated sugar
- 1 Box puff pastry shells, I used Pepperidge Farms
- 1 Cup cherry pie filling
- 1/2 Cup graham crackers, crushed
Instructions
- In a large mixing bowl, combine cream cheese, vanilla extract, brown sugar, and granulated sugar. Use a hand mixer and beat until smooth. Slowly incorporate the sweetened condensed milk. Fold in the cool whip and place the bowl into the fridge to cool.
- Place puff pastry bowls into the oven and bake according to the package. Remove the top of the puff pastry and scoop cheesecake filling inside. Add a spoonful of cherry pie filling on top and sprinkle with graham cracker crumbs.
For Mason Jars (Alternate Preparation Method)
- Scoop cheesecake filling with a spoonful of cherry pie filling into mason jars. Top with graham cracker crumbs. Refrigerate until ready to serve.
Notes
Don’t overfill: Leave room in the shells for topping and easy handling.
Garnish just before serving: Prevents the graham crackers from getting soggy.
Nutrition
Cherry cream cheese puff pastries are a quick way to serve something that feels special without spending hours in the kitchen. The creamy filling, flaky pastry and sweet cherry topping all work together beautifully. Whether you bake these individual cheesecakes in pastry shells or layer the filling up in jars, they’re sure to be a hit. This dessert is simple to prep, fun to eat and ideal for gatherings, celebrations or anytime you want an easy dessert that still feels homemade.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I am obsessed with the cherry. It is a beautiful dessert.
I love the mini sizes. They’re perfect for parties!
this is my kind of dessert! i am not good at baking anything lol