Unleash your sweet tooth with these irresistible cherry dessert recipes! Whether you’re craving classic comfort or fresh seasonal twists, we’ve gathered 30 delightful treats perfect for home cooks. From quick bakes to show-stopping creations, there’s something here for every sweet lover. Dive in and discover your new favorite cherry indulgence!
Cherry Vanilla Cheesecake Bars
Wandering through the kitchen this afternoon, I found myself craving something sweet yet simple, something that felt like a quiet celebration. The thought of cherry vanilla cheesecake bars came to mind, their creamy texture and fruity tang promising a moment of gentle indulgence. It’s the kind of dessert that feels both nostalgic and effortlessly elegant, perfect for savoring slowly with a cup of tea.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – ½ cup, melted
– Cream cheese – 16 oz, softened
– Granulated sugar – ¾ cup
– Vanilla extract – 1 tsp
– Eggs – 2 large
– Cherry pie filling – 1 can (21 oz)
Instructions
1. Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal later.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon to create an even layer.
4. Bake the crust for 10 minutes at 350°F until lightly golden, then remove from the oven and let it cool completely on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and lump-free.
6. Gradually add the granulated sugar and continue beating for another 2 minutes until fully incorporated and creamy.
7. Mix in the vanilla extract until just combined, being careful not to overmix to avoid incorporating too much air.
8. Add the eggs one at a time, beating on low speed after each addition until just blended to prevent the batter from curdling.
9. Pour the cream cheese mixture over the cooled crust and spread it evenly with a spatula.
10. Drop spoonfuls of cherry pie filling evenly over the top of the cream cheese layer.
11. Use a knife to gently swirl the cherry filling into the cream cheese mixture to create a marbled effect, being careful not to disturb the crust.
12. Bake at 350°F for 35–40 minutes until the edges are set but the center still has a slight jiggle when shaken.
13. Turn off the oven, prop the door open slightly with a wooden spoon, and let the bars cool in the oven for 1 hour to prevent cracking.
14. Remove from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow the bars to set fully.
15. Lift the bars out of the pan using the parchment overhang, place on a cutting board, and slice into 12 even squares with a sharp knife wiped clean between cuts for neat edges.
Cool and creamy with a hint of vanilla, these bars offer a delightful contrast between the tangy cheesecake and sweet cherry swirls. For a creative twist, serve them slightly chilled with a dusting of powdered sugar or alongside a scoop of vanilla ice cream to enhance their richness.
Dark Chocolate Cherry Brownies
Kindly, as the afternoon light fades, I find myself drawn to the quiet comfort of baking, where rich dark chocolate and tart cherries come together in these brownies. Each bite feels like a gentle embrace, a moment of stillness in a busy world.
Ingredients
Flour – 1 cup
Cocoa powder – ½ cup
Sugar – 1 cup
Eggs – 2
Butter – ½ cup
Dark chocolate chips – 1 cup
Cherries – ½ cup, pitted and halved
Baking powder – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat the oven to 350°F and grease an 8×8 inch baking pan.
2. In a medium bowl, whisk together 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt until fully combined to ensure even distribution of leavening agents.
3. Melt ½ cup butter in a microwave-safe bowl for 45 seconds or until fully liquid, then stir in 1 cup sugar until dissolved.
4. Beat in 2 eggs one at a time, mixing thoroughly after each addition to incorporate air for a lighter texture.
5. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to avoid tough brownies.
6. Gently stir in 1 cup dark chocolate chips and ½ cup pitted and halved cherries, distributing them evenly throughout the batter.
7. Pour the batter into the prepared pan and spread it into an even layer using a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating they are perfectly done.
9. Allow the brownies to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Beneath their crackly top lies a fudgy, dense interior studded with melty chocolate and bursts of cherry tartness. Serve them warm with a scoop of vanilla ice cream for a delightful contrast, or simply enjoy one with a cup of tea as a quiet indulgence.
Cherry Almond Streusel Muffins
Remembering how the first crisp mornings of fall used to make my grandmother hum softly in her kitchen, I find myself drawn to the warmth of baking, to the way flour dusts the counter like early frost and the scent of toasted almonds and sweet cherries fills the air, a quiet comfort on days that feel both fleeting and eternal.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup, melted
– Milk – ¾ cup
– Egg – 1 large
– Almond extract – 1 tsp
– Cherries – 1 cup, pitted and halved
– Brown sugar – ¼ cup
– Sliced almonds – ⅓ cup
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no lumps remain.
3. In a separate medium bowl, combine the melted unsalted butter, milk, egg, and almond extract, stirring gently with a fork until fully blended.
4. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined, being careful not to overmix to avoid tough muffins.
5. Gently fold in the pitted and halved cherries until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. In a small bowl, mix the brown sugar and sliced almonds to create the streusel topping.
8. Sprinkle the streusel mixture evenly over the top of each muffin batter portion.
9. Bake in the preheated oven at 375°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without becoming soggy.
11. Serve warm or at room temperature, storing any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.
Knowing how the tender crumb gives way to bursts of tart cherry and the nutty crunch of almonds, these muffins carry a rustic charm that pairs beautifully with a quiet morning coffee or as a sweet ending to a simple supper, inviting you to savor each bite slowly, like a cherished memory.
Cherry Limeade Sorbet
Vividly recalling the tart sweetness of childhood summers, this cherry limeade sorbet captures that nostalgic refreshment in frozen form, perfect for lingering warm evenings. Slowly stirring the vibrant crimson mixture feels like preserving a fleeting season in each crystalline scoop. The balance of sharp citrus and deep berry notes unfolds with each mindful spoonful.
Ingredients
– Granulated sugar – ¾ cup
– Water – 1 cup
– Fresh lime juice – ½ cup
– Maraschino cherry juice – ¼ cup
– Frozen dark sweet cherries – 2 cups
Instructions
1. Combine granulated sugar and water in a small saucepan over medium heat.
2. Stir constantly with a wooden spoon until sugar fully dissolves, about 3 minutes, then remove from heat immediately to prevent caramelization.
3. Pour the sugar syrup into a blender and add fresh lime juice, maraschino cherry juice, and frozen dark sweet cherries.
4. Blend on high speed for 45 seconds until completely smooth, scraping down the sides once to ensure no fruit chunks remain.
5. Pour the mixture through a fine-mesh strainer into a shallow metal bowl to remove any pulp or seeds for a silkier texture.
6. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the liquid to prevent ice crystals from forming.
7. Chill the mixture in the refrigerator for exactly 2 hours until it reaches 40°F.
8. Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions for 20–25 minutes until it thickens to a soft-serve consistency.
9. Transfer the sorbet to an airtight container and freeze for at least 4 hours until firm enough to scoop.
10. For easy serving, dip your scoop in warm water between portions to create clean, round quenelles.
Remarkably smooth and bursting with bright, tangy flavor, this sorbet melts into a refreshing slush that tingles on the tongue. Serve it in chilled glasses garnished with a fresh cherry and a thin lime wheel for an elegant twist on the classic drink, or layer it with vanilla bean ice cream for a stunning parfait effect.
Classic Cherry Clafoutis
Sometimes, the simplest desserts whisper the sweetest truths, like this cherry clafoutis that cradles summer’s fleeting joy in every tender bite. It’s a humble bake, really—eggs, flour, fruit—yet it holds the warmth of afternoons spent alone with a cup of tea and a quiet heart.
Ingredients
– Cherries – 2 cups
– Eggs – 3
– Sugar – ½ cup
– Milk – 1 cup
– Flour – ½ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Butter – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch pie dish with the butter, ensuring an even coat to prevent sticking.
2. Pit the cherries and arrange them in a single layer at the bottom of the greased dish for even distribution in the final bake.
3. In a medium bowl, whisk the eggs and sugar together vigorously for about 2 minutes until pale and slightly thickened to incorporate air for a lighter texture.
4. Gradually add the milk and vanilla extract to the egg mixture, whisking continuously to combine smoothly without curdling.
5. Sift the flour and salt into the wet ingredients, then whisk just until no lumps remain, being careful not to overmix to avoid a tough clafoutis.
6. Pour the batter evenly over the cherries in the dish, tapping it gently on the counter to release any air bubbles.
7. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set but still has a slight jiggle when shaken.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow it to set further before slicing.
You’ll find the texture wonderfully custardy with bursts of tart cherries, a dessert that feels both rustic and elegant. Try serving it slightly warm with a dusting of powdered sugar or a dollop of whipped cream for a cozy, satisfying finish.
Cherry Almond Biscotti
Musing quietly in the kitchen, I find myself drawn to the simple rhythm of baking, where almonds and cherries come together in these twice-baked biscuits that carry both crunch and comfort. There’s something deeply soothing in their subtle sweetness and sturdy form, perfect for a slow afternoon with a warm drink.
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Eggs – 2 large
– Almond extract – 1 tsp
– Dried cherries – ½ cup
– Sliced almonds – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate bowl, lightly beat the eggs with the almond extract using a fork or whisk.
4. Pour the egg mixture into the dry ingredients and stir with a spatula until a dough begins to form.
5. Fold in the dried cherries and sliced almonds gently until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and divide it into two equal portions.
7. Shape each portion into a log approximately 12 inches long and 2 inches wide, placing them on the prepared baking sheet with space between.
8. Bake in the preheated oven for 25 minutes, or until the logs are firm and lightly golden on top.
9. Remove the baking sheet from the oven and let the logs cool on the sheet for 10 minutes to make slicing easier.
10. Reduce the oven temperature to 325°F while the logs cool.
11. Using a serrated knife, slice each log diagonally into ½-inch thick pieces, working slowly to avoid crumbling.
12. Arrange the slices cut-side down on the baking sheet and return them to the oven.
13. Bake for an additional 15 minutes, then flip each slice over and bake for another 15 minutes until dry and crisp.
14. Transfer the biscotti to a wire rack to cool completely before serving or storing.
Delightfully crisp and fragrant, these biscotti offer a satisfying snap with each bite, the almonds adding a toasty depth that complements the tart cherries. Enjoy them dipped in coffee or tea for a moment of quiet indulgence, or crumble them over yogurt for a playful twist.
No-Bake Cherry Chocolate Mousse
Kindly, as the evening light fades, I find myself drawn to simple comforts that require little effort but yield profound satisfaction. This no-bake cherry chocolate mousse is one such treasure, a gentle indulgence that feels both nostalgic and new.
Ingredients
– Heavy cream – 1 cup
– Powdered sugar – ¼ cup
– Unsweetened cocoa powder – 3 tbsp
– Cherry pie filling – 1 cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Chill a large mixing bowl and the beaters of an electric mixer in the refrigerator for 15 minutes to help the cream whip faster and hold its shape better.
2. Pour 1 cup of heavy cream into the chilled bowl and beat on medium speed for 2 minutes until soft peaks form.
3. Gradually add ¼ cup of powdered sugar while continuing to beat for another 1 minute until the cream is smooth and slightly stiffened.
4. Sift 3 tbsp of unsweetened cocoa powder and ¼ tsp of salt into the whipped cream to prevent lumps and ensure even distribution.
5. Gently fold the cocoa mixture into the whipped cream using a spatula, making wide, sweeping motions to maintain airiness.
6. Add 1 tsp of vanilla extract and 1 cup of cherry pie filling, folding just until marbled streaks appear without overmixing.
7. Divide the mousse evenly among 4 serving glasses or bowls.
8. Refrigerate the mousse for at least 2 hours at 40°F to set properly and develop its flavors.
Perhaps what I love most is the velvety texture that melts on the tongue, with the rich chocolate perfectly balanced by the tart sweetness of cherries. Try serving it with a sprinkle of crushed cookies or fresh mint for a delightful contrast, making each spoonful a quiet moment of joy.
Cherry Pistachio Trifle
Musing quietly in the kitchen, I find myself drawn to the gentle art of layering flavors, where each component whispers rather than shouts, creating something quietly magnificent. This cherry pistachio trifle feels like a meditation in a bowl, a dessert that asks for patience and rewards with every spoonful.
Ingredients
– Heavy cream – 2 cups
– Powdered sugar – ½ cup
– Vanilla extract – 1 tsp
– Cherries – 2 cups, pitted and halved
– Pistachios – ½ cup, shelled and chopped
– Pound cake – 1 (10-ounce) store-bought loaf, cubed
Instructions
1. In a large mixing bowl, pour 2 cups of heavy cream and use an electric mixer on medium speed to whip it until soft peaks form, which should take about 3-4 minutes; avoid overwhipping to prevent a grainy texture.
2. Add ½ cup of powdered sugar and 1 tsp of vanilla extract to the whipped cream, then gently fold them in with a spatula until fully incorporated, taking care not to deflate the cream.
3. In a separate bowl, combine 2 cups of pitted and halved cherries with ½ cup of chopped pistachios, tossing them lightly to mix evenly.
4. Cube the 10-ounce pound cake into 1-inch pieces, ensuring uniform size for even layering in the trifle.
5. In a clear glass trifle bowl or serving dish, place a single layer of the cubed pound cake pieces at the bottom, covering it completely.
6. Spoon half of the cherry and pistachio mixture over the cake layer, spreading it out evenly with the back of a spoon.
7. Top with half of the whipped cream mixture, spreading it gently to cover the fruit and nuts without pressing down too hard.
8. Repeat the layers: add the remaining cubed pound cake, followed by the rest of the cherry and pistachio mixture, and finish with the remaining whipped cream.
9. Cover the trifle with plastic wrap and refrigerate it for at least 4 hours or up to overnight at 40°F to allow the flavors to meld and the cake to soften.
10. Before serving, garnish the top with a sprinkle of extra chopped pistachios if desired for added crunch and visual appeal.
Perhaps the most delightful part is the way the creamy layers give way to the tart cherries and crunchy pistachios, creating a symphony of textures in each bite. Serve it chilled in individual glasses for an elegant touch, or enjoy it straight from the bowl on a lazy afternoon—it’s a dessert that feels both indulgent and comforting.
Cherry Ricotta Tart
Often, the simplest pleasures arrive unannounced, like the quiet joy of folding ricotta into a buttery crust while cherries blush in their own sweetness. There’s a gentle rhythm to this tart, one that asks for patience and rewards with each tender, creamy bite.
Ingredients
Flour – 1 ½ cups
Salt – ¼ tsp
Butter – ½ cup, cold and cubed
Water – 3 tbsp, ice-cold
Ricotta cheese – 1 cup
Sugar – ⅓ cup
Egg – 1
Vanilla extract – 1 tsp
Cherries – 2 cups, pitted
Instructions
1. Preheat your oven to 375°F and lightly grease a 9-inch tart pan.
2. In a large bowl, combine the flour and salt.
3. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
4. Sprinkle the ice-cold water over the mixture and stir with a fork until a dough begins to form.
5. Tip: Handle the dough as little as possible to keep the butter cold, which ensures a flaky crust.
6. Press the dough evenly into the prepared tart pan and up the sides, then prick the base all over with a fork.
7. Bake the crust for 15 minutes at 375°F until lightly golden.
8. In a separate bowl, whisk together the ricotta cheese, sugar, egg, and vanilla extract until smooth.
9. Spread the ricotta mixture evenly over the pre-baked crust.
10. Arrange the pitted cherries in a single layer on top of the ricotta filling.
11. Tip: For even baking, space the cherries slightly apart to allow heat circulation.
12. Bake the tart at 375°F for 30–35 minutes, or until the filling is set and the edges are golden brown.
13. Tip: Let the tart cool completely on a wire rack before slicing to prevent the filling from oozing.
14. Finally, slice and serve at room temperature.
Fresh from the oven, this tart offers a delicate contrast: the crisp, buttery crust giving way to a lush, creamy center punctuated by bursts of tart cherry. For a whimsical twist, drizzle it with honey or pair it with a dollop of softly whipped cream, letting each slice tell a story of quiet indulgence.
Cherry Pistachio Granola Bars
Cherry Pistachio Granola Bars
Crisp autumn afternoons always seem to call for something wholesome to nibble on, something that carries both the sweetness of summer cherries and the earthy comfort of pistachios, folded into a bar that feels like a quiet moment of nourishment.
Ingredients
– Rolled oats – 2 cups
– Dried cherries – ½ cup
– Shelled pistachios – ½ cup
– Honey – ⅓ cup
– Unsalted butter – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat the oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Spread the rolled oats evenly on a baking sheet and toast them in the preheated oven for 10 minutes, stirring halfway through, until they are lightly golden and fragrant to enhance their nutty flavor.
3. Chop the dried cherries and shelled pistachios into small, uniform pieces to ensure even distribution in the bars.
4. In a small saucepan over medium heat, melt the unsalted butter, then add the honey, vanilla extract, and salt, stirring constantly for 2-3 minutes until the mixture is smooth and slightly bubbly.
5. In a large mixing bowl, combine the toasted rolled oats, chopped dried cherries, and chopped shelled pistachios.
6. Pour the warm honey mixture over the dry ingredients and mix thoroughly with a spatula until everything is well coated and sticky.
7. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a measuring cup to compact it, which helps the bars hold together without crumbling.
8. Bake in the preheated oven at 325°F for 18-20 minutes, until the edges are golden brown and the center is set but not overly dark.
9. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to allow the bars to firm up properly before cutting.
10. Once fully cooled, lift the parchment paper to remove the slab from the pan, place it on a cutting board, and use a sharp knife to slice it into 8 even bars.
Rich with the chew of cherries and the crunch of pistachios, these bars offer a delightful contrast in every bite, making them perfect for packing into lunchboxes or enjoying with a cup of tea on a lazy afternoon.
Cherry Cobbler with Oat Topping
Lately, I’ve been craving the kind of dessert that feels like a warm hug on a cool evening, something simple yet deeply comforting. This cherry cobbler with its oat topping is just that—a humble, heartening treat that whispers of home and harvest. It’s the sort of dish I linger over, savoring each sweet-tart bite as dusk settles outside my window.
Ingredients
– Cherries – 4 cups
– Sugar – ¾ cup
– Flour – 1 cup
– Rolled oats – 1 cup
– Butter – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Milk – ½ cup
Instructions
1. Preheat your oven to 375°F to ensure it reaches the right temperature for baking.
2. Pit the cherries if using fresh, or drain canned cherries thoroughly to avoid excess liquid.
3. In a bowl, toss the cherries with ¼ cup of sugar to macerate and draw out their natural juices.
4. In a separate bowl, whisk together the flour, rolled oats, remaining ½ cup of sugar, baking powder, and salt for an even distribution of dry ingredients.
5. Cut the cold butter into small cubes and work it into the dry mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
6. Pour in the milk and stir gently until just combined, being careful not to overmix to keep the topping tender.
7. Spread the sugared cherries evenly in a 9×9 inch baking dish to create a uniform base.
8. Drop spoonfuls of the oat topping over the cherries, covering them loosely without pressing down.
9. Bake for 35–40 minutes, or until the topping is golden brown and the cherry filling is bubbling vigorously at the edges.
10. Let the cobbler cool for at least 15 minutes before serving to allow the juices to thicken slightly.
Warm from the oven, this cobbler offers a delightful contrast: the juicy, tart cherries meld with a crisp, oat-strewn crust that crumbles just right. For a cozy twist, try serving it alongside a scoop of vanilla ice cream, letting the cold creaminess melt into the warm fruit, or enjoy it plain with a cup of tea as evening deepens.
Cherry Swirl Ice Cream Pie
Floating through the kitchen this evening, I found myself drawn to the quiet comfort of cold sweetness, the kind that settles softly after a long day. There’s something deeply soothing about the swirl of cherries and cream, a gentle dance of flavors that feels both nostalgic and new. Perhaps it’s the way the light catches the marbled surface, or the promise of a cool, creamy slice to savor slowly.
Ingredients
– Graham cracker crumbs – 1 ½ cups
– Unsalted butter – 6 tbsp
– Vanilla ice cream – 1 quart
– Cherry pie filling – 1 can (21 oz)
Instructions
1. Preheat your oven to 350°F to prepare for baking the crust.
2. Melt the unsalted butter in a microwave-safe bowl for 30 seconds or until fully liquid.
3. Combine the graham cracker crumbs and melted butter in a medium bowl, mixing until the crumbs are evenly moistened.
4. Press the crumb mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides.
5. Bake the crust in the preheated oven for 8 minutes, then remove and let it cool completely to room temperature, about 30 minutes.
6. Soften the vanilla ice cream at room temperature for 10 minutes until spreadable but not melted.
7. Spread the softened vanilla ice cream evenly over the cooled crust using a spatula.
8. Drop spoonfuls of cherry pie filling onto the ice cream layer, spacing them out.
9. Use a knife to gently swirl the cherry filling into the ice cream, creating a marbled pattern without overmixing.
10. Cover the pie with plastic wrap and freeze it for at least 4 hours or until firm.
Delightfully creamy with a hint of tartness from the cherries, this pie offers a smooth texture that melts gently on the tongue. Serve it sliced with a drizzle of extra cherry sauce or alongside a warm cookie for a comforting contrast.
Cherry-Limeade Cupcakes
Unwinding in the quiet kitchen this evening, I found myself craving something that captures the nostalgic sweetness of summer, even as autumn begins to settle in. These cherry-limeade cupcakes bring that fizzy, fruity joy into a tender, baked treat, perfect for savoring slowly with a cup of tea.
Ingredients
Flour – 1 ½ cups
Sugar – 1 cup
Baking powder – 1 ½ tsp
Salt – ¼ tsp
Unsalted butter – ½ cup, softened
Eggs – 2 large
Milk – ½ cup
Lime juice – 2 tbsp
Maraschino cherry juice – 2 tbsp
Maraschino cherries – ¼ cup, chopped
Instructions
1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined to ensure even leavening.
3. In a large bowl, cream the softened butter and sugar together with an electric mixer on medium speed for 2 minutes, until light and fluffy.
4. Add the eggs one at a time, beating well after each addition to incorporate air for a lighter texture.
5. Mix in the lime juice and maraschino cherry juice until just blended.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients, and mix on low speed until the batter is smooth.
7. Gently fold in the chopped maraschino cherries with a spatula to distribute them evenly without overmixing.
8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Heavenly soft and moist, these cupcakes burst with the tangy-sweet harmony of lime and cherry, reminiscent of a refreshing drink on a warm day. Try serving them slightly chilled for an extra burst of flavor, or top with a dollop of whipped cream and a cherry for a simple, elegant finish.
Rustic Cherry Galette
Dusk settles softly outside my window, the kind of evening that calls for something simple yet soulful, like this rustic cherry galette that feels both humble and deeply comforting.
Ingredients
– Flour – 1 ½ cups
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Ice water – 4 tbsp
– Cherries – 2 cups
– Sugar – ¼ cup
– Egg – 1
Instructions
1. Combine 1 ½ cups flour and ½ tsp salt in a large bowl.
2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
4. Gradually add 4 tbsp ice water, 1 tbsp at a time, mixing gently until the dough just comes together.
5. Tip: Handle the dough as little as possible to keep it tender and flaky.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. Pit 2 cups cherries and toss them with ¼ cup sugar in a bowl.
8. Preheat the oven to 375°F and line a baking sheet with parchment paper.
9. Roll the chilled dough into a 12-inch circle on a floured surface.
10. Arrange the sugared cherries in the center, leaving a 2-inch border.
11. Fold the edges of the dough over the cherries, pleating as you go.
12. Tip: Don’t worry about perfection—the rustic, free-form look is part of its charm.
13. Beat 1 egg and brush it over the dough edges for a golden finish.
14. Bake at 375°F for 35–40 minutes, until the crust is golden and the cherries are bubbling.
15. Tip: Let it cool for 10 minutes before slicing to allow the juices to set.
16. Perfectly imperfect, this galette offers a buttery, flaky crust that gives way to sweet-tart cherries, their juices mingling in a glossy, ruby pool. Serve it warm with a dollop of vanilla ice cream or simply enjoy it plain, letting its honest simplicity shine.
Cherry Yogurt Parfaits
Before the evening settles in, I find myself reaching for the simple comfort of assembling these parfaits—a quiet ritual that turns humble ingredients into something layered with both sweetness and nostalgia.
Ingredients
– Plain Greek yogurt – 2 cups
– Fresh cherries – 1 cup, pitted and halved
– Granola – ½ cup
– Honey – 2 tbsp
Instructions
1. Pit and halve 1 cup of fresh cherries, discarding the stems and pits to avoid any bitterness in the final dish.
2. In a small bowl, gently toss the halved cherries with 1 tbsp of honey to coat them evenly, which helps to macerate and soften their texture slightly.
3. Spoon ¼ cup of plain Greek yogurt into the bottom of a serving glass or bowl, spreading it evenly to create a smooth base layer.
4. Top the yogurt layer with ¼ cup of the honey-tossed cherries, arranging them in an even distribution for balanced flavor in every bite.
5. Sprinkle 2 tbsp of granola over the cherry layer to add a satisfying crunch and contrast to the creamy yogurt.
6. Repeat the layering process with another ¼ cup of yogurt, followed by ¼ cup of cherries, and another 2 tbsp of granola.
7. Drizzle the remaining 1 tbsp of honey over the top layer of granola for a touch of extra sweetness and a glossy finish.
8. Chill the assembled parfait in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and the layers to set firmly.
9. Serve the parfait immediately after chilling, using a long spoon to dig through all the layers for the full experience. On a warm afternoon, the cool creaminess of the yogurt pairs beautifully with the juicy burst of cherries, while the granola offers a rustic crunch that makes each spoonful a delightful contrast; try garnishing with a few whole cherries on top for an elegant presentation.
Cherry-Coconut Macaroons
Just yesterday, I found myself craving something sweet yet simple, the kind of treat that feels like a quiet moment of comfort. Cherry-coconut macaroons came to mind, with their chewy texture and bursts of fruity sweetness, perfect for a reflective afternoon. They’re effortless to make, requiring just a handful of ingredients and a bit of patience, much like pausing to appreciate the small joys in life.
Ingredients
– Sweetened shredded coconut – 2 cups
– Sweetened condensed milk – ½ cup
– Dried cherries – ½ cup
– Vanilla extract – 1 tsp
– Egg white – 1 large
– Salt – ¼ tsp
Instructions
1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the sweetened shredded coconut, sweetened condensed milk, dried cherries, vanilla extract, egg white, and salt until fully mixed.
3. Use a cookie scoop or tablespoon to drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 18–20 minutes, or until the edges are golden brown and the tops are lightly toasted.
5. Remove the baking sheet from the oven and let the macaroons cool on the sheet for 5 minutes to set.
6. Transfer the macaroons to a wire rack to cool completely for about 30 minutes.
Velvety and tender, these macaroons offer a delightful chew from the coconut, punctuated by the tart sweetness of cherries. Serve them alongside a cup of herbal tea for a cozy treat, or crumble them over yogurt for a playful breakfast twist.
Cherry Tiramisu with Marsala Wine
You know, some evenings call for a dessert that feels like a whispered secret between friends. This cherry tiramisu with marsala wine is just that—a gentle layering of flavors that comforts as much as it delights.
Ingredients
Ladyfingers – 24
Heavy cream – 1 cup
Mascarpone cheese – 8 oz
Granulated sugar – ¼ cup
Marsala wine – ½ cup
Fresh cherries – 1 cup, pitted and halved
Cocoa powder – 2 tbsp
Instructions
1. Brew 1 cup of strong coffee and let it cool to room temperature, about 20 minutes, to avoid melting the mascarpone later.
2. In a medium bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
3. Gently fold the mascarpone cheese and granulated sugar into the whipped cream until just combined; overmixing can deflate the cream.
4. Pour the marsala wine into a shallow dish alongside the cooled coffee for easy dipping.
5. Quickly dip each ladyfinger into the coffee, then the marsala wine, ensuring they are moist but not soggy—about 2 seconds per side.
6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish.
7. Spread half of the mascarpone mixture evenly over the ladyfingers using a spatula.
8. Scatter half of the pitted and halved cherries over the mascarpone layer.
9. Repeat steps 5-8 to create a second layer with the remaining ingredients.
10. Sift the cocoa powder evenly over the top layer to cover it completely.
11. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
12. Serve chilled, slicing into portions with a sharp knife for clean edges.
Wondrously creamy with a hint of wine-kissed fruit, each spoonful melts into a balance of bitter cocoa and sweet cherries. Try garnishing with extra fresh cherries or a drizzle of reduced marsala for an elegant touch.
Conclusion
Perfect for any occasion, this collection offers endless cherry dessert inspiration. We hope you find new favorites to bake and share. Don’t forget to comment with your top picks and pin this article to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
