Click here to subscribe for exciting news and updates!

Cream Cheese and Cherries-Oh My!

Cream cheese cherry tart

Sometimes you just want something sweet!

I LOVE fresh cherries.  I would eat my body weight in them every year if I could!  One of the first batches of cherries this year were so tart, I couldn’t eat them.

Rather than toss them, I decided to craft a pretty little tart with on-hand ingredients.  Let me tell you how!

puff pastry in tart pan

To make my Cherry Cream Cheese Tart, put a sheet of puff pastry into a greased tart pan.  press the pastry into the flutes and trim the top.

prepared tart crust

Be sure to dock the pastry so it won’t puff up during baking.

all the components for the cream cheese cherry tart.

Prepare the cream cheese filling by beating with sugar and an egg.

cheese filled crust

Pour the filling into the prepared pan, then sugar the sour cherries.

cheeries top the filling

Spoon the cherry mixture on top.

Cream cheese cherry tart

Bake the tart at 400 degrees until it is golden brown, goodness!



Cherry Cream Cheese Tart

1 sheet puff pastry

1 8-ounce package cream cheese

½ cup powdered sugar

1 egg

2 teaspoons vanilla, divided

2 ½ cups sour cherries, pitted and cut in ½

½ cup granulated sugar

Preheat oven to 400 degrees.  Grease a non-stick tart pan.  Unfold puff pastry and place in the tart pan.  Press the pastry into all of the crevasses of the pan, remove the excess pastry and dock with a fork.  In a small bowl, beat the cream cheese with powdered sugar, egg and 1 teaspoon vanilla.  In a separate bowl, toss the cherries with the granulated sugar and 1 teaspoon vanilla.  Pour the cream cheese filling into the prepared tart pan.  Next, gently spoon cherries on top.  Place tart pan on parchment lined baking sheet and into the oven for 30-35 minutes or until the cheese is puffed and browned.  Allow the tart to cool completely before removing from the pan to slice and serve.  Store in the refrigerator.

Tip– This recipe can be made with sweet cherries too.  For sweet cherries, reduce the granulated sugar to ¼ cup and add the zest from 1 lemon and 1 tablespoon lemon juice to the cherries.



Reader interactions

2 Replies to “Cream Cheese and Cherries-Oh My!”

  1. Made this recipe for 4th of July today. Wish I could post a pic! So pretty! This recipe is a keeper!


  2. […] it comes to fruit pies, sweet, juicy cherries are hard to beat. To balance the sweetness of the fruit, plenty of lemon juice was added. Frozen […]


Leave a Reply

Your email address will not be published. Required fields are marked *

Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

Subscribe to Le Rapport

Recent Blogs

Blog Awards

Best Paris Blogs Feature On

Subscribe to Le Rapport for exciting news and updates!

Subscribe to Le Rapport

Subscribe for exciting news and updates!