Save A delightful fusion dessert featuring a creamy cheesecake layer, juicy cherries, and a tender muffin crust, perfect for any occasion.
I remember the excitement on my family&s faces the first time I served Cherry Cheesecake Muffin Pie. It instantly became a requested treat for birthdays and get-togethers, and it&s now our go-to for celebrations.
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Ingredients
- Muffin Crust: 1 1/2 cups (190 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter (melted), 1 large egg, 1/2 cup (120 ml) whole milk, 1 teaspoon vanilla extract
- Cheesecake Filling: 8 oz (225 g) cream cheese (softened), 1/3 cup (65 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Cherry Topping: 1 1/2 cups (220 g) pitted fresh or frozen cherries (halved), 2 tablespoons granulated sugar, 1 teaspoon cornstarch, 1 tablespoon lemon juice
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Instructions
- Prepare Oven and Dish:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or line with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, mix melted butter, egg, milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined.
- Form Muffin Crust:
- Spread the muffin batter evenly into the prepared pie dish, pressing slightly up the sides to form a crust.
- Make Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
- Layer Cheesecake:
- Pour cheesecake filling over the muffin crust and spread evenly.
- Prepare Cherry Topping:
- In a small bowl, toss cherries with sugar, cornstarch, and lemon juice. Scatter cherries evenly over cheesecake layer.
- Bake:
- Bake for 35 minutes or until edges are golden and center is set. Cool completely before slicing.
- Chill:
- Refrigerate for at least 2 hours before serving for best texture.
Save Our family loves to gather around the table after a Sunday dinner with this pie as the star dessert. Watching the kids pick out the cherries always makes me smile.
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Serving Suggestions
Enjoy this pie chilled or at room temperature. Pair with a cup of coffee for a comforting experience or serve with whipped cream for extra indulgence.
Ingredient Swaps & Variations
You can substitute blueberries or raspberries for the cherries. For a deeper flavor, try adding a pinch of almond extract to the cheesecake mixture.
Nutrition Information
Each serving contains approximately 325 calories, 17 g total fat, 39 g carbohydrates, and 5 g protein.
Save 
This pie is the perfect finishing touch for any get-together. Make it a day ahead for stress-free entertaining!
Recipe Guide
- → Can I use frozen cherries?
Yes, both fresh and frozen pitted cherries work well. Thaw frozen cherries and drain excess liquid for best results.
- → How do I know when the pie is done baking?
The edges should be golden and the center set. A gentle shake should show only slight jiggle in the center.
- → Can the muffin crust be made gluten-free?
Use a gluten-free flour blend as a direct substitute for the all-purpose flour to adapt the crust.
- → What’s the best way to serve this dessert?
Slice and serve chilled or at room temperature. It pairs beautifully with coffee or dessert wine.
- → How can I adapt the flavors?
Swap cherries for blueberries or raspberries, and add almond extract to the filling for a richer taste.
