Save It A delightful fusion dessert featuring a creamy cheesecake layer, juicy cherries, and a tender muffin crust, perfect for any occasion.
I first made this Cherry Cheesecake Muffin Pie for a summer picnic. The combination of creamy filling, lush cherries, and muffin crust was a hit with both kids and adults. It’s now requested every family get-together!
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
Instructions
- Prep Oven and Pan:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or line with parchment paper.
- Prepare Muffin Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix melted butter, egg, milk, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined.
- Form 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 extract, then mix until creamy.
- Layer Filling:
- 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 It Sharing this pie with family after dinner has become a cherished tradition. My kids love helping pit the cherries before baking!
Required Tools
9-inch pie dish, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons
Nutritional Information
Per serving: 325 calories, 17 g total fat, 39 g carbohydrates, 5 g protein
Notes
Substitute blueberries or raspberries for cherries if desired. Add a pinch of almond extract to the cheesecake filling for a richer flavor. Serve chilled or at room temperature. Pairs well with coffee or dessert wine.
Save It Enjoy a slice of this Cherry Cheesecake Muffin Pie with your favorite beverage for a memorable treat that everyone will love.
Recipe FAQs
- → Can I use frozen cherries instead of fresh?
Yes, both fresh and frozen cherries work well. Thaw and drain frozen cherries before using for best results.
- → What type of cheese is best for the creamy layer?
Softened full-fat cream cheese provides a smooth, rich texture and blends easily for a luscious filling.
- → How do I know when the pie is baked through?
The edges should be golden and the center set. A gentle jiggle test ensures the middle is firm but not overbaked.
- → Is it necessary to chill before serving?
Chilling for at least two hours helps set the layers and intensifies the flavor, making slicing easier.
- → Can I substitute other fruits for the topping?
Blueberries or raspberries make delicious alternatives, adding a unique twist to the classic cherry topping.
- → What tools do I need for preparation?
A 9-inch pie dish, mixing bowls, a whisk or electric mixer, spatula, and measuring tools are recommended.