Cherry Cheesecake Cobbler

Classic cherry cobbler is studded with a sweetened cream cheese swirl in this easy cherry dessert you can make any time of year.


  • 1¼ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 cup plus 2 tablespoons whole milk, divided
  • 2 teaspoons vanilla extract, divided
  • 3 cups frozen pitted dark sweet cherries (about 14 oz.), thawed and well drained
  • 1 tablespoon lemon juice
  • 4 ounces cream cheese, softened


  • Prep
  • Ready In
  1. Preheat oven to 350°F. Lightly coat an 11-by-7-inch baking dish with cooking spray.
  2. Whisk flour, baking powder, salt and ¾ cup sugar in a large bowl. Add ½ cup milk and 1 teaspoon vanilla; stir until combined. Spread in the prepared baking dish.
  3. Combine cherries, lemon juice and ¼ cup sugar in a large bowl; toss until evenly coated. Spoon the cherry mixture over the batter in the pan.
  4. Combine cream cheese and the remaining 2 tablespoons sugar, 2 tablespoons milk and 1 teaspoon vanilla in a small bowl. Using a small spoon, dollop evenly over the cherry mixture.
  5. Bake the cobbler until golden and set, about 40 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.

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