this post may contain affiliate links. Please read my disclosure for more information.

Print Friendly, PDF & Email

This Cherry Cream Cheese Cobbler is easy to make and tastes like a cheesecake in a cobbler. What could be better than cheesecake and cobbler?  Just add a big scoop of ice cream or some whipped cream for a dessert your family and friends will love.

Cherry Cream Cheese Cobbler - TSLC

Ingredients for Cherry Cream Cheese Cobbler

1/2 cup butter or 1 stick or 8 tablespoons, melted

1/2 cup white granulated sugar

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon almond extract (could use vanilla extract)

1 cup milk

1 egg

1 (21 ounce) can cherry pie filling

1 (8 ounce) package cream cheese


Melt butter in a 9 x 13 baking dish. (I just put mine in the oven for a few minutes). In a bowl combine sugar, flour, baking powder and whisk together.  Add the extract, milk and egg to the flour mixture and stir to mix. Pour this over the melted butter in your baking dish but don’t mix it together.  Drop spoonfuls of the cherry pie filling into the flour and butter.  Cut the cream cheese up in small pieces and drop into the cobbler.  Bake in preheated 350 degree oven for 35 to 40 minutes.  If top is not brown enough by then put under broiler for a few minutes.  Makes 8 to 10 servings. Enjoy!

Note:  You can use different pie fillings such as blueberry, apple, etc.

Cherry Cream Cheese Cobbler TSLC

Don’t forget to pin our Cherry Cream Cheese Cobbler!

Cherry Cream Cheese Cobbler

Don’t forget to check out my recipes for:

Iron Skillet Blackberry Cobbler

Strawberry Cobbler

Fresh Peach Cobbler

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.






  1. Hi. I made this today with apple pie filling (all I had) and vanilla, and it was wonderful! Thank you! I was wondering if the leftovers need to be refrigerated. I’m assuming it should be okay left out since the cream cheese is cooked, but wanted to make sure. 🙂

    • The Southern Lady says:

      It will probably be ok if in a cool spot in the house but I would refrigerate myself. This is good hot or cold or you can reheat in the oven or microwave.

  2. This was AMAZING. I had 1/2-3/4 of a can of cherry pie filling that I wanted to use when I found this. I decided to halve the recipe and make it in a 9×9 pan…which was heartbreaking. The dessert came out perfectly, but it was gone in a day. My husband was speechless when trying it for the first time. I already bought more pie filling (cherry and blueberry) to make this in its deserved 13×9 form. Such a quick, easy, fantastic dessert!!

    • The Southern Lady says:

      Thank you so much for your comment, Kelly. So happy you and hubby are enjoying this recipe and thank you for letting us know. Have a great weekend ahead.

  3. Jill Marlow says:

    just got done making this, had to broil it 2 min., turned out wonderful, prep was done in less than 5 min., my kind of prep, thankyou for sharing.

  4. Love your recipes. Yumma

  5. I made ur cherry cobbler .. It was so delicious my family and my church family loved it .. Thank u. I’ll be watching for more recipes ….

  6. Karen McCausland says:

    This may be the single best cherry dessert ever. And so easy too. I just finished a piece & it is just delicious! Thank you for sharing it with us.

  7. debbie eden says:

    My husband loves cherries too. He will love this recipe.

  8. You just made my husband’s day. His two favorite things are cherries and cream cheese.

  9. Judy Judy Judy! You are a woman after my heart…and taste buds too. This sounds fabulous. Wish I had some with my morning coffee….NOW! Happy Cheesecake Day to you! =)

  10. Love your easy to follow directions!

  11. All I can say for this recipe is WOW.I must have it.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.