Breakfast Recipes The 50 Best Cake Recipes

Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries and a buttery crumb topping. #coffeecake #brunch #cherries #sweetandsavorymeals #desserts

Cherry Cream Cheese Coffee Cake [Video]

Cherry Cream Cheese Coffee Cake is made with a cake layer topped with a cheesecake filling, juicy cherries, and a buttery crumb topping.

In addition to Coffee Cakes, we love Chocolate Cakes that are moist and tender like Chocolate Banana BreadChocolate Brownie Cake, and Chocolate Baileys Poke Cake. 

Cherry Cream Cheese Coffee Cake

There is no better way to start your day than with Cherry Cream Cheese Coffee Cake topped with a delicious, buttery crumb and a hot coffee. This lavish and divine baked good is made with layers and layers of stuff that I absolutely love. With cherries popping up in the grocery stores, I just can’t help myself and use my favorite fruit in desserts.

Don’t worry, you can use frozen cherries in this recipe as well. You just have to thaw them and discard and water excess. I usually put mine into a colander for 1 hour. You can also you other fruits, berries would be perfect, or stone fruit like plums and peaches.

This Cherry Cream Cheese Coffee Cake is pure perfection. A layer of buttery cake topped with a cheesecake filling, fresh, juicy, and sweet cherries, a buttery crumb, and extra cherries. Wow!

What is Coffee Cake?

A Coffee Cake is usually a cake that can be served with coffee or is made with coffee. Usually, it should have a streusel topping and some spices like cinnamon.

Is there coffee in Coffee Cake?

Coffee cakes rarely contain coffee, mostly contain spices, nuts, and feature a streusel or simple glaze topping.

How to store Cherry Cream Cheese Coffee Cake?

Freshly baked cake will last for about 3 to 4 days at normal room temperature. While you can store it in the refrigerator, for about 1 week, cover it with foil or plastic wrap to prevent the cake from drying out.

How to Freeze a Coffee Cake:

  1. First, let the cake fully cool.
  2. Next, wrap it tightly in plastic freezer wrap.
  3. After that, wrap it in a layer of aluminum foil or place it in freezer bags.
  4. Thaw in the fridge before serving, you can cut individual slices and thaw them separately, while keeping the rest of the cake in the freezer.

It will maintain its best quality for about 2 to 3 months but will remain safe for consumption beyond that time.

Recipe Tips:

  • Be careful not to over-bake the coffee cake. When you insert a toothpick into the cake, don’t pay attention to the cheesecake batter on it. Check if raw batter clings to it or just a few crumbs, in that case, the cake is done.
  • You can use fresh or frozen cherries. If you use frozen cherries, make sure you thaw them, and after that discard excess water.
  • The cheesecake layer is optional, you can skip it if you want to reduce the calories.
  • The coffee cake can be done with other fruits or berries, like blueberries, blackberries, cranberries, or raspberries.


Cherry Cream Cheese Coffee Cake

  • Prep Time20 MIN
  • Cook Time55 MIN
  • Servings 12 servings


Cake Layer:

  • cups flour
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 1/2 cup butter room temperature
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 3/4 cup sour cream
  • 1 tablespoon vanilla extract

Cheesecake Filling:

  • 8 oz cream cheese room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 2 cups pitted cherries fresh or frozen*

Crumb Topping:

  • cup sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter melted
  • cups all-purpose flour


  • Preheat oven to 350 degrees F.
  • Grease the bottom and sides of a 9x13 baking pan and line it with parchment paper, overhanging on the edges for easy removal of the cake.
  • In a large bowl combine flour, lemon zest, baking powder, salt and set aside.
  • In the bowl of an electric mixer, cream together butter and sugar for 1-2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a spatula, whisk in egg, sour cream and vanilla extract.
  • On low speed add the dry ingredients. Press mixture into prepared pan.

Cheesecake Filling:

  • Combine softened cream cheese with sugar, add egg, vanilla extract and whisk until well mixed. Pour over the cake layer and spread it evenly.
  • Top with 1 cup of cherries.

Crumb Topping:

  • In a medium bowl combine sugar, salt and flour, pour melted butter over the ingredients and mix with a fork until well combined and large crumbs are still visible. Top the cake with the crumb mixture and remaining 1 cup of cherries.
  • Bake 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Rotate cake mid baking for uniform baking.
  • Cool completely before cutting and serving.

Nutrition Facts

Already made this?
Share your feedback


Suzanne Richardson

Suzanne Richardson

The hubby says, "it's bomb diggety" and "kick ass", so, that's a "yummy" here in Memphis Tennessee ❤🥳🤗

Jose Lugo

Jose Lugo

Can i use cherry pie filling instead of pitted cherries for this recipe.

Catalina Castravet

Catalina Castravet

Yes, sure!



Ooh I want to know too :)

Yvonne Smith

Yvonne Smith

I made this recipe in a bundt pan except I poured 1/3 of the batter in the bottom of the bundt pan I mix the cream cheese and cherries together and piped it in a circle around it and then added the rest of the cake mix haven't tried it I'm just now popping it in the oven keep your fingers crossed

Catalina Castravet

Catalina Castravet

Hi Yvonne, hope you love it. Let us know how you liked it! Happy Thanksgiving!

Write a comment

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.