Cherry Meringue Dessert combines layers of a crispy tender meringue with a smooth cream cheese mixture that’s slathered with a sweet-tart cherry topping. It’s an easy cherry dessert that’s just as pretty as it is delicious.
NOTE: The meringue layer should be made 12 hours or the day before it’s needed.
This post has been updated from 2016 to improve readers experience.
Very Cherry Meringue Dessert combines layers of flavors and textures. This beautiful cherry dessert will be a hit on any table.
One look at this Meringue dessert will have friends and family doing a double-take.
This is truly a unique layered Cherry Meringue dessert that was handed down from my Grandmother.
Meringue can be intimidating but it doesn’t have to be. We’ll be giving you tips to make yours a success.
Cherry Meringue Dessert Recipe Ingredients.
- Egg whites – Do not substitute with packaged egg whites.
- The pasteurization process of packaged egg whites can prevent egg whites from forming a stable meringue.
- Cream of tartar – acts as a stabilizer in the meringue.
- Salt – brings out the sweetness of the sugar.
- Sugar – white granulated sugar
- Cream cheese – we used a full-fat version.
- You can also use a light version. We haven’t experimented with the fat-free version.
- Vanilla extract – we used pure vanilla and not an imitation.
- Whipped topping – We purchased the whipped topping.
- You can substitute by making your own using 1-1/2 cups of heavy whipping cream.
- Miniature marshmallows
- Cherry Pie Filling – we like the “more fruit” version but use what you have available.
- Frozen, unsweetened raspberries – The unsweetened version adds a tartness that balances out the sweetness of the cherry pie filling.
How to make Cherry Meringue Dessert in 3 steps
- In the bowl of an electric stand mixer, beat egg whites on medium-low until foamy.
- Add cream of tartar and beat on medium until peaks start to form.
- Add sugar and beat on medium-high to high until stiff and glossy.
- Pour into a well-greased 9×13 pan.
- Bake for 60 minutes. Turn the oven off and leave the pan in the oven to cool for 12 hours or overnight with the door closed. To be honest, my meringue was in the oven for probably closer to 15 hours.
If the eggs are beaten too quickly in the beginning the structure of the foam will not be as strong and later the egg whites will not whip up as high.
- Beat cream cheese, vanilla, and sugar together until smooth and creamy.
- Fold in the whipped topping and marshmallows. We did this by hand with a spatula.
- Spread the mixture over the Meringue layer.
- Refrigerate for 3 hours or longer.
- Stir the cherry pie filling and the frozen raspberries together.
- Refrigerate until serving.
- Cut dessert into squares.
- Top with cherry mixture.
Tips for the perfect Meringue dessert with cherries
- Use fresh eggs. Old eggs can collapse when other ingredients are folded in.
- Bring egg whites to room temperature. Cold egg whites can reduce the volume you get when whipping.
- Don’t let the egg yolk get into the egg whites. If they do, spoon them out before whipping.
- Don’t overbeat the egg whites. Overbeaten egg whites can look lumpy or dry.
- Meringue is baked at a low temperature because they tend to burn.
- Meringue is left in the oven to cool slowly which will prevent or reduce cracking. (Source)
- Make sure cream cheese is at room temperature before beating. This will make blending easier and creamier when other ingredients are added.
- Use frozen, unsweetened raspberries that aren’t packed in juice. The juice will thin the topping causing it to bleed on the plate.
- Using unsweetened raspberries adds a tartness to the sweetness of the cherry pie filling.
How to store Cherry Meringue Dessert
This meringue dessert should be refrigerated.
We also suggest that the topping be added right before serving and not to the top of the uncut meringue-cream layer.
Make it ahead of time. Meringue can be baked two or three days in advance and stored at room temperature in an airtight container.
Add the cream layer at least 3 hours before you need it and store it in the refrigerator.
Top individual pieces with the cherry topping right before serving.
When the meringue comes out of the oven you may see a few cracks, but it will still tender in the center.
The creamy layer and beautiful topping will cover them up so it doesn’t matter if there are a couple of cracks. They’ll be covered in yumminess!
Our favorite kitchen gadgets
If you’re still looking for creamy desserts, here are some you may enjoy
We LOVE Dessert! You can find all of our dessert recipes here!
Doesn’t this dessert look like it’s ready for Valentine’s Day, the 4th of July, or a Black Tie party?
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Very Cherry Meringue Dessert
- 6 egg whites
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 cups sugar
- 8 oz cream cheese
- 1-1/4 cup sugar
- 2 cups whipped topping
- 2 cups miniature marshmallows
- 1 tsp vanilla
- 20 oz cherry pie filling can
- 12 oz raspberries package frozen unsweetened
- Preheat oven to 275 degrees F.
- In the bowl of an electric stand mixer, beat egg whites on medium until foamy. Add cream of tartar and beat on medium-high until peaks start to form. Add sugar and beat until stiff and glossy.
- Pour into a well-greased 9×13 pan. Bake for 60 minutes. Turn the oven off and leave the pan in the oven for 12 hours or overnight with the oven door closed.
- Beat cream cheese, vanilla, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping.
- Mix the cherry pie filling with frozen raspberries. Refrigerate until serving.
- Cut dessert into squares and top with the cherry mixture.
- Refrigerate leftovers.
Thank you from the bottom of my heart for spending some time with me today!