Very Cherry Meringue Dessert Recipe
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Cherry Meringue Dessert combines a cloud of crispy, tender meringue with a smooth, dreamy cream cheese filling that’s slathered with gorgeous sweet-tart cherries. It’s an easy cherry dessert that’s just as pretty to look at as it is delicious.
NOTE: The meringue layer should be made 12 hours or the day before it’s needed.
I first tried making this Cherry Meringue Dessert when I was looking for an alternative to cheesecakes and pies for our Fourth of July celebration. My family loves our cherry meringue dessert because the meringue is so light and airy, while the cherries add just the right amount of tartness to balance the sweetness. It’s one of our go-to desserts for special occasions, weekend dinners, and whenever we want something that looks fancy but is actually pretty simple to make.
What makes this recipe so special is that it was handed down by my grandmother and combines the best parts of a cherry pie and a pavlova without being too complicated. There’s no crust, and the meringue makes it feel elegant and sophisticated. If there’s one thing my husband, who usually prefers chocolate desserts, it’s meringue!
Meringue can be intimidating but it doesn’t have to be. I’m sharing tips with you to guarantee your cherry dessert is a success.
One look at this Meringue dessert will have friends and family doing a double-take.
Key Cherry Meringue Dessert Recipe Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
- Egg Whites: Do not substitute with packaged egg whites! The pasteurization process of packaged egg whites can prevent them from forming a stable meringue. Use fresh eggs at room temperature and make sure they’re completely free of any yolk.
- Cream of Tartar: This acts as a stabilizer in the meringue and keeps it from weeping – don’t skip this ingredient!
- Salt: Just a pinch brings out the sweetness of the sugar and makes the whole dessert taste better.
- Sugar: Use white granulated sugar for the best results in your meringue.
- Cream Cheese: We used a full-fat version, but you can also use light cream cheese if you prefer. We haven’t tried the fat-free version, so I can’t recommend it.
- Vanilla Extract: Use pure vanilla extract, not imitation – it really makes a difference in flavor!
- Whipped Topping: We purchased store-bought whipped topping for convenience, but you can make your own using 1½ cups of heavy whipping cream if you prefer homemade.
- Cherry Pie Filling: We like the “more fruit” version, but use whatever you have available. Any brand works great!
- Frozen Unsweetened Raspberries: The unsweetened version adds a lovely tartness that balances out the sweetness of the cherry pie filling perfectly.
How to make Cherry Dessert Recipe In 3 Steps
This is the perfect make-ahead dessert because it’s best if made about 12 hours before you want to serve it. That gives the creamy layer a chance to blend with the meringue layer. You can make the cherry topping ahead of time and add it right before serving it. The flavors and textures of this cherry dessert are amazing.
Meringue
Tip: If the eggs are beaten too quickly in the beginning, the structure of the foam will not be as strong, and it will not whip up as high.
- 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 salt and beat on medium-high to high until stiff and glossy.
- Pour into a well-greased or parchment paper-lined 9×13 baking 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.
Creamy Cream Cheese Layer
- 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.
Cherry Topping
- Gently fold the cherry pie filling with the frozen raspberries.
- Refrigerate until serving.
Serve
- Cut the meringue cream cheese layer into squares.
- Top with cherry mixture.
Tips for the perfect Meringue dessert with cherries
Meringue
- 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.
- You can put the eggs into a bowl of room temperature water for 5 minutes to bring them to room temperature instead of leaving them out for an extended period of time. That’s my preferred method.
- 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. It can also cause the meringue to collapse.
- 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)
Creamy Cream Cheese Layer
- Make sure the cream cheese is at room temperature before beating. This will make blending easier and creamier when other ingredients are added.
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Cherry Topping
- 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 sweet cherry pie filling.
FAQ’s
What if my meringue cracks?
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!
Make Ahead and Storage Tips
How To Store
This egg white dessert will keep well in the fridge for 2 to 3 days stored in a cool dry area. It should be lightly covered with plastic wrap or foil. To keep the meringue from getting soggy, try not to cover it too tightly – you want a little air circulation.
This recipe does not freeze well since the meringue texture changes when frozen and thawed.
How To Serve
To serve, simply cut into squares with a sharp knife (wiping the blade between cuts helps keep it clean) and use a wide spatula to transfer to dessert plates. Top with the cherry filling mixture. The contrast of the golden meringue and bright red cherries makes for a beautiful presentation!
How To Make Ahead
Bake the meringue completely 1 to 2 days in advance. Store at room temperature in an airtight container in a cool, dry area.
Add the cream layer to the meringue at least 3 hours before you need it so it has a chance to meld together, and store it in the refrigerator.
Top individual pieces with the cherry topping right before serving.
Variations to Try
Berry Medley: Replace the cherry filling with mixed berry pie filling for a different fruit flavor.
Chocolate Twist: Add 2 tablespoons of cocoa powder to the meringue for a chocolate version that’s still light and airy.
Lemon Lovers: Use lemon pie filling instead of cherry for a bright, citrusy dessert that’s perfect for spring.
Related Recipes You’ll Love
If you enjoy this Cherry Meringue Dessert, I bet you’ll also love some of my other light and fruity desserts! My Angel Food Pie is cool and creamy and a no-bake option! Try my Easy Raspberry Bars, which have a sweet raspberry filling with a toasted crumble topping. And if you’re looking for another blast from the past, this old-fashioned Lemon Icebox Pie is a family favorite. Finally, if you’re for another make-ahead dessert, our no-bake Chocolate Cheesecake Pie is always a hit!
Did You Make This Recipe?
I can’t wait to hear how this Cherry Meringue Dessert turns out in your kitchen! If you love this recipe as much as my family does, please give it a 5-star rating below – it really helps other home bakers find these tried-and-true recipes. I read every single comment and love hearing from you. Your feedback and ratings mean the world to me and help me keep sharing the recipes that work best for busy families like ours.
Very Cherry Meringue Dessert
Equipment
Ingredients
Meringue
- 6 egg whites
- ½ tsp cream of tartar
- ¼ tsp salt
- 2 cups sugar
Cream Layer
- 8 oz cream cheese
- 1¼ cup sugar
- 2 cups whipped topping
- 2 cups miniature marshmallows
- 1 tsp vanilla
Topping
- 20 oz cherry pie filling can
- 12 oz raspberries packaged, frozen unsweetened
Instructions
Meringue Step
- Preheat oven to 275 °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 salt 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.
Cream Step
- 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.
Topping
- Mix the cherry pie filling with frozen raspberries. Refrigerate until serving.
- Cut dessert into squares and top with the cherry mixture.
- Refrigerate leftovers.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This Cherry Meringue Dessert recipe was first published in 2016. It has been updated to make it better for our readers. No changes were made to the actual recipe.
I always love seeing your creations – tag me on Instagram @hostessatheart if you share a photo of your beautiful loaf!
This is a pretty looking dessert! I love cherry, it’s one of my favorite fruits! I can’t wait to make this on a special day.
Thank you, Rika!
How delightful! I love that you don’t need to wait for cherry season to make this recipe.
Thanks, Charla! I totally agree!
Giving this a try for dessert tonight; looks too good to pass up, indeed!
Thank you, Sara! I hope you enjoy it as much as we do.
What a unique dessert idea for maybe Valentine’s Day? I’m going to try it as you can never go wrong with a recipe that’s been passed down from a grandmother! Wonderful!
Thanks, Beth! It’s the perfect Valentines dessert.
I could go for some Cherry Meringue Dessert. It looks so good and is great on a hot day.
Thank you Donna! It was yummy and John managed to polish the whole thing off.
What a decadent dessert!! Wish I could taste it!!
Thank you Su!
Beautiful photos! I want to reach through the screen and grab the whole plate!
Thank you Lauren! The beautiful cherries sure made photos fun.
Love that cherry toppings!
Thank you Megan! We enjoyed it too. Enjoy your day!!
This is lovely! I don’t usually use cherry pie filling (too sweet) but the unsweetened raspberries would tart it up! Thanks for sharing with us at Throwback Thursday!!
Mollie
Thank you Mollie! I’m with you on the pie filling but the unsweetened raspberries really did cut the sweetness.
This dessert just looks amazing and I love cherries so I can’t wait to try this unique meringue.
I’m with you! Thanks, Jere!
What a treat! I am having a crush on cherries at the moment and have never had them with raspberries for some reason.. I will give this a go, I feel inspired! 🙂
Thank you Petra! I really love cherries too. They don’t get the attention strawberries or blueberries do but I love them as much.
What a fun dessert! I made a vintage forgotten torte over the winter that had similar instructions. Bake the meringue, then leave it in the oven overnight. That one was baked in a angel food pan and then covered with whipped cream. It was a big hit, so I will have to give this a try next. I already know we’ll love it! Thanks for sharing at Throwback Thursday!
Thank you Carlee! That sounds wonderful. I bet it was so pretty in an angel food pan!
Michigan cherries are in now and they are so delicious. Just love them any way I can get them. Paired with meringue – yum!
Thank you Judi! We had a couple of cherry trees that we fought the birds over when I grew up. It’s so hard to get fresh cherries here. I would love access to fresh!
That meringue looks so soft and delicious! I’m thinking cherries and dark chocolate flakes on top would also be a good combination on those meringues.
Thank you! That would be a delicious combination that would definitely be impressive! Thank you so much for visiting!
Wow, what an amazing dessert Julie. Cherries are one of my favourite summer berries, I can just imagine how well they pair with the crunchy but soft meringue. Love your photos too.
Thank you so much Sarah! I just love cherries too. They aren’t as spotlighted as strawberries but they make the best pies too!
Wow what a sight for sore eyes Julie! Loving this very summery dessert. The colors are so bold and vibrant too. I haven’t been around much on the blogging scene for the past 2 weeks as I’ve been out of sorts. I did not even open the Reader nor prepared any posts myself. But I’m slowly re-gaining my appetite and wishing I could have a big slice of this beauty! I hope all is well on your side of the world and that you are enjoying your summer so far.
Oh Loretta I thought maybe you were pulling weeds and picking flowers. I’m so sorry you haven’t been well. Please take care and I hope you get to feeling better soon. A lot of blogging buddies are busy right now and aren’t active. It will all be here when you get back. I know you will have some wonderful pictures to share when you return.
Absolutely gorgeous Julie and a perfect balance of sweet and tart with the meringue and berries – pinned!
Thank you Lily! You are so sweet and I always love hearing from you! This dessert lasted all week and it’s a good thing because it was a lot to get through even though John did his share trying.
Wow, I’ve never heard of leaving the meringue in the oven for that long!! It looks lovely 🙂
Thank you for sharing this with everyone at this week’s Fiesta Friday Xx
I was a bit worried too but it came out great. Thank you so much for co-hosting this week Elaine!
I love cherries and this looks amazing!
Thank you Debbie! We really enjoyed it. Hope you have a great weekend!
wow. it looks and sounds fabulous!
Thank you Mimi!
This looks so light and fluffy; I can almost taste the sweet tartness of those cherries Julie.
I can DEFINITELY see how dessert like this would keep a couple married lol 😉
Ha Thanks Jess! John and I tend to bond with our food and drinks
Beautiful Julie, I am kind of obsessed with meringue desserts right now, love this one. It looks amazing.
Thank you Suzanne. I was really happy with the way it came out. So much that I’ve tried keeping up with John finishing it off!
Cherry dessert are my favorite! This is drool worthy 🙂
Thank you Sarah! I love cherries too, they just say summer to me.
This looks and sounds so good!! I have cherries on my mind because our cherry tree is bearing fruit right now! I love that you used your grandmother’s recipe. 🙂
Thank you Jenny! We had a cherry tree where I grew up and we were always trying to beat the birds to them. They’re so good!
This dessert sounds and looks amazing, Julie! I have never made a meringue dessert before. I can’t believe you leave it in the oven for 12 hours. So interesting! I would love to try this one on my dad as he loves cherry pie filling. How fun that you got to use your grandmother’s recipe!
Thank you Shari! If your dad loved cherry pie filling, he’ll love this! It was definitely a good find for me.
I love meringue, I love marshmallows, I love raspberries and I love cherries. What a treat! I know it takes forever to dry the meringue in the oven, but I’m still going to try this recipe. You should have posted a picture with your grandmother’s original handwritten recipe – so precious! 🙂
Thank you Ana! That would have been a nice touch indeed. Please let me know what you think of this one. It’s delicious!