Very Cherry Meringue Dessert Recipe

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.

1. In the bowl of an electric stand mixer, beat egg whites on medium-low until foamy.
2. Add cream of tartar and beat on medium until peaks start to form.
3. Add sugar and salt and beat on medium-high to high until stiff and glossy.

4. Pour into a well-greased or parchment paper-lined 9×13 baking pan.
5. 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

1. Beat cream cheese, vanilla, and sugar together until smooth and creamy.
2. Fold in the whipped topping and marshmallows. We did this by hand with a spatula.
3. Spread the mixture over the Meringue layer.
4. Refrigerate for 3 hours or longer.

Cherry Topping

1. Gently fold the cherry pie filling with the frozen raspberries.
2. Refrigerate until serving.

Serve

1. Cut the meringue cream cheese layer into squares.
2. 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.

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.

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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!