- Preheat oven to 175°C. Grease or line a 23×33 cm (9×13 inch) baking pan with parchment.
- Make the bottom layer. Press 1 can of crescent dough into the pan, pinching seams to seal.
(If your dough is perforated, press seams together so it becomes one smooth layer.) - Mix the filling. Beat cream cheese with sugar, vanilla, and salt until smooth.
If you want a more “cheesecake” set, mix in 1 egg.
Add lemon juice if using. - Spread filling evenly over the dough layer.
- Top layer. Place the second can of crescent dough over the filling.
Gently stretch it to cover and pinch seams lightly.
(Tip: Lay it in sections and press together—don’t stress perfection.) - Bake for 22–28 minutes until golden on top and set in the center.
Cool completely at room temperature. - Chill for clean cuts. Refrigerate at least 2–3 hours (or overnight).
This step turns “soft bars” into neat, sliceable bites. - Top with cherries. Spread cherry pie filling over the chilled bars.
(Optional) Stir 1/2 tsp almond extract into the filling first for extra bakery flavor. - Slice into bites. Cut into small squares or rectangles. Dust with powdered sugar or drizzle with white chocolate if desired.
Alternative Quick Method: Phyllo Shell “Mini Bites” (No Cutting)
- Fill mini phyllo shells with a spoonful of sweetened cream cheese mixture.
- Top each with a small spoon of cherry pie filling.
- Chill 1–2 hours and serve. (Perfect for parties—grab-and-go.)
Serving and Storage:
Serving
- Best served chilled: The cream cheese stays firm and the cherry topping looks glossy.
- Holiday platter idea: Place bites on a tray with rosemary sprigs and sugared cranberries for a festive look.
- Clean presentation: Wipe the knife between cuts to keep the cherry topping neat.
Storage
- Refrigerator: Store in an airtight container for 4–5 days.
- Layering tip: If stacking, place parchment between layers to avoid smearing the topping.
- Freezer: Freeze the bars without cherry topping up to 2 months. Thaw in fridge, then top with cherries.
- Travel: Keep chilled in a cooler bag; cream cheese desserts hold best when cold.
Tips:
- Softened cream cheese matters. It blends smooth, no lumps. Let it sit 30–45 minutes before mixing.
- Chill before topping. Warm bars + cherry filling = sliding mess. Fully cool and chill first.
- Want thicker filling? Add the egg for a more cheesecake-like set.
- Seal dough seams. If using crescent dough, pinch seams so filling doesn’t peek through.
- Upgrade flavor fast. A tiny almond extract in cherries makes them taste bakery-made.
- Cut smaller than you think. These are rich—small bites disappear faster and look cuter on a tray.
Variations:
- Raspberry or Strawberry: Swap cherry pie filling for raspberry or strawberry for a different holiday color.
- Chocolate Cherry: Add mini chocolate chips to the cream cheese layer and drizzle top with chocolate.
- Pistachio Crunch: Sprinkle crushed pistachios over the cherry topping for a red-and-green festive finish.
- Gingerbread Twist: Add 1/2 tsp cinnamon + 1/4 tsp ginger to the cream cheese layer for a warm holiday note.
- Almond “Cherry Bakewell”: Add almond extract to filling and top with sliced almonds (lightly toasted).
- Mini Cookie Cups: Use sugar cookie dough pressed into mini muffin tins, bake, cool, then fill with cream cheese and cherries.
Tips:
This second tips section is intentionally included to match your requested structure. These are the “holiday hosting” details that make
your bites look polished and taste even better.
- Make it snow. Dust powdered sugar right before serving (it melts into the topping if done too early).
- White chocolate drizzle upgrade: Melt white chocolate, drizzle in thin lines, and let set in the fridge for a bakery look.
- Keep the topping glossy. Stir the pie filling gently (don’t mash the cherries) so it stays pretty on top.
- Fix sticky cuts. Dip your knife in hot water, wipe dry, slice, repeat—especially helpful for clean edges.
- Make-ahead timing: Bake bars the day before, chill overnight, and top with cherries the morning of your event.
- Portion like a pro. For parties, cut 48–60 small bites. For dessert plates, cut larger squares.
Conclusion:
Christmas Cherry Cream Cheese Bites are the perfect holiday dessert when you want something festive, creamy, and
irresistibly easy. They bring together a buttery base, a smooth cream cheese layer, and bright cherry topping in a bite-sized format
that looks beautiful on any Christmas table. Whether you bake them as sliceable bars or assemble them as mini phyllo bites, you get
a crowd-pleasing treat that feels special without feeling complicated.
This is the kind of recipe that becomes tradition—because it’s dependable, customizable, and always a hit. Make a tray for your next
gathering, add your favorite holiday garnish, and watch them disappear. And when someone asks for the recipe, you’ll know you brought
the perfect sweet moment to the season.
FAQ:
Can I make these ahead of time?
Yes. These are ideal make-ahead bites. Bake the bars a day in advance, chill overnight, and add cherry topping the day of serving
for the best presentation.
Do I have to use crescent dough?
No. Puff pastry makes them flakier, phyllo shells make them bite-sized with no slicing, and cookie cups make them more “cookie tray”
friendly. Choose what fits your event.
Why are my bars too soft?
They usually need more chilling time. Cream cheese desserts set as they chill. Refrigerate at least 2–3 hours, or overnight for the
cleanest slices.
Can I freeze them?
Yes—freeze the bars without the cherry topping. Thaw in the fridge, then top with cherries before serving for the best texture and look.
How do I keep the topping from sliding?
Make sure the bars are fully chilled before adding the cherry pie filling. If needed, chill 15 minutes again after topping before slicing.
What other toppings work for Christmas?
Raspberry, strawberry, cranberry-orange compote, or even a spoon of lemon curd can work beautifully—especially with powdered sugar “snow”
and white chocolate drizzle.
