Cherry Cheese Torte


Cherry cheese torte is my favorite dessert in the whole wide world! This recipe has been in my family for generations. I wanted to share this recipe with you in memory of my grandma Jean. This was her specialty and every time I eat this dessert or make it, I think of her. She made cheery cheese torte all the time because it was the one dessert everyone requested.

When I was just about 7 months pregnant with my daughter, I requested that my mom make this dessert for me for my birthday. That is literally all I wanted. She thought it was a little weird that I requested cherry cheese torte for my birthday (and not birthday cake) but who was she to say no to a pregnant lady ?. I could have eaten this stuff every day and been totally fine.

How to make this dessert the best it can be:

  • When making the crust, make sure to use ice cold, unsalted butter. It makes it easier to crumble. If the butter is too warm, it melts and you don’t want that.

  • When making the filling, make sure the cream cheese is very soft. I let mine sit out on the counter for at least an hour. It makes the creaming process go smoothly.
  • For the fruit topping: my grandma always used cherry pie filling. I have never had it any other way. But if you don’t like cherry, you can always put a different berry topping on top. I bet it will still taste very good!

I hope you enjoy my favorite dessert! 😀

Cherry Cheese Torte

Cherry Cheese Torte

Prep Time: -49 years 312 days 20 hours 36 minutes
Cook Time: 25 minutes
Total Time: -49 years 312 days 21 hours 1 minute

Made with a homemade buttery crust, a creamy filling and sweet cherry pie filling this dessert is sure to have everybody coming back for seconds.



  • 1 ¼ cup butter, unsalted (2 ½ sticks)
  • 3 cups flour
  • 2 egg yolks


  • 2- 8 oz packages cream cheese, softened
  • 2 cups powdered sugar
  • 4 cups cool whip

Fruit topping:

  • cherry pie filling or any other fruit you like.


  1. Preheat oven to 325 degrees.

For the crust:

  1. Combine ingredients into crumbly mixture. Press firmly into a 9x13 pan. Make sure to press up the sides also (about half way up). Bake the crust for 25 minutes. Let it cool completely before adding the next 2 layers.


  1. Mix cream cheese and powdered sugar together with an electric mixture until smooth. Fold in the cool whip. Spread on top of completely cooled crust and refrigerate for at least 2 hours.
  2. Add canned cherry fruit topping when the torte is set.


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