Cherry Cheesecake Sliders are a sweet, simple dessert that has all the flavors of cherry cheesecake tucked in between Hawaiian rolls, drizzled with a sweet glaze, and sprinkled with graham cracker crumbs. It’s like a graham cracker ‘crust’ on top! If you love cheesecake, be sure to try my No Bake Cheesecake or Perfect cheesecake recipe.
Ingredients & Substitutions
Hawaiian Rolls: After using King’s Hawaiian Rolls for all of my slider recipes, I knew I had to have a homemade Hawaiian roll recipe. You could certainly use homemade or store-bought rolls for this recipe.
Cream Cheese: Be sure the cream cheese is at room temperature for easy mixing.
Pie Filling: I have a homemade cherry pie filling you could use. Or, use store-bought. And, if cherry isn’t your favorite, try these sliders with a different filling like strawberry or blueberry. You can make your own blueberry pie filling found in my No-Bake Blueberry Pie recipe.
Glaze: The sweet glaze is a simple, two-ingredient glaze made from confectioners’ sugar and milk. Drizzle it over the cooled sliders.
Graham Crackers: Crush up some graham crackers to sprinkle over the tops of the rolls as the final touch.
Storing Cherry Cheesecake Sliders
Although best served fresh, you can store leftover Cherry Cheesecake Sliders in an airtight container. Store them in the refrigerator for up to 3 days.
More Cherry Treats
Cherry Cheesecake Sliders
- 1 package (12-count) King's Hawaiian rolls
- 8 ounces (1 package) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 1 can (21 ounces) cherry pie filling
- 2 tablespoons butter, melted
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons milk
- ¼ cup graham crackers, crushed
- Preheat the oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray.
- Cut the Hawaiian rolls in half, placing just the bottom halves in the prepared dish and setting the tops of the rolls aside.
- In a small bowl, combine the cream cheese and sugar, mixing until smooth.
- Spread the cream cheese mixture over the bottom halves of the rolls that are in the baking dish.
- On top of the cream cheese spread, add the cherry pie filling.
- Place the top halves of the buns on top of the cherry pie filling.
- Cover the dish with aluminum foil and bake the sliders for 20 minutes.
- After 20 minutes, remove the foil from the baking dish, carefully brush the tops of the buns with melted butter, and bake for an additional 5 minutes (or until the tops of the sliders turn golden brown).
- Remove the sliders from the oven. Let them rest for 10 minutes before adding the glaze.
- To make the glaze, in a medium bowl, combine the confectioners' sugar and milk. Mix until combined.
- Drizzle glaze over the slightly cooled sliders. Sprinkle with crushed graham crackers.
- Slice and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
If you love all kinds of slider recipes, don’t miss my Mushroom Swiss Sliders and Ham and Cheese Sliders!
I love your recipes and make them all the time! There is one small problem. When you press “print” the page opens, but the “Do not sell” bar on the left hand side sometimes blocks the ingredient measurements. I don’t know if this can be fixed or not, I looking forward to trying both he cherry cheese cake sliders and the apple ones. I’m betting my knitting group will love them – when we can meet up again!
In the cherry pie filling and cream cheese sliders you did not give the temperature of the oven when baking the sliders
I did not read from the beginning of the recipe the temperature it was there I am very sorry I stand corrected
I made the cherry cheesecake slider recipe. I was very disappointed. I do not think combining bread with cream cheese and the other ingredients makes for a tasty mixture. I will never make this recipe again.
Maybe it simply isn’t to your tastes? I’m not sure how sweet white bread, cream cheese, cherry pie filling, and a rich buttery topping toasted to perfection could ever NOT be good? Do you simply dislike the texture? You can always bake longer if you want them crispier. I’ve made this recipe forever now and literally never heard a single complaint. Only high praise. Folks always ask for the recipe. Maybe it’s a midwestern thing?
Never heard of a bagel with cream cheese and jelly?
I have fresh cherries from our friends orchard, can i make a cherry compote for the filling or does it not matter. Thank you
You can definitely make a fresh cherry compote! That sounds amazing. 🙂 I have a recipe for Hawaiian rolls should you want to make your own rolls too! https://iambaker.net/hawaiian-rolls/
This has nothing to do with the recipe above but it’s yummy and I wanted to share.
A warm brownie, topped with some warm or cool cherry pie filling, topped with cherry vanilla ice cream (or vanilla bean), topped with a little chocolate sauce or hot fudge sauce, topped with some whipped cream, a cherry on top and a few chocolate or rainbow sprinkles. 🙂
Bake at °350
I don’t like cherries can I use different pie filling?
These are really good, made them tonight and they’re excellent. The only issue is they are messy and a little hard to eat. You almost need a knife to cut through them. Other than that 5 stars
Amanda! How do they handle being warmed up? I’d like to bring them to a gathering tonight but also want them to be warm.