Cherry Jamboree is cream cheese bars with an almond crust, a cream cheese filling, and topped with homemade cherry pie filling. You will want to try my Blueberry Cream Cheese Bars, too!
Cherry Jamboree
It has taken me too long to recreate my Blueberry Jamboree bars using cherries. But, it was well worth the wait. I had to perfect my homemade cherry pie filling. Then, I knew I had to try it with the cream cheese bars. Finally, I used almonds in the crust to complement the cherry topping.
Ingredients & Substitutions
Almonds: To make the recipe easier, purchase almonds that have already been finely chopped. Otherwise, use a food processor to chop the nuts. If you don’t have a food processor, use a knife to rock the blade up and down over the almonds. You could also use chopped pecans. If you want this dessert nut-free, try a graham cracker crust instead.
Heavy Cream: Also known as heavy whipping cream, heavy cream contains 36-40% fat. The cream is the dairy that supplements the cream cheese, giving the cheesecake filling a smoother texture. In a pinch, you can use half & half in place of the heavy cream, but it has a much lower fat content than heavy cream so it doesn’t whip as well and deflates quickly.
Cherry Topping: Making homemade cherry pie filling really makes this dessert stand out. And, my recipe makes the perfect amount for the topping. (All of the images are using homemade cherry pie filling.) If using store-bought cherry pie filling, the dessert will be sweeter (it contains high fructose corn syrup) and brighter in color.
Can I Make Cherry Jamboree Ahead of Time?
You can definitely get a head start on these dessert bars. If you make the cherry pie filling ahead of time, it will last in the refrigerator for up to five days. And, since the cherry filling has to cool before using it anyway, that would be a great way to jumpstart this sweet treat.
Can I Use Canned Pie Filling?
Sure! (Although once you make the homemade pie filling, you may never buy a can of it again…) Anyway, you could use canned pie filling, and choose a different kind of fruit, if preferred. You will need about 3 cups of filling for this dessert.
Can I Make this Dessert Without Nuts?
Yes! These dessert bars would be just as delicious with a nut-free crust. I would recommend trying it with a graham cracker crust.
How to Store Cherry Jamboree
Cherry Jamboree should be stored, covered, in the refrigerator for 2-3 days. Or, you could freeze the bars for up to 3 months. Let it thaw in the refrigerator when ready to enjoy.
More Cherry Treats
Cherry Jamboree
Ingredients
Crust
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1¾ cups (219 g) all-purpose flour
- 1 cup (108 g) finely chopped almonds
Toppings
- 2 cups (476 g) heavy cream, room temperature
- 2 cups (220 g) confectioners' sugar
- 2 packages (8 ounces each) cream cheese, room temperature
- 3 cups (766 g) cherry pie filling (or one 21-ounce can)
Instructions
- Preheat the oven to 325°F and spray a 9×13- inch baking dish with nonstick cooking spray.
Crust
- In a medium bowl, combine melted butter, flour, and almonds.
- Press into the bottom of the prepared 9×13-inch baking dish.
- Bake 15 minutes. Remove from the oven and let cool to room temperature as you prepare the filling.
Filling
- Add heavy cream to a mixing bowl. Using a hand mixer, start mixing at the lowest speed. Then, gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed. The cream will thicken and start to peak.
- In a separate large bowl, add cream cheese and use a hand mixer to beat until creamy.
- Gently fold the whipped cream mixture into the cream cheese. Pour the mixture over the cooled crust.
- Top with cherry pie filling.
- Let the bars chill in the refrigerator for 1 hour before serving.
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.
Overall, great! The crust needs a bit of sugar. No matter how adventurous you are, do not attempt to use half-n-half, even after watching a YouTube video. Also, it’s easier to put half the powdered sugar, 1 cup, into the beaten cream cheese, and the remaining 1 cup into the heavy cream. Then, fold them together.