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

Piece of Cherry Jamboree on Plate with Fresh Cherries. Dessert, Cherry Dessert, Cherry Pie Filling, Homemade Cherry Pie Filling, Cherry Cream Cheese Dessert, Summer Desserts, Fresh Cherry Desserts, No Bake Desserts, Jamboree Dessert, i am baker, iambaker
5 from 4 votes

Cherry Jamboree

Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Cherry Jamboree is cream cheese bars with an almond crust, a cream cheese filling, and topped with cherry pie filling.




  • 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)


  • Preheat the oven to 325°F and spray a 9×13- inch baking dish with nonstick cooking spray.


  • 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.


  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Your cherry pie bars were the bomb. Everyone loved them!
    They went great with a scoop of ice cream as well. LOL! We even had them with the vanilla ice cream with fresh sliced peaches on top. Excellent recipe and easy to do. Thank you!

  2. I really really like all your recipes, the hard work and dedication to create beautiful and delicious desserts and clearly outlining all the steps to make it perfect just like yours is why I started following you. That being said I also love how you don’t let things get to you in the comment section. & you will reply to the most ignorant comments in a nice way, but will still give a bit of attitude back at them. “Sweets with a side of sass” 😂 the Perfect motto. I’m here for it! 💟🍞🍩🧁🍰🥧🍪🎂

  3. Confused, you say “if you use cherry pie filling it will be sweeter, but there is no alternative?? Thought the recipe would have a home made cherry filling ??

    1. I linked to Chery Pie Filling 3 times in the post AND in the recipe card. In the ingredients, CHERRY PIE FILLING is underlined, it is an active link that you click to get to the homemade recipe. Canned cherry pie filling is sweeter due to the corn syrup. I’m sorry you are confused but I don’t know how to further help you understand this.

  4. I was too lazy to make cheesecake and I stumbled across this recipe. It is absolutely fantastic. I added a tiny bit of almond extract to the whipping cream. Thanks for such a wonderful recipe! My family loved it!

  5. My mother makes a similar dessert for Christmas except it’s called Cherries Chewbelies.
    Anything even close to cheesecake is a win for me!

  6. I had a trouble with this recipe my heavy cream never really thickened when it sort of did add powder sugar a little at a time then broke. it set up its texture is like cottage cheese. what did I do wrong
    heavy cream was at room temperature.

    1. Hi Denise- so sorry to hear that happened! Sounds like it may have been over whipped, resulting in an almost-butter. 🙁

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