Cherry Cheesecake Crepes

Prep Time 20 minutes
Total Time 25 minutes
Servings 6 crepes

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These Cherry Cheesecake Crepes are filled with sweetened cream cheese and homemade cherry pie filling, then topped with whipped cream and extra cherries! They are perfect for dessert or a special breakfast or brunch!


I don’t know what it is about cherries and cheesecake, but for me it’s always been the ultimate combination.

Growing up, if there was cheesecake, it was cherry cheesecake. Not strawberry cheesecake, not chocolate cheesecake, not even Nutella Cheesecake Bars (believe it or not, I lived pretty much my whole childhood without Nutella).

It is still my favorite.

overhead image of cherry cheesecake crepes on grey plate on grey marble background

So I have always sucked at making crepes. Luckily, I just finally figured out why.

I was never putting enough batter in the pan! My crepes would be all hole-y and I could never get the batter to cover the bottom of the pan before they were totally cooked. I’m not sure why it took me so long to realize my problem, but I’m glad I did because it means that crepes are back on the menu in full force.

close up image of crepes folded with cream cheese and homemade cherry sauce topped with whipped cream

Crepes are awesome because it’s actually recommended that you make the batter ahead of time (not that that would stop me from making it right before cooking!), which means they make a great weekend breakfast with little effort in the morning!

For these Cherry Cheesecake Crepes, you can also make the filling, the cheesecake and the whipped cream ahead of time so there is very little to do before you are fully caffeinated! In my mind, the best kind of breakfast 😉

My other favorite thing about crepes? A crepe has pretty much no calories (okay, so maybe 50-75, somewhere in there), which means I don’t really feel guilty about loading it with allllllll the good things!

Now, you can buy a fancy crepe pan to use to make crepes, but all I use is a good, solid large non stick pan and it works great! I always make my crepes using my immersion blender — it comes with a large measuring cup and I can blend it and store it right in there!

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Cherry Cheesecake Crepes

5 from 1 vote
These Cherry Cheesecake Crepes are a decadent weekend brunch or dessert!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Cuisine American
Course Breakfast
Servings 6 crepes
Calories 286cal



  • 1 cup whole wheat flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt

Cherry filling:

  • 2 cups frozen pitted cherries or use fresh
  • 1 1/2 cups + 2 tsp water
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch
  • 1 teaspoon vanilla

Cream cheese:

  • 8 oz light cream cheese 1 package
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla


  • Crepes:Combine all ingredients in a medium bowl and blend with an immersion blender (alternatively, use a blender if you don’t have an immersion blender).
  • Heat a medium skillet over medium heat. Spray with non stick spray and place about ¼ cup of batter in the center of the pan. Gently turn the pan to coat the bottom.
  • Cook for about 1 minute until starting to brown. Flip the crepe and cook for another 30 seconds.
  • Continue until all batter is used (you should get about 6 crepes), cover and set aside if serving warm, or set aside in the refrigerator if serving cold later on.
  • Cherry filling:In a medium pan, combine cherries, 1½ cups water and brown sugar. Bring to a simmer and cook until cherries are softened and heated through.
  • Combine corn starch with 2 teaspoons water. Gradually add to cherries, stirring, until you reach your desired consistency. Set aside. (Refrigerate if serving cold)
  • Cream cheese:In a medium bowl combine cream cheese, sugar and vanilla. Beat until smooth. Set aside.
  • Assembly:Spread one side of each crepe with cream cheese. Top with cherry filling and roll or fold. Top with whipped cream and extra cherry filling if desired.
  • *If serving these cold, be sure to refrigerate everything until needed.


*These crepes are just as good served warm or cold. It’s easy to prepare everything ahead of time if you’re serving a crowd!

Nutrition Information

Calories: 286cal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 311mg | Potassium: 327mg | Fiber: 3g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 3.2mg | Calcium: 109mg | Iron: 1.3mg

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Crepe recipe adapted from AllRecipes.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Vici says

    I have found when feeding crepes to a crowd that I can make them nearly twice as fast by having 2 pans; one the desired size f the crepe and a larger one. When a crepe is done on the bottom, I flip it ‘upside down’ into the larger pan. Works like a charm. So I’m basically cooking 2 at a time! It is not complicated. Like any new thing you just try it and make adjustments as needed. ENJOY!!!!

  2. marcie says

    Cherry cheesecake has been my favorite since I was a kid — I will always love it! These crepes look so delicious, Ashley and I would love a whole plate full of these!

  3. Cheyanne @ No Spoon Necessary says

    Cherry cheesecakes were my grandmother’s specialty, so they were at every family occasion.. needless to say that flavor holds a special place in my heart. Love that you took that cheesecake and turned it into crepes! Girlfriend, you don’t do anything sub-par! Everything you make blows my mind and this is no exception! Totally making these for Sunday Brunch!! Pinned! Cheers, Ashley!
    P.S. Congrats on mastering the crepes! I bow down to your crepe making capabilities! <3

  4. Esther says

    Under the ingredients for crepes after the 2 eggs it says 1/2 cup but it doesn’t say what it is. 🙂

  5. Cyndi - My Kitchen Craze says

    I love love love crepes, but am so scared to try to make them. They always seem so hard to make. I love this recipe and can’t wait to try it out. I also grew up without Nutella. I don’t think it was very popular when I was a kid. Heck maybe it wasn’t even around then. Gosh I’m old. Hehe.

  6. Gayle @ Pumpkin 'N Spice says

    Cherry cheesecake holds a special place in my heart, too…it’s such a delicious treat! And these crepes sound perfect for my cheesecake loving self. And even better that the batter can be made ahead of time! Love this!

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