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, a special breakfast, or brunch, and require little effort to make.
A Fancy Twist on Classic Crepes
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.
Turn this incredible flavor into a crepe? Now we’re talking.
Imagine that same creamy, tangy filling tucked into a soft, delicate crepe and topped with a luscious cherry sauce. Every bite is like a little piece of dessert heaven, with very few calories, I’ll add – no need to feel guilty about loading it with allllllll the good things!
Ingredients for Cherry Cheesecake Crepes
- Whole wheat flour: This gives the crepes a slightly nutty flavor. All-purpose flour works great too!
- Milk: Any kind will do. I usually go for 2%, but feel free to use whole, skim, or even a dairy-free alternative like almond or oat milk.
- Cherries: Feel free to use frozen or fresh. If you’re using frozen, there’s no need to thaw them first.
- Brown sugar: I like using light brown sugar for the cherry sauce, but dark brown sugar will give it a richer, more molasses-like flavor.
- Vanilla: A good quality vanilla extract makes all the difference!
- Cream cheese: I like to use light cream cheese to keep things on the healthier side. Let it soften to room temperature so it mixes easily.
- Powdered sugar: This is for the cheesecake filling. It dissolves easily and gives the filling a smooth, creamy texture.
Do I need special equipment to make crepes?
Not at all! While a special crepe pan is nice, a large, non-stick skillet works just as well.
As for the batter, I love using my immersion blender because it makes getting a super smooth, lump-free batter quick and easy. But you can totally mix the ingredients by hand with a whisk or even a fork. It’s totally fine if your batter has a few little lumps – they won’t mess things up!
A Few Tips for Making Cherry Cheesecake Crepes
- Make the filling, cheesecake mixture, and whipped cream ahead of time. Letting it rest improves the texture and makes morning cooking much easier, though this step isn’t necessary.
- Have all your components ready to go before you start cooking the crepes, since they come together very quickly in the pan.
- Let your pan get nice and hot before you pour in the batter. This is the secret to getting smooth, hole-free crepes.
- Make sure you’re adding enough batter to fully cover the bottom of the pan. This is another sneaky cause of holes and uneven crepes.
- A thin, flexible spatula makes flipping much easier and helps avoid tearing.
How to Store Cherry Cheesecake Crepes
Let your crepes cool completely, then stack them with a sheet of wax or parchment paper between each. Place the stack into a plastic bag or wrap it tightly. They’ll keep in the fridge for about 3 days or in the freezer for 1-3 months.
Cherry Cheesecake Crepes
written by Ashley Fehr
Ingredients
Crepes:
- 1 cup whole wheat flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
Cherry filling:
- 2 cups frozen pitted cherries, or use fresh
- 1 ½ cups + 2 tsp water
- ¼ cup brown sugar
- 2 teaspoons corn starch
- 1 teaspoon vanilla
Cream cheese:
- 8 oz light cream cheese, 1 package
- ½ cup powdered sugar
- 1 teaspoon vanilla
Instructions
For the 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.
For the 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)
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!!!
Ashley Fehr says
Oh I love that idea! Thanks for sharing!
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!
Jen | Baked by an Introvert says
It’s been way too long since I had a crepe! Your cherry cheesecake version sounds totally drool-worthy. You’ve inspired me to make crepes this weekend!
Kelly says
These crepes are exactly how I want to start my day! I love the cherry cheesecake filling! Looks so decadent and delicious!
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
Medha says
I’ve had cherry pie and cheesecake but never cherry cheesecake- these crepes look awesome. Great flavors 🙂
Ashley Fehr says
Really?! Oh it’s my favorite! Thanks Medha!
Annie @ The Garlic Diaries says
Agreed, cherries and cheesecake are a fantastic combo!! These crepes look amazing!
Ashley Fehr says
THanks Annie!
Esther says
Under the ingredients for crepes after the 2 eggs it says 1/2 cup but it doesn’t say what it is. 🙂
ngause says
I think that the 1/2 c of what is supposed to be — 1/2 c milk, that is what is in other crepe recipes……… equal parts milk and water.
Ashley Fehr says
Oh my goodness — I’m sorry! I’ve updated it now.
Rachel @ Bakerita says
Holy cow, these crepes look outrageously delicious Ashley! I adore that cherry cheesecake filling – such a decadent breakfast treat.
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.
Alice @ Hip Foodie Mom says
Ashley, I love the flavor combo here!!!! cherry cheesecake, oh my gawd, yummmm!
Ashley Fehr says
Right?! One of my favorites!
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!
Ashley Fehr says
Yes, that’s one of the best parts I think! Thanks Gayle!