Cherry Cheesecake Monkey Bread Casserole
This Cherry Cheesecake Monkey Bread Casserole combines soft cinnamon-sugar biscuit pieces, rich cheesecake filling, and juicy cherry pie filling into one irresistible baked dish. Made in a 9x12 pan for easy serving, it’s the perfect budget-friendly brunch or holiday dessert recipe.
Equipment
- 9x12-inch baking dish
- Mixing bowls
- Hand mixer or spoon
- Measuring cups and spoons
- Knife or kitchen scissors
- Rubber spatula or spoon
Ingredients
Biscuit Base
- 2 cans refrigerated biscuit dough 8 biscuits each, cut into quarters
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Cheesecake Topping
- 4 oz cream cheese softened
- ¼ cup sweetened condensed milk
- ½ teaspoon vanilla extract
Fruit Layer
- 1 21 oz can cherry pie filling
Instructions
Prep
- Preheat oven to 350°F.
- Grease a 9x12 baking dish.
- In a small bowl, mix together sugar and cinnamon.
- Cut each biscuit into quarters and toss the pieces in the cinnamon-sugar mixture until fully coated.
Build the Base
- Spread all of the coated biscuit pieces evenly across the bottom of the prepared baking dish.
Add Cheesecake Mixture
- In a separate bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla until smooth and creamy.
- Drop spoonfuls (dollops) of the cheesecake mixture evenly over the biscuit layer.
- Add Cherry Filling
- Pour the cherry pie filling evenly over the top, gently spreading it so it covers most of the surface.
Bake
- Bake for 35–40 minutes, or until the biscuit pieces are cooked through and golden brown around the edges.
- If the top browns too quickly, loosely tent with foil during the last 10 minutes.
- Cool & Serve
- Allow to cool for 10–15 minutes before slicing.
- Cut into 12 servings, or 10 servings if you would like more generous servings.
Notes
• Make sure biscuits are fully baked. If the center still looks doughy at 40 minutes, bake an in additional 5 minute increments until fully done. The cherry topping can make the top look done before the base is fully cooked.
• Soften cream cheese first. Cold cream cheese is difficult to work with. Let it sit at room temperature for 20–30 minutes before mixing.
• Want more cheesecake flavor? Increase cream cheese to 8 oz and use ⅓ cup sweetened condensed milk for a thicker, richer topping.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20–30 seconds.
• Pan size matters. A 9x12 or 9x13 dish works best for this cook time. A deeper pan may require a longer bake time.
• Freezer-friendly: Cool completely, wrap tightly in individual servings, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.