This Cherry Cheesecake Monkey Bread is a fun treat! Soft and gooey, it combines sweet dough with creamy cheesecake and tangy cherries—perfect for sharing with friends and family.
Who can resist pulling apart gooey chunks of this yumminess? I may or may not have eaten several pieces in one sitting. No judgment, right? 😄
Making this is a breeze! Just layer the dough with the cheesecake filling and cherries, bake, and enjoy. It’s a hit, especially at parties!
Key Ingredients & Substitutions
Biscuit Dough: Refrigerated buttermilk biscuit dough is ideal for that soft texture. If you don’t have it, homemade dough or store-bought crescent roll dough can work as a substitute, giving a slightly different yet delicious taste.
Cream Cheese: Cream cheese adds richness to this dish. For a lighter option, try Greek yogurt or a dairy-free cream cheese substitute if needed. It’s equally good and still creamy!
Cherry Pie Filling: While cherry pie filling is easy to use, fresh cherries with a bit of sugar and lemon juice can create a fresher taste. If cherries are unavailable, blueberries or strawberries would also taste great!
Granulated Sugar: If you’re looking to cut down on sugar, try using a sugar alternative like monk fruit sweetener or stevia. Adjust the quantity to your taste!
How Do I Ensure Perfectly Layered Monkey Bread?
Layering your monkey bread correctly is key to achieving a good balance of flavors and textures. Here are some simple steps to help you succeed:
- Make sure to cut the biscuit dough evenly into quarters for consistent baking.
- When layering, alternate between the dough, cheesecake mixture, and cherry filling. It creates a delightful mix in every pull.
- Don’t rush the coating process! Shake the biscuit pieces gently to ensure they’re evenly coated in the cinnamon sugar—this makes a big difference in flavor!
- After baking, let it cool a bit before inverting it; this helps maintain the structure.
With these tips in mind, your Cherry Cheesecake Monkey Bread will be a hit!
Cherry Cheesecake Monkey Bread
Ingredients You’ll Need:
- 2 cans (16.3 oz each) refrigerated biscuit dough (buttermilk style)
- 8 oz cream cheese, softened
- 1 cup powdered sugar, divided (about 3/4 cup for cheesecake filling, 1/4 cup for dusting)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 cup cherry pie filling or fresh pitted cherries with 1/4 cup sugar and 1 tablespoon lemon juice (reduced slightly to syrup consistency)
- Optional: Fresh cherries for garnish
How Much Time Will You Need?
This delightful dessert will take about 15-20 minutes for prep and another 35-40 minutes for baking. You’ll need a little time to cool before serving, so plan for about an hour total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first—preheat your oven to 350°F (175°C). Grab a Bundt pan or cast iron skillet and grease it well with butter or non-stick spray. This will ensure your monkey bread comes out easily later.
2. Whip Up the Cream Cheese Filling:
In a medium bowl, use an electric mixer to beat the softened cream cheese with 3/4 cup of powdered sugar and the vanilla extract until it’s smooth and creamy. Set this delicious cream cheese filling aside while you work on the biscuit dough.
3. Mix the Sugar and Cinnamon:
In a large zip-top bag, combine the granulated sugar and ground cinnamon. This will be the delicious coating for your biscuit pieces!
4. Cut and Coat the Biscuit Pieces:
Now, take each biscuit from the cans and cut it into quarters. Toss these quarters into the bag with the cinnamon-sugar and shake gently until all the pieces are well coated. You want that sweet flavor all over!
5. Layer the Dough, Cheesecake, and Cherries:
Take those coated biscuit pieces and start layering them in your prepared pan. Alternate layers of biscuit pieces with dollops of the cream cheese mixture and spoonfuls of cherry pie filling. Keep repeating until you’ve used up all the ingredients, trying to evenly distribute everything so every piece will have a taste of cheesecake and cherries!
6. Add the Butter:
Once all the layers are in the pan, drizzle the melted butter evenly on top. This will help everything bake together nicely and add flavor.
7. Bake to Perfection:
Pop your monkey bread into the preheated oven and bake for 35-40 minutes. You want the dough pieces to be golden brown and cooked through, so keep an eye on it!
8. Cool It Down:
After baking, carefully remove the pan from the oven and let it cool for about 10 minutes. This makes it easier to flip out onto a serving plate.
9. Invert and Dust:
Carefully invert the bread onto your chosen serving plate. It should slide out smoothly! Dust the top with the remaining powdered sugar for a beautiful finish.
10. Garnish and Serve:
If you like, add some fresh cherries on top for garnish. Serve your Cherry Cheesecake Monkey Bread warm and enjoy tearing off chunks of this gooey, delicious treat!
Enjoy this soft, sweet, and tangy dessert treat that’s perfect for breakfast, brunch, or a delightful dessert!
Can I Use Frozen Biscuit Dough?
Yes, you can use frozen biscuit dough! Just make sure to thaw it completely in the refrigerator before cutting and coating the pieces. Typically, this takes about overnight. If you’re in a hurry, you can microwave each biscuit for about 10 seconds to soften them up.
What Can I Substitute for Cream Cheese?
If you need a cream cheese substitute, you can use mascarpone cheese or Greek yogurt for a lighter option. Both will provide a creamy texture and delicious flavor! Just ensure the yogurt is thick for the best results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave for 20-30 seconds or in the oven at 350°F (175°C) until warmed through. This way, you can enjoy the gooey goodness again!
Can I Make This Ahead of Time?
Absolutely! You can prep the ingredients the night before and layer everything in the pan. Cover it tightly and refrigerate overnight. Just let it sit at room temperature for about 30 minutes before baking the next day, extending the baking time by a few minutes as needed.
