This fun Cherry Cheesecake Monkey Bread combines sweet dough balls with creamy cheesecake and tart cherries. It’s like a dessert hug in every bite, perfect for sharing with friends!
I love how easy it is to pull apart the dough and enjoy the fruity, creamy goodness. Plus, it looks so fancy on the table—who wouldn’t want to try it? 😄
Key Ingredients & Substitutions
Biscuit Dough: Refrigerated biscuit dough is a must for that fluffy texture. You can swap it with crescent roll dough if you prefer a flakier bite or make your own from scratch for an extra special touch.
Cream Cheese: This creamy base is essential for the cheesecake flavor. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat but tastes pretty similar. Dairy-free cream cheese is also a great substitute for a vegan version.
Cherry Pie Filling: You can use canned cherry pie filling for convenience, but fresh or frozen cherries cooked down with sugar and a bit of water create a more homemade taste. You can also swap for other fruits like blueberries or peaches!
Granulated Sugar: This adds sweetness, but brown sugar gives a deeper flavor. If you’re watching sugar intake, try using a sugar substitute that measures like sugar, or reduce the amount used to taste.
How Do You Make Sure the Monkey Bread is Perfectly Cooked?
To ensure your monkey bread bakes evenly and is deliciously gooey, keep these tips in mind:
- Temperature: Preheat the oven thoroughly. This helps the dough rise and bake evenly.
- Check for Doneness: Stick a toothpick in the center to see if it comes out clean. If it has batter stuck, give it a few more minutes.
- Cooling: Allow the monkey bread to cool briefly in the pan to set a bit, then invert it carefully. This prevents it from falling apart.
These small steps will help you create a delightful Cherry Cheesecake Monkey Bread that everyone will love! Enjoy your baking adventure!
Cherry Cheesecake Monkey Bread
Ingredients You’ll Need:
For The Dough:
- 2 cans refrigerated biscuit dough (such as flaky or buttermilk biscuits)
For The Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for cheesecake mixture)
For The Coating:
- 1 tsp ground cinnamon
- ½ cup unsalted butter (1 stick)
- 1/3 cup brown sugar, packed
For The Cherry Topping:
- 1 cup cherry pie filling or fresh cherries cooked down with sugar until syrupy
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delicious treat takes about 15 minutes of prep time and 30-35 minutes of baking time. Plus, you’ll need about 10 minutes to let it cool. So, in total, you can expect around 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a bundt pan or a round baking dish generously with butter or a nonstick spray so that your monkey bread doesn’t stick.
2. Prepare the Biscuit Dough:
Open the cans of biscuit dough and cut each biscuit into quarters. This makes the pieces easy to handle and allows for the filling to be added more easily.
3. Make the Cream Cheese Filling:
In a medium bowl, combine the softened cream cheese, ½ cup of granulated sugar, vanilla extract, and lemon juice, if you’re using it. Beat the mixture with a mixer until it’s nice and smooth.
4. Mix the Cinnamon Sugar:
In another small bowl, mix together the remaining ½ cup of granulated sugar with the ground cinnamon. This will give your monkey bread a sweet and spicy flavor.
5. Melt the Butter:
In a saucepan over low heat, melt the unsalted butter. Once melted, stir in the brown sugar and mix until it’s smooth, then take it off the heat.
6. Fill the Biscuit Balls:
Take each quarter of biscuit and spread a small spoonful of the cream cheese filling onto it. Then roll up the biscuit pieces around the cheesecake filling to form little balls.
7. Coat the Biscuit Balls:
Roll each cream cheese-filled biscuit ball in the cinnamon sugar mixture, making sure they’re well-coated for added sweetness and flavor.
8. Arrange in the Pan:
Place the coated balls in your prepared pan, layering them if you need to fit them all in. Don’t worry about them being perfect; a little jumble looks great!
9. Add the Butter Sauce:
Pour the warm butter and brown sugar sauce evenly over the dough balls. This will create a deliciously sticky and sweet coating while it bakes.
10. Add the Cherry Topping:
Spoon the cherry pie filling (or your homemade cherry mixture) over the top of the monkey bread balls, distributing the cherries throughout so every piece gets some fruity flavor.
11. Bake:
Pop the pan into the oven and bake for about 30-35 minutes. Keep an eye on it; you want the bread to be golden brown and cooked through. A knife inserted should come out clean.
12. Cool and Invert:
Once baked, let it cool in the pan for about 10 minutes. Then carefully invert the monkey bread onto a serving plate—be gentle, so it doesn’t fall apart!
13. Serve and Enjoy:
Dust with powdered sugar if you like, and serve it warm. Each pull apart delivers gooey bites filled with cherry and cheesecake goodness, making it a delightful treat for any gathering!
This scrumptious recipe creates soft and tender bread bites surrounded by a buttery, cinnamon-sugar syrup—perfect for dessert or a sweet breakfast treat! Enjoy every bite!
Can I Use Low-Fat Cream Cheese?
Yes, low-fat cream cheese works perfectly in this recipe! It will still give you that delicious cheesecake flavor while cutting down on some calories.
Can I Make This Recipe Dairy-Free?
Absolutely! For a dairy-free version, substitute regular cream cheese with a dairy-free cream cheese alternative and use a non-dairy butter. Make sure your biscuit dough is also dairy-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for a quick treat!
Can I Prepare This Ahead of Time?
Yes! You can assemble the monkey bread, cover it tightly, and refrigerate it overnight. Just remember to let it sit at room temperature for about 30 minutes before baking so it can rise slightly!