Wednesday, September 27, 2023
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Cherry Cheesecake Sliders

The Cherry Cheesecake Sliders are a sweet and simple dessert that has all the flavors of cheese cake among the sweet Hawaiian rolls.


1 package (12 rolls) of Kings Hawaiian rolls
8 ounces (1 package) cream cheese, at room temperature
1/2 cup (100g) granulated sugar
1 can (21 ounces) cherry pie filling

1/4 cup (half a stick or 57g) butter, melted
1/4 cup graham crackers, crushed
2 teaspoons of granulated sugar

4 ounces of cream cheese
1/4 cup (half a stick or 57g) of butter
1 teaspoon of vanilla
1 cup (125g) confectioner’s sugar


To begin, preheat the oven to 350°F.
Prepare a 9×13-inch baking sheet by spraying it with non-stick spray.
Cut the Hawaiian rolls in half, placing only the bottom halves on the prepared plate and leaving the top of the rolls aside.
In a small bowl, combine the cream cheese and sugar, mixing until smooth.
Spread the cream cheese mixture over the lower halves of the rolls that are in the baking dish.
On top of the spread out cream cheese, add the cherry pie filling.
Place the top halves of the rolls over the cherry pie filling.
Now it is time to make the graham cracker topping. Before you can combine the ingredients, be sure to crush a few graham crackers until you have 1/4 cup crumbs.
In a medium bowl, melt the butter.
Add the graham cracker crumbs and sugar to the melted butter.
Use a pastry brush to spread the graham cracker mixture on top of the buns.
Cover the plate with aluminum foil and bake the buns for 20 minutes.
After the 20 minutes, remove the foil from the baking dish and bake for 5 more minutes (or until the tops of the sliders turn golden brown).
Meanwhile, it’s time to make the cream cheese topping that will be sprinkled on the baked cherry pie sliders.
In a medium bowl, combine the cream cheese, butter, vanilla and confectioner’s sugar. Mix these ingredients together until smooth and creamy.
After taking the sliders out of the oven the last time, sprinkle the cream cheese mixture over the hot sliders.
Cut and serve.

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