Cherry Almond Crisp Cheesecake Pie Recipe – Easy Oat Dessert You’ll Love

Posted on September 26, 2025

Some desserts just hit all the right notes – and this Cherry Almond Crisp Cheesecake Pie does exactly that. Imagine a golden, buttery oat crust hugging a creamy cheesecake layer, topped with a glossy, ruby-red cherry filling, and finished with a crunchy almond crisp. The first time I made this, the scent of toasted oats and sweet cherries filled my kitchen, and honestly, I couldn’t wait for it to cool before sneaking a bite. If you’re looking for a dessert that looks as good as it tastes (because, hello, we all love a showstopper for our holiday tables or Instagram feeds), this pie is it.

I stumbled onto this recipe during a late-night Pinterest scroll—one of those nights when you crave something fruity, creamy, and crunchy all at once. My family’s always been big on cherry desserts (my grandma made a mean cherry cobbler), so I wanted to create something nostalgic but with a twist. Swapping in an oat crisp topping and a cheesecake base gives you the comfort of classic cherry pie, but with a creamy surprise and a hearty, nutty crunch. The best part? It uses everyday ingredients, and you don’t even need a springform pan or any fancy equipment. This Cherry Almond Crisp Cheesecake Pie is perfect for potlucks, brunches, or when you just need a pick-me-up after a long day. And trust me, after testing this recipe more times than I can count (and eating way more slices than I should admit), I can say it’s foolproof, utterly delicious, and guaranteed to get rave reviews.

Whether you’re a seasoned baker or just want something that feels special with minimal fuss, this easy oat dessert has your back. Get ready to fall in love with every creamy, crunchy, cherry-packed bite!

Why You’ll Love This Recipe

Quick & Easy: This Cherry Almond Crisp Cheesecake Pie comes together in under 20 minutes of hands-on prep, so you’re not stuck in the kitchen all afternoon. I make it for weeknight dinners and lazy Sunday brunches alike.
Simple Ingredients: No runs to specialty stores—everything you need is probably already hanging out in your kitchen. Pantry oats, canned or frozen cherries, a block of cream cheese, and sliced almonds. That’s it!
Perfect for Any Occasion: This pie is a total crowd-pleaser, whether you need something festive for the holidays, a picnic treat, or a sweet finish to a cozy family meal.
Crowd-Pleaser: Every time I serve this, someone asks for the recipe. It’s got the nostalgia of cherry pie with a creamy, luscious twist. Kids love the crunchy topping, and adults appreciate the not-too-sweet filling.
Unbelievably Delicious: The combination of creamy cheesecake, juicy cherries, and crisp almond-oat topping is just… swoon-worthy. You get sweet, tart, creamy, and crunchy in every bite.

What sets this recipe apart? For starters, blending the cheesecake layer until it’s extra smooth means you never get a grainy bite. The oat-almond crisp adds a rustic, toasty flavor that pairs perfectly with the cherries. And because you use a standard pie dish, there’s no intimidating water bath or finicky crust. My secret? A pinch of almond extract in the filling—it makes the cherry flavor sing and gives the whole dessert that “bakery fresh” taste. It’s the kind of pie that looks impressive (like you spent hours), but is honestly pretty easy. And, let’s face it, it’s the dessert everyone remembers after the party’s over.

If you’re after a dessert that feels like a hug, brings back cherry-picking memories, and is just different enough to surprise your guests, this Cherry Almond Crisp Cheesecake Pie is the one you’ll keep coming back to. I’ve made it for birthday dinners, baby showers, and just because it’s Tuesday – and it’s never let me down.

What Ingredients You Will Need

This easy oat dessert uses a handful of wholesome, everyday ingredients to deliver that “can’t-stop-at-one-slice” flavor and texture. Let’s break it down:

For the Oat-Almond Crust & Crisp Topping:

Old-fashioned rolled oats (1 1/2 cups / 135g) – For hearty texture and a toasty base
All-purpose flour (3/4 cup / 95g) – Helps bind the crust and crisp
Light brown sugar (1/2 cup / 100g) – Adds a caramel-like sweetness
Unsalted butter, melted (1/2 cup / 115g) – Gives richness and helps everything stick together
Sliced almonds (2/3 cup / 60g) – For that nutty crunch (I like Blue Diamond, but any brand works)
Pinch of salt – It balances out all the sweetness
Optional: a little cinnamon (1/2 tsp) for a cozy flavor boost

For the Cheesecake Layer:

Cream cheese, softened (8 oz / 225g) – The star of the creamy layer (Philadelphia is my go-to for smoothness)
Granulated sugar (1/3 cup / 65g) – Sweetens without overpowering
Large egg (1, room temp) – Binds and gives structure
Pure vanilla extract (1 tsp) – For warmth and depth
Almond extract (1/2 tsp) – This is the secret weapon! Just enough to make the cherry flavor pop
If you’re dairy-free, try Kite Hill almond cream cheese—works surprisingly well

For the Cherry Layer:

Cherry pie filling (1 can / 21 oz / 595g) – Makes things super easy, but you can use homemade if you’re feeling ambitious
Or substitute with frozen cherries tossed with 2 tbsp sugar and 1 tbsp cornstarch (thawed and drained)

Ingredient Tips:

Oats: Don’t use quick oats—they’ll get mushy. Old-fashioned gives the best chew.
Almonds: Sliced or slivered both work. Toast them for even more flavor.
Cream Cheese: Soften fully at room temp for the silkiest filling (otherwise, it gets lumpy—don’t ask how I know!).
Cherries: If using fresh in summer, pit and halve them, and toss with a little sugar and cornstarch before baking.
Flour: For gluten-free, swap in a 1:1 GF blend or use almond flour for a nuttier taste.

Most of these are pantry staples, and the recipe is super forgiving if you need to substitute. That’s what makes this Cherry Almond Crisp Cheesecake Pie my go-to for just about any occasion!

Equipment Needed

9-inch pie dish – Standard glass or ceramic is perfect. If you only have a metal one, just keep an eye on the bake time (they brown a little faster).
Mixing bowls – One for the crust/topping and one for the cheesecake layer. If you’re like me and short on bowls, just rinse and reuse between steps.
Hand mixer or stand mixer – For ultra-smooth cheesecake. You can use a sturdy whisk and some elbow grease, but the mixer makes life easier.
Measuring cups and spoons – Accuracy matters here—especially for the crust and filling.
Rubber spatula – Makes spreading layers a breeze (and scraping every last bit of cheesecake out of the bowl—yum!).
Small offset spatula or the back of a spoon – For smoothing the cheesecake and cherry layers.
Cooling rack – Helps the pie cool evenly and prevents a soggy bottom.

If you don’t have a pie dish, use an 8×8-inch square pan—just cut into bars instead of wedges. For the hand mixer, a balloon whisk works if you’re patient, but you’ll want the cream cheese extra smooth. For cleanup, I always soak bowls right after mixing—oat and cream cheese bits love to stick!

How to Make Cherry Almond Crisp Cheesecake Pie

Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23cm) pie dish with butter or nonstick spray.
(Don’t skip greasing—otherwise, that oat crust will cling for dear life!)
Make the Oat-Almond Crust & Crisp:
- In a medium bowl, stir together 1 1/2 cups (135g) oats, 3/4 cup (95g) flour, 1/2 cup (100g) brown sugar, 2/3 cup (60g) sliced almonds, a pinch of salt, and 1/2 tsp cinnamon if using.
- Pour in 1/2 cup (115g) melted butter. Mix until clumpy and evenly moistened.
- Set aside about 1 cup (packed) of this mixture for the topping.
- Press the rest firmly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup for an even layer.
(If it feels sticky, chill for 5 min before pressing—it makes a world of difference!)
Mix the Cheesecake Layer:
- In a clean bowl, beat 8 oz (225g) cream cheese with a hand mixer until super smooth—about 2 minutes.
- Add 1/3 cup (65g) sugar and mix again until creamy.
- Beat in 1 egg, 1 tsp vanilla, and 1/2 tsp almond extract, scraping down the sides as needed.
- Pour over the prepared crust and smooth with a spatula.
(Room temp cream cheese is a must—cold cream cheese will leave lumps, trust me!)
Add the Cherry Layer:
- Gently spoon 1 can (21 oz / 595g) cherry pie filling over the cheesecake layer. Spread evenly with a spatula.
- If using homemade or thawed frozen cherries, make sure they’re well-drained first.
(Try not to mix the cheesecake and cherry layers—aim for a clean divide so the layers bake up pretty for slicing!)
Top with Almond Crisp:
- Sprinkle the reserved oat-almond mixture evenly over the cherry layer. Don’t press it down—just let it rest on top for max crunch.
(If you like extra crunch, throw a few more almonds over the top before baking.)
Bake:
- Bake at 350°F (175°C) for 37-42 minutes, or until the topping is golden and the edges are bubbling.
- If the top browns too quickly, loosely tent with foil for the last 10 minutes.
(When done, the center may jiggle slightly, but it’ll set as it cools.)
Cool Completely:
- Let the pie cool on a rack for at least 1 hour. For clean slices, chill in the fridge for another 2 hours (if you can wait that long!).
(Warm pie is gooey and delicious, but the cheesecake layer slices best when chilled.)
Serve & Enjoy:
- Slice with a sharp knife, wiping between cuts for those perfect Pinterest-worthy wedges.
- Top with extra whipped cream or a scoop of vanilla ice cream, if you’re feeling fancy.
(Leftovers keep well—honestly, I think it tastes even better the next day!)

Cooking Tips & Techniques

Don’t overmix the cheesecake layer. Once the egg goes in, beat just until combined. Overmixing can create cracks or a tough texture.
Use room temperature cream cheese and egg. Cold ingredients make for a lumpy filling. If you forget, microwave cream cheese (unwrapped) in 10-second bursts.
Drain cherries if using frozen or fresh. Too much liquid will make the pie soggy. I learned this the hard way—once, my beautiful pie turned into cherry soup!
Chill for clean slices. If you’re serving for a party, make a day ahead and chill overnight. It slices like a dream, and the flavors meld together even more.
Check the topping at 30 minutes. If it’s browning too fast, lightly tent with foil.
Let the pie cool fully before slicing. It’s tempting to dig in, but cooling helps the cheesecake set and makes slicing so much neater.
Use a pie shield or foil on the crust edges if they’re browning too quickly.
Make ahead and freeze the crust/topping separately. I sometimes double the crust/crisp mix and freeze half—super handy for last-minute dessert cravings.

Honestly, I’ve had my share of pie fails—soupy centers, burnt toppings, crusts that stick. But with this Cherry Almond Crisp Cheesecake Pie, a few simple tricks make all the difference. Keep an eye on your bake time, and don’t rush the cooling step. You’ll be rewarded with a dessert that looks (and tastes) straight out of a bakery case!

Variations & Adaptations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend, and double-check your oats are certified gluten-free. The result is just as crisp and golden.
Dairy-Free: Use dairy-free cream cheese (like Kite Hill or Tofutti) and plant-based butter. The texture is a little softer but still delicious.
Berry Swap: Try blueberries, raspberries, or a mixed berry pie filling for a different flavor profile. In the summer, I love using fresh pitted cherries or a mix of stone fruits.
Nut-Free: Leave out the almonds and add extra oats or a handful of sunflower seeds for crunch.
Low Sugar: Use a low-sugar cherry filling or homemade cherry compote with less sugar. You can also swap brown sugar for coconut sugar in the crisp.

One of my favorite twists? I swapped the cherries for peaches and added a sprinkle of ginger to the crisp—total summer vibes! You can also bake the crust and crisp as bars in an 8×8-inch pan for easy serving at potlucks. If you’re feeling extra, add a drizzle of almond glaze (just powdered sugar, almond extract, and milk) over the cooled pie for a bakery-style finish.

Serving & Storage Suggestions

This Cherry Almond Crisp Cheesecake Pie is best served slightly chilled or at cool room temp. The cheesecake layer firms up beautifully, and the cherry layer stays glossy and fresh. I like to slice and serve with a little whipped cream or a scoop of vanilla ice cream—pure comfort food heaven.

Presentation: For a pretty finish, sprinkle extra sliced almonds and a dusting of powdered sugar just before serving. Serve in wedges on a big platter or as bars for easy sharing.
Complementary Sips: Pair with coffee, tea, or even a chilled glass of Moscato or sparkling water with lemon. It’s a versatile dessert that works with almost anything.
Storage: Refrigerate leftovers, tightly covered, for up to 4 days. The crisp topping stays crunchy, and the flavors deepen. For longer storage, freeze slices individually, wrapped well, for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: If you like your pie warm, pop a slice in the microwave for 10-15 seconds. The topping will soften a bit, but the flavor is still fantastic.
Flavor Development: Honestly, this pie tastes even better the next day—the almond and cherry flavors meld, and the creamy layer gets richer.

This dessert travels well, too—just keep it chilled for potlucks or picnics. If you’re making ahead for a party, assemble and bake the day before, then garnish just before serving for the freshest look. Trust me, leftovers (if you have any) are a treat with morning coffee!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting per slice (based on 10 servings):

Calories: ~330
Protein: 6g
Carbs: 39g
Fat: 17g (mostly from oats, almonds, and cream cheese)
Fiber: 3g
Sugar: 22g

This Cherry Almond Crisp Cheesecake Pie is higher in protein and fiber than your average fruit pie, thanks to those oats, almonds, and the creamy cheesecake layer. Oats are great for heart health and keep you feeling full, while almonds add healthy fats and a micronutrient boost. You can easily make it gluten-free or dairy-free for various dietary needs. Allergens to watch for: dairy, eggs, wheat, and nuts (but you can adapt as needed!).

I love that this dessert balances indulgence with a little nutrition—so you can enjoy a slice (or two) and feel good about it. Plus, it’s a fun way to sneak whole grains and nuts into a treat everyone will love.

Conclusion

So there you have it—my go-to Cherry Almond Crisp Cheesecake Pie recipe, the easy oat dessert that never fails to impress. Whether you’re baking for a special celebration, a family gathering, or just a regular Tuesday, this pie brings together the best of creamy cheesecake, juicy cherries, and a crunchy, nutty topping. It’s simple enough for beginners, but special enough to wow your guests.

Don’t be afraid to make it your own—switch up the fruit, try a gluten-free or dairy-free version, or add your favorite spices to the crisp. I love this recipe because every slice feels like a hug, and it always brings smiles (and requests for seconds!).

If you try this Cherry Almond Crisp Cheesecake Pie, let me know how it goes in the comments below! Share your pictures, your twists, or your pie triumphs. Pin it for later, and pass it on to a fellow dessert lover. Happy baking—and enjoy every single bite!

FAQs About Cherry Almond Crisp Cheesecake Pie

Can I make this Cherry Almond Crisp Cheesecake Pie ahead of time?

Absolutely! In fact, it’s even better if you make it a day ahead—the flavors meld, and it slices beautifully after chilling overnight. Just cover and refrigerate until ready to serve.

What if I don’t have cherry pie filling?

No worries! You can use frozen or fresh cherries—just toss 2 cups with 2 tablespoons sugar and 1 tablespoon cornstarch, then add them as you would the pie filling. Works like a charm.

Can I use a different nut instead of almonds?

Sure thing. Sliced pecans or walnuts work great in the crisp topping. Or skip the nuts and use more oats for a nut-free option.

How do I keep the crisp topping crunchy?

Let the pie cool completely before covering and refrigerating. If you like, you can pop slices under the broiler for a minute to re-crisp before serving—just watch closely so it doesn’t burn!

Is this recipe gluten-free?

You can make it gluten-free by using certified gluten-free oats and a 1:1 gluten-free flour blend. The taste and texture are just as delicious as the original.