A cherry filling is a simple and easy recipe that gets done in minutes and is an absolute treat. You can also use it in so many different ways. And, try a spoonful over your breakfast yogurt, a stack of pancakes or waffles. Layer it between cake layers like a cake filling. Spread it in a pre-baked crust as a cherry pie filling or use it on your favorite desserts and ice creams, or desserts
The many uses of fresh cherries
One of the best things about fresh cherries is that you can eat them as is, while you can also make so much more with them. For example, you can make a cherry compote. You can also make cherry crumble, cherry pie, and cherry jam. Speaking of which, have you tried my cherry jam yet? There is a reason why it's among my most popular recipes on this blog. You will love it.
What's so great about a homemade cherry filling?
Whether it's a homemade pie filling or a homemade cake filling, fresh cherries fillings are a lot different when you prepare them at home as compared to buying a ready-made filling in a can. Don't believe me? Try it just once and I promise you will see that it's a big difference. For one, the homemade pie filling is not loaded with starch. In addition, it's also not loaded with sugar. Rather, it's packed with fruity goodness. So even if your kids eat a few extra spoons you won't complain.
The best part about this homemade cherry filling
It does not need much! Just a few ingredients. And I mean like five simple ingredients, including the cherries and water. And no more than 5 minutes. While the only difficult part of this cherry filling recipes is pitting the cherries.
Pitting the cherries is the only task I do not enjoy much. So, I use a simple tool like this one below. And yet, I must admit, I am quite fascinated with these other two on the market that looks so much more efficient.
What can you do with this filling?
Use it as a cake filling or cake topping
Homemade cake filling between layers. Have you ever tried a simple vanilla cake with cherry filling? Or perhaps a chocolate cake with cherry filling?
And you will get bored of hearing me say this over and over again in all my filling recipes: use a buttercream dam on the edges of your cake layers so the filling won't spill out of the sides. New to cake decorating? No problem, take a look at my cake decorating tutorials on how to fill and frost cakes. It's all explained.
Cherry topping for cake - You don't always need to use it between layers as a filling. When I make a dessert cake, I love to show off the filling because it has such a gorgeous color. See my moist Chocolate Cherry Cake.
Homemade cherry pie filling
Yes, it also works great as a pie filling, and it's so easy too! All you do is spread it on a pre-baked crust with vanilla pastry cream as a base, and topped with cherry filling, same as I did in my Blueberry Pie Recipe. Or, skip the Vanilla Pastry Cream, and simply spread the homemade cherry pie filling. Then, decorate with some whipped cream on top and garnish with more fresh cherries. Both are different and oh so beautiful.
Homemade cherry dessert toppings
A fruit filling can take any dessert to the next level. Remember my  Classic Vanilla Pound Cake with Blueberry Filling and Strawberry Filling. You can also use a good cherry filling exactly the same way. This is my homemade no-churn cherry Ice Cream topped with more filling. Talk about indulgence.
Try my pink cherry cupcakes with cherry filling and whipped cream buttercream - another great recipe that uses this filling.
Ingredients and substitutes
- Fresh cherries  - I'm using fresh cherries here. And yet, I have also used frozen before. The fresh ones need to be de-seeded of course. You can use sweet or sour cherries and adjust the sweetness accordingly.
- Frozen cherries - You can also make a cherry pie filling from frozen cherries. And, if you do use frozen cherries, make sure to check if they are sweetened or unsweetened. Since some frozen brands have sugar added as a preservative. You can still use them, just reduce the sugar in the recipe.
- Cornstarch - I think this is by far the most commonly used ingredient. And yet, if for some reason, you cannot use cornstarch - try arrowroot powder or potato starch. I have used both on two different occasions - and there is not much difference.
- Sugar - I prefer to use a fine grain sugar for this so I get a nice thick syrup consistency.
- Lemon juice -  helps cut the sweetness and also brings out the flavor.
Step by step instructions
- Wash and deseed cherries (remove seeds from the cherries).
- Place cherries in a saucepan with the sugar, lemon juice, and half the water (¼ cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl, combine the remaining water (¼ cup) with the cornstarch. And mix well.
- Add the cornstarch mixture to the cherries mixture.
- Continue to cook on low - the mixture will thicken and look glossy.
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- Check consistency - for a cake filling, you can make a bit thicker. I prefer one consistency for all. Thick and not too runny.
- Remove from heat - And pour into a mason jar.
- Let cool completely.
Frequently asked questions
This cherry filling will last at room temperature for two days if stored properly, covered with plastic wrap in a cool dry place. The filling can also be kept in the fridge for 4 to 5 days or frozen for up to a month. Simply thaw in the fridge overnight for a nice creamy consistency.
You will need twice this recipe for a cherry pie. You can also use fresh or frozen cherries. And if you have fresh cherries save some for garnish.
Cherry filling is a classic combination with a chocolate cake like my chocolate cherry cake and chocolate cherry cupcakes. So, it's often used in a black forest cake. And yet, it can also work well with a vanilla cake or cupcakes like my fresh cherry cupcakes. Cherries also pair well with almond cake, or fruit cakes, such as apricot, nectarines, or plums. Also, try my cherry crumble bars.
You can use any cherries you want from Bing cherries to Rainier cherries. If you use sour cherries, make sure to adjust the filling. The best way is to taste and add sweetness by a tablespoon or two.
What else can I do with fresh cherries?
- Cherry jam without pectin
- Easy cherry ice cream - no-churn
- Pistachio cherry bundt cake
- Cherry Pie crumble bars
- Best ever Cherry pie
- Fresh cherry cupcakes
- Chocolate cherry cupcakes
- Chocolate cherry cake
- Classic cherry cheesecake
- Chocolate cherry cheesecake
- Cherry Eggnog
- The best Cherry filling recipe
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The BEST Cherry Filling Recipe for Cake Tarts and Desserts
Print Pin RateDescription
Ingredients
- 7 oz (200 g) Cherries (7 oz)
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water (divided)
Instructions
- Wash and deseed cherries (remove seeds from the cherries).
- Place cherries in a saucepan with, sugar, lemon juice, and half the water (¼ cup).
- Heat on low to medium until sugar is dissolved.Â
- In a separate bowl, combine the remaining water (¼ cup) and cornstarch. And mix well.Â
- Add the cornstarch mixture to the cherry.
- Continue to cook on low - the mixture will thicken and look glossy.
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick and not too runny.
- Remove from heat - And pour into a mason jar.
- Let cool completely.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Mary A Davenport
I would like to try this cake. You don't say what kind of cherries you are using. It looks like tart red cherries in one picture and then the darker sweet cherries. Which kind of cherry are you using? Thanks.
Veena Azmanov
Mary, I use whatever cherries I have or can get my hands on. And then adjust the sweetness accordingly. If you use the sour cherries you can add a tablespoon or more of extra sugar. Personally, I don't mind them a bit sour too. It tastes delicious in cakes.
Val
What a great cherry filling. It turns out well every time. Only problem is when I go to get any the jar is always nearly empty. My husband has it with his no churn black cherry ice cream.
Thanks Veena for sharing.
Veena Azmanov
Aww Val. In our home, it's the kids.. The thing is I never see them eat..!! When?
Michelle
I'm planning to make a black forest cheesecake next week in the instant pot with a brownie base. Do you think I can place the cherry filling on top of the brownie base which i will freeze for a few minutes to set and maybe add your filling on top and put it back in the freezer to set the filling before pouring the cheesecake filling on top and then cooking it in the instant pot? Do you see any issues with that?
Veena Azmanov
Hey Michelle. This will work perfectly over a cheesecake as I used it on my cherry cheesecake. I suggest you bake the cheesecake oven or instantpot, then pour the filling over it and chill it. I hope that makes sense
Anubha
Hi,
I'm gonna try and make my first frosted cake for my niece's birthday. Just wanted to ask if I add this filling to buttercream, will that work? As in, I want a pink buttercream because it's my niece's favourite colour and since its cherry season here, I figured might as well use cherries instead of food colouring.
Veena Azmanov
Yes, you can replace the liquid in the buttercream recipe with cherry syrup from this filling. That should give you a pretty pink
Ashley
Wanting to use this for a cake filling, but don't want something as sweet as pie filling- something more tart. Would this work if I just cut out some of the sugar or is there a better recipe for me to use?
Veena Azmanov
Yes, you can definitely reduce the sugar as per your taste, Ashley
Emily
If I don’t have lemon juice, would lime juice work? Thanks!
Veena Azmanov
Yes, lime juice would work too Emily