There’s just something magical about bite-sized treats during the holidays—and these Christmas Cherry Bombs might just steal the show this season. With a creamy cherry and cream cheese center wrapped in a golden, crunchy breadcrumb coating and topped with a festive maraschino cherry, these cherry bombs are crispy on the outside and melty on the inside—exactly like the ones you see in the image.
They’re the perfect no-bake treat to wow your holiday guests without the kitchen chaos. Let’s walk you through how to create these mouthwatering, photo-worthy desserts right at home.
What Are Christmas Cherry Bombs?
Christmas Cherry Bombs are little balls of holiday joy. They’re creamy on the inside, crunchy on the outside, and topped with a bright red maraschino cherry that screams Christmas magic. Each one is like a miniature cheesecake truffle dressed up in a holiday coat.
The inside is made with cream cheese and juicy cherries, lightly sweetened with powdered sugar and a hint of vanilla. Once frozen, they’re breaded and fried to create a crispy, golden crust—no chocolate needed. These are warm, melty, and have the perfect holiday crunch
They’re bite-sized, easy to make, and so darn festive they’ll become a staple on your dessert table every year.
Ingredients Overview
Let’s talk ingredients. These Christmas Cherry Bombs come together with simple pantry staples—nothing fancy, just classic flavors that work beautifully together:
- Maraschino Cherries: These are the star—bright, sweet, and juicy. Be sure to drain and pat them dry for best results.
- Cream Cheese: Adds that rich, tangy base for the filling.
- Powdered Sugar: Just enough to sweeten the cream cheese.
- Vanilla Extract: Adds a warm, aromatic depth.
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1½ cups Panko breadcrumbs
- Oil for frying (vegetable or canola)
That’s it! Seven ingredients, and you’re on your way to holiday dessert greatness.
Kitchen Tools You’ll Need
No fancy equipment required—just the basics:
- Mixing bowls (medium and small)
- Spatula or spoon
- Measuring cups/spoons
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Optional but helpful:
- Cookie scoop for even sizing
- Food processor (for crushing graham crackers and nuts)
Step-by-Step Recipe Instructions
Ready to get started? Here’s how to make these irresistible cherry bombs step-by-step.
1. Preparing the Cream Cheese Base
Start by softening your cream cheese. Leave it out for 30–45 minutes at room temperature or zap it in the microwave for 10–15 seconds if you’re in a rush.
Once softened, add your powdered sugar and vanilla extract. Use a spoon or spatula to mix until the mixture is smooth, creamy, and slightly fluffy. Don’t overmix—it should be soft but still thick enough to hold its shape.
This step creates the rich, tangy-sweet base that pairs perfectly with the cherries and white chocolate. Think cheesecake meets truffle. You’re building flavor from the inside out.
2. Folding in the Cherries
Drain those maraschino cherries well—this is crucial. Excess liquid can make your mixture too runny and hard to roll.
After draining, pat them dry with a paper towel. Then, roughly chop them or leave them whole if they’re small enough. Gently fold the cherries into the cream cheese mixture. You want them evenly distributed but not mashed.
At this point, you’re going to start seeing that festive red-and-white mix come to life. It already looks like Christmas in a bowl!
3. Forming the Cherry Cream Cheese Balls
Now, it’s time to roll! Scoop small portions of the mixture (about 1 tablespoon each) and roll them into balls using your hands or a cookie scoop.
Place each one on a parchment-lined baking sheet. Don’t worry if they’re not perfectly round—once frozen and coated, they’ll look picture-perfect.
Pop them in the freezer for at least 30 minutes. This firms them up and makes them easier to coat with chocolate later on.
4. Breading the Cherry Bombs
After freezing the cherry bombs, it’s time to give them their crispy finish. Dip each frozen ball in flour, then egg, then roll in Panko breadcrumbs. Want that extra crunch like in the image? Repeat the egg and breadcrumb coating once more.
5. Bread the Cherry Bombs
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for Panko breadcrumbs. Take the frozen cherry balls and coat each one by rolling it in flour, dipping it in egg, and then rolling it in breadcrumbs until fully covered.
6. Fry Until Golden Brown
Heat oil to 350°F and carefully fry each coated bomb for 1–2 minutes until golden and crisp. Don’t overcrowd the pan—fry in small batches for even cooking. Once done, place on paper towels to drain. These fried cherry bombs are best enjoyed warm when the outside is crunchy and the inside is creamy.
7. Top and Serve
Once slightly cooled, press a maraschino cherry on top of each bomb and serve warm.
Serving Ideas for Christmas Cherry Bombs
Want to go all out with presentation? Try this:
- Serve on a white platter with sprigs of rosemary or mint for a wreath effect.
- Add a dusting of powdered sugar “snow.”
- Place each bomb in a mini cupcake liner for easy grabbing.
These are even better served warm as finger food at parties. The crunchy outside and gooey cherry center make them addictive
Tips & Tricks to Nail This Recipe Every Time
- Dry those cherries well. Wet cherries = soggy bombs.
- Use a cookie scoop. For even sizes and quicker rolling.
- Chill between steps. Especially important for coating and setting.
- Don’t skip the freezer step. Makes dipping easier and cleaner.
- Sprinkle with edible glitter. For that magical sparkle ✨
- Freeze balls solid before frying to keep them from falling apart
- Use Panko breadcrumbs for best texture
- Don’t overheat oil—too hot and the coating will burn
- Double-coat for extra crunch
Nutritional Info & Adjustments
Each bomb contains approximately 180–200 calories, depending on frying oil absorption and breadcrumb coating
- Use low-fat cream cheese
- Skip the nuts or use less chocolate
- Go smaller with portions
Need allergen-friendly options?
- Use gluten-free graham crackers
- Skip nuts for a nut-free version
- Use dairy-free white chocolate and vegan cream cheese for a vegan option
Christmas Cherry Bombs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Category: Dessert
Description
Golden, crunchy outside • Creamy cherry cheesecake inside • Topped with a whole maraschino cherry
Ingredients
Filling
1 cup maraschino cherries, drained very well and finely chopped
8 oz (1 block) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Optional (adds firmness for frying): 1/2–1 cup shredded mozzarella
Coating
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
Frying
Oil for deep frying (vegetable, canola, or peanut oil)
Decoration
Whole maraschino cherries (one for each bomb)
Instructions
Prepare the Filling
In a medium bowl, mix together:
softened cream cheese
powdered sugar
vanilla extract
Stir until smooth and creamy.
Gently fold in the finely chopped maraschino cherries.
If your mixture feels too soft for shaping, mix in the optional shredded cheese to help the filling hold its structure.
2. Shape the Cherry Bombs
Scoop 1 tablespoon of the mixture and roll into firm, even balls.
Place each ball on a parchment-lined tray.
Freeze for at least 1 hour or until solid.
Freezing is crucial so the balls don’t melt during frying.
3. Set Up the Breading Station
Prepare 3 shallow bowls:
Bowl 1: All-purpose flour
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs
4. Bread the Frozen Cherry Balls
Working quickly:
Roll each frozen ball in flour.
Dip into the egg.
Roll in Panko breadcrumbs to fully coat.
✅ For extra crispiness (like the image), repeat:
egg → Panko to double-coat.
Place breaded balls back onto the tray.
5. Fry Until Golden
Heat oil to 350°F (175°C).
Fry 3–5 balls at a time for 1–2 minutes, until they turn golden brown and crispy.
Remove with a slotted spoon and place on paper towels to drain excess oil.
✅ They brown fast — don’t walk away!
6. Final Touch
Once slightly cooled:
Top each bomb with a whole maraschino cherry, pressing gently so it sticks.
✅ Serve
Serve warm or at room temperature.
The outside should be crispy and golden, while the inside is creamy, slightly tangy, and sweet with bits of cherry — exactly like the photo.
Notes
Drain cherries VERY well to prevent a runny filling.
Freeze long enough so the balls don’t melt during frying.
Panko breadcrumbs give the perfect crispy texture.
Double-coating equals extra crunch.
Air-fryer option: 375°F (190°C) for 6–8 minutes (spray lightly with oil).
Best served the same day for peak crunch.
Nutrition
- Serving Size: 10–12 bombs
- Calories: 240 kcal
How to Make Them Ahead of Time
One of the best things about Christmas Cherry Bombs is that they’re totally make-ahead friendly. That’s right—this is the stress-free holiday dessert you’ve been dreaming of.
Here’s how to plan ahead:
- Make the cream cheese and cherry mixture a day early. Store it covered in the fridge, then roll and dip the next day.
- Fully prepare and freeze them. Once rolled and coated, you can freeze them for up to 2 weeks. Just thaw in the fridge for a few hours before serving.
- Store leftovers in the fridge. These will keep for about 4–5 days in an airtight container. But let’s be honest—they rarely last that long!
Perfect for busy hosts, last-minute gatherings, or anyone who just wants to enjoy the party without worrying about the kitchen.
You may like these recipes as well :
Soft Christmas Cookies Recipe: A Melt-in-Your-Mouth Holiday Delight
Christmas Cherry Bombs – A Festive No-Bake Delight
Christmas Sugar Cookie Cheesecake Recipe
Variations of the Recipe
The classic version is incredible, but if you’re the adventurous type, try these fun variations:
1. Chocolate Cherry Bombs
- Swap white chocolate for dark or milk chocolate.
- Add mini chocolate chips inside the filling for an extra surprise.
2. Coconut Cherry Bombs
- Roll in shredded coconut instead of graham crackers and pecans.
- Add coconut extract to the cream cheese mixture.
3. Nut-Free Cherry Bombs
- Skip the pecans and use crushed cookies or sprinkles instead.
4. Boozy Bombs (Adults Only)
- Soak the cherries in a bit of amaretto or cherry liqueur before adding them to the mix.
- Adds a fun twist for grown-up holiday parties.
5. Gluten-Free Version
- Use gluten-free graham crackers or skip the coating altogether.
So many possibilities—all equally delicious and festive.
Pairing Ideas: What to Serve Them With
These little bites are wonderful on their own, but if you want to round out your dessert spread, consider these pairing ideas:
- Hot cocoa or peppermint mocha
- Sparkling cider or mulled wine
- Eggnog or a festive punch
- Vanilla bean ice cream
- Mini cheesecakes or brownie bites
They also look great on a holiday dessert board with cookies, chocolates, and candy canes.
Final Thoughts: Why Everyone Will Love These
Whether you’re baking for a party, preparing edible gifts, or just treating yourself, these Christmas Cherry Bombs bring the cheer. They’re festive, delicious, and totally crowd-pleasing.
What makes them so special?
- They’re easy to make with minimal mess
- They’re no-bake (score!)
- They look stunning on any holiday table
- They combine classic flavors—cherries, cream cheese, and a golden fried coating that makes them look and taste like restaurant-quality holiday bites
- They’re fun to make with kids or friends
So go ahead—add them to your Christmas dessert lineup. You’ll be asked for the recipe over and over again. 🎄
Similar recipes : Gooey Apple Caramel Bombs
FAQs About Christmas Cherry Bombs
1. Can I use fresh cherries instead of maraschino cherries?
It’s best to stick with maraschino cherries for this recipe. They’re sweet, soft, and easy to mix into the cream cheese. Fresh cherries can be too firm and juicy, which may cause the mixture to become too runny.
2. How do I keep the balls from sticking to my hands?
Chill the mixture before rolling and lightly grease your hands with a bit of oil or cooking spray. You can also use a small cookie scoop for cleaner shaping.
Q: Can I bake these instead of frying?
A: You can air-fry them at 375°F for 6–8 minutes. Baking is not recommended—they won’t get as crispy.
Q: How do I get that golden crispy crust like in the image?
A: Use Panko breadcrumbs and make sure your oil is at 350°F. Also, don’t skip freezing the filling—it keeps the shape intact during frying.
4. What’s the best way to crush graham crackers and pecans?
A food processor is fastest, but a plastic bag and rolling pin work just fine. Aim for a mix of fine crumbs and some texture for a satisfying crunch.
5. Do I have to use nuts?
Nope! These are delicious even without pecans. Try crushed cookies, coconut flakes, or holiday sprinkles instead.
