Cherry desserts

Clafoutis (; or ), sometimes spelled clafouti in Anglophone countries, is a French dish of pitted sour cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart. The clafoutis is traditionally dusted with powdered sugar and served tepid, sometimes with cream, as a dessert. It can also be served as a breakfast or brunch main or side dish. It originates in the Limousin region.

Rødgrød (), rote Grütze (), or rode Grütt (), meaning "red groats", is a sweet berry pudding from Denmark and Northern Germany. The name of the dish in Danish features many of the elements that make Danish pronunciation difficult for non-native speakers, so , literally "red porridge with cream", has been a commonly used shibboleth since the early 1900s.

pie baked with a cherry filling

Basque cake

ice cream with natural or artificial cherry flavoring

dessert made with cherries, ice cream and liqueur

Rumtopf (), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.

Kirschenmichel (; other names include Kirschenplotzer, Kerschemischel, Kirschpfanne and Kirschenmännla) is a traditional dessert of German cuisine, especially popular in the regions Palatinate, Baden-Württemberg, South Bavaria, Franconia and the southern part of Hesse. It is kind of a pudding and similar to bread pudding and bread and butter pudding.

Australian dessert