Cherry Cream Cheese Pie
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My easy cherry cream cheese pie recipe includes a deliciously creamy and sweet cream cheese filling in a graham cracker crust with cherry pie filling on top. It melts in your mouth and has you coming back for more!
This rich creamy cherry cheese pie is perfect for any holiday or special occasion. I especially love to make it around the summer holidays like Memorial Day and the Fourth of July. It’s so easy to make that I’ll bet you’ll be coming up with things to celebrate to enjoy a slice! So, what do you need to make cherry pie? A graham cracker crust, cream cheese, sweetened condensed milk, lemon juice, vanilla, and cherry pie filling. Yes, this cherry cream cheese pie gives you the best of both cherry cheesecake and cherry pie. But the filling is even creamier. You’re going to love it.
The instructions are as simple as mixing the cream cheese filling, pouring it into the pie crust, chilling it for several hours, and then topping it with the cherry pie filling. Oh yeah, did I mention this was a no-bake cherry pie? I tell ya, this recipe truly ticks all of the boxes!
Plus, you can adapt it to suit you. You can use any flavor of pie filling or even top it with fresh cherries or blueberries. Enjoy the flavorful filling that will keep friends and family coming back for more. Opening the refrigerator and finding cherry cream cheese pie looking back at you sure is a beautiful sight. If you aren’t a huge cherry fan try out these other pie recipes Fresh Strawberry Pie, German Chocolate Pie or Easy Apple-Caramel Pie
I’d recommend watching our quick Youtube tutorial before starting to give you a little sense of direction in where this recipe is you. 🙂
Alright now let’s get started!!
Recipe Ingredients
- Softened cream cheese (visit this post to learn how easy it is to make cream cheese at home).
- Lemon juice
- Sweetened condensed milk
- Vanilla
- Graham cracker crust
- Canned cherry pie filling
Helpful Kitchen Tools
How to Make Cherry Cream Cheese Pie
Place your softened cream cheese in a large mixing bowl and add your sweetened condensed milk.
Add in your lemon juice and vanilla.
with a hand mixer until smooth.
Spread that cheesecake filling into the pie crust.
Like so.
Cover with and put it in the refrigerator for several hours.
I also refrigerate my canned cherry pie filling at this time as well. I just stick the whole unopened can in there.
After several hours, top the with your favorite pie filling.
Oh my. Look how pretty that pie is!
Return this to the refrigerator to firm up some more until ready to serve. I love using this pie server! The edging makes it so much easier to serve up!
Look at this photo…
Isn’t it time you made this pie for someone you love?
Storage
Store leftover pie in an airtight container in the fridge for up to 3 days. But please note that the pie filling will eventually bleed into the cheesecake layer the longer it sits in the fridge. It’ll still taste good, it just won’t look as pretty!
Recipe Notes
- This is a soft pie. It won’t get firm so keep it in the refrigerator and serve cold. Some readers have also mentioned that you can also double the cream cheese to keep it from being runny.
- As mentioned, you can use any type of canned pie filling (I personally recommend blueberry). You can also omit the topping and instead just arrange fresh fruit on top of the cream cheese pie before serving.
- If you’d prefer to make a homemade pie crust, here’s my easy homemade pie shell recipe.
- On the other hand, if you want to make a homemade cherry pie filling, check out this post that uses frozen cherries.
Recipe FAQs
How do you avoid a lumpy cream cheese filling?
The key is to soften the cream cheese at room temperature before mixing.
Can you make cherry cream cheese pie in advance?
Absolutely! Because it needs time to chill, you can easily make your cream cheese pie up to 3 days ahead of time. However, I’d add the canned pie filling a few hours before serving. Otherwise, it’ll bleed into the cream cheese layer.
You may also like these recipes:
No-Bake Cherry Cheesecake Balls
Easy Crescent Cherry Cream Cheese Cobbler
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 store-bought graham cracker crust
- 1 can cherry pie filling
Instructions
- Make sure the cream cheese is softened at room temperature to prevent the pie from being lumpy.1 8-ounce package cream cheese, softened
- In a large bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth.1 8-ounce package cream cheese, softened, 1 14-ounce can sweetened condensed milk, 1/3 cup lemon juice, 1 teaspoon vanilla extract
- Spread the cream cheese mixture into the pie crust, cover it with plastic wrap, and refrigerate for several hours.1 store-bought graham cracker crust
- Top the chilled pie with the chilled canned pie filling and return it to the refrigerator until completely chilled. Serve cold.1 can cherry pie filling
Video
Nutrition
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I didn’t know my grandmothers but you can bet I spoil my grandchildren with treats. I’ve made the pie many times. It’s wonderful and easy too.
My step grandmother made each of the four grandchildren an easter cake one year. I will never forget it! One round layer cake cut in half tuned on sides together made the bunny body. Part of the second layer made the tail and part the head. With paper ears, green coconut grass, covered in white coconut icing, and jellybeans scattered around. She personally delivered each cake. She loved me, just like i was her own, and i have never forgotten.
I also had this pie growing up but it was usually for our Memorial Day, 4th of July and Labor Day’s which were all spent at the creek on our cousins lake lot ! The cherry cream cheese pie was as much a part of our ritual as swimming in the creek was !! Those were the days !!! We never worried about copperheads…water moccasins … (we called ’em ‘cottonmouths’) …. bacteria in the water…or wadin’ out over our heads!!! The worst thing we dealt with was swimming then getting out of the creek for dinner–we didnt call it lunch! (which was ALWAYS homemade chicken stew in a wash pot) !! We knew once we ate dinner, we weren’t allowed back in the creek to swim for at least 30 minutes (or you’ll get the bends my daddy would always say!! But having a big piece of this pie for dessert was worth not swimming till my daddy said we could go back in the creek !!! Needless to say, this pie brings back lots and lots of great family memories!!! I’m making one tonight to take to school for my co-workers tomorrow (cause we tell each other all the time “just keep swimming just keep swimming”) lol
P.S. I sure hope your legs are healing and getting stronger every day gf !!
What wonderful memories Connie!!!
My grandmother, Ruby Bradley Miller, used to make what she called a “Pink Cake”. She knew I loved it and it was a great treat. After she died i could not find it among her recipes. This is how I remember her making it:
1 Box of Powdered sugar
1 Powdered sugar box of flour (plain – add soda and baking powder)
1 jar of Maraschino cherries, chopped, add juice to cake batter
1 cup of milk
1 cup chopped pecans\
Mix together
Bake @350 in greased & floured oblong pan
I have tried to make it like hers, but it is not exactly the same. She worked in a garment factory and would always take her best friend, Miss Portis a piece !
After I was grown and moved, I was taught Miss Portis’ great-niece piano, it really is a small world.
Any suggestions on the cake? Please feel free
3 3/4 c. all-purpose flour
3 c. sugar
6 eggs
1 1/2 c. Crisco
3/4 c. milk
1/2 bottle maraschino cherries (10 oz. bottle)
1/2 bottle maraschino cherries (juice)
1 tsp. vanilla
Cream Crisco and sugar. Add eggs, one at a time, beating well, then add flour, milk, vanilla and cherry juice alternately. Do not mix cherries with mixer. Dice them in small pieces and stir with spoon. Bake at 300 degrees in tube pan for 1 1/2 hours.
ICING:
1 box powdered sugar
3 oz. Philadelphia cream cheese – room temp
1/2 stick butter – room temp
1/2 bottled diced cherries
1/2 bottle cherry juice
1/2 c. pecans (chopped)
mix all together
Rusty Miller and Barbara Miller, are you two related?
Nope, I’m not really a Miller. That is my third ex-husbands last name.
My mother made this every year for my daughter for her birthday, which is New Years Eve, so she made it on Christmas. My Mom passed away in April and my Dad Dec 7th, it will be a sad Holiday but I will be making this pie for my Daughter and in memory of her Granny. Thank you for posting and your site, Love your stories
Tracy Tice
So sorry for your losses Tracy. Merry Christmas and Happy New Year.
My Mama made a cherry cream cheese pie at Christmas that was a bit different. She put Dream Whip in the filling and used a pie crust that was prebaked with pecans pressed into the bottom. Then she put the pie filling over the top. It was the best pie ever. Your recipe reminded me of it!
It sounds delicious!