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
My grandmother always made her version of fruit salad just for me. It consisted of oranges, grapes, bananas, fruit cocktail, cherries and apples. Then she would mix up a batch of vanilla pudding and mix it all together. I loved it!! Even when she got older and her hands stiffened, she still made it for me. I make it myself now, but it just seemed so much better when she did it!
Isn’t it funny how the exact recipe with the exact same ingredients always tasted better when it was made by a grandmother?! It’s that special addition of love added in I imagine 🙂
About the only special pie that my mother ever made. It is so easy and tastes like it is so hard to make. It truly belongs on a southern plate.
Amen!
have been making this pie since the 70’s…and it is on the dessert table every Thanksgiving.
Originally got the recipe from an Eagle Brand booklet. The only difference is the lemon juice is added at the end because it starts the mixture to thicken. We have put all types of pie fillings on the top and usually use a deep dish pie crust in order to hold all the scrumptious filling.
I would love to make this pie, but am focused on lower sugar recipes. I can buy no-sugar added cherry pie filling, but does anyone have a good substitute for sweetened condensed milk? Can it just be left out and replaced with skim milk and a little sugar substitute? Thanks for any advice/suggestions…..
I made this pie as directed and it came out lumpy and airy, first two tries. The longer I ran the mixer, the airier it got but the lumps would not blend smooth. I modified the directions – I blend just the cream cheese and sweetened condensed milk first, until smooth. Then add the lemon juice and vanilla and blend that until smooth. No lumps and it sets much better.
My father is the one who made a pie like this. His set up though so maybe he used whipped cream instead of condensed milk or along with it. I wish I could ask him but he died of ALS 22 years ago. Mom has made it since then but my father was the baker in our house. Mom is better at the savory and Filipino desserts since that’s where she’s from. Her last attempt of cherry cream pie didn’t set up though. Maybe because the cream cheese was put in the freezer by my sister-in-law and it likely didn’t thaw in time. My son doesn’t like cherries so I use strawberries or apples if he and his daddy are eating it since they both like them. Lee does like cherries though. My favorite fruits for pies though are peaches or cranberries. Maybe I’ll do mini pies so we each can have what we like. I’ll try various combinations of the middle version until I get something like my father’s as Mom has been forgetful lately.
Can this pie be frozen successfully?