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
It’s funny how you forget delicious recipes. Thanks for the reminder!
Oh my goodness. This brought a quick tear to my eyes, Christy. My Mom used to make this pie all the time. I pulled up her recipe and it is exactly the same as your’s. When my brother was away at college or later the Navy, anytime he was coming home, he always asked Mom to make this pie for him. I will have to ask him if he has the recipe and makes it for himself. I can just picture Mom leaning over and putting the pie in the old Frigidaire refrigerator, the one with a lever to pull the door open. I miss her so much.
Thank you for the great memory.
This is soooo good! And easy to make. My Grandma then my Mom baked “Kolatchkies” for every major holiday, my favorite was the ones filled with Apricot filling. The rest they made with Almond, Poppy Seed, and other fruit fillings. Those were the days! I’m not much of a baker (dough just does not like me!!!) but every few years I try making these which turn out to be disasters.
I am so sorry to hear they don’t ever turn out as you hope…I think we all have one of those recipes though.
My sweet mother in law made a similar pie for Christmas every year. It’s one of my all time favorites. I think the ingredients are all the same, but she added about 1/2 cup of chopped pecans to the filling.
This is her version:
Cherry Cheese Pie
Ingredients
1 cup powdered sugar
3 oz. pkg. of cream cheese at room temperature
1 /2 cup chopped nuts
Cool Whip
1 can cherry pie filling
Graham Cracker crust
Directions
1. Cream cheese, until soft.
2. Add powdered sugar a little at a time, until soft and smooth.
3. Add chopped nuts.
4. Pour into a graham cracker crust, making a small bowl in the center to hold the cherry pie filling.
5. Pour the cherry pie filling into the center.
6. Chill overnight.
It is such a good pie, and I bet it is delicious with the pecans!!
My grandmother used to make a “Million Dollar Pie”. It had cherries, pineapple, walnuts, and everything that I loved the most. Miss it and her.
Oh my goodness, that sounds delicious!
I think I’m the only one in this house who would eat this pie, but all the more reason to make it! Yum! Anything with sweetened condensed milk has to be good!
Ohhh, if you are the only one that means you get to have it over several days and enjoy every bite!!!
My Mama was the baker in the family. Her mama died when I was nine so I only had one grandma. She always made sweet potato pies and would bring one to Thanksgiving dinner.
For Christmas my Mama always made an Apple Sauce Cake (which is still my favorite), divinity candy, fudge, sand tart cookies, cheese cookies, coconut balls, pecan pies, and probably other things when the mood struck her. She loved baking and she loved baking for Christmas. For our birthdays she would always make our favorite cake and supper. Although I got a coconut cake on my birthday instead of apple sauce – coconut is my second favorite! Good memories.
Good Memories indeed!!!