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 does toffee every Christmas. It’s soooo good!
I have heard that the premade store bought graham cracker crusts now come with nuts. I would like to get the crust with pecans.
I have heard that the premade store bought graham cracker crusts now come with nuts. I would like to get the crust with pecans to use in this recipe.
My grandmother on my mother’s side had passed away before I was born but I will bet the Butter Pie my aunt made was her recipe. I loved it and just got the recipe recently from my mother. Mom also had a recipe for coconut tarts (my dad’s favorite) that I would bet also came from my grandmother.
Would you be willing to share your recipe for the coconut tarts? And what is “butter pie”
This recipe sounds great and easy. A “must try”. I made the Party (fancy) Cheesecake for Thanksgiving. It was wonderful! My husband love, love, loved it! I had always wanted to try one but never would because of the spring form pan. Thanks for sharing it! It is now one of our famiy favorites!
My Granny used to make this pie every year at Christmas. She rarely wrote any recipes down, they were all in her head. I sat down and got her to tell me how to make a lot of her “most famous” things, but for some reason I missed this one. I have not been able to find it until now. Thank you for posting this recipe! I am going to make one of these pies real soon!
This recipe used to be on the evaporated milk can label. I cut the label off and have had it for over 40 years.
We just had this pie for Thanksgiving! My husband’s aunt that lives in Danville, VA used to make it for him for his bday every year so he just “has to have it” for Thanksgiving every year! Love it!
One Grandmother made Fondant out of butter and powdered sugar. We’d color it pink and green, add flavors and role it out in many cool ways and cut it into bit sized pieces, my other Grandmother made a frozen wipe cream dish in ice trays that had green and red cherries, pecans, pineapple and a bit of Scuppernong wine – yum!
My Grandma always made me a 10 layer yellow cake with her freshly cooked chocolate icing… I think I finally found her recipe (unlabeled). I will be trying to make it this week. The whole family is trying to figure out her recipe for the icing.
Thanks for sharing Christy, it always brings pleasant and fun memories of my family/childhood days. 🙂
my mom made a frosting like a old timey fudge just didn,t cook it as long