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
Thank you to J. McMurry for that wonderful quote (and thank you for submitting it in its entirety)!…BTW, Christy…thanks for another tasty and easy-to-make recipe! Great for the holi-daze!!
Instead of a graham cracker crust, crush up some oatmeal cookies or coconut macaroons with a melted 1/4 – 1/3 stick of butter and use that as your crust … mmmm.
Or those Girl Scout Shortbreads you have in your freezer – remember you’ll need to stock your freezer when the Girl Scouts start selling in January!
This is the exact same recipe my mother in law always used. She passed away November 2010 but now myself and all of her granddaughters have carried on the tradition. It’s not the holidays without it! My oldest daughter loves it but was also allergic to the cherry’s. Think it may be the red food dye. Thanks for sharing!
My paternal grandmother lived until I was 4 1/2 years old. As crazy as it sounds, I remember her orange layer cake with orange frosting. I don’t know whether it was served for special occasion or if it was just on most Sundays.
I was the first in my family to make a cherry cream cheese pie when my children were small, back about 1970something. It has always been my daughters choice for her birthday dessert instead of a cake, and also the dessert of choice for a family bar-b-que.
Thank you for posting this recipe. I used to make it years ago and have searched the web to try to find it. Unfortunately all of them included something I never used in my version. You have solved my problem. Will be making it this weekend.
Jackie – South Carolina
My mom used to make lots of different kinds of cookies and candies, YUMMY sure do miss that. We used to go to Grandma and Grandpa Clarys house for christmas and there was always lots of good food, I looked forward to having a pice of mincemeat pie.
This pie looks wonderful! Looking forward to tying it.
Thanks for the recipe.
My Grandmother used to make me either peach cobbler or these little cinnamon cookies. They are sooooo yummy! We make the cookies for Christmas each year and my girls love making Granny’s cookies.
Not my grandmother, but my brother-in-law’s mother and I , shared a birthday and she always brought me some little something every Dec. 13th. One particular year I had been very sick with the flu and was just getting better and she brought me a little skillet of her ever so delicious corn bread and a very pretty head scarf. I’ll never forget that year nor her.