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
I have loved this recipe for many many years, and have had best success with it firming up if left in the fridge a couple of days before topping and serving. The other thing I have done is to serve it like a parfait with layers of cherry topping and graham cracker crumbs… My father passed away when I was 12 in 1962, and one of our neighbors brought over this pie. I have loved it since then!❤
YUM! So glad you love it too! Great advice for keeping it in the fridge. Appreciate you!
Delicious! I altered it slightly since I’ve used this very recipe before and though it tastes amazing, it never got very firm. So I added a small box of cheesecake pudding mix and 8 more ounces of cream cheese. It firmed up very nicely!
my grandmother too; she knew this was my favorite dessert. It came originally from the inside of the label of a can of sweetened condensed milk; it named brands of sweetened condensed milk, cream cheese, and lemon juice. This is the exact recipe, I can recite it by heart.
When my grandmother passed away, we found 2 (yes, 2!) identical copies of the recipe taped to the inside of the cabinet door for when I came to visit.
Love you Grandma!
Now its traditional for my daughter and I to make this every father’s day. First time, age 3 days, I held her in one arm while I made it with the other. We now fancy it up by making our own graham cracker crust and cherry pie filling. More work, but WAY better. If you want to make filling, use sour cherries in light syrup and squeeze a little lemon juice in it after you’ve thickened it.
Beautiful story Bill, thanks for sharing!
This recipe is from the Borden Eagle Brand cook booklet. My mother made this recipe in the 60’s, and I started making it in the 70’s from her booklet. I have a revised edition of this booklet from 1981. Your recipe is word for word the same recipe as in the booklet.
Hi Shasta
this recipe was made by Christy Jordan’s grandmother long before 1981 and has been popular for a long time. That is what is great about recipes, the good ones stand the test of time. This is a fantastic recipe loved and enjoyed by many. Wishing you all the best.
Hmmmm. Think I am adding one package instant cheesecake pudding mix to help thicken it a little.
Sounds good Sharon, let us know how it turned out!
Great idea!
I would love to know how it turned out with the pudding!
How did this turn out?
You need to readjust your calories and servings as it is NO WAY correct. When put into my builder at EIGHT (8) servings using Light cherry it gives me 336 calories a slice. Still absolutely delicious though. [but I cut the lemon down to 1/4 cup]
The program calculates it, but I could see that two of the ingredients weren’t showing up. So thank you for the heads up. Re ran it and now it looks about right. Thanks for the 5 star review!
OH this looks so yummy! I think I will need to make it for dinner this weekend.
Hope it was delicious!
Hope you loved it! Thanks for commenting 🙂