Cherry Cream Cheese Pie
As an Amazon Associate I earn from qualifying purchases.
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 easy to make pie for as long as I can remember, I don’t remember my mother ever referring to a recipe for it, but the ingredients are almost identical. She always used Philadelphia Cream Cheese (full fat, there was no other type in the late forties and early fifties, she used 12 ounces. , 1 Can of Eagle Sweetened Condensed milk, the juices from 1 or 2 lemons (strained) depending on size about 1/3 cup., 1 teas. Vanilla., She never did use whipped cream but while she was beating the first 4 ingredients she always sprinkled in 1 packet of flavorless Knox Gelatin and beat until fluffy., she usually made this in the morning and in the afternoon added the can of cherries and put it back in the refrigerator until time to serve. I just made one today because it kind of goes with all the holiday colors in our home…….BTW: I buy the canned cherry pie filling but always look for the “premium” cans which have less pectin. Have a wonderful Christmas everyone!
I love American recipes. Go to the shop, buy ready made ingredients. Put them in the oven. Sounds gross. Try making something from scratch!
Love it , added a white chocolate mouse on top .
YUM! Thanks so much for your comment and rating 🙂
This pie is even more delicious if you add one tsp almond extract instead of (or in addition to) vanilla extract. A friend of my grandmother’s gave us the recipe in the sixties, with whipping cream instead of cream cheese, and it is my favorite pie to this day.
I have a birthday coming up and cannot decide if I want cake, ice cream sandwich dessert or this lovely pie. My grandmother made something like this too. Hard to go wrong with cherries!
Mine is coming up in a few days and as I have extra cream cheese and 5 tins of cherry pie filling on hand, this recipe is what I will make. The carrot cake can wait for another time. Happy Birthday Linda. LEOS ROCK.
This was one of my favorites when I was a child. I always add a dash of lemon juice and a pinch of lemon zest to the fruit topping to take away the metallic ‘canned’ taste.
I refrigerated the pie all day and it never set up. It was runny.
Sometimes it’s the cream cheese if you bought a kind that has more water content in it. This happens sometimes with cream cheese that comes from a tub versus a brick. Next time you can add a little cornstarch or a tiny bit of gelatin or switch to cream cheese block if you didn’t use that before. Hope it works next time!