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 Mother would make this pie with strawberries on top. I would always get my slice and turn it upside down. At the time, I liked the juice from the strawberries and a little bit of fruit. But the graham cracker pie crust with the pie filling was wonderful….I might have mixed it up a little before eating it.
It didn’t look real pretty, but I remember always wanting to make sure I would get a bite of everything at the same time. It is one of the best and easiest pies that we make in our family.
My grandma always makes what we call Christmas bread–it would probably be classified as a sweet roll type of dough, although the dough itself isn’t particularly sweet. She got the recipe from either a magazine or a friend–it was Scandinavian in origin, I think–and then, as I recall, modified it a bit. I’ll have to ask her again to make sure I have the story straight! My aunt occasionally makes it at Easter, and I once made it in August for a friend who was moving, but we usually only make it in December. It takes several hours, but I never let a Christmas season go by without making it. I’d be happy to send the recipe, but be forewarned it can look intimidating with all the instructions written out! It’s not hard–it just looks long!
My mom used to make these when I was a kid….she called them “Cherry Cheese Cake”. I’m making one this weekend! This brought back some great memories, thanks for posting.
I was so fortunate to have my grandmothers, and great grandmothers while growing up. Bombie ( my paternal grand) and I always made teacakes. Loved them so much. My Granny Langford (maternal grand) always made me a banana pie (just like coconut cream) only with bananas. She also made fabulous cakes at Christmas. Red Velvet, Carrot, and Old Fashioned Coconut, with boiled custard…and she kept the custard on the back porch…because it was nice and cold out there!!! Granny would switch up the icing on the red velvet and carrot cakes. She used Cream Cheese, and Caramel icings. Both were delicious. I wish I had the recipe for the caramel..easy style. Thanks for the trip down memory lane Christy!
This has been my favorite pie for over 45 yrs, and the one I request for my birthday. I will say, though, we’ve always used a regular pastry pie crust and I MUCH prefer it over the graham cracker crust. ….just saying
One of the things my Sicilian Gramma used to make was cannoli at Christmastime. Mmm… my favorite. But I always preferred the filling to the shells when I was a little girl! I’ve yet to brave making them on my own, and I don’t own the forms to make them, either, but I’ve made that filling for my family plenty of times and we have dipped cookies into it or just eaten it with a spoon. My Gram used to also make manicotti for Christmas… a main dish, not a dessert, but still one of my fondest memories of Christmas from my childhood. Our big Italian family would gather in her dining room and feast on them, her homemade rolls, and drink Pepsi that we poured from aluminum pitchers that were placed all around the enormous table. Her house always smelled so good, but especially at Christmas! She passed on in 1993, and I still miss her so much and wish that my husband and daughter would’ve had the chance to know her.
My Mom’s Mom was my only grandparent. She was my best friend until her passing right before I went away to college. She always asks the grandkids what kind of pie we wanted for Christmas . We had whatever we asked for ALL TO OURSELVES ! (one pie per grandchild). My favorite was a chocolate custard! Yummy!