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
This recipe sounds AWESOME!!
Does anyone know if it would work just as well with Reduced Fat or Fat-Free Cream cheese?
my opinion, I would absolutely not use fat-free cream cheese for this or anything, but perhaps the reduced fat.
This IS the recipe my Granny made and now I make it…it is my favorite!
My Grandmother makes the yummiest yeast rolls this side of heaven. She would make them in old pie pans then ship the rolls to us in an old Charlie Chips (any one remember them?) tin can and when it would come off the UPS truck (especially in the summer) after riding around town all day they were sometimes hot in that tin can and I’d swear they were fresh out of the oven. Oh she definitely cemented my love of yeast rolls!
My mom has made this pie for quite some time, I usually ask for it at birthdays and so does she. As for what my grandmothers made, neither one of them were cooks, my maternal grandma, we called the Stouffer Queen because that was all she had in the freezer, she could do a mean pork roast and sauerkraut at New Years though, and my paternal grandma did no cooking at all, although every now and then she would make Salisbury steak, yum so good. Unfortunately both of them are gone now. Now my mother-in-law used to make mean molasses and sugar cookies during this time of year but since my father-in-law passed away in 2006 she doesn’t do much cooking at all. Of course having on onset of Alzheimers keeps her from remembering what or how to do it and I’ve tried to make them but my husband says “These don’t taste like Mom’s” so I’ve never made or attempted to make them since.
I love this pie and we usually make it in the summer as it is so cool and wonderful. My maternal grandmother always made tea cakes and she was a roll out and drop kind of tea cake maker. You could see the love prints from her hands on those cakes. I miss her and those tea cake so much. My paternal grandmother never cooked much after she was widowed so I don’t know much about her cooking. My mother always made a Japanese fruit cake for Christmas and also an old fashioned Lane cake with never enough “Lane” for my dad.
This is amazing for you to post this recipe for the Cherry Cream Cheese pie.
My husband never wanted any kind of topping on his until we recently went to a church dinner and he ate a piece of that pie. Guess what? he loved it !!
Thank you so much because now I can make it for him ( and me, of course ) LOL!
I actually have one in my fridge right now. We always have it for Thanksgiving and Christmas!