Cherry Cream Cheese Pie
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 goodness there are some snarky comments here! This is a wonderful easy recipe that I’ve made for years and is a favorite in my home. It’s hard to mess up if you follow the instructions. The people that fussed that their pie didn’t set up must be new cooks…everyone knows sweetened condensed milk and evaporated milk are definitely not the same. I made my share of cooking mistakes when I first started cooking too. lol. Thanks for sharing this quick, easy and delicious dessert!
I seriously can’t believe how many people in the comments say this pie will not set. I have been making this pie using this recipe for over 40 years and it has set up every time. It was on the make of the pie crust label for many years. When you use the ingredients listed, beat the softened cream cheese first then add the condensed milk and lemon juice and chill before adding the fruit topping its literally like the easiest no bake pie ever. I have used blueberry, cherry, and strawberry topping.
Seroiusly! A whole team worked on this and had no idea this would not set up. I used 2 cream
cheeses and it was still soup. Never used evaporated milk and thought this might be good. What a waste of time and money. VERY DISAPPOINTED. So far the worst recipe I have tried on line. I give a ZERO
I’m sorry you had trouble with it. This pie is a very old, traditional no-bake recipe, and it will set when made as written. The thickening comes from the reaction between the sweetened condensed milk and the lemon juice. Evaporated milk will not work in this recipe and will stay loose, no matter how much cream cheese is added. When prepared with sweetened condensed milk and chilled properly, it firms up beautifully.
The messiest pie I’ve ever fixed. Although, I left it in the refrigerator overnight, it didn’t set up.
I will never use this recipe again.
I’m sorry it didn’t turn out for you. This is a classic no-bake pie that should set up when made exactly as written. The firming happens from the reaction between the sweetened condensed milk and lemon juice, and it does need several hours in the refrigerator to fully chill. Substituting ingredients—especially the milk—will keep it from setting properly.
thank you for posting this! this was a family favorite growing up and I for the life of me couldn’t remember any measurements to remake it for my new family. the recipe was easy to follow, and I appreciate the tips to help make sure it sets properly.
I’m excited to show my family this simple yet delicious pie!
It’s Funny, this recipe has been around for over 50 years and was my husband’s favorite dessert that his grandmother made for him. How is it suddenly “Your” recipe?
“My” recipes meaning this is the recipe that I have used for years and years. Its the same way someone may say “my” chocolate chip cookie recipe. It doesn’t mean you invented chocolate chip cookies. Hope that helps!
get a gripe! you don’t own pies dear. go smoke a blunt instead
Because its the one She makes and is a favorite of hers.
Just wondering if anyone has had an issue with the filling not setting up right. I have made the recipe twice in the past year, and both times it did not setup. It is runny, and if I were to put the cherries on top, they would sink in. Not to mention I can’t slice it. I use my KitchenAid mixer with the paddle attachment.
AHH thanks for sharing this! I totally get how frustrating that must be. The filling is supposed to be creamy but firm enough to slice, so if it is staying runny, a couple things might be causing that. First, make sure the cream cheese is just softened to room temperature, not overly warm, and that it’s fully blended with the other ingredients without overmixing. Sometimes using a stand mixer can whip in too much air, which loosens the texture. Also, the lemon juice helps thicken the mixture by reacting with the sweetened condensed milk, so using the full one third cup is important. I have found that letting the pie chill overnight works best because it really needs that long to set properly. You could also try chilling the filling in the bowl for a bit before pouring it into the crust. Hopefully that helps. It is such a good recipe when it sets right!
My experience exactly
mine did that one time I believe because I didn’t put enough lemon juice.