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.

I’d recommend watching our quick Youtube tutorial before starting to give you a little sense of direction in where this recipe is taking 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

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.

Beat your cream cheese mixture with a hand mixer until smooth.

Spread that cheesecake filling into the pie crust.

Like so.

Cover with plastic wrap 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 chilled pie 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.