Cherry Cream Cheese Pie Recipe
Grandmama used to make this for any holiday and she’d send an entire pie to our house! Fortunately, my brother, bless his heart, didn’t eat things like this, which meant I got to eat his share. My sister pretty much came out of the womb counting calories so I’m pretty sure I ate her share as well.
Opening the refrigerator and finding Cherry Cream Cheese pie looking back at you sure was a beautiful sight!
Let me show you how easy this pie is to make!
Recipe Ingredients:
- Cream cheese
- Lemon juice
- Sweetened condensed milk
- Vanilla
- Graham cracker crust.
- One can of your favorite pie filling. I’m using cherry because that is what Grandmama always used.
How to Make Cherry Cream Cheese Pie Step by Step Instructions
- Place your softened cream cheese in a mixing bowl and add your sweetened condensed milk.
- Add in your lemon juice and vanilla.
- Mix that up until creamy and smooth.
- Spread into pie crust.
Like so.
- Cover that and put it in the refrigerator for several hours.
- I also refrigerate my pie filling at this time as well, just stick the whole unopened can in there.
- After several hours, top 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.
Look at this photo…
Isn’t it time you made cherry cream cheese pie for someone you love?
Servings: 4
Calories: 350kcal
Ingredients
- 8 ounce pkg cream cheese softened
- 14 ounce can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla use the cheap stuff like me if you want, no shame in that!
- store bought graham cracker crust
- 1 Can of pie filling of your choice I love cherry or blueberry
Instructions
- Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold.
- Note: 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.
Video
Nutrition
Calories: 350kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
You might enjoy this post:
No Churn Cherry Vanilla Ice Cream
Did you have a grandmother who made you a special treat as a child?
I’d love to hear about it in the comments below!
We LOVE cheesecake, so I will have to give this a try. I’ll add a little sugar & almond extract to some blueberry pie filling & top it with that. 🙂
Yum, sounds great!
Sounds delicious!
OH this looks so yummy! I think I will need to make it for dinner this weekend.
Hope it was delicious!
Hope you loved it! Thanks for commenting 🙂
You need to readjust your calories and servings as it is NO WAY correct. When put into my builder at EIGHT (8) servings using Light cherry it gives me 336 calories a slice. Still absolutely delicious though. [but I cut the lemon down to 1/4 cup]
The program calculates it, but I could see that two of the ingredients weren’t showing up. So thank you for the heads up. Re ran it and now it looks about right. Thanks for the 5 star review!
Hmmmm. Think I am adding one package instant cheesecake pudding mix to help thicken it a little.
Sounds good Sharon, let us know how it turned out!
Great idea!
I would love to know how it turned out with the pudding!
How did this turn out?
This recipe is from the Borden Eagle Brand cook booklet. My mother made this recipe in the 60’s, and I started making it in the 70’s from her booklet. I have a revised edition of this booklet from 1981. Your recipe is word for word the same recipe as in the booklet.
Hi Shasta
this recipe was made by Christy Jordan’s grandmother long before 1981 and has been popular for a long time. That is what is great about recipes, the good ones stand the test of time. This is a fantastic recipe loved and enjoyed by many. Wishing you all the best.
my grandmother too; she knew this was my favorite dessert. It came originally from the inside of the label of a can of sweetened condensed milk; it named brands of sweetened condensed milk, cream cheese, and lemon juice. This is the exact recipe, I can recite it by heart.
When my grandmother passed away, we found 2 (yes, 2!) identical copies of the recipe taped to the inside of the cabinet door for when I came to visit.
Love you Grandma!
Now its traditional for my daughter and I to make this every father’s day. First time, age 3 days, I held her in one arm while I made it with the other. We now fancy it up by making our own graham cracker crust and cherry pie filling. More work, but WAY better. If you want to make filling, use sour cherries in light syrup and squeeze a little lemon juice in it after you’ve thickened it.
Beautiful story Bill, thanks for sharing!
Delicious! I altered it slightly since I’ve used this very recipe before and though it tastes amazing, it never got very firm. So I added a small box of cheesecake pudding mix and 8 more ounces of cream cheese. It firmed up very nicely!
I have loved this recipe for many many years, and have had best success with it firming up if left in the fridge a couple of days before topping and serving. The other thing I have done is to serve it like a parfait with layers of cherry topping and graham cracker crumbs… My father passed away when I was 12 in 1962, and one of our neighbors brought over this pie. I have loved it since then!❤
YUM! So glad you love it too! Great advice for keeping it in the fridge. Appreciate you!
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!
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.