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!

Cherry Cream Cheese Pie


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 PieGerman 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!! 

Ingredients For Cherry Cream Cheese Pie

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 condensed milk and cream cheese in mixing bowl.

Place your softened cream cheese in a large mixing bowl and add your sweetened condensed milk.

Add lemon juice and vanilla to mixing bowl.

Add in your lemon juice and vanilla.

Mix ingredients together.

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

Add filling to pie crust.

Spread that cheesecake filling into the pie crust.

Filling in pie crust.

Like so.

Refrigerate pie for several hours.

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. 

Once chilled, top with pie filling.

After several hours, top the chilled pie with your favorite pie filling.

Cherry Cream Cheese Pie

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! 

A slice out of Cherry Cream Cheese Pie

Look at this photo…  

Isn’t it time you made this pie for someone you love?


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

Lemon Cherry Cheesecake

Cherry Bars

Cherry Cheesecake Cookies

Easy Crescent Cherry Cream Cheese Cobbler

Cherry Jello Pie


Cherry Cream Cheese Pie

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.
Prep Time: 10 minutes
Chilling Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cherry, creamcheese, pie
Servings: 8
Calories: 350kcal


  • 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


  • 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



Calories: 350kcal
Tried this recipe?Mention @southernplate or tag #southernplate!



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  1. Forgot to mention that I LOVE the quote J. McMurray sent in. And I only had 1 grandparent, Mamaw, my daddy’s mother lived with us. She died when I was 12. My other grandparents all died before I was born. Well, Mamaw used to make tea cakes. Unfortunately, nobody has the recipe.

    1. Tammy, I have the recipe; also got it from my maternal grandmother. I hope it’s the same one; these are wonderful, not overly sweet and really easy to make.
      2 sticks oleo, softened
      2 eggs
      1 tsp baking powder
      1/2 tsp baking soda
      1 1/2 c. sugar
      3 c. flour
      1/2 tsp vanilla

      Cream together (with mixer) oleo and sugar. Stir in remaining
      ingredients. Drop by teaspoon on greased (with PAM) cookie
      sheet. Bake at 375 til bottoms begin to brown and tops are
      set. Cool and store in airtight container.


      1. Janice, thanks so much for sharing this recipe. It is the same as my grandmother’s and noone in the the family can find it. We absolutely loved our Baba’s tea cakes.
        Missy DuRant

        1. You are very welcome, Missy. Since I’m pushing 70 and I got this from my grandmother, it’s a really old recipe. One of the reasons I love Southern Plate–I was born & raised in the South (Ark) and sometimes we lose recipes and someone surely has it and is glad to share. Hope you enjoy the cookies. If you want to get fancy, you could “ice” them with frosting, but I prefer them plain.

          1. I saw your reference to Arkansas. Do you or does anyone know of a fruit salad, bananas, cherries, other fruits, sugar & pecans. All mixed together, then left unrefrigerated to sort of ferment. Made after Thanksgiving & eaten at Christmas. I’ve been looking for recipe since it was lost when father in law died. THANKS!

      2. This is my recipe for those cookies, also called Russian Tea Cakes or Snowballs or a lot of other names. Beat together 1 cup butter, softened, 1/2 cup powdered sugar, 2 tsp. vanilla and pinch of salt till light and fluffy. Gradually beat in 2-1/4 cups all-purpose flour until well blended. Stir in 1 cup chopped pecans. Roll into small balls or finger shaped pieces and place on un-greased cookie sheets and bake 350 degrees for about 15 minutes until lightly browned. Roll hot cookies in powdered sugar. Cool and then roll in powdered sugar again. Makes about 60 cookies. A Southern Christmas staple!!! Dianne Evans

          1. 5 stars
            My grandmothers homemade chicken & noodles. Every member of our family drooled at the table every holiday. I make her recipe every year for Thanksgiving. (and any other chance I get. 😉

          2. Cherry-O-Cream Pie is what we called it. Mama must have found the recipe on the back of a can in the ‘60s. It’s been my birthday pie every year and a requirement for Christmas. We’ve always doubled the recipe and used a regular pie crust. Maybe because that’s the way I’m used to it, but that’s my preferred crust. Love love a flaky crust. Used to, you could find Cherries Jubilee to go on top but they’ve become almost impossible to find.

  2. My grandma always made all of us (each family) Ice Box fruitcakes. No one in our family likes candied fruit so it is made with fresh coconut, red and green maraschino cherries, and pecans, instead of candied fruit, but you use it if you do like it. It was always packaged in a Honey Maid graham cracker box. I loved them. Still do!!!

      1. BJ, please share your recipe for Ice Box Fruitcakes. My family like yours does not like the candied fruit but loves coconut, cheeries and nuts. Thank you.

        1. BJ and Linda here is my 1970’s Ice Box Fruitcake recipe: 1 lb. pkg. marshmallows, 1 small can evaporated milk (5-oz.), 1 lb. box graham crackers, 1 small bottle each red marschino cherries and green cherries, cut up, 1 16 oz. pkg. (or however, it comes now) flaked coconut and 1 quart pecans. Melt the marshmallows in the evaporated milk in a small saucepan. In a large bowl, crush the entire box of graham crackers (nowdays you can use the food processor for this), Mix the cracker crumbs and melted marshmallows together. Add the red and green cherries, coconut and pecans. Mix all thoroughly and pat firmly in a buttered tube pan. Chill. Turn out on a plate and cut in slices to serve. Dianne Evans, Waleska, GA

          1. I have been looking for this particular recipe my entire adult life, and I am 73 years young. I remember eating this as a child. I wanted to make one , never could find recipe. Thanks for sharing it . Can’t wait to make it.

    1. 5 stars
      My grandma was from England and made jam cake every year with strawberry jam and homemade whipped cream. I couldn’t wait to see it on the table when we went over.

  3. Yummm! I made one of these for Thanksgiving. They are lucky to get it cause I couldnt stop licking the spoon and scooping out spoonfulls from the pie after I had poured it in the shell! 😉

    1. My granny (actually my great grandma) used to make divinity and pralines for the holidays. We never had big holiday celebrations but we never wanted for anything. My favorite thing she made for me was my daily lunch, either mashed potatoes and gravy or just buttered bread and gravy. Those were the good days!

    1. This pie has been a favorite of mine since I first married . . . 54 years ago. Anything with cherries is my favorite.

    2. I love this pie! My precious Grandmother made the most delicious fried pies! Precious memories! Thank you for posting this! Love your blog!

    1. I have been making this pie for years and years. It’s a really good one. Mine have always been thick enough to stay together. Maybe add a little more cream cheese to it. Thank you so much for reminding me of it. All the family stories were great. My grandmother used to make an Apple and orange cake. I am the only one left who remembers how to make it in our whole family. I am 72. That recipe has been around for 3 generations. Have fun baking!!

    1. My paternal grandparents lived down the block from us. My grandmother would bake cookies and bring a paper bag of them over to us. She also baked delicious yeast rolls once in a while. They were so good when they were warm. She always sprinkled sugar on the tops of the rolls. I can still remedy how good they smelled and tasted.

    1. My maternal grandmother made a delicious and very rich old fashioned butterscotch pudding that takes a while to cook. It was my mother’s favorite dessert. I made it one year for her birthday, along with other family favorites. She enjoyed it so much. Three days later she went into hospice where she later died. This recipe is so special to me. My paternal grandmother died when I was four but I remember watching her make a pineapple upside down cake and explaining how to make it to me. It is another family favorite that my late father always requested for his birthday. One birthday his brother was in town and he had a piece of cake. He took a bite, looked at my dad and said “it is just like mother’s”. Best compliment ever! I love family recipes – everyone’s, not just mine. Thank you to all who have shared recipes and stories. I have enjoyed reading them! I am going to try quite a few!

      1. I made these pies for my kids as they grew up and now I’m a grandmama and my kids make them for their kids… thank you for sharing ! Love this pie!

        1. My “Grannie” made this pie especially for me as a kid! I loved it and still do. Hiwever, my Grannie’s pie filling was firmer and held its shape. Any suggestions for doing that? Also, she made a “lemon icebox pie” that was a no bake recipe. Im trying to find her recipe as it was fabulous. Of course, back then (early 60s) you had to make your own graham cracker crust!

          1. Michael, I have been making a version of this pie that might be what you’re looking for. Instead of sweetened condensed milk & lemon juice, use 1 C heavy whipping cream beat with 2 TBSP granulated sugar & 1 tsp vanilla til stiff peaks form. Beat the room temperature cream cheese in another bowl. Add to the whipped cream, beat till well mixed. Spread into graham crust. Top with pie filling & chill.

          2. The lemon ice box pie is 1 container of cool whip 1- 6 oz. lemonade and 1 can sweetened condensed milk! Mix the lemonade and the milk together and stir in the cool whip. Pour into the graham cracker crust and chill! We make this every summer! <3

          1. try apple pie filling on top with a little caramel sauce drizzled over. Very good as well!!!

        2. Awww , this would have to be my husbands favorite pie , and is sooo easy to make , thank you Christy for sharing.Have a very blessed day.

      2. Thanks so much for this! Growing up, my mom would let us choose whatever we wanted her to make for our birthday desserts. This was always my choice.

      3. 5 stars
        My grandmother made this pie! Only thing she did different was she mixed the cherry pie filling into the the mis itself. Not a heavy pie but fluffy and darn delicious! I’ve tried to make it but i think im forgetting an ingredient becuase mine turns out heavy, good but not grandmas. Does anyone know if I’m missing an ingredient? Oh and it was a no bake pie.

      4. Your story about the ‘old fashioned butterscotch pudding’ that you cooked on the stove brought back memories of my own mom’s favorite pie with meringue piled high. Sadly she also went into hospice & died a few years ago. Both my under appreciated grandmother’s & my precious mom were definitely national treasures. I strive to be the cook they were! 🙂

      1. This was the first pie I learned to make as a girl with my mother. It was called Cherry-O Cheese Pie on the EB milk label and so that name stuck for us but later my Hubs referred to it as Your Mother’s pie as it was always requested for holidays. Love your photos!

        1. This stuff is absolutely delicious, but wish it would be firmer like the picture of yours. Mine turns out mor like soup than pie. I have in the fridge (for about 24 hours) at a temperature slightly above freezing and it will not firm up. Any suggestions?

          1. Thanks Kathy, I have added your suggestion to the notes for the recipe. Different climates and refrigeration times will impact the filling so your suggestion is so appreciated for those who have found it to be runny. I love to see members of the Southern Plate family helping each other out ❤️

          2. Blend well in mixer or with beaters on a high speed. However, stir in the lemon juice separately by hand at the end. The mixing on high aerates the cream cheese mixture and the juice stirred in well but gently at the end thickens it up. Then refrigerate for 3 hours before applying topping.

    2. My grandma always made my two favorite items when I would stay with her and grandpa on Christmas vacation. Old fashioned chocolate fudge and sugared popcorn! Yummy! I am going to try this pie looks so good! I make one similar with vanilla pudding and cherry pie filling on top. But I love cream cheese so I have to try it!

    3. I see as I read the comments along with these posts that the pie is soft…I saw someone making a refrigerated cheese cake such as this and she added a packet of plain gelatin to the lemon juice and let it dissolve and added..maybe that would thicken it? Also, would just make it plain and serve it with a fresh fruit sauce…straw or raspberry cut up with a little sugar and let is set a bit to get juicy..or even a rhubarb/strawberry sauce or peaches or you can buy canned with a carmel drizzle would be great too…hope this helps…I also saw that someone used 1 cup heavy whipping cream with 2 Tbsp sugar and 1tsp vanilla…that might make if firmer than the sweetened condensed milk…also if you check out the Knox gelatin sight…they may have the recipe with the gelatin…

    4. 3 stars
      I made this for a get together and though it was delicious, it was very runny. I understand it’s a soft pie but I’d assume it’s not that soft. We just ate it with fresh fruit and graham crackers ❤️

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