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!

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.

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!! 

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

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. To keep from being runny- cream condensed milk and cream cheese first. Once smooth, add lemon juice and vanilla. Works every time!

  2. I make this pie often now, it’s a favorite of my husbands. I use Eagle Brand Condensed Milk, 1 Package Philadelphia (regular, full fat) Cream Cheese, Juice of a lemon, 1 teas. Vanilla, store bought graham cracker crust and I can of Cherry Pie Filling (Premium).
    The only time my pie came out runny was when I was not brand specific. If I make this in the summer I add I envelope of Knox unflavored gelatin powder to the cream cheese mixture.

  3. 5 stars
    This pie is truly an old love❤ & I just made one last night!
    My tweak is I add 1/2 teaspoon of almond extract to the cherries & refrigerate them while pie is fiming up overnight.
    Our girls now make this pie for their families. Got recipe from my sis-in-law Kathy years & years ago.
    Have wonderful memories of my
    Great-Grandma Ackley making us kids sorghum popcorn balls, Grandma Fisher’s chicken & noodles & Grandma Boyington’s fried chicken & fried squirrel, both with cream gravy of course!!
    Oh how I’d love to have them all here to make them again! Just gotta wait ’till I arrive in Heaven for that Love your website & recipes so much, thank you!

  4. 5 stars
    As many Appalachian grandmother’s did my mamaw came up harder than most … she learned how to make due & could whip up the tastiest chocolate fudge in a matter of minutes for us kids. It never really hardened & we most times ate it with a spoon. Among other ingenious recipes she made was the remarkable & tasty water pie. 🙂

  5. Delicious recipe but next time I will definitely add more cream cheese (4 to 8 ounces). After 4 hours in refrig, this pie was not completely set. Put in the freezer overnight and it was fabulous frozen! My husband loved it!

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