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. 2 stars
    I made this pie and was disappointed I should have realized that condensed milk would make it soupy. It’s a good thing I didn’t add the lemon juice. It had a good taste but was like eating chunky soup. I was very sad. Sorry to bash the recipe but with prices these days for the ingredients I wanted to give my true opinion.

    1. Hi Shon, am sorry to hear of your experience with the recipe, but am glad it tasted good. As you can see from many comments people have really love the recipe so I hope you give it another try. We also have recipes of how to make your own cream cheese to help keep costs down. You can find that here but make sure the cream cheese isn’t too soft when you use it as that can make it turn out soupy.

    2. I use 2- 8 Oz blocks of cream cheese and go light on lemon juice( if I use it at all). This helps it set up much better. This pie can also be frozen.

    3. ALWAYS add the Lemon juice but add it last & beat a lil’ more. It’s the lemon juice that causes a chemical reaction that firms up the filling. I’ve made this twice now & it set up perfect.

  2. 4 stars
    I have been making this cherry-o-cream-cheese pie over 50 years. My mother found the recipe in our small town newspaper. We always used a can of tart cherries, and a regular pie crust. I find the graham cracker crust too sweet with the sweet cream cheese filling. The tart cherries go perfectly with that creamy sweetness!

  3. 1 star
    Beautiful picture, i remembered this recipe from long ago – and normally I like your recipes — so I made it this weekend, using quality ingredients. WHAT was i thinking! cream cheese and eagle brand milk? too rich to eat, lemon and vanilla didn’t add much flavor – a lot of money spent on ingredients that went into the trash-

    1. Am so sorry to hear that you didn’t like it. It is a massive favorite among our family and friends. Just goes to show our taste buds are all very different. Glad you have had success with other recipes.

  4. Thank you so much for the recipes for the salads. My church has ”Goodies” to munch on every Sunday before church and a Carry-in dinner after the second Sunday service each month. The fruit salads will be such a great contribution for either day.

  5. I’m going to attempt this recipe over the weekend! looks delicious. Although I had one tweak I’m considering, that being, has anyone tried this filling on top of cake instead of a pie crust? I was thinking to use this recipe but with white cake instead of a graham crust. I was aiming for a soft, tres leches like consistency. Would the filling make the cake too watery and turn my cake into mush?

  6. I have made this pie, but used whipped topping instead of sweet condenced milk and it is a less sweet. I learned this from my Aunt. She always made them for Christmas.

    1. Did you use dream whip versus the condensed milk? If so, how did you substitute? I think that’s what my grandmother did but no recipe for it.

      1. Once the Cool Whip (or Dream Whip) softens, you fold it into the already-mixed cream cheese/vanilla/lemon juice mixture, with a wooden spoon or spatula.

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