What if you could create a luscious, bakery-quality dessert without ever turning on your oven? Enter the Cream Cheese Cherry Pie—a no-bake delight that combines the tang of cream cheese with the sweet allure of cherry pie filling, all nestled in a buttery graham cracker crust. This dessert is not only a time-saver but also a crowd-pleaser, making it perfect for any occasion.
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot days or when you want a quick dessert without the hassle.
- Simple Ingredients: Utilizes readily available items like cream cheese, Cool Whip, and canned cherry pie filling.
- Perfect for Planning Ahead: You can make it ahead of time and keep it chilled until it’s time to enjoy.
- Versatile: Easily adaptable with different toppings or crusts to suit your preferences.
Ingredients
- 1 (6 oz) prepared graham cracker crust
- 1 (8 oz) package cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon lemon juice (fresh or bottled)
- ½ teaspoon vanilla extract
- 1½ cups Cool Whip (half of an 8 oz container)
- 1 (21 oz) can cherry pie filling
How to Make Cream Cheese Cherry Pie
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth.
- Add Flavorings: Mix in the sour cream, lemon juice, and vanilla extract until well combined.
- Fold in Cool Whip: Gently fold in the Cool Whip using a spatula until the mixture is uniform.
- Fill the Crust: Transfer the creamy mixture into the ready-made graham cracker crust and smooth the surface with a spatula.
- Chill: Cover the pie with the included plastic lid or plastic wrap and refrigerate for at least 6 hours to set.
- Add Topping: After the pie has set, spoon the cherry pie filling over the top. You can spread it evenly or concentrate it in the center for a decorative touch.
- Final Chill: Refrigerate the pie for an additional 2 hours before serving.
Helpful Tips
- Softening Cream Cheese: Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Chilling Time: Adhere to the recommended chilling times to allow the pie to set properly.
- Serving: For clean slices, use a sharp knife dipped in hot water, wiping between cuts.
Substitutions and Variations
- Whipped Topping: If you prefer homemade whipped cream, whip ¾ cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form, and use in place of Cool Whip.
- Crust Options: Swap the graham cracker crust with an Oreo or chocolate cookie crust for a different flavor profile.
- Fruit Toppings: Experiment with other pie fillings like blueberry, strawberry, or peach to suit your taste.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just add the cherry topping a few hours before serving to maintain its appearance.
How long does this pie last in the refrigerator?
Stored properly, the pie will keep for up to 5 days in the refrigerator.
Can I freeze this pie?
Avoid Freezing: Freezing isn’t ideal, as it can change the texture of the creamy filling.
Storage Instructions
- Refrigeration: Keep the pie covered in the refrigerator for up to 5 days.
- Freezing: Not advised due to potential changes in texture upon thawing.
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Conclusion
This Cream Cheese Cherry Pie is a testament to the fact that delicious desserts don’t have to be complicated. With its creamy filling, sweet cherry topping, and no-bake convenience, it’s a recipe you’ll return to time and again. Give it a try, and don’t forget to share your experience and any creative variations you come up with!
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Cream Cheese Cherry Pie – Easy No-Bake Dessert with Cherry Topping
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
Description
Cream Cheese Cherry Pie is an easy, no-bake dessert with a rich cream cheese filling, fluffy whipped topping, and sweet cherry pie finish. A perfect make-ahead treat for holidays or everyday cravings—try it today!
Ingredients
1 (6 oz) prepared graham cracker crust
1 (8 oz) package cream cheese, softened
¼ cup granulated sugar
2 tablespoons sour cream
1 teaspoon lemon juice (fresh or bottled)
½ teaspoon vanilla extract
1½ cups Cool Whip (half of an 8 oz container)
1 (21 oz) can cherry pie filling
Instructions
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth.
- Add Flavorings: Mix in the sour cream, lemon juice, and vanilla extract until well combined.
- Fold in Cool Whip: Gently fold in the Cool Whip using a spatula until the mixture is uniform.
- Fill the Crust: Transfer the creamy mixture into the ready-made graham cracker crust and smooth the surface with a spatula.
- Chill: Cover the pie with the included plastic lid or plastic wrap and refrigerate for at least 6 hours to set.
- Add Topping: After the pie has set, spoon the cherry pie filling over the top. You can spread it evenly or concentrate it in the center for a decorative touch.
- Final Chill: Refrigerate the pie for an additional 2 hours before serving.
Notes
Use room-temperature cream cheese for a smoother texture.
Homemade whipped cream (¾ cup cream + 2 tbsp powdered sugar) can replace Cool Whip.
Plan ahead: this pie needs at least 8 hours of refrigeration.
Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes + Time: 8 hours chilling
Nutrition
- Serving Size: 1 slice
- Calories: 274 kcal
- Sugar: 20g
- Protein: 3g
- Cholesterol: 16mg