Cherry Cream Cheese Pie is a rich, no-bake treat featuring a silky, cheesecake-style filling topped with vibrant cherry pie filling—all set in a buttery graham cracker crust. It’s incredibly easy to put together and perfect for celebrations, gatherings, or whenever you’re in the mood for a delicious dessert without using the oven.
Why You’ll Love This Cherry Cream Cheese Pie
This dessert stands out because it combines the best of two beloved treats—cheesecake and cherry pie—without any baking required. The velvety cream cheese layer is perfectly balanced by the bright tang of lemon and the sweet burst of cherries on top. It’s quick to prepare, can be made in advance, and requires minimal cleanup—making it your go-to dessert when time is short but taste matters.
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ⅓ cup lemon juice (fresh or bottled)
- 1 teaspoon vanilla extract
- 1 (9-inch) prepared graham cracker crust
- 1 (21-ounce) can light cherry pie filling
Step‑by‑Step: How to Make Cherry Cream Cheese Pie
- Beat the softened cream cheese until it becomes light and airy.
- Gradually stir in the sweetened condensed milk and mix until smooth.
- Add lemon juice and vanilla extract; blend until well combined.
- Pour the smooth filling into the prepared graham cracker crust.
- Refrigerate for 2 to 4 hours or until the filling has set.
- Right before serving, evenly spread the cherry pie filling over the top.
- Chill briefly and serve cold for best flavor and texture.
Helpful Tips
- Properly soften cream cheese to room temperature for a lump-free texture.
- Keep toppings chilled to help the pie set better and prevent a runny topping.
- Firmness boost: Stir in 1½ teaspoons of unflavored gelatin if you prefer a firmer texture.
- Flavor twist: Enhance the base with a touch of almond extract alongside vanilla.
- Appearance tip: Add topping just before serving to preserve distinct layers.
Substitutions And Variations
- Toppings: Substitute cherry with blueberry, strawberry, or other pie fillings.
- Crust: Create your own using crushed graham crackers, melted butter, and sugar.
- Flavor enhancer: Almond extract adds a subtle, nutty undertone.
- Light version: Use 4 oz. of cream cheese and fold in whipped cream for a fluffier, lower-calorie option.
Storage Instructions
- Store in an airtight container in the refrigerator.
- Best enjoyed within 3 days to maintain texture and appearance.
- For optimal presentation, add the cherry topping just before serving.
Nutritional Information (Per Serving, 1 of 8 slices)
- Calories: 492 kcal
- Total Fat: 22 g (Saturated Fat: 10 g)
- Cholesterol: 48 mg
- Sodium: 329 mg
- Total Carbohydrate: 69 g (Sugars: 39 g; Fiber: 1 g)
- Protein: 8 g
Serving Suggestions
- Serve chilled for a refreshing treat.
- Garnish with whipped cream and mint for a decorative finish.
- Pair with tea, coffee, or a light sparkling drink.
- Serve in vintage dishes for a charming, retro presentation.
Frequently Asked Questions About Cherry Cream Cheese Pie
1. Can I prepare this pie in advance?
Yes! Make the filling ahead and refrigerate. Add the cherry topping just before serving.
2. How do I ensure a smooth filling?
Fully soften the cream cheese before mixing, and beat until completely smooth.
3. My pie is too soft—how can I firm it up?
Chill it longer—overnight works best. Stirring in unflavored gelatin can also help.
4. Can I use a homemade crust or fresh cherries?
Absolutely! A graham cracker crust made with crushed crackers and butter works beautifully, and you can cook fresh cherries into a homemade topping if preferred.
5. Is this dessert gluten-free or keto-friendly?
Not in its standard form—graham cracker crust and sweetened condensed milk contribute carbs. Use GF crackers for gluten-free, and low-carb alternatives for a keto version.
Conclusion
Thank you for stopping by and exploring this classic Cherry Cream Cheese Pie with me! I hope you’ll enjoy making it as much as I enjoy reminding people how wonderfully easy and delicious it is. With its luscious, creamy filling and vibrant cherry topping, this pie truly feels effortless—and always hits the spot. I’m so glad you’re here in our food-loving community, and I can’t wait for you to taste every chilled, cherry-topped bite. Wishing you warmth, sweetness, and happy baking ahead!
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Cherry Cream Cheese Pie
- Total Time: 2–4 hours
- Yield: 8 servings 1x
Description
Cherry Cream Cheese Pie is a smooth, no-bake dessert with a rich cream cheese filling and a sweet cherry topping—all nestled in a buttery graham cracker crust. A quick and delicious crowd-pleaser!
Ingredients
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling
Instructions
- Beat the softened cream cheese until it becomes light and airy.
- Gradually stir in the sweetened condensed milk and mix until smooth.
- Add lemon juice and vanilla extract; blend until well combined.
- Pour the smooth filling into the prepared graham cracker crust.
- Refrigerate for 2 to 4 hours or until the filling has set.
- Right before serving, evenly spread the cherry pie filling over the top.
- Chill briefly and serve cold for best flavor and texture.
Notes
Soften cream cheese at room temperature to avoid lumps.
For added flavor, mix in a dash of almond extract.
Add cherry topping just before serving for the cleanest layers.
Best consumed within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 492 kcal
- Sugar: 39 g
- Carbohydrates: 69 g
- Protein: 8 g