If you love cheesecake and cherries, you will definitely enjoy this Cherry Cream Cheese Pie. Cherry pie-filling desserts are a delicious time saver and an ingredient I utilize often. I’ve made this recipe many times and everyone always asks for it. It’s a huge hit at get-togethers.
The sweet and tart cherry pie filling adds great texture and flavor to the cream cheese pie mixture. It’s creamy and smooth with the right amount of sweetness with the cream cheese. It’s just so good! Hands down, it is one of my favorite creative cherry pie-filling recipes.
If you like no-bake cherry cheesecake recipes, you will love Triple Berry Trifle with Cheesecake Layer, Best Chocolate Raspberry Cheesecake Parfait, Blueberry Cream Cheese Pie or lemon cream cheese pie.
Why You’ll Love This Cherry Cream Cheese Pie Recipe
- Only 6 ingredients: You only need 6 inexpensive and common ingredients to make this recipe.
- Beautiful presentation: This easy cherry cheesecake pie looks so pretty with the bright red cherry pie filling on top.
- Great to make ahead: If you are looking for a dessert to bring to an event, this recipe is perfect to make ahead of time and store in the refrigerator.
Ingredients
All of the ingredients needed for this no-bake cherry pie are listed below. They are so cheap and easily found at any grocery store.
- Graham cracker crust: I like to use a prepared graham cracker crust for this recipe. It’s meant to be quick and easy! If you want to make a homemade crust, that’s fine, too.
- Cream cheese: Allow the cream cheese to soften before mixing it with the rest of the cherry pie ingredients. This is an important ingredient because it is where you get the cheesecake flavor. Do not use low-fat as it will make the cheesecake filling runny.
- Sweetened condensed milk: This adds sweetness to the cherry cheese pie. It also has less moisture than regular milk so it helps to make the filling firm.
- Vanilla extract: The subtle vanilla flavor is meant to enhance the flavors of the other ingredients.
- Cherry pie filling: Any brand of cherry pie filling will work great. Of course, you can make it homemade if you prefer. I just like to keep things simple and it tastes just as good.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cherry Almond: Replace the vanilla extract with almond extract and garnish the top of the cherry cream pie with almond slivers. Cherry and almond are a classic combination!
- Chocolate Cherry: Use a chocolate crust instead of graham cracker crust and add chocolate chips or shavings on top.
- Change the Fruit: Try this recipe with blueberry pie filling or any other flavor you enjoy!
How to Make Cherry Cream Cheese Pie
Here are the instructions on how to make this no-bake cherry pie with graham cracker crust. It’s a super simple recipe to put together that only takes a few minutes. I like to have all of my ingredients gathered and the pie crust ready to go before I start.
Step 1: Beat cream cheese and then add condensed milk. Beat the cream cheese and then gradually add condensed milk to a large mixing bowl using a stand mixer or hand mixer, until well combined and smooth.
Step 2: Slowly add lemon juice and then vanilla until they’re fully mixed.
Step 3: Transfer to pie crust. Pour the cheesecake filling into the graham cracker crust. Smooth out the top of the pie so it’s nice and even. Place it in the refrigerator for at least 8 hours or until it’s firm.
Step 4: Top with pie filling. Carefully top the pie with the cherry pie filling.
⭐️ Hint: I like to refrigerate the cream cheese cherry pie for a few minutes after adding the pie filling. It will prevent it from running down the sides after slicing.
If you love easy cream cheese desserts like this, you may also enjoy Easy Chocolate Cream Cheese Pie or our Pineapple Cream Cheese Pie.
Storage Directions
- Refrigeration: Store leftover cherry cheesecake pie in the refrigerator for up to 3 days. Keep in mind that the longer the pie is in the refrigerator, the more the pie filling will bleed through. It doesn’t ruin the flavor so don’t worry!
- Freezing: Tightly cover the pie and store it in the freezer for up to 2 months. Leave the cherry pie filling off the pie until serving for best results. Be sure to thaw the cherry cream pie in the refrigerator overnight before eating.
- Make Ahead of Time: You can make this pie 1-2 days in advance and store it in the refrigerator until ready to serve. I recommend not adding the cherry pie filling to the top until the last minute for a prettier presentation.
Recipe Tips
- Refrigerate the pie filling: Instead of adding more time to the wait, place the unopened can of cherry pie filling directly into the refrigerator while the cherry cheese pie chills.
- Use fresh fruit: Not a pie-filling fan? Arrange your favorite fruit on the top of the pie when it’s firm.
- Warm the knife before slicing: To get a pretty slice, run the blade of a knife under warm water for about 30 seconds. This will gently heat it for a cleaner cut.
- Needs time to firm up. This pie needs to refrigerate for at least 8 hours so it will get firm.
Recipe FAQs
If the cream cheese is too cold, you won’t have a smooth and silky filling. Take your cream cheese out of the refrigerator ahead of time and give it time to soften before making the pie.
I find this can happen because the pie wasn’t chilled long enough or the filling was over-mixed.
Video
More Delicious Cherry Recipes
Do you like cherry desserts? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Cherry Cheesecake Pie
Equipment
Ingredients
- 10 inch Graham cracker pie crust
- 1 brick (8 oz) Cream Cheese Room temp
- 1 can (14 oz) Sweetened Condensed Milk
- 5 tablespoons lemon juice freshly squeezed or store bought
- 1 teaspoon Vanilla
- 1 can (21 oz) Cherry pie filling
Instructions
- Beat the cream cheese in a large bowl with a hand mixer on medium speed until fluffy.
- Add sweetened condensed milk and beat again for another minute or so, it should be very smooth.
- Slowly pour in lemon juice and beat until the filling doesn’t immediately return to a smooth consistency, about 3 minutes.
- Add in vanilla and blend for 30 seconds.
- Pour into the prepared pie crust and smooth out.
- Refrigerate for at least 8 hours or until firm.
- Top with the pie filling, as much or as little as you like, before slicing and serving.
Notes
- Refrigerate the pie filling: Instead of adding more time to the wait, place the unopened can of cherry pie filling directly into the refrigerator while the cherry cheese pie chills.
- Use fresh fruit: Not a pie-filling fan? Arrange your favorite fruit on the top of the pie when it’s firm.
- Warm the knife before slicing: To get a pretty slice, run the blade of a knife under warm water for about 30 seconds. This will gently heat it for a cleaner cut.
- Change the consistency: Two packages of cream cheese makes a firmer cheesecake. If you prefer it a bit softer you can use one package of cream cheese instead of two.
- Needs time to firm up. This pie needs to refrigerate for at least 8 hours so it will get firm.
Eva says
This was delicious. I love the cheesecake flavor with a light, and almost fluffy filling! It’s so good.
Thanks for the tip about beating it, I’ve made others before that were too soft, this one turned out perfect.
Karin and Ken says
I’m so grateful you enjoyed it! It’s a personal favorite! Thank you for taking the time to let me know. All the best. Karin