Cherry Cheesecake Pie
This Cherry Cream Cheese Pie is the ultimate dessert for cherry lovers. It is a sweet and tart no-bake cherry cheesecake pie recipe made with cherry pie filling.
Servings: 8
Calories: 502kcal
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.
Video
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.
Nutrition
Calories: 502kcal | Carbohydrates: 71g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 294mg | Potassium: 357mg | Fiber: 1g | Sugar: 37g | Vitamin A: 716IU | Vitamin C: 4mg | Calcium: 214mg | Iron: 1mg