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. It melts in your mouth and has you coming back for more!
Grandmama used to make this cherry cream cheese pie recipe for any holiday and she’d send an entire pie to our house! Fortunately, my brother, bless his heart, didn’t eat things like this, which meant I got to eat his share. My sister pretty much came out of the womb counting calories so I’m pretty sure I ate her share as well.
Enjoy this rich creamy cherry cheese pie for any holiday or special occasion. 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.
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
How to Make Cherry Cream Cheese Pie
Place your softened cream cheese in a large bowl and add your sweetened condensed milk.
Add in your lemon juice and vanilla.
until smooth.
Spread that cheesecake filling into the pie crust.
Like so.
Cover with 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.
After several hours, top the with your favorite pie filling.
Oh my. Look how pretty that pie is!
Return this to the refrigerator to firm up some more until ready to serve.
Look at this photo…
Isn’t it time you made this pie for someone you love?
Storage
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
Easy Crescent Cherry Cream Cheese Cobbler
Ingredients
- 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
Instructions
- 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
Video
Nutrition
I make this pie alot only pie our grandkids ask for ☺️
So glad you love it!
To keep from being runny- cream condensed milk and cream cheese first. Once smooth, add lemon juice and vanilla. Works every time!
Great tip Alicia, thank you!
Love love love this pie!!!
I make this pie often now, it’s a favorite of my husbands. I use Eagle Brand Condensed Milk, 1 Package Philadelphia (regular, full fat) Cream Cheese, Juice of a lemon, 1 teas. Vanilla, store bought graham cracker crust and I can of Cherry Pie Filling (Premium).
The only time my pie came out runny was when I was not brand specific. If I make this in the summer I add I envelope of Knox unflavored gelatin powder to the cream cheese mixture.
This pie is truly an old love❤ & I just made one last night!
My tweak is I add 1/2 teaspoon of almond extract to the cherries & refrigerate them while pie is fiming up overnight.
Our girls now make this pie for their families. Got recipe from my sis-in-law Kathy years & years ago.
Have wonderful memories of my
Great-Grandma Ackley making us kids sorghum popcorn balls, Grandma Fisher’s chicken & noodles & Grandma Boyington’s fried chicken & fried squirrel, both with cream gravy of course!!
Oh how I’d love to have them all here to make them again! Just gotta wait ’till I arrive in Heaven for that Love your website & recipes so much, thank you!
As many Appalachian grandmother’s did my mamaw came up harder than most … she learned how to make due & could whip up the tastiest chocolate fudge in a matter of minutes for us kids. It never really hardened & we most times ate it with a spoon. Among other ingenious recipes she made was the remarkable & tasty water pie. 🙂
Delicious recipe but next time I will definitely add more cream cheese (4 to 8 ounces). After 4 hours in refrig, this pie was not completely set. Put in the freezer overnight and it was fabulous frozen! My husband loved it!