Cherry Cream Cheese Pie is the dessert you want to prepare when you want cheesecake, but you don’t want to have actually to bake one. This classic cherry cream cheese pie is a family favorite and perfect for any occasion.
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Are you looking for the perfect no-bake cheesecake? It is so easy to make.
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What makes this Cherry Cream Cheese Pie so good?
This dessert has so much to offer. It starts with a crispy yet buttery crust, followed by a tangy cream cheese filling that’s balanced with sweet and creamy condensed milk.
The cherry pie topping has sweet and tart qualities and gives the pie a bold, delightful presentation.
When all of these components come together, they create a treat with layers of flavor. The pie is light, fruity, and simply irresistible!
Why you’ll love this recipe for a no bake cherry cheesecake pie
There are so many reasons to love this recipe. It is adaptable, easy, and classic. You can use either a graham crust or a traditional pastry crust – whichever suits your preferences! Both are equally delicious.
This recipe is also a fun project since it doesn’t require tons of time or effort. Since you can use a pre-made crust and canned cherry pie filling, you don’t need to be an expert to make it.
The cream cheese portion, made from scratch, will add the right touch of homemade goodness. But if you have the desire to make all the components from scratch, you can definitely do so, too!
If you want to make a dessert for someone, you can leave the whole pie there and not take any of it home! It is a sneaky thing to do, bringing a dessert in a dish that I don’t need to see again.
Last but not least, it’s a classic with decadent yet simple flavors that everyone will enjoy. It’s a timeless delight perfect for casual gatherings or even more upscale occasions.
Ingredients for Cherry Cream Cheese Pie
Who doesn’t love it when a recipe is made with simple ingredients and is easy to prepare? This cherry cream cheese pie certainly fits this bill.
Here’s a list of what you need:
- 9-inch pie shell
- Cream cheese
- Sweetened condensed milk
- Vanilla extract
- Lemon juice
- Cherry pie filling
- Sugar
- Cornstarch
This pie is made with a traditional pastry pie shell. If you want to save some additional time you could use a pre-made graham cracker crust. It’s completely up to you.
How to make cherry cream cheese pie
Recipes really don’t get easier than this. This cream cheese pie recipe is made in a few basic steps.
- You need to bake the pie shell and allow it to cool if you are using a traditional crust.
- In a large bowl, beat softened, room temperature cream cheese with an electric mixer until light and fluffy.
- Gradually add sweetened condensed milk, beating until smooth and thoroughly blended.
- Stir or whisk in lemon juice and vanilla into the cream cheese mixture.
- Pour the cheesecake filling into the crust.
- Refrigerate to chill the pie for 2 to 3 hours.
- Place the cherry pie filling in a medium-sized saucepan.
- In a small bowl, stir cornstarch and cold water together to make a slurry.
- Add the cornstarch slurry to the pie filling.
- Add sugar and stir to combine.
- Cook over medium heat until the mixture thickens a bit.
- Remove the topping from the heat and cool it completely.
- Pour and spread the cherry topping over the cream cheese layer.
- Refrigerate the pie to chill it for several hours before serving.
What to serve with cherry and cream cheese pie
Before serving, you can decorate the pie further if you wish. For instance, scatter chocolate shavings across the top or pipe a whipped cream border. When you go to plate it, you can enjoy it with French vanilla ice cream or homemade chocolate syrup on top!
Also, sprinkling graham cracker crumbs or baked streusel crumbs on top tastes delicious. Enjoy it with your favorite beverage, such as coffee or tea.
How to store the pie
You can either store the entire pie or individual slices of the leftovers well-covered with plastic wrap or in an airtight container. If you keep it in the same pan that you made it in, using a matching lid can make it easy.
Keep it in the refrigerator, as it contains perishable cream cheese. You can also freeze it if you want it to last longer.
How long will it last?
This delicious pie will last 3-5 days when stored in the refrigerator and three months when you freeze it!
Do you love cheesecake? Try these recipes
- Blueberry Cheesecake Bars
- Cheesecake Brownies
- Cookie Dough Cheesecake
- How to Make Original Cheesecake (Cheesecake Factory)
- Lindy’s New York Cheesecake
- Oreo Cheesecake
- Peach Cheesecake
- Pumpkin Cheesecake
- Red Velvet Cheesecake
- Sopapilla Cheesecake
More Cherry Dessert Recipes
Check out my family desserts and comfort food recipes.
Cherry Cream Cheese Pie
Ingredients
Cream Cheese Pie Filling
- 1 baked 9-inch pie pastry shell or a 9-inch graham cracker crumb crust
- 8 ounces cream cheese softened
- 14 ounces Sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Cherry Topping
- 20 ounces cherry pie filling
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Cream Cheese Pie Filling
- If using an uncooked frozen or refrigerated pie crust, bake it according to the package directions. Cool the crust completely.
- In a medium-size bowl, beat softened cream cheese until light and fluffy.
- Gradually add sweetened condensed milk and beat until thoroughly blended and smooth.
- Stir in lemon juice and vanilla.
- Pour the filling into the crust. Refrigerate the pie for 2 to 3 hours.
Cherry Topping
- Place the cherry pie filling in a medium-sized saucepan.
- In a small bowl, stir cornstarch and water together to make a slurry.
- Add the cornstarch slurry to the pie filling.
- Add 1/2 cup sugar to the pie filling and stir to combine.
- Cook over medium heat until the mixture thickens a bit.
- Remove the topping from the heat and cool it completely.
- Spread the cherry topping over the pie.
- Refrigerate the pie for several hours before serving. The pie will set up in a few hours.
This is the recipe my family has used for years. The graham cracker crust is so much better than a regular pie crust.
Cherry Cheese Pie
Ingredients
1 cup powdered sugar
3 oz. pkg. of cream cheese at room temperature
1 /2 cup chopped nuts
Cool Whip
1 can cherry pie filling
Graham Cracker crust
Directions
1. Cream cheese, until soft.
2. Add powdered sugar a little at a time, until soft and smooth.
3. Add chopped nuts.
4. Pour into a graham cracker crust, making a small bowl in the center to hold the cherry pie filling.
5. Pour the cherry pie filling into the center.
6. Chill overnight.
This no-fuss recipe brings back some good memories. I used a ready made graham cracker pie crust (9” diameter per directions) but that was a mistake, because the fruit topping topping would definitely have overflowed the crust. Easily enough, I ended up serving the fruit topping from a separate dish. In the future, I’ll make sure to use the larger 9 ounce ready made graham cracker crust vs. the regular 6 ounce (9′ diameter) ready made graham cracker crust. Nice, easy and tasty dessert.
Unfortunately, fruit topping comes in a much larger than what you need.
I really like this piece of no bake cheesecake
Cherry O Cheese Pie and
I used to make this all the time, and so did my Mom and I had lost the recipe. Thanks so much for posting, making it tomorrow! Think I will use fresh strawberries on top this time.
I hope you enjoy this recipe. My Mom used to make this one all of the time as well.
We make something similar, but with only the crust, cream cheese, whipped topping, and the cherry pie filling. Mix the cream cheese and cool whip, Place in the graham cracker crust. Cover with the cherry pie filling and you are done. This is a huge hit everywhere we go.
The sugar goes into the fruit pie filling. Reread the last instructional paragraph or SEE BELOW:
For the cherry topping, get a can of cherry pie filling, and place it in a medium sized saucepan. Add cornstarch to water, stir well, and mix cornstarch and water into the pie filling. ******Stir in 1/2 cup sugar into the pie filling.******* Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie. Be sure to store this cheesecake in the refrigerator.
Are you sure you don’t use a regular can of cherries rather than the pie filling cherries? That extra sugar and flour will make it too sweet and it’s already thick enough. No extra thickener is needed.
where do you put the 1/2 cup sugar