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Cherry Cream Cheese Pie
This classic no bake cherry cream cheese pie can be put together in a jiffy.
Course
Dessert
Cuisine
American
Keyword
Cherry Cream Cheese Pie, Cream Cheese, Pie Recipes
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
392
kcal
Author
Stephanie Manley
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.
Recipe Tips
Store the pie in the refrigerator when it is not being served.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
61
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
48
mg
|
Sodium:
167
mg
|
Potassium:
297
mg
|
Fiber:
0
g
|
Sugar:
40
g
|
Vitamin A:
660
IU
|
Vitamin C:
4.3
mg
|
Calcium:
176
mg
|
Iron:
0.4
mg
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