Cherry Cream Cheese Pie
This cherry cream cheese pie is one of those desserts that looks impressive but couldn’t be easier to make. With just five ingredients and no baking required, it’s creamy, sweet, and full of classic flavor!
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A Classic You Can Count On
I found this cherry cream cheese pie in a local church cookbook I bought from my neighbors, the kind filled with recipes that have been passed around for generations. I have loved going through the recipes and finding ones to try and test for you.
The filling is smooth and lightly tangy from the lemon juice, which keeps it from being too sweet. Once chilled, it sets beautifully in the graham cracker crust, ready for that glossy layer of cherries on top. It reminds me a little of my cherry cheesecake, only lighter and quicker to make.
I like to make it the night before a family dinner so it’s perfectly set by the next day. Much like my cherry pie, it’s a recipe that feels both vintage and dependable — the kind you can make again and again and know it will always turn out right.
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Key Ingredients and Substitutions
- Graham cracker crust: The sweet, buttery base that holds the creamy filling. You can use a store-bought crust for convenience or make your own if you have graham crackers and a few extra minutes.
- Cream cheese: This gives the pie its smooth, rich texture and a light tangy flavor. Let it soften to room temperature before mixing so the filling turns out perfectly creamy.
- Sweetened condensed milk: Adds sweetness and helps the filling set without baking. It also gives that silky texture that makes every bite so smooth.
- Lemon juice: A little bit of lemon juice brightens the flavor and helps the filling thicken as it chills. Fresh lemon juice works best, but bottled will do if that’s what you have.
- Cherry pie filling: The finishing touch that adds color and sweetness. You can use any fruit pie filling you like — blueberry or strawberry both work nicely too.
How to Make Cherry Cream Cheese Pie
Step 1 – Blend the Cream Cheese and Milk
In a medium mixing bowl, beat the softened cream cheese and sweetened condensed milk together using a hand mixer or sturdy whisk. Mix for about 2 minutes, until the texture is completely smooth and creamy with no lumps remaining. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 2 – Add the Lemon Juice
Pour in the lemon juice and continue mixing until the filling looks silky and uniform. The lemon juice helps the mixture thicken slightly as it blends. Check the texture — it should be smooth and pourable.
Step 3 – Fill the Crust
Pour the creamy mixture into the graham cracker crust. Use a spatula to spread it evenly, smoothing the top so it sets nicely. Make sure the filling reaches all the edges of the crust.
Step 4 – Chill the Pie
Cover the pie with plastic wrap or a lid and refrigerate for at least 1 hour, or overnight if possible. The filling should be firm and set before adding the topping.
Step 5 – Add the Cherry Topping
Once the pie is chilled, spoon the cherry pie filling evenly over the top. Spread it gently to cover the surface without pressing into the filling. Slice and serve chilled.
Lynette’s Tip
Soften the cream cheese to room temperature before mixing. This takes bout 30 minutes. This ensures the filling blends smoothly and prevents small lumps from forming.
More Cherry Recipes You’ll Enjoy
Cherry Cream Cheese Pie
Ingredients
- 9 inch graham cracker crust
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- ⅓ Cup lemon juice
- 21 oz cherry pie filling
Instructions
- Make the Filling: Use a hand mixer (or stand mixer) to beat the cream cheese and sweetened condensed milk together until the mixture is completely smooth and creamy with no lumps left. Add the lemon juice and beat again until everything is well blended and silky.
- Assemble the Pie: Pour the creamy mixture into the graham cracker pie crust, spreading it evenly with a spatula.
- Chill the Pie: Cover the pie and refrigerate for at least 1 hour, or overnight if you have time. The filling should be firm and set.
- Top with Cherries: Once chilled, spoon your cherry pie filling over the top. Keep chilled when not serving.
Notes
Variations
- Try a Different Topping: Swap the cherry pie filling for blueberry, strawberry, or apple for a new flavor. Each one pairs nicely with the creamy filling.
- Add a Crunchy Layer: Sprinkle chopped pecans, almonds, or crushed graham crackers on top of the cherry filling before serving. It adds a little texture and extra flavor.
- Use a Chocolate Crust: Replace the graham cracker crust with a chocolate cookie crust for a richer, dessert-style pie. It’s especially good with cherry or raspberry topping.
Nutrition
Recipe FAQs
Yes, a homemade graham crust works perfectly. Just make sure it’s pressed firmly into the pan and fully cooled before adding the filling so it holds together well.
Cold cream cheese can leave small lumps in the filling. If you forget to soften it, cut it into cubes and microwave it for about 5-10 seconds at a time until it’s just soft to the touch.
At least one hour in the refrigerator is needed for the filling to firm up. If you have time, chilling it overnight gives the best texture.
Yes, the filling works well in mini crusts or a square pan for pie bars. Just adjust the chilling time since smaller portions set a bit faster.
It may need more time to chill, or the lemon juice might have been reduced too much. Make sure to use the full amount and give it enough time in the refrigerator to firm up.
