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Cherry Cream Cheese Pie Recipe

Cherry Cream Cheese Pie

iamwinfred
This cherry cream cheese pie recipe is the kind of dessert that shows up at every potluck, holiday table, and Sunday dinner for a reason. A cool, tangy cream cheese filling meets a bright, sweet-tart cherry topping, all nestled into a buttery graham cracker crust. No oven required for the filling, no fuss, and no fancy equipment.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 390 kcal

Equipment

  • Hand mixer or stand mixer
  • Large mixing bowl
  • 9-inch pie plate only if making your own crust
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap or a pie cover

Ingredients
  

  • 1 Graham cracker pie crust 9 inch, store bought or homemade
  • 16 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional, but recommended
  • 21 oz cherry pie filling canned
  • Whipped cream for topping, optional

Instructions
 

  • If using a store bought crust, set it out. If making homemade, press the crumb mixture firmly into a 9 inch pie plate. Chill the crust for at least 15 minutes.
  • Ensure your cream cheese is fully softened to room temperature before mixing to avoid lumps.
  • Place the softened cream cheese in a large bowl and beat with a hand mixer on medium speed for 1-2 minutes until completely smooth and creamy.
  • Pour the sweetened condensed milk into the cream cheese and beat on low until combined, then increase to medium for another minute until silky and well blended.
  • Add the fresh lemon juice, vanilla extract, and almond extract (if using) to the cream cheese mixture and beat on low until fully incorporated, about 30 seconds.
  • Pour the cream cheese filling into the prepared graham cracker crust and use a rubber spatula to smooth the top into an even layer.
  • Cover the pie loosely with plastic wrap and refrigerate for at least 3 hours, or overnight, until firm enough to slice cleanly.
  • Once chilled, spoon the cherry pie filling evenly over the top and gently spread to the edges. Add the topping just before serving if storing for more than a day.

Notes

  • Always use full fat brick style cream cheese, not the spreadable kind, for the best set and texture.
  • Let the cream cheese come to true room temperature before mixing to avoid lumps in the filling.
  • Do not skip the chilling time; the pie needs at least 3 hours to firm up for clean slicing.
  • Add the cherry topping just before serving if making the pie a day or more in advance to keep the crust from getting soggy.
  • Use fresh lemon juice rather than bottled for the brightest flavor in the filling.
  • Swap the cherry pie filling for blueberry, strawberry, or peach pie filling for an easy variation.
  • Use an Oreo crust instead of graham cracker for a chocolate twist on this classic recipe.
  • This pie is not recommended for freezing once the cherry topping has been added, as the filling can become watery upon thawing.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 49gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 45mgSodium: 250mgSugar: 38gVitamin A: 8IUVitamin C: 4mgCalcium: 15mgIron: 2mg
Keyword cherry cream cheese pie, easy cherry pie, graham cracker crust dessert, no bake cheesecake pie
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