There’s nothing quite like a Cherry Cream Cheese Pie to bring a little retro sweetness to your table. This old-fashioned dessert has been loved for decades — and for good reason! It’s rich, creamy, and delightfully simple to make. With its buttery graham cracker crust, silky smooth cream cheese filling, and glossy cherry topping, it’s the kind of dessert that disappears fast at potlucks, family dinners, and holidays. Best of all, it’s a no-bake pie (aside from a quick bake on the crust), so you can whip it up in minutes and let the fridge do the rest.
❤️ Why You’ll Love This Recipe
- It’s one of those timeless desserts that never go out of style.
- It’s sweet, tangy, creamy, and completely effortless to make, which puts it in the “easy holiday dessert” category!
- The no-bake filling is smooth and luscious, and the graham cracker crust gives just the right amount of crunch.
- Cherry cream cheese pie with graham cracker crust is the kind of recipe your grandma probably made — and now it’s your turn to share it with your family.
Ingredients You’ll Need
For the crust:
- graham cracker crumbs
- granulated white sugar
- butter
For the filling:
- cream cheese
- canned sweetened condensed milk
- freshly squeezed lemon juice
- vanilla extract
Topping:
- canned cherry pie filling
How to Make Cherry Cream Cheese Pie
1. Prepare the crust:
Preheat the oven to 375°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture into an 8-inch pie plate. Bake for 7 minutes, then cool completely.
2. Make the filling:
In a large bowl, use an electric mixer to beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, mixing until smooth. Beat in lemon juice and vanilla until fully combined.
3. Assemble and chill:
Spoon the creamy filling into the cooled crust, smoothing the top evenly. Chill for about 4 hours, or until set.
4. Add the topping:
Spread the cherry pie filling on top. Chill again until ready to serve. Slice, serve, and enjoy every creamy bite!
Recipe Tips
- Make sure the cream cheese is at room temperature for the smoothest texture.
- Swap the topping for blueberry or strawberry pie filling if you like!
- For a true no-bake version, skip baking the crust and chill it instead for 1 hour before adding the filling.
- Garnish with whipped cream or shaved white chocolate for a pretty finish.
What to Serve With Cherry Cream Cheese Pie
Pair this nostalgic dessert with other comfort-food favorites from RecipeGirl:
Or serve it alongside other retro desserts like Chocolate Cream Pie, Icebox Cake and Banana Cream Pie.
How to store
Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days. The crust will stay firm, and the filling will remain creamy and delicious.
If you’d like to make it ahead, prepare the crust and filling up to one day in advance, but wait to add the cherry topping until just before serving for the freshest look.
Freezing tip: You can freeze the pie (without the cherry topping) for up to 1 month. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator, then top with cherry pie filling before serving.
Author’s Note:
“There’s something so charming about old-fashioned pies like this — just cream cheese, condensed milk, and fruit topping. It’s a dessert that doesn’t need modern twists to be wonderful. It’s creamy, cool, and just plain irresistible.” – RecipeGirl
Cherry Cream Cheese Pie
Equipment
- 8-inch Pie Plate (for baking the pie)
Ingredients
CRUST:
- 1½ cups finely ground graham cracker crumbs
- ⅓ cup granulated white sugar
- 6 tablespoons butter, melted
PIE FILLING:
- 14 ounces cream cheese, at room temperature
- One 14-ounce can sweetened condensed milk
- ⅓ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 21 ounces canned cherry pie filling, chilled
Instructions
PREPARE THE CRUST:
- Preheat the oven to 375℉. Mix graham cracker crumbs, sugar and melted butter until well blended . Press the mixture into an 8-inch pie plate. Bake for 7 minutes. Cool.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Beat in the lemon juice and the vanilla.
- Scrape the cream cheese filling into the baked pie crust and smooth evenly. Chill until set- about 4 hours. Top with the desired amount of cherry pie filling. Chill again. Then cut and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
