Cherry Cream Cheese Pie is a delightfully easy no-bake pie that is perfect year round for any occasion. Kids and adults love it! This is a great make-ahead recipe that will keep in the refrigerator for a couple of days before you need it. 

Close up side view of cherry cheese pie in a pie plate.

You probably remember this cherry cheese pie from church potlucks because somebody always brought it! And it was always the same recipe and always perfect. This cherry cream cheese pie is so easy, it would be really tough for somebody to mess this up!

Well, unless you’re like me and you can’t wait for it to set long enough so you slice into it before it’s cold enough—but even then, it still tastes delicious!

For this cherry cheese pie, you can complicate it if you’re into that sort of thing—and by that I mean you can make a homemade graham cracker crust and you can make a homemade cherry pie filling. But why?

You could also do what I do and BUY a pre-made graham cracker crust and a can of cherry pie filling.

You may also like…
Lemon Icebox Piecreamy lemon pie with a graham cracker crust!

How to make cherry cream cheese pie

The filling for this cherry cream cheese pie recipe is so simple–just one brick of cream cheese and one can of sweetened condensed milk, with a little lemon juice and vanilla added. I like to add a tiny bit of almond extract also. That’s it!

Seriously! You whip that up in the mixer, slap that stuff in the pre-made crust and stick it in the fridge until you’re ready to eat!

It really is that easy!

Whole cherry cream cheese pie on a board with plates and forks.


Here’s the caveat: if you’re not a fan of canned pie filling, and honestly, this is about the only time I will use it, you can definitely make a homemade cherry pie filling.

But to keep it even easier, you could just chop up some fresh fruit or berries and scatter on top of the chilled cream cheese mixture:

  • Strawberries
  • Blueberries
  • Peaches
  • Pineapple
  • Mango

Just hold off putting the fresh fruit on top of the cream cheese until you’re ready to serve.

  • Pyrex pie platethis is a classic that I use for almost every pie!
  • Graham cracker pie crust if you’re not making homemade then this is the way to go!
  • Cherry pie fillinggo for quality because it will taste the best!
  • Pie boxthis wooden pie box will keep your pie safe when transporting to a friend’s house.

Tips for cherry cream cheese pie

  • Allow the pie to set overnight in the refrigerator. You’ll get the firmest filling and the best flavor.
  • Use good quality canned cherry pie filling if you’re not making homemade.
  • After you cut the pie, the leftovers may be slightly runny–which means it’s perfect for making a Cherry Cream Cheese Pound Cake Trifle! Just crumble up some pound cake and layer it with the pie. It will be messy and delicious!
A bite of cherry cream cheese pie on a fork.

Join Southern Food and Fun Community group
and Southern Potluck group!

And please follow us on social media:

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
4.72 from 7 votes

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie is a delightfully easy no-bake pie that is perfect year round for any occasion.
Prep: 10 minutes
Total: 10 minutes
Servings: 10 servings
Save This Recipe


  • 1 8- oz. pkg Philadelphia cream cheese (regular), softened
  • 1 14- oz. can sweetened condensed milk
  • cup lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 9- inch prepared graham cracker crust
  • 1 21- oz. can cherry pie filling, chilled


  • Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
  • Pour into crust and chill at least 4 hours, longer if you can.
  • Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)


Serving: 10servings, Calories: 347kcal, Carbohydrates: 52g, Protein: 5g, Saturated Fat: 6g, Cholesterol: 38mg, Sodium: 244mg, Sugar: 26g
Course: Pies
Cuisine: American
Calories: 347
Keyword: cherry cream cheese pie
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

Update Notes: This post was originally published August 18, 2017, and on May 10, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

Follow Lucy on social media:

You May Also Like:

Sign up with your email address to receive a 5-day series of Southern Cooking Secrets, followed by weekly emails with recipes and tips. We won't send you spam. Unsubscribe at any time.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

1 Comment

  1. 5 stars
    My mom got this same recipe from the inside of a Philadelphia Cream Cheese brick about 40 yrs ago. My mom made a pie and went out for a while leaving my daughter and myself in charge of keeping an eye on the pie. Well, my daughter decided to stick her fingers in the pie while I had to use the bathroom. I went to the kitchen looking for my daughter and she was sitting on the floor eating the pie. I decided to join her and we ate the entire pie. I put the pie pan as that was all that was left, in the garbage can outside and swore my daughter to secrecy. When my mom came back a few hours later, she went to the fridge to get some pie, but it was gone. My daughter told my mom that I was the one that ate the pie and not her. My mom asked what happened to the pie pan and I told her and then sent me to the store to buy more ingredients for 2 more pies. One pie was going to be here and the other for my daughter and I.