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 can keep in the refrigerator for a couple of days before you need it.
Do y’all have nostalgic favorite recipes? I sure do. This Cherry Cream Cheese Pie transports me right back to the Lutheran church in Oglethorpe, Georgia, where I grew up. Once a month, we’d have Family Dinner—which was the meal right after church because in the South, dinner used to be lunch.
There were so many favorites that you knew would be on that table at Family Dinner: my Granny’s Fried Chicken, Mr. Tom’s Chicken and Dumplings, pineapple sandwiches, lots of casseroles, Mrs. Annie Will’s Brunswick Stew—but the desserts were what called to my little hungry heart.
Southern ladies love to bake and you could always count on a full dessert table. There was chocolate cake, pound cake, brownies, Mrs. Patsy’s Chocolate Chess Pie, Peach Cobbler, and lots and lots of pies…including this unbelievably easy no-bake Cherry Cream Cheese Pie. There was usually also a variation of this pie called Blueberry Delight.
I don’t remember who brought this pie, and it probably was different people every time. But it was always the same recipe and always perfect. It’s 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’s still delicious!
How to Make Cherry Cream Cheese Pie
For this 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.
The cream cheese filling 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! And here’s the caveat: if you’re not a fan of canned pie filling, and honestly, this is about the only one I will use, you can definitely make a homemade cherry pie filling. But to keep it even easier, you can just chop up some fresh fruit or berries.
Almost anything will work, like strawberries, blueberries, peaches, even chopped pineapple or mango would be good. Just hold off putting the fresh fruit on top of the cream cheese until you’re ready to serve.
- 1 8-oz. pkg Philadelphia cream cheese (regular), softened
- 1 14-oz. can sweetened condensed milk
- 1/3 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 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.)