Cherry Cream Cheese Pie
Cherry Cream Cheese Pie is the kind of no-fuss dessert that feels like a little slice of happiness on a plate
A buttery graham cracker crust holds a light and creamy filling, made with rich cream cheese, fluffy whipped cream, and a hint of vanilla, all topped with a glossy cherry pie filling for the perfect balance of sweetness and tang.
Cherry Cream Cheese Pie is kind of pie you make when you want something easy but impressive. No baking, no stress, just pure dessert bliss.
Cherry Cream Cheese Pie Recipe Highlights
- Quick and Easy No Bake Dessert
- Made with Simple Everyday Ingredients
- Rich Creamy and Perfectly Sweet
- Crowd Pleasing for Parties and Potlucks
- Ideal for Make Ahead Convenience
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GRAHAM CRACKER CRUST – The crisp and buttery base that holds everything together. Store bought is the easiest option, but if you want to make your own, just mix crushed graham crackers with melted butter and press it into a pie dish.
CREAM CHEESE – The heart of the filling. Use full fat for the best texture and let it soften at room temperature so it blends smoothly without lumps.
HEAVY WHIPPING CREAM – Whipping this until stiff peaks form makes the filling light and airy. Stick with heavy cream since milk or half and half will not whip properly.
POWDERED SUGAR – Sweetens the filling without making it grainy. Granulated sugar will not dissolve as well, so powdered sugar is the way to go.
VANILLA EXTRACT – Adds warmth and depth to the filling. Pure vanilla gives the best flavor, but if you are out, a splash of almond extract can work for a twist.
SOUR CREAM – Gives the filling a little tang to balance the sweetness while making it extra creamy. Full fat works best, but Greek yogurt can be a substitute if needed.
CHERRY PIE FILLING – The glossy topping that brings everything together. Warming it with lemon juice makes it easier to spread and enhances the flavor.
LEMON JUICE – A little splash brightens the cherry topping and keeps it from tasting too sweet. Fresh is best, but bottled works if that is what you have.
How To Make Cherry Cream Cheese Pie
Please check the printable recipe card below for more detailed instructions.
- Beat the cream cheese, powdered sugar, and vanilla until smooth, then mix in the sour cream.
- Whip the heavy cream to stiff peaks and fold it into the mixture.
- Spread into the crust and chill for 4 hours.
- Warm the cherry pie filling with lemon juice, let it cool.
- Then spread over the pie and chill for 1 more hour.
Leftovers and Storage
STORE – Cover the Cherry Cream Cheese Pie and keep it in the fridge for up to four days. The filling stays creamy, and the crust holds up well without getting soggy.
FREEZE – This pie freezes well. Wrap it tightly in plastic wrap and foil to keep it fresh, then freeze for up to two months. Let it thaw overnight in the fridge before serving.
REHEAT – No reheating needed. Just slice and serve straight from the fridge.
MAKE AHEAD – You can make the entire pie a day in advance. If you plan to freeze it, wait to add the cherry topping until after thawing so it stays fresh and glossy.
More Easy and Delicious Cherry Desserts
Serving Suggestions
WHIPPED CREAM – A dollop on top of the Cherry Cream Cheese Pie makes every bite extra creamy and indulgent.
CHOCOLATE SHAVINGS – A light sprinkle adds a hint of chocolate flavor that pairs beautifully with cherries.
ALMOND SLICES – A little crunch goes a long way. Toasted almonds add texture and a nutty contrast to the smooth filling.
FRESH CHERRIES – If you have them, they make a beautiful garnish and add a burst of fresh cherry flavor.
Recipe Success Tips
SOFTEN THE CREAM CHEESE – Let it sit at room temperature before mixing so it blends smoothly. Cold cream cheese will stay lumpy no matter how much you mix.
WHIP THE CREAM UNTIL STIFF PEAKS – When you lift the beaters, the cream should hold its shape. This keeps the filling light and fluffy instead of runny.
GIVE IT TIME TO CHILL – The filling needs time to set properly. If you slice too soon, it will be too soft. Four hours is the minimum, but overnight is even better.
ADD THE LEMON JUICE – A little bit makes a big difference. It brightens the cherry topping and keeps it from tasting too sweet.
SLICE WITH A WARM KNIFE – Run a sharp knife under warm water and wipe it dry before slicing. It helps cut through the creamy filling for clean, neat slices.
Commonly Asked Questions
Can I substitute the heavy whipping cream with something else?
If you’re looking for a lighter option, you can substitute heavy cream with whipped topping or a lighter whipped cream alternative. However, using heavy whipping cream gives the filling a richer, creamier texture.
Can I use fresh cherries instead of canned pie filling?
Yes, you can use fresh cherries! To make the topping, simply cook fresh cherries with a little sugar and cornstarch to create a thickened sauce, and add lemon juice for flavor.
Can I substitute sour cream with something else?
If you don’t have sour cream, you can substitute it with Greek yogurt for a similar tangy flavor. For a milder version, you can also use mascarpone cheese.
Can I make a Cherry Cream Cheese Pie without the lemon juice?
The lemon juice adds a bright, tangy flavor to the cherry topping, but you can leave it out if you prefer. It won’t drastically change the taste, but you may miss a bit of the zesty freshness.
More Easy and Delicious No-Bake Desserts
Cherry Cream Cheese Pie
Ingredients
- 1 graham cracker crust storebought or homemade
- 1 8-ounce block cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup heavy whipping cream
- 1 21-ounce can cherry pie filling
- 1 tablespoon lemon juice fresh
Instructions
- Beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer in a large bowl until smooth. Stir in the sour cream.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon the cream cheese filling into the graham cracker crust. Spread it evenly. Chill the pie in the refrigerator for at least 4 hours.
- Heat the cherry pie filling and lemon juice in a small saucepan over medium heat for 3-5 minutes to warm it up and loosen the consistency. Remove from heat and allow the mixture to cool.
- Spoon the cherry pie filling over the cream cheese filling. Chill the pie in the refrigerator for at least 1 more hour before serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.