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Cherry Cream Cheese Pie
Cherry Cream Cheese is creamy, sweet, and just the right amount of tangy, all wrapped up in a no-bake recipe that’s easy to love
Servings 8
Calories 203kcal
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.
Nutrition
Calories: 203kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 107mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg