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Cream Cheese Cherry Pie is an easy dessert recipe that is no bake! Ingredients like a prepared graham cracker crust, cream cheese, Cool Whip, and canned cherry pie filling make this cherry pie with a no bake cheesecake filling a simple & delicious pie.
Cream Cheese Cherry Pie Recipe
My favorite desserts to make for family dinner & group gatherings are no bake pie recipes like this easy cream cheese cherry pie. Simple to make with some convenient ingredients like a ready-to-use graham cracker crust, cream cheese, Cool Whip, and canned cherry pie filling.
It’s a shortcut, semi-homemade dessert recipe that tastes like it could be from a bakery.
Here are the ingredients needed to make this cream cheese pie recipe topped with cherry pie filling.
- Graham Cracker Crust – I suggest making it easy on yourself and just using the ready-to-use store bought graham cracker crust. I think they taste great and they’re not crumbly when you cut into it.
- Granulated Sugar – This sweetens the cheesecake filling. It will not make the texture grainy at all because you are going to beat it into the cream cheese.
- Sour Cream – Provides a richness and thickness, and some tart to balance out the flavors. For best results use full-fat sour cream in this pie.
- Lemon Juice – I always prefer fresh squeezed lemon juice but you only need a tiny amount so bottled lemon juice will work just fine also.
- Vanilla Extract
- Cool Whip
- Cherry Pie Filling
How To Make No Bake Cherry Cheesecake with Cool Whip & Cherry Pie Filling
This recipe does require two different refrigeration times so be sure you plan for that before you make it. But the best part is that the prep time needed to make cherry cream cheese pie is only a few minutes!
Step One : Make Cheesecake Filling
- Using a hand mixer + a mixing bowl, beat together the cream cheese and sugar until creamy and combined well.
- Add the sour cream, lemon juice, and vanilla extract. Mix again until combined.
- Fold in the cool whip with a spatula and mix together.
- Evenly spread this inside the graham cracker crust and smooth out the top.
- Cover with the enclosed plastic lid and refrigerate for at least 6 hours.
Step Two : Cherry Topping
- When the first refrigeration time is done take the pie out and spread the cherry pie filling on top. I like to keep the edges exposed to show the white cheesecake filling, but you can do it however you like.
- Cover with the lid and refrigerate for at least 2 hours before slicing and serving.
Tips For Success
Here are a few of my helpful tips that will hopefully make this recipe a success in your own kitchen!
- Fridge Time : Don’t try to rush this pie when it comes to the fridge time. The cheesecake filling needs to be set before you top it with the cherry pie filling, so you end up with two different layers instead of it all just mixed together.
- Sour Cream : For best taste and texture I highly recommend using full-fat sour cream. Of course the light sour cream can be used if needed, but the full fat sour cream provides a richness to the texture and creaminess.
- Enclosed Lid : Not everyone knows this but when you buy a store bought crust, the plastic lining that you pull out is actually a lid! Just peel off the label sticker and use that to cover the pie. Easy!
- Cream Cheese : Again, I highly recommend using the full-fat version of cream cheese and the 1/3 reduced-fat cream cheese. Regular cream cheese tastes much better and it has a richer and thicker texture to it.
Variation & Substitution Ideas
There are a few ways to change up this pie recipe if wanted. Here are some things you can try.
- Lighten It Up : I have never done this, but you can lighten up this pie if wanted. Use a reduced-fat graham cracker crust. Use 1/3 less fat cream cheese. Use plain yogurt or plain Greek yogurt instead. You can also use light Cool Whip if wanted. There are lots of lower-fat options for each ingredient if wanted.
- Pie Filling : Although this recipe is called ‘cream cheese cherry pie’ you can substitute the pie filling with any kind you want. There are lots of options in the store like strawberry, mixed berry, and blackberry.
- Serving Suggestion : Here is a fun serving idea if you want to change it up. Don’t put pie filling on top of the pie, instead serve a slice of the cream cheese pie, and then you can have an assortment of pie fillings that each person can pick which one they want to top their slice with.
- Homemade Crust : If preferred, you can make your own 9-inch graham cracker crust.
- Whipped Cream : If you prefer to make your own whipped topping then beat 3/4 cup heavy whipping cream + 1-2 tablespoons powdered sugar until stiff peaks form. This should get you the amount needed for the Cool Whip.
How To Store Leftovers
Leftovers of this cream cheese cherry pie keep well, covered, in the fridge for up to 5 days.
I actually think the leftovers get better and better!
Eat leftovers, chilled, straight from the fridge.
Can I Freeze Cherry Cream Cheese Pie?
Yes you can freeze this pie if wanted. I personally don’t like to freeze anything with dairy in it, but this pie seems to do well when frozen.
I would recommend not freezing the pie with the cherry pie filling on top.
To thaw, simply take the pie out of the freezer and place it in the fridge to thaw overnight. Top with the cherry pie filling and let it refrigerate for 2 hours before slicing and serving.
Can I Make It Ahead of Time?
Yes, in fact this recipe needs to be made ahead of time!
When I make it here is what I do : Prepare the cheesecake filling and let it refrigerate all day the day before. That night I top it with the cherry pie filling and let it refrigerate overnight, this part technically only needs 2 hours refrigeration time, but it can be in there longer too. The next day I slice it up and serve.
The total fridge time is 8 hours so you can make it the morning of and still have time before dinner to allow for the refrigeration time.
This pie can safely be made 2 days ahead of time. The crust comes with a plastic cover so it’s easy to cover it and let it sit in the fridge until you’re ready to serve.
More No Bake Pie Recipes You’ll Love
- No Bake Coconut Cream Pie
- No Bake Banana Cream Pie
- No Bake Nutella Pie
- No Bake Lemon Pudding Pie
- No Bake Oreo Cream Pie
- No Bake Peanut Butter Chocolate Pie
Cream Cheese Cherry Pie
- (6 oz) Graham Cracker Ready Crust
- 1 bar (8 oz) cream cheese softened
- 1/4 cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon lemon juice fresh squeezed or bottled
- ½ teaspoon vanilla extract
- 1½ cups Cool Whip (1/2 of an 8 oz container)
- 1 can (21 oz) cherry pie filling
- Cream together the softened cream cheese and sugar in a mixing bowl with an electric hand mixer on medium speed.
- Add sour cream, lemon juice, and vanilla extract. Mix until combined and creamy.
- Stir in the Cool Whip with a spatula until combined well.
- Evenly spread the filling into the graham cracker crust and smooth out the top.
- Cover the pie with the enclosed plastic lid and refrigerate for at least 6 hours.
- After the filling has refrigerated, cover the pie with the cherry pie filling (you don't have to use it all) and put the lid back on. * I like to put the filling in the middle of the pie and leave some of the filling uncovered around the edges. Like in the pictures.
- Refrigerate for at least 2 hours before slicing and serving. Serve the pie cold from the fridge.