Cream Cheese Cherry Pie

A slice of pie on a white plate topped with cherry filling.

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.

Course Dessert

Cuisine American

Keyword cherry cheese pie, cream cheese cherry pie, no bake cherry cheesecake

Prep Time 15

Fridge Time 8

Servings

Calories 274kcal

Author Jessica - Together as Family

Ingredients

(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

Instructions

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.

Video

Notes

Cool Whip : An 8 ounce tub of Cool Whip has 3 cups of Cool Whip in it. Just use half of the container for this recipe. I don't really measurer it out, just eyeball it and use half of the container. If you prefer homemade, simply add 3/4 heavy whipping cream + 2 tablespoons powdered sugar into a mixing bowl and beat until stiff peaks form. Use in place of the cool whip amount.

Tip : Plan ahead and make sure that you follow the refrigeration times listed in the recipe. The filling needs to set in the fridge for at least 6 hours and then for another 2 hours once you top it with the cherry pie filling. If you make it the morning of the day you need, there will be enough for the 8 hours refrigeration time. Or you can make it the day before.

Can I Make It Ahead of Time? : Yes you can. This pie, even with the cherry filling on top, keeps well in the fridge. I make the pie the day before and allow the filling to set during the day. I top it with the filling the night before, cover the pie, and refrigerate overnight with the filling on top.

Leftovers : Store leftovers in the fridge, covered, for up to 5 days.

Nutrition