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

Cream Cheese Cherry Pie

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 minutes
Fridge Time 8 hours
Servings 8
Calories 274kcal
Author Jessica - Together as Family


  • (6 oz) Graham Cracker Ready Crust
  • 1 bar (8 oz) cream cheese softened
  • ¼ cup granulated sugar
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice fresh squeezed or bottled
  • ½ teaspoon vanilla extract
  • cups Cool Whip (½ 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.



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 ¾ 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. 


Calories: 274kcal | Carbohydrates: 47g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 324mg | Potassium: 201mg | Fiber: 1g | Sugar: 14g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 1mg