Philadelphia Cream Cheese Cherry Pie
Philadelphia Cream Cheese Cherry Pie is an easy no-bake pie that’s loved by kids and adults alike. It’s a delicious blend of tangy, creamy, and sweet.
Now when I say easy I mean easy. This cherry cream cheese pie is so doggone easy it would be almost impossible to mess it up! The only problem I’ve ever had is trying to sneak a slice before it was cold enough. It was still good even then!
Let me qualify easy a bit. I use a store-bought graham cracker crust and canned cherry pie filling. If you’re old school and want to make your own pie crust and pie filling then the whole process becomes less easy. Not much, but a little.
In addition to no baking, this cream cheese pie only has six ingredients. There’s nothing exotic. Everything is really easy to find. Heck, you might already have them in your pantry right now.
Here’s all you need:
Ingredients For Philadelphia Cream Cheese Cherry Pie
- 9” Pre-made Graham Cracker Crust
- 1 (20 ounce) can cherry pie filling
- 8 ounces Philadelphia cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1⁄3 cup lemon juice
- 1 teaspoon vanilla
That’s it! The graham cracker crust and cherry pie filling are really optional. You can use a chocolate oreo pie crust or even a regular pre-baked pie crust and most any type of pie filling that suits your fancy. I haven’t tried them all but blueberry is very good.
How To Make A Cream Cheese Pie
The very first thing you need to do for any cream cheese pie is to allow the cream cheese to come to room temperature. Trying to make your pie with cold cream cheese will result in a lumpy pie. Lumpy no good!
Once your cheese is at room temp it’s time to beat it into creaminess. I use an electric mixer. You could also use a stand mixer or maybe even a wire whisk. I’ve never tried a wire whisk and hate the thought of it!
When the cream cheese is really nice and creamy you can start beating in the sweetened condensed milk. Add a little bit and beat it in. Then add some more and beat that in. Adding it in a little at a time assures that it’s well incorporated with the cheese.
Add the lemon juice and vanilla and beat some more until they are well mixed in. Don’t leave out the lemon juice. It helps to solidify the mixture.
Pour the filling into your pie crust and smooth it out. Place it into the refrigerator and allow it to cool for at least 3 hours. Overnight is even better.
Once the filling is solid you can add the pie filling. Just pour the filling with the juice over the top of the pie and smooth it out.
You can serve it at this time but it’s better to put it back in the fridge and allow the filling to become cold and a little firmer also.
That’s it. Not the quickest pie in the world because of all the refrigerating time but it certainly couldn’t be easier.
Here’s the recipe:
Philadelphia Cream Cheese Cherry Pie
This Cream Cheese Cherry Pie is so easy to make. Plus it's no-bake!
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Calories 375 kcal
ready-made graham cracker pie crusts or 1 chocolate wafer pie crust
20 oz can
cherry pie filling
14 oz can
sweetened condensed milk
In a medium bowl, beat cream cheese until smooth.
Add sweetened condensed milk, blending well.
Add lemon juice and vanilla until well blended.
Pour into pie crust and chill 3 hours, or until firm.
Add cherry filling on top of the pie.
You can also use blueberry or strawberry pie filling.
Philadelphia Cream Cheese Cherry Pie Tips
Use Good Quality Cream Cheese
I can’t emphasize enough that you should use a good quality cream cheese. I always use Philadelphia brand and I’ve never had a problem with lumps.
A Healthier Option
For a healthier option, top with fresh fruit. I have some friends that like this pie with no topping at all. In fact, I do myself. I just prefer the topping. You can make it plain and add a topping at serving time.
Reduce Fat and Calories
If you want to reduce fat and calories you can use lite cream cheese and fat-free unsweetened condensed milk. I almost always make the full-fat version, but I’ve made it using less fat and it still turns out fine. The only problem that I’ve noticed is that the lighter ingredients do not set as well.
Homemade Graham Cracker Crust
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