Cherry Cream Cheese Pie
A simple no-bake pie featuring a creamy, tangy cream cheese filling set in a pre-baked crust. Topped with sweet cherry pie filling just before serving, it's an easy and impressive dessert for any occasion.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 pcspie crust, 9-inch (22.9 cm), pre-baked
- 225 gcream cheese, softened to room temperature
- 397 gsweetened condensed milk
- 80 mllemon juice, freshly squeezed
- 1 tspvanilla extract
- 600 gcherry pie filling
Equipment
spatula · mixing bowl · electric mixer
The method
Step by step
- 1
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy.
About 2 min
Cook’s note: Make sure the cream cheese is at room temperature to avoid lumps in your filling.
- 2
Gradually pour in the sweetened condensed milk while mixing on low speed until the mixture is well combined and smooth.
About 2 min
Cook’s note: Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
- 3
Add the lemon juice and vanilla extract, and mix on low speed just until combined.
About 1 min
- 4
Pour the cream cheese filling into the pre-baked pie crust.
About 1 min
- 5
Use a spatula to spread the filling into an even layer.
About 1 min
- 6
Refrigerate the pie uncovered for at least 2 hours, or until the filling is firm to the touch.
About 2 hr
Cook’s note: For an even firmer set, you can chill it for up to 4 hours.
- 7
Just before serving, spoon the cherry pie filling over the top of the chilled pie and spread gently.
About 3 min
Keep it good
Store any leftovers covered in the refrigerator.
This pie is best served chilled directly from the refrigerator.
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