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No Bake Cherry Cream Cheese Pie from The Food Charlatan
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4.67 from 6 votes

No Bake Cherry Cream Cheese Pie

A crunchy graham cracker crust, a creamy lemony center, topped off with cherry pie filling!
Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 524kcal
Author: Karen


For the Crust::

  • 9 whole graham cracker sheets or 1 & 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 7 tablespoons butter

For the Filling::

  • 1 (8-oz) package cream cheese softened
  • 1 (14-oz) can sweetened condensed milk
  • zest from 1 lemon optional
  • 1/3 cup lemon juice fresh is best
  • 1 teaspoon vanilla
  • 1 (21-oz) can cherry pie filling chilled


For the crust:

  • Prepare the crust. If baking your crust, preheat your oven to 350 degrees F.
  • In a food processor, blend together the graham crackers, salt and sugar until fine and completely ground. (If you don't have a food processor, throw the crackers in a ziplock and crush with a rolling pin.) You can also use 1 and 1/2 cups store bought graham cracker crumbs.
  • Melt the butter in a small bowl. Pour the butter into the food processor and blend well. (Mix together crumbs and butter in a bowl if you don't have a food processor.)
  • Dump the mixture into a pie pan. No need to grease the pan.
  • Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.
  • At this point you can either refrigerate the crust for 1 hour (do this if you don't have air conditioning!) or you can bake the crust for 10 minutes at 350. Refrigerating results in a more crumbly crust, baking will get a sturdier crust that is a little more crunchy. But both methods work great.
  • Cool the crust completely if you baked it. I put it in the freezer for a bit.

For the filling:

  • In a large bowl or stand mixer, beat the cream cheese until it is smooth, scraping the sides and bottom of the bowl.
  • Add the sweetened condensed milk, lemon zest (optional*), lemon juice, and vanilla. Beat well, scraping the sides, until everything is incorporated, and then stop.
  • Pour the filling into the cooled crust, and spread smooth on top.
  • Place the pie in the refrigerator for 2-3 hours, until completely chilled. Put the unopened can of cherry pie filling into the fridge at the same time so that it gets cold.
  • When you are ready to serve, open the can of cherry pie filling. Spread it over the top evenly. Slice and serve!


*The lemon zest is an untraditional ingredient. It really makes the lemon flavor shine. Without it, the pie will have a more neutral flavor, making the cherries stand out more. I like it both ways! (Don't skip the lemon juice)
Source: I feel like this recipe is all over the place (I saw many sources citing "my grandma so-and-so") but I got the details from Allrecipes.com.


Serving: 1g | Calories: 524kcal | Carbohydrates: 68g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 432mg | Potassium: 344mg | Fiber: 1g | Sugar: 38g | Vitamin A: 973IU | Vitamin C: 8mg | Calcium: 193mg | Iron: 1mg