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    Home » Recipes » Dessert Recipes » No-Bake Cherry Pie with Graham Cracker Crust

    No-Bake Cherry Pie with Graham Cracker Crust

    Published: Apr 10, 2022 · Modified: Apr 8, 2022 by Erin · This post may contain affiliate links · 6 Comments

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    Pinterest pin: 2 slices of cream cheese pie topped with cherries.

    No-Bake Cherry Pie is an easy dessert with a smooth cream cheese filling, sweet cherry topping, and graham cracker crust. Get the flavor of cheesecake without all of the work. You don't even have to turn on your oven!

    Close up of cherry pie with cream cheese filling in a graham cracker crust.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Instructions
    • Variations
    • Recipe FAQs
    • Recommended Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    • Balanced Flavor: This recipe has a nice thick filling with twice the cream cheese as many similar recipes. It is still plenty sweet, but with a lower ratio of sweetened condensed milk the tangy cream cheese and bright lemon juice really shine. It's kind of like a no-bake cheesecake but is even better!
    • Easy: No-bake desserts are awesome because all that you have to do is mix a few simple ingredients, then chill and serve.
    • Make-Ahead: This no-bake pie is best made the day before so that the filling can set. By assembling it ahead of time you don't have to scramble around at the last minute.
    • Crowd-Pleaser: This is one of my family's favorite desserts and your family will love it too! It is the perfect dessert for special occasions like holiday gatherings and potlucks!

    If you like no-bake recipes as much as I do then you should check out some of my other favorites, like Buckeye Bars and Oreo Balls!

    Ingredients

    Overhead hot of labeled ingredients.
    • Cream Cheese - Use full-fat room temperature cream cheese so that your cheesecake layer is creamy and smooth. Low-fat cream cheese will result in a runny filling.
    • Sweetened Condensed Milk - Add sweetness and creaminess with this classic ingredient.
    • Lemon Juice - Using citrus juice adds acidity to the cream cheese mixture and balances the sweetness. Lime juice can also be used.
    • Cherry Pie Filling - This recipe uses one can of pie filling for convenience, but you can also use your favorite homemade recipe. Customize your pie with different flavors of filling. Blueberry and strawberry are some of my favorite variations.
    • Graham Cracker Pie Crust - You can buy a pre-made crust or make your own homemade graham cracker crust. If you want to make your own then check out the instructions in the recipe notes.

    Instructions

    Step One: Beat the Cream Cheese

    • Use cream cheese that has been softened to room temperature so it becomes light and fluffy when beaten.
    • Place the cream cheese in a large mixing bowl and beat on medium-high speed using an electric mixer (either a hand or stand mixer is fine). This will take about a minute if your cream cheese is well softened, and longer if your cream cheese still had some chill to it.
    • Make sure there are no cream cheese pieces visible.

    Step Two: Add Remaining Ingredients

    • Add the sweetened condensed milk, lemon juice, and vanilla extract and blend on low speed until they are fully incorporated.

    Step Three: Pour and Chill

    • Pour the cream cheese filling into your prepared graham cracker crust and chill in the refrigerator for at least four hours.

    Step Four: Top with Cherry Filling

    • When you're ready to serve pour the fruit pie filling on top of the pie.
    Collage showing 4 steps of how to make pie.

    Variations

    • Make in a 9x13 Pan: This recipe can also be made in a 9x13 pan without any ingredient modifications. Press the graham cracker crumbs into the bottom of the baking dish (it won't go up the sides). Bake the crust at 350°F for 7-8 minutes, then cool completely before spreading on the cream cheese filling.
    • Bite-sized desserts: Use a mini muffin tin and follow the notes for making your own graham cracker crust to place in the bottoms of the muffin tins, baking for 5 minutes. Then follow the remaining instructions the same way as the full-size recipe and you'll have bite-size no-bake cheesecakes.
    • Various Flavors: You can transform this into a whole new dessert by adding a different topping onto the cream cheese layer. Try ice cream toppings, like chocolate sauce or caramel sauce, or different fruit toppings like strawberry, blueberry, or even peach pie filling. Fresh berries are also a great topper!
    • Whipped Cream: All flavor variations, including the original cherry cheesecake pie, are great topped with whipped cream!

    Recipe FAQs

    How do I store Leftover No-Bake Cherry Cream Cheese Pie?

    No-Bake Cherry Cream Cheese Pie can be stored in the refrigerator for up to 5 days.

    Does No-Bake Cherry Pie Freeze Well?

    Yes, you can wrap individual slices or the whole pie with plastic wrap. Then either wrap it again with aluminum foil or place it in an airtight container. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight and add the fruit topping before serving.

    How do I get smooth slices?

    Stick your pie in the freezer for 15 minutes before serving. The pie will not be frozen, but the filling will harden enough that you can slice it cleanly. You can also dip a knife into hot water, then wipe it off with a paper towel, between each cut.

    What is the difference between Cream Cheese Pie and Cheesecake?

    Cheesecake is typically thicker than pie and is baked. It is also traditionally prepared in a springform pan. Cream cheese pie is a no-bake dessert made in a pie plate and often has lemon added for a bright flavor.

    Slice of cherry cheesecake pie with a bite out of it, and another slice & remaining pie in background.

    View the Cream Cheese Pie web story!

    Recommended Recipes

    • Mini New York Cheesecakes
    • No-Bake Peanut Butter Buckeye Bars
    • Blueberry Strawberry Shortcake
    • Caramel Apple Crumble Cheesecake Recipe

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Close up of cherry pie with cream cheese filling in a graham cracker crust.

    No-Bake Cherry Pie

    Recipe by: Erin
    No-Bake Cherry Pie is an easy dessert with a smooth cream cheese filling, sweet cherry topping, and graham cracker crust. Get the flavor of cheesecake without all of the work. You don't even have to turn on your oven!
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Chilling Time 4 hrs
    Total Time 4 hrs 5 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 547 kcal

    Equipment

    • Pie Plate

    Ingredients
      

    • 1 prepared 9-inch graham cracker crust
    • 2 packages (8 ounces each) full fat cream cheese softened to room temperature
    • 1 can (14 ounces) sweetened condensed milk 397 grams
    • ½ cups lemon juice 120 ml
    • 2 teaspoons vanilla extract
    • 1 can (21 ounces) cherry pie filling
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl, beat the cream cheese on medium-high speed using a stand or hand mixer, until the cream cheese is light and fluffy.
    • Reduce your mixer speed to low and slowly add in the sweetened condensed milk, lemon juice, vanilla extract and stir until they are completely mixed in.
    • Pour the cream cheese mixture into your prepared graham cracker crust. Place in the refrigerator for at least 4 hours.
    • When you are ready to serve, pour the cherry pie filling over the center of the pie.

    Notes

    Store in the refrigerator for up to 5 days.
    To get smoother slices, freeze the pie for 15 minutes before serving.
    Customize with your favorite fruit toppings.
     
    Graham Cracker Crust:
    A store-bought graham cracker crust can be used. If you would like to make your own graham cracker crust then mix
    • 1 ¼ cups (125 grams) of graham cracker crumbs
    • ¼ cup (50 grams) of granulated sugar
    • 6 tablespoons of melted butter (85 grams)
    • ⅛ teaspoon of salt.
    Press into the bottom and sides of a pie dish, packing it in very firmly, and bake at 350°F (177°C) for 7-8 minutes. Cool completely before preparing the filling. Alternatively, you can make this a completely no-bake recipe by refrigerating the crust for 2 hours rather than baking it.

    Nutrition

    Calories: 547kcal | Carbohydrates: 64g | Protein: 9g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 79mg | Sodium: 358mg | Potassium: 372mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1043IU | Vitamin C: 7mg | Calcium: 211mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Linda

      June 15, 2022 at 8:43 am

      Can I make this cheesecake 2 days ahead?

      Reply
      • Erin

        June 15, 2022 at 8:55 am

        You sure can!

        Reply
        • Linda

          June 15, 2022 at 9:08 am

          Thanks Erin! I want to make it for the Fourth of July & would rather assemble it Saturday rather than Sunday. Thanks for your help!

        • Erin

          June 15, 2022 at 9:37 am

          I should add - wait to top it with the pie filling until just before serving. But you can definitely do the rest on Saturday. Enjoy!

    2. Norma

      April 24, 2022 at 7:59 pm

      5 stars
      Just snuck the first little piece and it's not quite set yet, but the flavor is OMG good! This is going in regular rotation at my house!

      Reply
      • Erin

        April 24, 2022 at 8:50 pm

        Yay! I am so glad that you enjoy this cheesecake pie, Norma!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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