Name: No-Bake Cherry Pie
Prep time: 5 min
Total time: 245 min
Ingredients: 2 packages full-fat cream cheese ((8 ounces each), softened to room temperature); 1 can sweetened condensed milk ((14 ounces)); 1/3 cups lemon juice; 2 teaspoons vanilla extract; 1 graham cracker crust (9-inch); 1 can cherry pie filling ((21 ounces) )

No-Bake Cherry Pie has a creamy cheesecake-style filling layered into a buttery graham cracker crust and topped with pie filling. This cherry cream cheese pie is a simple dessert that takes 5 minutes to prep, then chills in the fridge until the filling sets.

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

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

My kids' school has an event called "Pie Day," where parents bring pie as a thank you for the teachers. It's become a tradition for several parents to bring this pie because it's easy to make and always a hit with the staff.

I love this creamy cherry pie so much that I made a no-bake blueberry pie, too.

Helpful Ingredient Tips

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Cream Cheese - I like to let the cream cheese sit on the counter for at least 30 minutes so that it blends smoothly with the condensed milk, without lumps.
Sweetened Condensed Milk - I use condensed milk in this pie because it creates a softer, creamier filling than the whipped-cream base I use in my no-bake cheesecakes. The texture lands somewhere between cheesecake and custard.
Graham Cracker Pie Crust - You can buy a pre-made crust if you're short on time, but my no-bake graham cracker crust is easy to make and holds together much better than a store-bought crust.

How to Make Cherry Cream Cheese Pie

Step One: Beat the Cream Cheese

The cream cheese should be completely smooth and fluffy before adding the other ingredients. If you still see small lumps at this stage, they will remain in the filling, which can cause it to set inconsistently.

Step Two: Add Remaining Ingredients

After adding the sweetened condensed milk, lemon juice, and vanilla, mix just until the filling is smooth and creamy with a thick, pourable texture.
Scrape the sides and bottom of the bowl halfway through mixing so everything incorporates evenly.

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Step Three: Pour and Chill

I like to place the pie in the back of the fridge, where it is the coldest, so it has a consistent temperature as it chills.

Step Four: Top with Cherry Filling

Spread the cherry pie filling over the pie right before serving so the color doesn't bleed into the filling.

Collage showing 4 steps of how to make pie.

Two peach-colored sparkle shapes on a light gray background.

Top Tip!

In my testing, I've found that using generic or low-fat cream cheese, which often has a higher water content, can prevent the filling from setting. I get the most reliable results using full-fat Philadelphia cream cheese.

How to Get Smooth Slices

Make sure the pie is fully chilled in the refrigerator before serving. The filling should look firm around the edges and hold its shape when you gently tilt the pie plate.

Once it has set, place the pie in the freezer for about 15 minutes before cutting. This briefly firms the filling, which makes slicing much easier.

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

Recipe

No-Bake Cherry Pie

Recipe by: Erin Gierhart

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!

4.87 from 29 votes

Print Recipe Pin Recipe

Prep Time 5

Chilling Time 4

Total Time 4 5

Ingredients

▢ 2 packages (452 grams) full-fat cream cheese (8 ounces each), softened to room temperature
▢ 1 can (396 grams) sweetened condensed milk (14 ounces)
▢ ⅓ cups (79 ml) lemon juice
▢ 2 teaspoons (10 ml) vanilla extract
▢ 1 (1) graham cracker crust 9-inch
▢ 1 can (592 grams) cherry pie filling (21 ounces)

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.
2 packages full-fat cream cheese
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.
1 can sweetened condensed milk, ⅓ cups lemon juice, 2 teaspoons vanilla extract
Pour the cream cheese mixture into your prepared graham cracker crust. Place in the refrigerator for at least 4 hours.
1 graham cracker crust
When you are ready to serve, pour the cherry pie filling over the center of the pie.
1 can cherry pie filling

Notes

Note: I highly recommend full-fat Philadelphia brand cream cheese for the best texture.

Store the pie covered in the refrigerator for up to 5 days.

To freeze, wrap the whole pie or individual slices tightly in plastic wrap, then place in a freezer-safe container or wrap again with foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the cherry topping just before serving.

For cleaner slices, place the pie in the freezer for about 15 minutes before cutting.

This pie works well with other fruit toppings, too. Try blueberry, strawberry, or peach pie filling in place of the cherries.

Equipment

▢
Pie Plate

Course Dessert

Cuisine American

Servings

Calories 553 kcal

Nutrition

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Note from Erin

Helpful Ingredient Tips