This Cherry Cream Cheese Pie is an elegant yet easy dessert that comes together quickly. It combines a baked cheesecake layer with a light, no-bake cream cheese topping and a bright cherry pie filling for a balanced, crowd-pleasing finish. Perfect for holidays, potlucks, or a simple weekend treat.
Cheesecake can be time-consuming because it typically needs a long bake and a long chill time. This cream cheese pie gives you the same rich flavor with less hands-on time. The bottom layer bakes like a thin cheesecake, while a whipped, no-bake cream cheese layer adds a soft, airy contrast. A generous spoonful of cherry pie filling on top adds color, sweetness, and the classic cherry-cheesecake pairing we all love.
Why You’ll Love This Cherry Cream Pie
This dessert looks impressive but is refreshingly simple to prepare. A few reasons it’s a favorite:
- Easy to make. Simple steps and common ingredients make this recipe approachable for all skill levels.
- Delightful contrast. The denser baked layer and the airy, no-bake topping create a pleasant texture contrast while the cherries add bright sweetness.
- Versatile for events. It’s elegant enough for a dinner party and straightforward enough for a family gathering.
What You’ll Need
This recipe uses straightforward ingredients. For best results, bring cream cheese and eggs to room temperature before starting.
- Pie crust: A refrigerated pie crust is convenient; you can use a homemade graham cracker or cookie crust if preferred.
- Cream cheese: Use full-fat cream cheese for best texture and flavor; soften at room temperature.
- Sugars: Granulated sugar for the baked layer and powdered sugar for stabilizing whipped cream.
- Egg: One egg helps set the baked cheesecake layer.
- Flavorings: Vanilla and a touch of almond extract enhance the overall flavor.
- Heavy cream: For whipping into a stable whipped cream.
- Cherry pie filling: Canned pie filling is convenient, but lightly cooked fresh cherries also work.
How To Make Cherry Cream Cheese Pie
Follow these simple steps to assemble the pie. Allow times listed for chilling so the layers set properly.
- Prepare the crust. Unroll the refrigerated pie crust and fit it into a 9-inch pie pan. Fold and crimp the edges, then chill until you’re ready to fill.
- Bake the cheesecake layer. Beat 1 package (8 oz) softened cream cheese with 1/4 cup granulated sugar until smooth. Add 1 large egg, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract and beat just until combined. Spread this mixture evenly in the crust and bake at 350°F for about 28–30 minutes, or until set. Let cool on a wire rack for 1 hour, then refrigerate 2–3 hours until fully chilled.
- Make the whipped cream. Chill a metal bowl and whisk for a few minutes. Whip 1 1/2 cups heavy cream with 6 tablespoons powdered sugar and 3/4 teaspoon vanilla until stiff peaks form. Chill the whipped cream until needed.
- Prepare the no-bake topping. Beat another 8 oz package of softened cream cheese with 1/4 cup granulated sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract until smooth. Gently fold in 1 cup of the whipped cream until light and airy. Spread this mixture over the chilled baked layer.
- Finish and chill. Pipe or spoon remaining whipped cream around the edge, then spoon about 1 cup cherry pie filling into the center. Refrigerate until ready to serve so the layers firm up.
Storing and Freezing
Refrigerator: Cover the pie tightly and store in the refrigerator for up to 3–4 days.
Freezer: Freeze the whole pie or slices for 1–2 months. Freeze on a tray for 30 minutes, then wrap tightly in plastic wrap and foil or place in a freezer-safe container.
To serve: Thaw overnight in the refrigerator. Add any fresh whipped cream swirls and fruit topping right before serving for best presentation.
Tips for Success
- Try different crusts. A graham cracker or Oreo crust adds a flavorful base and can change the pie’s character.
- Cool before topping. Make sure the baked layer is completely cool and chilled before adding the no-bake topping or it may soften and lose texture.
- Whip until light. Beat cream cheese and whipped cream until the topping is airy to keep a pleasing contrast with the baked layer.
- Alternate fillings. Swap cherry filling for blueberry, strawberry, or blackberry for a different fruit twist.
- Clean slices. Dip a sharp knife in hot water and wipe it dry before slicing for neat, clean pieces.
More Cherry Desserts
- Cherry cookies and cream cheesecake parfaits
- Cherry Swiss roll cake
- Cherry pie bombs
- Cherry danish
Recipe
Cherry Cream Cheese Pie
Yield: 8 slices • Prep Time: 30 minutes • Cook Time: 30 minutes • Total Time: 3 hours (including chilling)
Rich and creamy with a bright cherry topping, this pie combines a baked cheesecake base with a fluffy no-bake cream cheese layer for the best of both textures.
Ingredients
For the Cheese Layer
- 1 refrigerated pie crust
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Whipped Cream
- 1 1/2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
For the No-Bake Layer & Topping
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup whipped cream (from above)
- 1 cup cherry pie filling
Instructions
- Preheat oven to 350°F (175°C).
- Unroll and fit pie crust into a 9-inch pie plate. Fold and crimp edges, then refrigerate until filling is ready.
- Beat cream cheese and 1/4 cup sugar until smooth. Add egg and extracts and beat briefly to combine.
- Spread the mixture into the crust and bake 28–30 minutes until set. Cool on a wire rack 1 hour, then chill 2–3 hours until fully cold.
- Chill a metal bowl and whisk for a few minutes, then whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate whipped cream.
- Beat the second package of cream cheese with 1/4 cup sugar and extracts until creamy. Fold in 1 cup whipped cream and spread over the chilled baked layer.
- Pipe or spoon remaining whipped cream around the edge and spoon cherry pie filling into the center. Refrigerate until serving.
Notes
For best texture, refrigerate the pie for 2–3 hours before serving so the layers set nicely.
Nutrition Information (per serving)
Calories: 412 • Total Fat: 26g • Saturated Fat: 15g • Cholesterol: 86mg • Sodium: 163mg • Carbohydrates: 39g • Sugar: 21g • Protein: 5g
Nutrition facts are estimates and may vary.
