Is this cherry cream cheese pie baked?

No—this is a no-bake filling. Use a crumb crust or a fully baked pastry shell.

How long does it need to chill?

Chill at least 2–3 hours so the filling sets firmly.

Can I use another fruit topping?

Yes—blueberry, strawberry, or any canned pie filling works well.

How do I store leftovers?

Refrigerate covered. For best texture, enjoy within 3–4 days.

Cherry Cream Cheese Pie (Easy No-Bake Recipe)

Cherry Cream Cheese Pie is a classic no-bake dessert with a smooth, creamy filling made with sweetened condensed milk and a bright cherry topping. It’s quick to prepare and perfect for potlucks, holidays, or make-ahead treats.

🍒 No-Bake Cherry Cream Cheese Pie

An effortless, silky-smooth refrigerator pie balancing rich sweetened condensed milk with a bright splash of lemon, crowned with classic cherry filling.

⏱️ Chill Time: 2–3 Hours 🍰 Style: No-Bake Cream Cheese Filling 🍳 Pan: 9-inch Pastry or Crumb Shell

Ingredients

The Base Options:

1 graham crumb crust (or 1 pre-baked 9-inch pastry shell)

Velvety Ribbon Filling:

1 (8 oz) package cream cheese (softened)
1 (15 oz) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla

Fruit Crown:

1 can cherry pie filling

Preparation Instructions

In a large mixing bowl, beat the softened cream cheese thoroughly until light and fluffy.
Gradually pour in the sweetened condensed milk while continuing to beat, blending continuously until the mixture is completely uniform and velvety smooth.
Add the lemon juice and vanilla extract, mixing until everything is fully integrated and well blended.
Pour the completed filling smoothly into your prepared graham crumb crust or baked pastry shell.
Transfer to the refrigerator and chill undisturbed for 2 to 3 hours until the pie filling sets firmly.
Gently spread the cherry pie filling evenly across the top layer right before slicing and serving.

Cherry Cream Cheese Pie