Cream Cheese Pies
Cream Cheese Pies — Two easy vintage favorites from community cookbooks: a simple baked cream cheese pie topped with fruit, and a classic no-bake cherry cream cheese pie made with sweetened condensed milk.
Recipes on This Page
Baked Cream Cheese Pie
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 (9-inch) graham cracker pie shell
- 1 can cherry, pineapple, or blueberry pie filling
Instructions
- Preheat oven to 375°F.
- Beat cream cheese, sour cream, sugar, and vanilla until smooth.
- Pour into graham cracker pie shell.
- Bake about 20 minutes, or until set.
- Cool completely, then spread fruit pie filling on top.
- Chill before serving.
Cherry Cream Cheese Pie (No-Bake)
Ingredients
- 1 crumb crust or 1 baked 9-inch pastry shell
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla
- 1 can cherry pie filling
Instructions
- Beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add lemon juice and vanilla; mix until well blended.
- Pour filling into prepared crust.
- Chill 2–3 hours until set.
- Top with cherry pie filling before serving.
FAQ
Are both cream cheese pies baked?
No. The first pie is baked briefly; the cherry version is completely no-bake.
Can I use different fruit fillings?
Yes — blueberry, strawberry, or pineapple all work well.
How should I store cream cheese pie?
Refrigerate covered. Best eaten within 3–4 days.
Can I make these ahead?
Yes — both pies can be made a day in advance and kept chilled.