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posted by Christy Denneyon Nov 17, 202198 comments »
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This Cherry Cheese Pie dessert is made every year at my house for Fourth of July, Thanksgiving, and any major occasion. This pie has a creamy lemon kissed filling on a homemade graham cracker crust topped with cherries.
CHERRY CHEESE PIE
This pie screams TRADITION. Imagine Tevye from Fiddler on the Roof shimmying and singing “Tradition”. That kind of tradition.
From as long as I can remember, my family has made this pie for Thanksgiving. Most times we bypass the plates. And the guys don’t appreciate it so we hide it. Then us Larson girls just grab a fork and minutes later…GONE.
It’s not gourmet. I don’t even like cherries so I scrape them off. Oh, but it’s so delicious. It takes me right back to my mom’s kitchen.
Make it with a homemade graham cracker crust to take it to the next level.
You may have a few lumps in the cream cheese layer. Don’t worry. They will go away as it chills.
It’s important to let the pie chill for a couple of hours to firm up.
PRO TIP:
If I’m in a hurry, I place the whole can of cherries in the fridge to chill while the creamy layer is chilling. No one likes warm cherries!
OTHER PIE RECIPES:
- Pecan Cheesecake Pie
- Banana Cream Pie
- Blueberry Custard Pie
- Lemon Pie
- S’mores Pie
- Peaches and Cream Pie
- Chicken Pot Pie
Cherry Cheese Pie
4.39 from 31 votes
This Cherry Cheese Pie dessert is made every year at my house for Thanksgiving. This pie has a creamy lemon kissed filling on a homemade graham cracker crust topped with cherries.
PrintPinRate
Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 8 servings
Ingredients
- 1 (8 oz package) cream cheese, softened.
- 1 (14 oz can) Eagle Brand sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (9 ounce) graham cracker crust
- 1 (21 oz can) cherry pie filling
Instructions
In large mixing bowl , beat cream cheese until fluffy. If your cream cheese isn't soft enough you will get lumps. Gradually beat in sweetened condensed milk until smooth. Mix in lemon juice and vanilla until WELL combined. This is important so that it is combined enough and will firm up.
Pour into graham cracker crust and chill at least 3 hours. Pour on cherries (you might not need all of them) and chill before serving.
Notes
Source: my mom Jeanine Larson
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Cheesecake Desserts Fourth of July Recipes Fruit Holiday Recipes Larson Family Favorites No-Bake Desserts Pies Super Easy Recipes Thanksgiving Recipes
published on Nov 17, 2021
98 comments Leave a comment »
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98 comments on “Cherry Cheese Pie”
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Cassie Glass — Reply
Yummy for sure. The secret is in the mixing time, don’t be afraid to mix for it to set up firm. Chilled Cherries make for this recipe, perfect and firm! Thanks for posting. Remember to mix … the longer the better. It’s like a whipping cream that way.
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Christy Denney — Reply
Yes i agree!
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Tom — Reply
This is my son’s favorite pie we make it every holiday
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Christy Denney — Reply
thank you!
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Christina Simmons — Reply
We have had this same pie every Thanksgiving and Christmas ever since I was a little girl! It is originally from the Eagle Brand Sweetened Condensed Milk label on the can. My mother saved the label and put it right in the recipe book. So thankful u posted this though cause that book is in a box in storage and I needed it desperately for Christmas Tradition!
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Christy Denney — Reply
Thanks Christina!
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Porsh — Reply
Hi, nice recipe. I’ve been making this for a long time. My mother in law taught me how to make it. We use less lemon juice and always add a bit of vanilla pudding mix to thicken it enough to set.
See AlsoOktoberfest Food - Traditional German Food Recipes | Craft BeeringNussecken (German Nut Bars) - Recipes From EuropeGerman Potato Dumplings (Kartoffelklöße) - Recipes From EuropeGerman Cucumber Salad Recipe - GurkensalatThey should help with the setting or if you like a firmer pie instead.
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Abby Roberts — Reply
My mom has made this for every holiday or big event for my entire life. One difference though: she adds enough pure almond extract to make it positively alcoholic. 😉 Thanks for the recipe!
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Christy Denney — Reply
Haha Thank you!
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Kathy Hilliard — Reply
This pie is delicious! Thank you. I love your cookbook.
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Christy Denney — Reply
Aww thank you!
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Mary N — Reply
Thank you for this. I lost my recipe for this many years ago and have been looking for it. I first mad this pie as a teenager in the ’60’s. I will be making it this week!
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Christy Denney — Reply
Thank you!
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Betty Baldwin — Reply
I have made this for many many years and it always turns out delicious my family enjoys it every Thanksgiving and every Christmas
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Christy Denney — Reply
It’s my favorite. I’m making this week!
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Loretta — Reply
I tried this recipe over and over and the filling never sets. I even added more cream cheese and less lemon juice, but that did not help.
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Christy Denney — Reply
Do you beat it well. That’s what gets mine to set.
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Christina Simmons — Reply
Are you using fresh squeezed lemon juice or lemon juice from the store? I use to just buy the juice to be faster buy I find It sets better with freshly squeezed lemon juice. I’ve made it for years and sometimes it just turns out runny but still delicious!
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Ellen — Reply
How long will this keep in the fridge?
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Christy Denney — Reply
It’s good for about a week.
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Christy Denney — Reply
A while – like 4-5 days
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Debb Zagunis — Reply
Cherry Cheese Pie, 🍒
Our family made this every Thanksgiving + Christmas as well.
Such family memories. I Love your blog. XOXO-
Christy Denney — Reply
Thank you! Us too!
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Regina — Reply
I’ve made cheesecakes several times in my life for my family and my church family. Is this cheesecake too? One person commented that it’s not the same as cheesecake. If it’s different, how?
Sounds good! Thanks!
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Christy Denney — Reply
you do not bake this so it’s more of a cream pie.
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Glenda — Reply
Cheesecake is baked this pie is a no bake recipe except the gramcracker crust. You do have to bake it.
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Cynthia — Reply
My husband loves this easy version of cheesecake! I had a larger graham cracker pie shell so made it using two blocks of cream cheese instead of one and added 1/4 tsp. of both almond and vanilla extract for additional flavor. Topped with the pie filling and popped it into the freezer for about 45 minutes to get a quicker chill. Was delicious!
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Christy Denney — Reply
So glad you liked it!
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Rebecca Dechert — Reply
Easy peezy lemon squeezy!! Delicious all time family favorite!! All time go to! Gotta love eagle brand!
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Christy Denney — Reply
Thank you!
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Heather — Reply
What I like to do is put in a package of lemon (or vanilla) pudding mix and add 1/2 ish cup of milk. It makes it more firm so it holds its shape better and adds a wonderful lemony flavor.
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Christy Denney — Reply
Nice tip!
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Christina Simmons — Reply
Do you make the pie exactly like the recipe says and then in addition you add the lemon pudding mix and milk? I’m always experimenting with the recipe…adding more lemon juice, less vanilla extract, trying to make my pie a little more lemony. So I’m thinking of trying your tip! Thanks!
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Rebecca Vance — Reply
Love cherry cheese pie
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Cecilia Navarro — Reply
My aunt used to make this pie all the time and it was my favorite! I loved the tanginess of cream cheese layer with the cherries on top. It’s so addicting. One important tip is don’t try to substitute with low fat or fat free products. It won’t set up right. Also use the amount called for the lemon juice. The lemon juice makes the milk thick due to the curdling that happens when you mix them. Dont worry it will be smooth you just want to make sure it has enough lemon juice to set up right. Also this pie is creamy and it won’t be as firm as other no bake pies. You can alway whip in some cool whip to get it more sturdy.
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Christy Denney — Reply
See AlsoRecipes Articles - dummiesThanks for your tips Cecilia.
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Beni Enas — Reply
I have made this twice and it isn’t firming up. What am o doing wrong?
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Lynne — Reply
I’ve made this twice…exactly like you say…& it was runny, both times. Needed to be served in a bowl with a spoon. Still tasted good, but not the cherry cheese pie of my childhood…that held up like a piece of cheesecake.
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Christy Denney — Reply
You must really beat the cream cheese and sweetened condensed milk.
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Janeil Kim — Reply
This was my dad’s favorite dessert so we had it often growing up. Seriously SO yummy! Thanks for reminding me of this recipe I am going to make it tomorrow. It is also delicious with blueberries.
We always used bottled lemon juice because that’s what we had on hand. My mom also put everything in the blender, and we have never had it turn out runny. Maybe because the blender mixes it up really well. No lumps either. We called it cheesecake. I didn’t learn that this wasn’t traditional cheesecake until I went to college 🤣-
Christy Denney — Reply
Great tips!
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Bonny Piantino — Reply
Me too, only I was 30 when I found out this wasn’t really cheesecake. I was on a date and ordered the cheesecake. I was so disappointed!!
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John — Reply
Help! It’s Mother’s Day and i wanted time surprise my wife and kids with this and have an epic fail! My aunt use to make this famous “Cherry Cheese Pie” for my cousin because it was his growing up favorite. Sadly my aunt died this past March. She was getting “cheese soup” the last few times she made it and now I guess I’ve inherited the curse! I made it last night and put it in the fridge to firm up. It didn’t! When I put the cherry topping on it sank to the bottom and part of the cheesecake mixture overflowed out of my pie! A complete mess. I tossed the whole liquid meds in the garbage.
I did it just like I thought I should. Take 8oz softened cream cheese and mix with a splash of lemon and then mix a can of 14oz sweetened condensed milk. Add teaspoon of vanilla extract and blend. Pour into graham cracker crust. Refrigerate 3 hours to overnight. I opted for the overnight being my aunt has had soup the last couple times. Surprise! I have soup! It never stiffened up! Please help what did I do wrong??? Something so easy is really throwing us all off. I’ve inherited the family curse.
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Christy Denney — Reply
Oh no! I’m so sorry. You really need to beat it well for it to firm up.
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Bobbi York — Reply
Great Cream Cheese Cherry Pie. Only used 1/2 tsp vanilla 1/2 c fresh lemon juice and 1 1/2 cream cheese. Was a perfect mixture for a shortbread graham crust. Awesome !!!
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Christy Denney — Reply
Thanks! love this one!
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Marc-Henri Morency — Reply
This recipe is perfect beside one point: a bit to liquid for my taste. Juste add 1/2 cup of powder sugar and problem solved!
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Christy Denney — Reply
You have to really beat it to get thick.
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Shelby Bush — Reply
Mine has came out runny evwrytime I make it what am I doing wrong
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Christy Denney — Reply
You need to really make sure you combine the cream cheese and lemon juice.
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Carol Jobe — Reply
My Grandmother gave me a small cookbook when I was in my twenties I am now 68 yrs. old. I can’t find my cookbook put out by Eagle Brand. I love the no bake Cherrie Ice Box Pie and the Lemon Icebox Pie. My children love these 2 pies! Thank you for your help. You will be making my son’s Christmas. Merry Christmas to your family!
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Christy Denney — Reply
Thank you. It’s our family recipe too!
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Tara Wunderlich — Reply
can I make this with out the lemon juice? I hate lemon flavored cheesecake, but I’m having the hardest time finding a recipe that doesn’t have lemon. Can someone help me?
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Christy Denney — Reply
The lemon isn’t super strong. Just gives it a bright flavor.
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Tracy — Reply
I’ve made 100s of these. You have to keep whipping with the juice in the mixture until it starts to get firm in the bowl. The lemon is cooking the dairy. Don’t add cherries until it’s setup in the fridge.
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Christy Denney — Reply
Thanks for the tip!
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Sur — Reply
I’ve been making this for 50 years! It was from a magazine and was called cherry o cream cheese pie. You have to use a real lemon for it to turn out right
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Christy Denney — Reply
I agree with you!
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Joanne — Reply
Yes this is our Thanksgiving and Christmas tradition as well! My moms gone now, so this is a very special tradition!
And mmmmmmm!!!-
Christy Denney — Reply
It’s sooooo good!
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Armenn Borgia — Reply
Wow…excellent taste.Thank you
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Christy Denney — Reply
You’re welcome!
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Peggy S. — Reply
This is my all-time favorite pie! Could easily eat the whole thing all by myself. I prefer a baked pastry shell over a graham cracker crust, though. I’m probably in the minority on that. But I’m pretty sure the source is Eagle Brand sweetened condensed milk. Regardless, it’s the best pie ever!
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Christy Denney — Reply
Ha. you’re probably right. I’m sure it was from Eagle brand.
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Francey — Reply
So easy so good! I made this for my late husband every year on his birthday. Now I make it for out son!!
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Christy Denney — Reply
Aww that’s a sweet story.
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Patti E — Reply
Since I hate the taste of condensed milk I use cool whip instead, works great and even though it’s best cold it is stiff enough to eat right out of the bowl.
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Christy Denney — Reply
Sounds great!
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Meggan — Reply
I have made this twice now and it hasn’t set either time. I don’t know what I’m doing wrong. I chilled it for 24 hours this last time and it still did not set. It’s delicious regardless though and the kids beg for it, lol.
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Christy Denney — Reply
I have only had this happen once and it was as if the creamy mixture was not incorporated enough. Try mixing it well!
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Maria — Reply
Same problem with setting. Original recipe called for a 16 oz can of sweetened condensed milk, and that changed the thickening. I have tried adding a tsp. of so of fruit pectin (SureJell.)
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Flo — Reply
I have that same recipe that I’ve making for years. My recipe calls for baking it at 350 for 35 minutes and it comes out perfect every time. I put my fruit on the bottom and then the cheesecake mixture on top. Try with crushed pineapple. Delicious
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Christy Denney — Reply
Ooh yum!
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Tyler — Reply
This was a nice, simple recipe. Took about two medium lemons to get 1/3 cup juice. Everyone said it was delicious!
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Joetta Tucker — Reply
Thanks for the recipe for the Cherry pie. It’s my sons favorite pie . I make it the same as your recipe but I have been having trouble with it . It doesn’ want to get firm as usually. I don’t know what I’mdoing different.
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Christy Denney — Reply
Make sure you really cream the ingredients together and chill long.
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Kendra — Reply
I am so happy to FINALLY see this exact recipe that I grew up with!! This is the best! Every other recipe I have come across uses cool whip and I prefer this way! Tastes so much better. We call it “cherry cheesecake” and I always requested it for my birthday ( and still do). ;-). Thank you for sharing this recipe
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Christy Denney — Reply
You’re welcome. It’s like memories on a fork.
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Cindy Christo — Reply
I made two pies the day before Christmas. They never set up but they were still very good. We even put them in the freezer hoping that would help and it didn’t. Now when I make it I use 2 cream cheese instead of one and it turns out great.
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Christy Denney — Reply
Hmm. So weird. Mine always set up.
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Faye — Reply
A coworker asks me to make this pie for her and her family on a regular basis because it’s a family favorite and she doesn’t bake. I’m almost embarrassed to tell her how easy it is to make!
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shruti — Reply
what if i dun have the graham cracker crumb pie crust coz i stay in india n i guess u dun get d crust here plz help……..n i love d way it looks n want 2 try wt alternative cn i use……n cn u also temme hw did u make d cherry sauce ….
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Christy {The Girl Who Ate Everything} — Reply
I bought the cherries in sauce in a can. The graham cracker crust can be made by scratch: 1 1/2 cups graham crackers, 3 tablespoons sugar, and 6 tablespoons melted butter.
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carol hawlay — Reply
What size of pan does this graham crumb recipe fit? thankyou for your reply.
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Christy {The Girl Who Ate Everything} — Reply
A 6 inch pie pan. Thanks.
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Birgit —
Hi there,
Is the cream cheese filling supposed to be quiet loose? I made it exactly per recipe, but added 1 cup of powdered sugar to it (because I did not think it was meant to be without?). My cheesecake turned out to be very loose. I tried it after 2 hours. Do I have to wait overnight?
I put raspberry yello and raspberries on top. That is what “held” it together a bit… -
Christy {The Girl Who Ate Everything} —
You want your cream cheese soft but not too soft or your filling will be wet. The filling is wet but should be firm after chilling for a couple of hours.
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Kim —
Hi, I’m 60 years old. I have been making this since I was 16 years old. I made it today and it was the first time it did Not get firm. I do not know if if was because we moved and we now live at a altitude of 3500 feet. Or what 🙁. It still taste good.
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Christy Denney —
If it doesn’t get firm it’s because you didn’t mix it well enough. I’m sorry.
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Kayla — Reply
I make this every year for Thanksgiving and Christmas (I took over the tradition from my mom who had taken it over from her mom). Absolutely amazing with and without cherries! I make my crust rather than buying one.
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Michelle — Reply
WOW! Just came across this on Pinterest. I was shocked to see that it was the exact same recipe as my Grandma’s. I’m with the other girls … thought this was an old family recipe.
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Carrie — Reply
This is my husband’s favorite childhood dessert that his mom who passed away a few years ago made. I have the recipe scribbled down from memory on a scrap piece of paper but have always questioned if it was correct. I’m glad to have the recipe now. Thank you for posting this!
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Chris — Reply
so colourful and delicious, I want to have it…
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cheap seo services — Reply
SU7SYn I really liked your post. Want more.
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Christy {The Girl Who Ate Everything} — Reply
@Anonymous,
Yes, I love it made a day before. -
Anonymous — Reply
Love this! Do you think it would be okay to make a day prior?
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Kim — Reply
A friend of mine just introduced me to your blog and I recognized this pie right away! Tradition is right. My mom always made this for my dad on his birthday and now I make this for my coworkers on their birthdays. Everyone loves this and it’s so easy!
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Nichole — Reply
aww yeah! no bake cheesecake. I have the exact same recipe and I thought it was a family secret. LOVE IT!!
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