This cherry cream pie is an easy and delicious no bake dessert perfect for summer. With a creamy cheesecake filling and a sweet-tart cherry topping, it will be your new favorite treat for parties and barbecues!
Summer pies just got a little more delicious! This cherry cream pie is easy to make, served cold, and SO creamy and yummy.
And it doesn’t require much active time either, so you have more time to spend working on your tan, running through sprinklers, making s’mores, or maybe even doing grown-up stuff. . .
If you’re all about cherries in the summer then this recipe is for you! If you’re not all about cherries then it’s cool–you can totally use a different pie filling on top :).
Just be sure to get in the kitchen and make this cheesecake-pie hybrid soon!
Why you’ll love this cherry cream pie:
- It’s made with simple ingredients you can find in any grocery store—and you probably have most of them in your kitchen right now
- It’s a totally no bake dessert, from the crust to the filling to the topping!
- The pie needs to chill for several hours, so it’s a great make-ahead option for the BBQs and potlucks that pop up all the time when the weather is nice
How to make the crust
- Combine graham cracker crumbs, butter, and salt
- Mix until the crumbs are evenly saturated
- Press into the bottom and up the sides of a 9-inch pie plate
Notes for making your crust:
- You’ll freeze the crust for 20 minutes and leave it in the freezer while you make the filling; this ensures the crust doesn’t crumble when you add the filling and topping
- You can use vanilla wafer crumbs or even Oreo crumbs if you prefer
How to make the filling and topping
- Combine all the filling ingredients in a bowl
- Beat until well combined
- Pour into the frozen crust and chill for at least 4 hours
Once the filling has chilled, you’ll make the topping
- Place heavy cream in a bowl and beat until it thickens
- Add powdered sugar and beat to stiff peaks
- Pour the cherry pie filling over the top
- Spoon, pipe, or spread the whipped cream over the cherries
Notes for making your pie:
- You can chill the pie filling for more than four hours—overnight is fine!
- The filling calls for almond extract but you can use vanilla extract instead if you prefer the flavor (or just don’t have almond on hand)
- If your pie filling doesn’t seem set enough after you’ve chilled it, you can pop it in the freezer for 30 minutes to an hour
- Be sure your heavy cream is cold so it whips up nicely for your topping. Room temp cream doesn’t whip up as well
- Whipped cream is at stiff peaks when you can pull the beaters out and the peaks hold their shape rather than collapsing in on themselves
- This recipe calls for a 20-ounce can of cherry pie filling but sometimes cans of filling are 21 ounces; that’s fine to use!
- You don’t need to drain the cherry pie filling before topping the pie with it
Storing your pie
You can store uneaten pie can be in the fridge, covered with plastic wrap, for 4 or 5 days.
You can also freeze slices of cheesecake for up to a month. I recommend freezing individual slices on a foil-lined baking sheet until they set, then wrapping them tightly with plastic wrap and aluminum foil.
Did you make this cherry cream pie? AWESOME! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Cherry cream pie is an easy and no bake dessert you'll make all summer long. It's delicious!
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1/8 teaspoon salt
- 2 8-ounce packages cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract*
- 1/2 cup heavy cream very cold
- 1/4 cup powdered sugar
- 20 ounces cherry pie filling
- Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
- Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
- Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
- Refrigerate for at least 4 hours (or overnight).
- Once pie has chilled and you’re ready to serve, place the heavy cream in a large mixing bowl and beat until it thickens.
- Add the powdered sugar and beat until the cream holds stiff peaks. (It is at stiff peaks when you can pull the beaters out and the peaks hold their shape rather than collapsing in on themselves.)
- Pour the cherry pie filling over the chilled pie, then top with whipped cream. Serve.
- *You can substitute 1/2 teaspoon vanilla extract if you prefer.
- For the crust, you can substitute vanilla wafer crumbs or even Oreo crumbs if you like.
- Some cans of cherry pie filling are 21 ounces; that’s fine to use.
- If your pie filling doesn’t seem set enough after you’ve chilled it, you can pop it in the freezer for 30 minutes to an hour.
- You don’t need to drain the cherry pie filling before you use it. If you want to drain it that’s fine, I just didn’t find it necessary.
- You can also use other flavors of pie filling. If the fillings contain a lot of liquid you’ll want to drain some or all of the liquid, however.
- Uneaten pie can be stored in the fridge (covered) for 4 or 5 days.
- You can also freeze slices of cheesecake for up to a month. I recommend freezing individual slices on a foil-lined baking sheet until they set, then wrapping them tightly with plastic wrap and aluminum foil.