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slice of pie on a plate with a blue striped towel and the rest of the pie behind it

Cherry Cream Pie

Cherry cream pie is an easy and no bake dessert you'll make all summer long. It's delicious!

Course Dessert
Cuisine American
Prep Time 30 minutes
Chilling Time 4 hours
Total Time 30 minutes
Servings 8
Author Kelsie

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

Filling

  • 2 8-ounce packages cream cheese, at room temperature
  • 14 ounces sweetened condensed milk
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract*

Topping

  • 1/2 cup heavy cream very cold
  • 1/4 cup powdered sugar
  • 20 ounces cherry pie filling

Instructions

Crust

  1. Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
  2. 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.

Filling

  1. Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
  2. Refrigerate for at least 4 hours (or overnight).

Topping

  1. Once pie has chilled and you’re ready to serve, place the heavy cream in a large mixing bowl and beat until it thickens.
  2. 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.)
  3. Pour the cherry pie filling over the chilled pie, then top with whipped cream. Serve.

Recipe Notes

  • *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.