For many decades, Cherry Cream Cheese Pie has been a favorite no-bake recipe! It first appeared in the1960’s as Borden’s Cherry-O Cream Cheese Pie. It became extremely popular and has been ever since!
But to me, my mother-in-law Ruth’s little addition to it is the best! Her little change puts it above all the rest! I don’t see it done her way anywhere! She adds a little heavy cream to the batter, so the cheesecake comes out creamier and is not so thick. And she uses 4 ounces of cream cheese instead of 8. A bonus: it brings the calorie count down to 220 calories a slice instead of triple that!
Another bonus: this recipe is EASY, it is FAST, and it is a NO-BAKE!
This is one of the most requested pies in my family!
You can change the cherry pie filling topping for another flavor, or top it with fresh fruit like in the picture above. Put a glaze over the fruit to preserve the fruit and make it shiny. For an easy FRESH FRUIT GLAZE: Mix ½ cup of apple or apricot jelly with 1 tablespoon of water, then brush it on the fruit.
No-Bake Cherry Cream Cheese Pie has definitely stood the test of time! If you’ve never tried it, you should!
See how easy it is to make in the slideshow below!
NO-BAKE Cherry Cream Cheese Pie
- 1 Electric Mixer
- 1 9-inch pie shell baked
- 1/2 cup heavy cream
- 4 ounces cream cheese softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
- In a large bowl with an electric mixer, beat the heavy cream and the cream cheese until it is smooth.
- On lowest speed or by hand, add in the condensed milk, lemon juice, almond extract, and vanilla extract and only stir it all together for a few seconds. It will be lumpy. That's okay. Overmixing can cause it not to firm up properly.
- Spread the batter evenly into the prepared baked pie crust.
- Top it with the cherry pie filling.
- Cover the pie and chill it for at least 4 hours before serving.
- Store the pie covered in the refrigerator.