Cherry Cream Cheese Pie Recipe
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If you’re a fan of sensationally sweet desserts, then you’re in for a treat with my No Bake Cherry Cream Cheese Pie. This pie is an absolute showstopper that combines creamy, tangy, and nutty flavors into one delightful dessert that will leave your taste buds singing! Let me tell you, the first time I made this pie, I couldn’t believe just how easy and scrumptious it turned out.
It reminds me of other delightful no-bake desserts I’ve whipped up over the years, like my go-to No Bake Chocolate Cheesecake or the ever-popular Strawberry Icebox Cake.
There’s something magical about a luscious, chilled pie that requires no oven time.
Not only does it save you from the heat of the kitchen, but it also guarantees a velvety, refreshing treat perfect for any occasion.
Table of contents
Why I Love This Recipe
I love this No Bake Cherry Cream Cheese Pie for so many reasons.
First off, it’s a breeze to make! With just a few ingredients and minimal prep time, you end up with a dessert that tastes like you’ve spent hours on it.
The combination of the creamy cheese layer with the tangy cherry topping is simply irresistible.
Plus, the pecan pie crust adds a wonderful nutty flavor and crunchy texture that brings everything together.
It’s also incredibly versatile – great for family gatherings, potlucks, or even a simple weeknight treat.
Ingredients & Substitutions
This pie is made with simple, easy-to-find ingredients that come together to create an extraordinary dessert.
- Cream Cheese & Powdered Sugar: These form the base of the luscious, creamy layer. Make sure your cream cheese is softened for smooth blending.
- Vanilla Extract: Adds that subtle yet essential depth of flavor.
- Cool Whip: It’s what makes the pie fluffy and light. You can substitute with homemade whipped cream if you prefer.
- Cherry Pie Filling: The star topping. If you have fresh cherries, you can make your own filling for a fresher taste.
- Pecan Pie Crust: A deliciously crunchy base that complements the creamy and fruity layers. Alternatives could be a graham cracker crust or shortbread crust to suit your preference.
How to Make Cherry Cream Cheese Pie
Making this pie couldn’t be easier! Here’s how to do it in just a few steps.
Pro Tips
To make this pie even more decadent and delightful, consider these pro tips:
- Chill Your Mixing Bowl: Before blending the cream cheese and Cool Whip, chill your bowl and beaters. This helps achieve a fluffier texture.
- Add a Garnish: Top with fresh mint leaves or a sprinkle of crushed pecans for a beautiful presentation.
- Serve with Extras: This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side.
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Frequently Asked Questions
Absolutely! While the pecan pie crust adds a delightful nutty flavor, you can easily swap it out for a graham cracker crust or even a shortbread crust based on your preferences.
Yes, if you prefer not to use Cool Whip, you can substitute it with homemade whipped cream. Simply whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form.
For the best results, refrigerate the pie for at least 2 hours before serving. This allows the filling to set properly and makes slicing easier.
Certainly! If you prefer fresh cherries, you can make your own cherry topping by cooking pitted cherries with some sugar and a bit of cornstarch to thicken the mixture.
Leftover pie should be covered with plastic wrap or stored in an airtight container and kept in the refrigerator. It should stay fresh for up to 3-4 days.
Yes, this pie is perfect for making ahead. You can prepare it a day in advance and store it in the refrigerator until you’re ready to serve.
Yes, you can freeze this pie. Wrap the pie tightly with plastic wrap and then with aluminum foil to prevent freezer burn. It can be stored in the freezer for up to a month. To serve, let it thaw in the refrigerator overnight.
Cherry Cream Cheese Pie
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 8 oz Cool Whip
- 14 oz can cherry pie filling
- 6 oz Diamond of California pecan pie crust
Directions
- In a medium bowl using a hand mixer, blend cream cheese and powdered sugar until smooth. Add half of the Cool Whip and the vanilla extract. Mix well.
- Spread the cream cheese mixture into the pecan pie crust.
- Pour the cherry pie filling on top of the cream cheese layer and spread to the edges of the crust.
- Add the remaining Cool Whip in the middle of the cherry layer and spread to within about 1/2 inch of the edge of the crust.
- Refrigerate until ready to serve.
Nutrition Facts
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I have been making a similar recipe to this cheese cake for many, many years. The only two differences are I use 1 full cup of icing sugar and prepare Dream Whip and add it to the cream cheese and icing sugar mixture. Cool Whip is always more readily available though so I’ll have to try that version next time.
The fact that this cheese cake is a quick to make and no bake recipe makes it all the more convenient to make and it does taste amazing!
Please note: It definitely should be refrigerated after making so it has a chance to set up and cut into slices.