Cherry Cheesecake Pie
This cherry cheesecake pie is heaven in a pie plate! A graham cracker crust is layered with no-bake cheesecake batter and homemade cherry pie filling. YUM!
There’s almost nothing better than a no-bake cheesecake, and this tasty cherry pie version is incredible (and so easy!).
No-Bake Cheesecake Batter
This no-bake cheesecake batter is a bit different than the other beloved no-bake cheesecake recipe I have on my site.
It sets up a bit softer and has a slightly creamier texture and flavor. Both are delicious. And honestly, either no-bake cheesecake batter will work here.
Brian is a die-hard fan of this cheesecake batter that uses sweetened condensed milk. It’s similar to the version he grew up eating (almost everyone in their family requested it for their birthday, and with nine people in their family, that meant a lot of cheesecake eating over the years!).
Fun fact: the acidity in the sour cream and lemon juice reacts with the sweetened condensed milk in the recipe to help thicken the no-bake cheesecake batter.
Graham Cracker Crust
The simple no-bake cheesecake batter goes right into a prepared graham cracker crust. I highly recommend this perfect graham cracker crust recipe. It’s buttery, lightly sweet, and AMAZING.
I love a lot of things in life, and homemade graham cracker crusts are very close to the top of that list (which also includes: joggers, never leaving my house, and scratching piglet bellies).
The cheesecake needs to chill in the refrigerator for at least four hours or up to 24 hours. It will firm up as it chills, so don’t skip this step!
Homemade Cherry Pie Topping
I’m all about choices. And you have choices with the cherry pie part of this no-bake cheesecake.
- You can use your favorite store bought cherry pie filling (we’re using it as a topping in this recipe).
- Or you can make a simple homemade cherry pie topping.
It’s brilliantly easy and deliciously fresh-tasting. I use dark, sweet cherries, which is why it’s quite a bit darker than the bright red cherry pie filling from the store.
To make the homemade cherry pie filling, simply simmer cherries, cornstarch, sugar, water and lemon juice until thickened. Let it cool to room temperature before using in the recipe.
You can serve the cherry pie topping on the side, but I like to spread it on top of the set-up cheesecake and serve that way.
It’s festive and fun and a little messy. And I happen to like all of those things.
Remember that this cheesecake has a soft-set, ultra-creamy consistency, so the slices may not be picture perfect, but that’s ok! That’s how it’s supposed to be.
Super soft. Super creamy. Super tasty.
Cherry cheesecake pie is a beautiful thing with all of its laid back vibes and over-the-top delicious layers.
Even better, it can be made a day ahead of time. (Or even longer than that if you wait to assemble all the components until closer to serving time.)
If you love soft, creamy cheesecake and buttery, sweet graham crackers and bright, juicy cherries, this dessert is going to be a dream come true.
One Year Ago: Double Chocolate S’Mores Cookies
Two Years Ago: Cherry Chocolate Cobbler
Three Years Ago: Skillet Summer Vegetable Lasagna
Four Years Ago: Cherry Pie Cookie Bars
Five Years Ago: Tender Grilled Salmon
Six Years Ago: Homemade Pepperoni Pizza Rolls
Seven Years Ago: Strawberry Shortcake Bars
Eight Years Ago: Classic Chocolate Mint Brownies
Nine Years Ago: Pesto and Sausage Baked Ziti
Ten Years Ago: Banoffee Pie
Cherry Cheesecake Pie
- 1 9-inch prepared graham cracker crust
- 16 ounces (454 g) full fat cream cheese (see note)
- ¼ cup (57 g) sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 14-ounce can (400 g) sweetened condensed milk
Cherry Pie Topping:
- 5 to 6 cups (680-825 g) pitted frozen sweet cherries (see note)
- ½ to 1 cup (106 – 212 g) granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
- ¼ cup water
- ¼ cup (37 g) cornstarch
- 2 tablespoons fresh lemon juice
- For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
- Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
- With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
- Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
- For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
- Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
- Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don't worry too much if it the slices aren't picture perfect.
Recipe Source: from Mel’s Kitchen Cafe
43 Comments on “Cherry Cheesecake Pie”
This is a great recipe! Erred on the side of caution and added gelatin to the cream cheese base to make it nice and firm. Also added a few more spices to the cherry topping such as a cinnamon stick, vanilla, a dash of orange extract, and cherry liquor. Will definitely be making again, thanks!
I made this for Thanksgiving, and it was a big hit! I used the linked graham cracker crust recipe and will use it for all my graham cracker crust needs moving forward! It was so good. Based on other comments, I tried not to over mix the filling, blending it just until smooth. It came our soft, but set–just as promised. Everyone loved it! The homemade cherry pie filling was so easy and yummy. Success!
This was amazing! It tastes so much better than regular store bought cherry filling. Absolutely delicious.
in case anyone else wants to make this, but is too lazy to go to the store for graham crackers… this is heavenly with an Oreo crust. just crushed up about 25 Oreos and mixed it with 4-5 tbs of melted butter and a touch of salt. so good. I also found the filling to be even runnier than Mel’s looks in the pictures, so I added an extra 4 oz of cream cheese to mine and it turned out great (but how could it not since cream cheese makes everything better)
An Oreo crust sounds amazing for this pie, Lisa!
This looks just like something my mom used to make and I loved it. I am making it for our dessert for the 4th but the cream cheese mixture is so runny. It’s been chilling around 4ish hours and it’s still liquidy. I used full fat Philadelphia cream cheese and followed the rest of the directions. It looked so thin that I didn’t put it in my crust just in case it didn’t set up. Do you know where I went wrong or if I can do anything to salvage it?
I made this as well and had the same problem. The taste was great, but mine was very liquidy even after refrigerating 24 hrs.
Same here was like melted ice-cream.
Just an update for anybody else who had the same problem of cheesecake soup… I found a suggestion online to add dissolved unflavored gelatin. After 24 hours in the fridge it was clear that it wasn’t going to set up. I just poured my cheesecake soup into the mixer bowl and added the gelatin following the directions from this recipe https://www.simplyrecipes.com/recipes/no_bake_cheesecake/. This was able to save my cheesecake. I topped it with the homemade topping and it turned out delicious.
Hey everyone! I’ve been out of town and am just now responding to comments – sorry for the delay! Thanks for the info on adding gelatin, Gem. For those that ended up with a super runny filling – did you notice that it thickened a bit while mixing…and then turned runny? Just trying to help troubleshoot and wondering if over-mixing might be part of the issue.
Thanks for the suggestion, will try this next time!
Over the years, your magnolia lemon pie and classic cheesecake have both become my jam ! I have all of the ingredients to make this except for cherries, but I have blueberries. But I could just wait until I get cherries or strawberries or mango with lime instead of lemon or cherry lime..oh so many possibilities !
My mixer broke,could I use my blender?.
I honestly don’t know how this mixture would do in a blender, Alex – feel free to experiment!
Seriously good!!!! And easy to make.
Thank you, Carol!
We had almost everything to make this pie and guests coming for dinner which meant I had to make it.
The pie was delicious. I used the homemade graham cracker crust as the base and made the cherry pie filling.
I did add some kosher salt to the cheesecake filling. Also, the cherry pie filling thickened immediately upon simmering. I did not have to wait 5-10 minutes and pulled it from the heat right away.
It is a very simple dessert that my two-year-old helped make and had rave reviews. I will definitely make it again.
Thanks for adding your feedback, Laura! I really appreciate it! And I’m glad you liked it!
This recipe was great! Followed the directions as written and it came out great. One lemon was enough for topping and pie. Thanks for the new recipes, Mel!
Perfect timing! I just picked all my cherries and was thinking of making cherry pie. My teenage daughters favorite dessert is cheesecake so this will be a perfect mix of the two! Thank you!
Thanks, Ali! I hope she loves it!
It sounds amazing! Just trying to get past the calorie count – does it really have 1600 calories in a serving or is that a typo?
That would be for the whole pie. Mel has listed it as serving 12 so it would be 133calories for 1/12 of the pie.
Hi Ruthie, sorry about that. The recipe system I use calculated the nutrition facts incorrectly (I’ve been on vacation so I just saw your comment and went in and recalculated).
Can this cheesecake be made into mini’s‽
I haven’t tried it, but I bet it could be!
I just made your other no bake cheesecake recipe for fathers day but used storebought cherry pie filling. Cherry cheesecake must be in the air!
Haha, yes, it must be! 🙂
OOOOOh… It also looks like the recipe could be easily halved (there’s only two of us) and I love making these in the little mason jars for individual portability for lunches. Maybe I won’t need to halve it. lol My b-day is Thursday but we are trying to eat less sweets(with good success) However, I think it’s the law you get to splurge on your b-day and take your time eating left-overs. lol I just can’t be having the banana bread fiasco of Fall ’21. lol
Using small mason jars for serving is such a cute/good idea! Also, HAPPY BIRTHDAY!!
Magnolia lemon pie and your classic cheesecake have both been regulars over the years. I have everything to make this except cherries, but I have blueberries, but I could go to the store and get cherries, or strawberries..or maybe mango with lime instead of lemon..cherry and lime would be good too…oh, Mel, now I’ll be dreaming about which flavor to make lol, but I know it will be good no matter what because it’s one of your tried and true recipes
I’ve been making this recipe for decades! It’s my favorite no bake ANYTHING! We also use the little mini graham cracker crusts for individual pies. We need portion control with this pie!
Love the idea of individual servings!
This is almost identical, sans sour cream, to the Cherry-O=Cream pie recipe that has been in our family since at least the 50’s.. Don’t exactly how long since mom and her sisters have been gone for a while now.
I still make it during the holidays.
Mel, can I substitute Greek yogurt for the sour cream?
I haven’t tried that, but it’s such a small amount, I think that should work fine!
Can the completed pie be frozen in order to firm up the texture?
You could definitely try that! I haven’t done it myself so I don’t know what the outcome will be. The cheesecake made, as written, is soft but still serveable.
Looks divine!! We are a blueberry eating family here, so I wondered if I could swap berries or are your instructions only for using cherries?
Yes! You definitely could do that!
Over the years, your classic cheesecake and magnolia lemon pie have both become my jam ! I know this will be delicious and I have all of the ingredients except for the cherries, but I have blueberries. But I could wait to get cherries or strawberries or mango with lime instead of lemon or cherry lime..so many possibilities !
I think blueberries would be fantastic also!