Reviewed: Mar. 10, 2009

I made this pie at least 20 times and it's wonderful. When I first started making the pie it would sometimes be SOUPY, so here is the SOLUTION that has always worked well for me to make it set. USE 1 1/2 BRICKS OF CREAM CHEESE! It taste wonderful, and sets beautifully. We won't be sorry if you follow my advise. Also, with 1 1/2 bricks of cream cheese it's just so yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPIRITUALGIRL9

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

Delicious but would never set. I followed the recipe w/exception to the lemon juice. I only had about half of a fresh lemon and squeezed what I could from it into the batter. My dh just loves it and does not care that it remained more pudding-like, but I would prefer for it to have the consistency of an actual cheesecake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wonderwoman-juzkiddin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

easy and delicious dessert! I used a low-fat graham cracker crust, low fat cream cheese, fat free sweetened condensed milk and lite cherry pie filling and it still came out very tasty - my husband didn't suspect anything about it was "low fat".

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mary_C

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

A friend of ours made a similar dish but didn't want to share the recipe so I looked for one that was close to it. I found this one and made it for my husband on Tuesday and by Thursday it was gone. I also added lemon zest and he absolutely loved this dessert. I refrigerated it but then froze it for a couple of hours to firm it a tad bit more. I will definitely make this dessert again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nichelle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

This has always been a favorite at my house and at potlucks. I always make two pies. Instead of doubling the recipe, I add one 8 ounce tub of thawed cool whip. I serve the pies plain with cherry, blueberry, and other toppings on the side. The pie is still sweet, a little tart, and creamy but never soupy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHRISTY G

Cooking Level: Expert

Home Town: Crane, Texas, USA

Living In: Odessa, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2008

Something can't be right about this recipe, it was still like soup after 9 hours cooling, and we even put in the freezer the last hour trying to firm it up for our guest. Note to self...never serve a recipe to guest you haven't tried yourself first. Follow up: I did use lowfat sweetened condensed milk and lower fat cream cheese. There are other recipes on this site with same ingredients and state not to use low fat or it will not set. So I guess this is why others had a problem with the pie setting. Also noted many people say to not let the cream cheese get to room temperature.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sherri

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2008

Very yummy. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jen

Cooking Level: Intermediate

Home Town: Duncanville, Texas, USA

Living In: Fort Worth, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

My mom always made it this way and I love it. I agree, 1/4 of a cup of lemon is plenty and allows it to set up a little better. I use fat free sweetend condensed milk and fat free cream cheese. It tastes the same and really cuts down on the fat (but not the sugar...this thing is sweeeeet)Enjoy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Candice Fillingim

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

I grew up eating this pie. My mom would make it all the time. I've loved it for 30 years! It's so easy and delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Sherwood, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

absolutely delicious thank you

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2007

I grew up on this stuff and it is fantastic (one of the best desserts ever). But I've always known it as Cherry Yum-Yum. Oh well, a rose by any other name.....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

I got mixed reviews on this one. A real baked cheesecake is definitely better. This one is wayyyyy too rich and creamy. However, out of my kids and siblings, and parents and family, the only person who really loved it was my dad. Everyone else said it was way too rich, including me. I don't think i'd make it again unfortunately, I think it's worth it to make the usual baked cheesecake even if it's more work. Thanks for sharing the recipe anyway.;).../update/ the next day, more family came over and tasted it. They thought it was one of the best, saying it was so "light tasting"! They loved it a lot too, so now more pple said they loved it! I guess it deserves at least 4 1/2 stars!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2007

better name might be "soup pie" I made well over 24 hours in advance and still felt like I was serving soup for dessert, rather embarrassing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JerseyGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2007

Great recipe to make on hot days when you don't want to use the oven. Best to beat the cream cheese and condensed milk for a few minutes (3-5 minutes) to ensure creaminess. Also beat 3-5 minutes after adding lemon and vanilla. Top with favorite fruit topping or serve plain.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GEChocolate

Cooking Level: Expert

Home Town: Commerce Township, Michigan, USA

Living In: Waukesha, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2007

This is an old favorite, a tried and true recipe of mine and my family. We used to call it 'Cherry-O-Cream Pie'. I would recommend getting the best possible gram cracker crust for this, or make your own. But highly recommended, easy, fast, and tastes great!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

opal~/~dragonfly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2007

Delicious! Perfect for summer bbqs! I followed the recipe ingredients exactly, but "toasted" the graham cracker crust slightly in the oven (5 minutes or so @ 350ish) to give the crust a little more stiffness so it doesn't soften as easily when the filling is added and sits overnight. I also have no issues with it chilling for only 3 hours. The texture is supposed to be creamy and smooth... not firm. The pie may fall apart when cutting it, but that's to be expected from a pie like this. I highly recommend topping it with fresh sliced strawberries... that's our favorite and looks gorgeous too!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Tiffany

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

I'm giving it a 4 star because it is easy and after 36 hours, it did have a nice, firm, creamy, consistency... a bit too much lemon flavoring for me, the batter was still very loose and puddding-like, even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie, for one), and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again, that's what I'll do..4 oz more cream cheese, and use only 1/4 cup of lemon juice.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2006

My grandmother has made this pie since i was a little girl and when I asked her for the recipe I couldn't believe how easy it was. It tastes amazing to be so simple. I highly recommend this recipe. I use strawberry pie filling instead of the cherries and my family loves it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Willowsidhe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2006

This was very easy and tasted very much like the NoBake Jello Cheesecake from a box. I thought it tasted even better the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Ixonia, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

Super easy and very yummy (my kind of recipe!)! I decreased the lemon juice just a tad so that the filling would be a little more firm and although I really like the cherry pie filling on top, blueberry pie filling is pretty darn good, too! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cherry Cheese Pie II

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!