Recipe by Linda B. Rawls
"This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious."
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1 (9 inch)
prepared graham cracker crust
1 (21 ounce) can
light cherry pie filling
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
Wow does this bring back memories...my Grandma Helen used to make this all the time and everyone loved it! She used to call it "Cherry O'Cream Cheese Pie". This was very easy to make and very good and while it's not a "cheesecake" it's not bad for so few ingredients and being "no bake". I followed the recipe exactly but I did change up the graham cracker crust this time. I used a chocolate version to give it a "black forest" flavor. Definitely chill it for at least 3 hours and don't overbeat your ingredients for those who found it didn't firm up. I'm sure then it'll come out just like hers did. And like Grandma's always do, she'd add whipped cream on top! Those were the days...
This pie tasted OK, it was the consistency that was the problem. Even after being in the fridge for 4 hours, it didn't firm up. It came out more like a thin pudding than a pie! I made it exactly as directed, with full-fat ingredients. The flavor was also extremely lemony - next time I might put more cream cheese in - the flavor of it was hidden behind the lemon.
I dont eat sweets but my friend does I made this. Flavor he said was perfect but it has been sitting in my fridge overnight still hasnt firmed up what did I do wrong?
For Firmer Pie: Try Knox (unflavored) Gelatin. Into 1/3 cup of fresh squeezed lemon juice, mix in 1 1/2 to 2 tsp & let it stand for 1 minute (lemon juice will 'swell' or thicken). Incorporate into cream cheese/milk mixture. If you use fresh--crush your pulp or strain it. Do not use too much of the Knox or your pie will be more gelatinous than the creamy texture this delicious pie is known for. Using the Knox means you don't have to sacrifice your lemony flavor by cutting it due to 'soupy' problems and you do not have to add extra cream cheese either which to me, cuts into the other flavors. Try not putting all that 'cherry glop' (sorry, I hate tha stuff) on the whole pie but spoon over individual slices. This will keep pie filling from 'saggin' because of the heavy weight of filling. It also keeps pie from leaking after a few days (if it last that long) making the pie look 'unappealing'. I have never had a problem with soupy-ness or a pie that doesn't set at all. The Original recipe itself just yields a pretty soft texture. However, I experimented years ago with unflavored gelatin because I like my pies to cut 'clean'. This will do just that for you. And because it is unflavored...you don't interupt the original taste of the recipe. Call it an 'invisible band-aid'. I use sweetened thawed strawberries or frozen cherries mixed with sugar. I lost the recipe & knew someone would have it here. Thanks for posting.
This has always been a favorite of our family also. For anyone who loves cream cheese this is a winner!!! Actual preparation time is about 15 minutes, and do yourself a favor by using true vanilla extract and real lemons for the juice. You will be tempted to eat many helpings but beware, this pie is incredibly rich and you will pay a price for overindulgence. Simple and delicious...... Jason Bennett
I used this recipe to enter a pie in a pie contest at work and it won 1st place absolutly delicious and very easy to make.
I read the other reviews and was worried that maybe it wouldn't set or would be too lemony but I followed the directions and it was PERFECT!!! OMG, sooo yummy! I agree that someone must have used evaporated milk instead of sweetened condensed milk. It was perfect as is!
really great didn't change a thing
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Cream Cheese Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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