Reviewed: Jan. 17, 2012

This was a last min thing I did. Just needed to fill an extra pie crust I had made. This was for my Hubby and he liked it. I only had 2 cans of bing cherry in sugar. I think it would of been better if I had had the cherry pie filling type. But, it was supper easy to make and turned out good! Had to thicken my cherries with some corn starch to give it the correct texture, but otherwise I followed the directions.

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Reviewer:

Aimee

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Bonney Lake, Washington, USA

Reviewed: Dec. 6, 2011

this was so delicious and my family loved it so much that when i made it for easter then everyone made me mske it for thanksgivin and still wants it for christmas lol

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Reviewer:

ashlyn_burns

Reviewed: Oct. 31, 2011

My mom used to make this when I was a kid, so I was thrilled to stumble across this recipe. I find 1/3cup of lemon juice to be too much, so I cut it back to 1/4cup. If I don't have a graham cracker crust in the house, I simply put the cream cheese in casserole dish, then top it with the cherry filling. Super easy and delicious. I'm guessing those that are having problems with the consistency are using evaporated milk instead of condensed. BIG difference.

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Reviewer:

LilSnoo

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Cooking Level: Expert

Home Town: Terrace Bay, Ontario, Canada

Living In: Aurora, Illinois, USA

Reviewed: Aug. 1, 2011

Wow, thanks so much! I had copied this recipe when Paula Dean did it on her show and lost the recipe. I'm so glad you had it! This is a great pie.

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Reviewer:

foodie

Reviewed: Jul. 18, 2011

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...

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 13, 2011

I used reduced fat cream cheese and reduced fat crust, fat free evap milk and light cherries. This was so refreshing, and still so sweet for all the fat/calorie cuts I made. Will definitely make again and try different toppings!

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Reviewer:

christiana23

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Durham, North Carolina, USA

Reviewed: Apr. 2, 2011

This is very very sweet. My refrigerator didn't quite make it set, so the cherries sank right to the bottom. Next time I think I'll freeze it overnight instead of refrigerating it overnight. Also, it got a little bit lumpy. Not sure if it's just my refrigerator, but I wasn't thrilled.

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Reviewer:

kittypodz

Cooking Level: Intermediate

Home Town: Lander, Wyoming, USA

Living In: San Clemente, California, USA

Reviewed: Dec. 20, 2010

My mom made this when I was younger and I keep this legacy going now. this is the bomb!!!

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Keepitmoving1974

Reviewed: Dec. 17, 2010

I have family members who can only eat gluten free food. I made this without the pie crust and they loved it. You can use different fruit toppings for a variety. This recipe is almost too easy.

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