This cherry cream pie is a simple, creamy, no bake dessert that is perfect for warm weather. Made with a buttery graham cracker crust, a smooth cheesecake-style filling, and a sweet-tart cherry topping, it is an easy make-ahead pie for summer parties, barbecues, holidays, and family gatherings.
Summer desserts do not need to be complicated, and this cherry cream pie is proof. It is cool, rich, creamy, and bright with cherry flavor, yet it comes together with basic ingredients and no oven time at all. The filling is similar to a no bake cheesecake, but it is served in pie form with a crisp graham cracker crust and a generous layer of cherry pie filling on top.
This is the kind of dessert you can prepare ahead of time and keep chilled until you are ready to serve. Since the pie needs several hours in the refrigerator, it is especially convenient for cookouts, potlucks, birthdays, and weekend get-togethers. You can make it in the morning or even the night before, then simply add the cherry topping and whipped cream before serving.
If you love cherry desserts, this no bake cherry cream pie will quickly become a favorite. If cherries are not your first choice, the recipe is still flexible. You can use another pie filling on top, as long as you adjust for extra liquid when needed. The creamy base pairs well with many fruit flavors, but the cherry topping gives the pie a classic sweet-tart finish that works beautifully with the cheesecake filling.
Why you’ll love this cherry cream pie:
- It uses simple grocery store ingredients, many of which you may already have in your kitchen.
- It is a completely no bake dessert, including the crust, filling, and topping.
- The smooth cream cheese filling tastes like cheesecake without the extra effort.
- It is a great make-ahead dessert because it needs time to chill before serving.
- The cherry topping adds color, flavor, and an easy finishing touch.
How to make the crust
- Combine graham cracker crumbs, melted butter, and salt in a mixing bowl.
- Stir until the crumbs are evenly coated and the mixture looks like damp sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
Notes for making your crust:
- Freeze the crust for 20 minutes before adding the filling. This helps it firm up so it is less likely to crumble when the creamy filling is added.
- Keep the crust in the freezer while you prepare the filling.
- If you want a different flavor, you can use vanilla wafer crumbs or Oreo crumbs instead of graham cracker crumbs.
- Press the crust firmly and evenly into the pie plate so each slice holds together better when served.
How to make the filling and topping
- Place the cream cheese, sweetened condensed milk, lemon juice, and almond extract in a bowl.
- Beat until the mixture is smooth, creamy, and well combined.
- Pour the filling into the frozen crust and smooth the top.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight.
Once the filling has chilled and the pie is ready to finish, prepare the whipped cream topping.
- Place very cold heavy cream in a large mixing bowl.
- Beat the cream until it begins to thicken.
- Add powdered sugar and continue beating until stiff peaks form.
- Spoon the cherry pie filling over the chilled cream cheese filling.
- Pipe, spoon, or spread the whipped cream over the cherries before serving.
Notes for making your pie:
- The pie can chill for more than 4 hours. Chilling it overnight works well.
- The filling uses almond extract, but you can substitute vanilla extract if you prefer that flavor or do not have almond extract available.
- If the filling does not seem firm enough after chilling, place the pie in the freezer for 30 minutes to 1 hour.
- Make sure the heavy cream is very cold before whipping. Cold cream thickens more easily and creates a better topping.
- Whipped cream has reached stiff peaks when the beaters are lifted and the peaks hold their shape instead of collapsing.
- This recipe uses a 20-ounce can of cherry pie filling. A 21-ounce can is also fine.
- You do not need to drain the cherry pie filling before adding it to the pie.
Storing your pie
Store leftover cherry cream pie in the refrigerator, covered with plastic wrap, for 4 or 5 days. Keep it chilled until you are ready to serve so the filling stays firm and the whipped cream holds its shape.
You can also freeze individual slices for up to a month. For best results, place slices on a foil-lined baking sheet and freeze until firm. Once the slices are set, wrap them tightly in plastic wrap and aluminum foil, then return them to the freezer. Thaw chilled slices in the refrigerator before serving.
A few more desserts you might enjoy
Chocolate Cherry Cake
Cherry Cupcakes
No Bake Butterfinger Pie
Tiramisu Cheesecake
If you make this cherry cream pie, serve it well chilled and slice it with a sharp knife for the cleanest pieces. It is creamy, sweet, tangy, and just right for a no bake summer dessert.
Cherry cream pie is an easy no bake dessert with a graham cracker crust, creamy cheesecake filling, cherry pie topping, and sweet whipped cream.
Dessert
American
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1/8 teaspoon salt
- 2 8-ounce packages cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract*
- 1/2 cup heavy cream very cold
- 1/4 cup powdered sugar
- 20 ounces cherry pie filling
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Combine the graham cracker crumbs, melted butter, and salt in a bowl. Mix until the crumbs are evenly moistened.
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Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes, then leave the crust in the freezer while you prepare the filling.
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Combine all filling ingredients in a bowl and beat until smooth and well blended. Pour the filling into the prepared crust and cover loosely with plastic wrap.
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Refrigerate for at least 4 hours, or chill overnight.
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When the pie has chilled and you are ready to serve, place the very cold heavy cream in a large mixing bowl. Beat until it begins to thicken.
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Add the powdered sugar and beat until the cream holds stiff peaks.
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Spread the cherry pie filling over the chilled pie, then top with the whipped cream. Slice and serve cold.
- *You can substitute 1/2 teaspoon vanilla extract if you prefer.
- Vanilla wafer crumbs or Oreo crumbs can be used in place of graham cracker crumbs.
- A 21-ounce can of cherry pie filling is fine if that is what you have.
- If the filling does not seem firm enough after chilling, freeze the pie for 30 minutes to 1 hour.
- You do not need to drain the cherry pie filling before using it.
- Other flavors of pie filling can be used. If the filling contains a lot of liquid, drain some or all of the liquid first.
- Store leftover pie covered in the refrigerator for 4 or 5 days.
- Freeze individual slices for up to a month by freezing them on a foil-lined baking sheet until firm, then wrapping tightly in plastic wrap and aluminum foil.