Layered Cherry Cheese Pie in a Glass
Happy Saturday!
You may have seen this recipe for cherry cheese pie before, it’s often on the label of the Eagle Brand sweetened condensed milk can.
It’s one of the easiest no-bake pie recipes to make, and tastes amazingly delicious.
Each year, generally during the holidays, I make this pie recipe using a pre-made graham cracker crust. I think it takes less than 10 minutes in total to make.
For the topping you can use cherry pie filling or any other flavor of pie filling, or even fruit toppings if you like.
For this recipe today, it’s a “pie in a glass”.
The idea of making this a layered dessert came from my bargain shopping.
I found these cute glasses for only 50 cents each.
They’re actually for candles, so let’s just say, I “repurposed” them for use as a dessert dish. (I just love the word “repurposed”).
So let’s check out the ingredients:
Graham crackers, butter, sweetened condensed milk, cream cheese, bottled lemon juice, vanilla extract, and cherry pie filling. Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.
Here’s how to make it.
For the Crust:
Preheat the oven to 350 degrees F.
Add the graham crackers and the butter to a food processor.
Grind until the graham crackers are crumbly.
Then add the graham cracker crumbs to a cookie sheet,
and press them into a thin flat layer.
Bake for about 10 – 12 minutes or until they turn a golden brown (about the time you start to smell them in the oven they’re close to being done).
Remove from the oven and let cool while making the cheese pie.
For the Cheese Pie:
In a medium size bowl, add the cream cheese,
sweetened condensed milk,
lemon juice,
and…..
vanilla extract.
Beat ingredients until light and fluffy.
Break up the browned graham cracker crumbs into small pieces.
In small glasses (or dessert dishes), add a layer of the graham cracker crumb pieces….
….then a layer of the cream cheese mixture….
…then a layer of the cherry pie filling.
Next, repeat each layer.
If you have time, chill for a couple hours before serving.
If not, it tastes delicious as is.
Oh and since there’s no raw egg in the cheese filling, licking the bowl is allowed.
These yummies can be made ahead of time and last nicely in the refrigerator.
You can even top this with whip cream, which totally adds to the yum factor.
Enjoy!
If you have these in the refrigerator you may need to hide them from yourself….
….don’t eat them for breakfast….
….like I did.
Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.
Layered Cherry Cheese Pie in a Glass
Yield: Serves 6
Ingredients:
For the Crust:
9 full size Graham Crackers (or one individually wrapped packet inside a box)
2 tablespoons Butter
For the Cheese Pie:
1 package Cream Cheese (8 ounce package)
1 can Sweetened Condensed Milk (14 ounce can)
½ cup Reconstituted Lemon Juice (bottled lemon juice)
1 teaspoon Vanilla Extract
1 can Cherry Pie Filling
Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.
Directions:
For the Crust: Preheat the oven to 350 degrees F. Add the graham crackers and the butter to a food processor. Grind until the graham crackers are crumbly. Then add the graham cracker crumbs to a cookie sheet, and press them into a thin flat layer.
Bake for about 10 – 12 minutes or until they turn a golden brown (about the time you start to smell them in the oven they’re close to being done). Remove from the oven and let cool while making the cheese pie.
For the Cheese Pie: In a medium size bowl, add the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Beat ingredients until light and fluffy.
Break up the brown graham cracker crumbs into small pieces. In small glasses (or dessert dishes), add a layer of the graham cracker crumb pieces, then a layer of the cheese mixture, then a layer of the cherry pie filling. Next, repeat each layer.
If you have time, chill for a couple hours before serving. If not, it tastes delicious as is. These can be made ahead of time and they last nicely in the refrigerator.
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I adore your layers. They look really pretty and mouth watering too! The red and white hues look good together. Love to try very soon!
Anyhoo, we have just recently launched a food photo gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!
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CouponClippingCook — July 29th, 2012 @ 11:21 am
Thank you Yumgoggle, heading over to your site right now! Thank you for stopping by!
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“So let’s check out the ingredients:
Graham crackers, butter, sweetened condensed milk, bottled lemon juice, vanilla extract, and cherry pie filling.”
You left out cream cheese
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CouponClippingCook — July 29th, 2012 @ 3:57 pm
Thank you! So glad you let me know. Just fixed it. Have a great rest of the day!
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What a great tutorial! And I’m obsessed with making desserts in jars so this is absolutely perfect for me!
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CouponClippingCook — July 30th, 2012 @ 8:07 am
Hi! I love making desserts in jars too…they are so pretty. Thank you and have a great week!
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OH MY! These look spectacular, Nancy! LOVE the idea and your pictures are making me droool!
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CouponClippingCook — July 30th, 2012 @ 8:06 am
So glad you like this. Thank you for stopping by and have a great week!
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My father is a huge fan of cheesecake but has a very strong dislike towards graham crackers & I wanted to make him this with oreos… Would I still need the lemon juice?
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CouponClippingCook — July 30th, 2012 @ 7:44 pm
Hi Marlee, I accidently forgot the lemon juice once and the cheese filling was too thin. So you would need to use the lemon juice so the cheese filling is light and fluffy. Oreos would be so pretty with this recipe! I’m going to try that next. Thank you for stopping by!
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Nancy, you complete me. Run away with me. Bring these. Lots of these.
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CouponClippingCook — August 1st, 2012 @ 7:50 pm
Hi Kim, LOL! Only if you bring all of the delicious ice cream flavors you make!!
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