No-Bake Cherry Cheese Pie with Helpful Tips

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by Nancy

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This classic cherry cheese pie is simple to make but there’s a trick to making it turn out just right.

It only takes 6 ingredients to make this delicious cherry cheese pie and it’s so easy to make.

And most importantly, it tastes really good.

You may have seen this recipe before, it’s been around for a long time, at least going back into the 1970’s.

Amount of Reconstituted Lemon Juice to Use

There are a couple versions of this recipe that I’ve seen the most of, where the only difference is how much lemon juice (reconstituted lemon juice from a bottle) is used.

In one version 1/2 cup is used (the cheese pie filling is a little creamier and a bit more tart) and in another version 1/3 cup is used (the cheese pie filling is a little thicker and just a bit less tart).

Between the 2 versions, the difference in the amount of the lemon juice used is 2 tablespoons plus 2 teaspoons (the difference between 1/2 cup and 1/3 cup).

In this recipe I use an amount of lemon juice that’s just about in the middle of the 2 versions mentioned above.

When I wake up early on Thanksgiving morning to get started on all of the cooking and baking, this is one of the first things I make.

Although it’s a no-bake recipe, I make it early so that it has a lot of time to chill in the fridge.

The Trick to Making this Pie Filling Smooth and Creamy

The trick is not to make a common mistake that I’ve made before…don’t put all of the ingredients in the mixing bowl at once.

It’s really important to add the ingredients in the specific order that’s listed in the instructions.

So often if I’m baking something I’ll get a little ahead of myself and just put all of the ingredients in the mixing bowl at the same time.

For this pie, it will ruin it if it’s made this way.

Most importantly, for this pie the lemon juice and vanilla extract must be stirred in right at the end.

Never add those ingredients when mixing the cream cheese and condensed milk together.

If the lemon juice is mixed in too soon, the pie filling will be a mushy mess.

Tip for Chilling and Storing this Pie in the Refrigerator

Also, here’s a really helpful way to store this pie in the refrigerator…

For me, on Thanksgiving and Christmas my fridge space is at a premium.

So, when it comes to this cheese pie, once it’s made the only option is to put plastic wrap over it and put it in the fridge right?

What a mess that could make in a crowded fridge and there’s lots of potential for smashing the pie too.

There’s a better way by using the plastic top that comes with the pre-made pie crust.

Remove the label that’s on the plastic lid from the pie crust.

Then wash and dry the lid and turn it over in the opposite direction that the pie crust was packaged in.

This creates a “dome” to not only protect the pie, but also to allow light items in the refrigerator to sit on top of it.

To secure the lid, the foil edges from the pie tin (that the pre-made crust is in) are lifted up so that the plastic lid can fit inside the edges.

Then when storing the pie, the foil edges are pinched down over the edges of the plastic lid to secure it in place.

This packaging trick really comes in handy.

Tip for the Cherry Topping

Another important thing to consider is that some guests may not like cherries or want them on top of the pie.

An option is to NOT put the cherries on top of the entire pie ahead of time.

Instead, put the cherry topping in a pretty serving dish and serve it chilled on the side with a spoon for guests to help themselves.

I personally like this cheese pie without the filling on top sometimes.

Also, spooning the cherry topping over each separate piece is such a pretty way to serve the pie because it drips down the sides and the color contrast looks so appealing.

And you can also serve this cheese pie with a variety of different toppings so your guests to choose whatever flavor they like.

Canned blueberry and apple pie filling toppings would be delicious.

Or fresh berries would be nice too.

Let’s check out the ingredients and how to make this pie.

Some of the images and instructions below are the same as the tips I mentioned above.

Cream cheese, sweetened condensed milk, reconstituted lemon juice, vanilla, graham cracker crust, and cherry pie filling

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Pie Filling:

In a large bowl, add the cream cheese…

…and beat with a mixer until light and fluffy.

Pour the condensed milk in the bowl and beat until thoroughly blended.

Add lemon juice…

…and vanilla extract.

Then,

…stir with a spatula or large spoon until light and creamy.

Next,

…pour the cream cheese mixture into the graham cracker crust…

…and gently spread the cream cheese mixture evenly on the top.

Peel the label off of the lid of the graham cracker crust and wash off the plastic lid.

Open up the foil edges around the crust pan.

Turn the lid over, opposite of the way that it was originally on the crust pan and set it over the cheese pie.

Close the foil edges over the plastic lid around the entire pie, and…

…set the pie in the fridge for at least 3 hours to chill.

Once chilled, and just before serving, cut each piece of the cheese pie and set them on serving plates.

Then,

…top each piece…

…with the cherry pie filling…

…and…

…enjoy.

Thank you so much for stopping by CCC!

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