A beautiful pie with a “pink” twist on a classic no-bake cheese pie from the 1970’s that couldn’t be easier to make.

Pink Cherry Cheese Pie on plate

The light pink color of this cheese pie is a fun twist on an easy no-bake cheese pie recipe that’s been around since the 1970’s.  

I love coming up with variations on this traditional cheese pie because it tastes so good, and is simple to make.

In this recipe, the “pink” color is from adding just 2 drops of neon pink food coloring

It’s such a pretty shade of pink and is a beautiful contrast with the Berry Medley topping.  

The canned Berry Medley topping is made with 3 different types of berries; strawberries, raspberries and blueberries.

 

When making this pie, the first thing I do is transfer the topping from the can into a small bowl, cover it (with a lid or plastic wrap) and chill it in the refrigerator (at least 2 hours before serving the pie).

To my taste buds, it tastes much better when it’s chilled (doesn’t have a metallic taste) as opposed to serving it at room temperature right out of the can.

Pink Cheese Pie with Berries

A pre-made pecan crust is used in this recipe.

To me, this crust has a savory taste to it which goes well with the berries.

Pink Cheese Pie with Berries

If preferred, feel free to change up this crust to your liking.

A graham cracker crust would be delicious with this pie.

Between the light pink and the mixed berries, the combination of colors is so pretty together.

This pink pie is an eye-catching dessert that would be perfect to serve on Mother’s Day, on Valentine’s Day, at a baby shower, at a birthday party, or at a get-together.

Or serve it just because.

Here are more variations on this easy-to-make cheese pie you may like “Mini No-Bake Cherry Cheese Pies“, “No-Bake Cherry Cheese Pie” and “Layered Cherry Cheese Pie in a Glass“.

Let’s check out the ingredients.

Pink Cherry Cheese Pie Ingredients

For the Crust – pre-made crust (graham cracker, pecan or your preferred crust)

For the Pie Filling – sweetened condensed milk, cream cheese, reconstituted lemon juice (from a bottle), vanilla extract and neon pink food coloring

For the Topping – canned Berry Medley pie filling and topping (includes strawberries, raspberries and blueberries)

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

Here’s how to make it.

Chill the Topping – Transfer the pie topping from the can into a serving bowl that has a lid (or a serving bowl with plastic wrap over it)

Mixed berry pie filling in bowl

Chill the pie topping in the refrigerator for at least 2 hours before adding it to the top of the pie.  

TIP – Rather than adding all of the topping on top of the whole pie, an option is to serve the topping separately in a small bowl so that guests, friends or family have the option of either topping their piece of cheese pie or eating it plain.

For the Crust:

Pecan Pie Shell with Lid

There should be a label that is lightly glued to the plastic lid that’s covering the pre-made crust.  

Carefully peel the label off

Wash and dry the plastic lid and set the lid aside (it will be turned upside down and used as a convenient lid to cover the cheese pie). 

Open up the foil edges around the pan that the crust is in. 

Set aside (after the pie filling is added to the crust, the lid is put on top and the foil edges are pinched to secure the lid).

For the (Pink) Cheese Pie Filling:

Cream Cheese in Bowl

To a large bowl, add the softened cream cheese.

Don’t add in the condensed milk, lemon juice or vanilla extract yet.

Whipped Cream Cheese in Bowl

Beat with a mixer until light and fluffy

Whipped cream cheese in bowl

Next…

Add Sweetened Milk to Bowl

To the bowl, add the sweetened condensed milk.

Don’t add in the lemon juice or vanilla extract yet.

Beaten cream cheese in bowl

Beat until thoroughly blended.  

Add vanilla to pie filling

Next, add vanilla extract…

Pink food coloring in bottle

Drops of food coloring in pie filling

2 drops of the neon pink food coloring…

Add lemon juice to pie filling

…and reconstituted lemon juice.

Stir pie filling in bowl

Using a spatula or large spoon

Stir pink pie filling in bowl

…stir until combined.

Pink pie filling in bowl

The pie filling should be a light pink color.

Pour pink pie filling in crust

Fill the Pie CrustPour the cream cheese mixture into the pre-made crust.  

Pink pie filling in pie crust

Using a spatula…

Pink cream cheese pie in pan

…spread the pie filling evenly in the crust so that it’s level.

Pink cream cheese pie filling in pan

Next…

Pink cheese pie with lid

turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan). 

Close the foil edges over the plastic lid (so that the lid is secure and won’t slide off of the pie pan). 

Chill in the refrigerator for at least 3 hours before serving. 

Cut piece of pink cheese pie

Once chilled and just before serving, cut each piece of the pie that will be served and set them on serving plates

For the Topping:

Mixed berry pie filling in bowl

Just before serving…

Add mixed berry filling on pie

…top each piece of cheese pie with the chilled Berry Medley topping.

Pink Cherry Cheese Pie

Then…

Pink Cherry Cheese Pie

…it’s time to enjoy…

Pink Cherry Cheese Pie

…this delicious pie.

Pink Cherry Cheese Pie

Cut Cherry Cheese Pie

Dig in and…

Bite of Pink Cherry Cheese Pie

…enjoy each and every bite.

Recipe adapted from “Easy Cherry Pie” By Borden Inc. “They’ll Love It!” Recipe Cookbook Booklet, 1976.

Thank you so much for stopping by CCC!

More Pie Recipes You May Like:

Blackberry and Lemon Mason Jar Lid Pies

No-Bake Mini Peanut Butter Cream Pies

Mango, Blueberry and Ginger Galette

Warm Cherry Pie Rolls

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Pink Cheese Pie on plate

No-Bake Pink Cheese Pie with Mixed Berries

A beautiful pie with a "pink" twist on a classic no-bake cheese pie from the 1970's that couldn't be easier to make.
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Ingredients

For the (Pink) Cheese Pie Filling:

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup plus 3 tablespoons reconstituted lemon juice (from a bottle)
  • 1 teaspoon vanilla extract
  • 2 drops neon pink food coloring

For the Pie Crust:

  • 1 pre-made graham cracker, pecan or your favorite crust 6 ounces, 9-inch size

For the Topping:

  • 1 can (22 ounces) Berry Medley Pie Filling and Topping (includes strawberries, raspberries and blueberries)

Instructions

For the Pie Topping:

  • Transfer the pie topping from the can into a small bowl that has a lid (or plastic wrap can be used to cover the bowl)*. 
    Chill in the refrigerator for at least 2 hours before adding it to the top of the pie.  
    *rather than adding all of the topping on top of the whole pie, an option is to serve it separately in a small bowl so that guests, friends or family have the option of either topping their piece of cheese pie or eating it plain.

For the Pre-Made Pie Crust:

  • There should be a label that is lightly glued to the plastic lid that's covering the pre-made crust.  Carefully peel the label off.  Wash and dry the plastic lid and set the lid aside (it will be turned upside down and used as a convenient lid to cover the cheese pie). 
  • Open up the foil edges around the pan that the crust is in.  Set aside (after the pie filling is added to the crust, the lid is put on top and the foil edges are pinched to secure the lid).

For the (Pink) Cheese Pie Filling:

  • To a large bowl, add softened cream cheese and beat with a mixer until light and fluffy.  Don't add in the condensed milk, lemon juice or vanilla extract yet.
  • To the bowl, add the sweetened condensed milk and beat until thoroughly blended. Don't add in the lemon juice or vanilla extract yet.
  • Using a spatula or large spoon, stir in the lemon juice, vanilla extract, and neon pink food coloring until combined. The pie filling should be a light pink color.
  • Fill the Pie Crust - Pour the cream cheese mixture into the pre-made crust.  Using a spatula, spread the pie filling evenly in the crust so that it's level.
  • Turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan). 
  • Close the foil edges over the plastic lid (so that the lid is secure and won't slide off of the pie pan). 
  • Chill in the refrigerator for at least 3 hours before serving. 
  • Once chilled and just before serving, cut each piece of the pie that will be served and set them on serving plates. 
  • For the Topping - Just before serving, top each piece of pie with the chilled Berry Medley topping.

RECIPE ADAPTED FROM “EASY CHERRY PIE” BY BORDEN INC. “THEY’LL LOVE IT!” RECIPE COOKBOOK BOOKLET, 1976.

    Notes

    TIPS:

    1. Making this pie in advance so it has plenty of time to chill (set) in the refrigerator should give the cheese pie filling a nice consistency.
    2. When adding the ingredients to the mixing bowl, make sure to follow the directions.  The cheese pie filling will not set properly if all of the ingredients are added to the mixing bowl at the same time.
    3. Use the plastic lid from the pre-made pie crust to cover the cheese pie after it's made.
    4. An option is to serve the pie topping on the side when serving the pie (rather than adding it to the top of the entire pie).  This gives guests, friends or family the option to top their piece of pie with the mixed berries or enjoy the pie without the topping.  
    5. Transfer the pie topping from the can to a pretty serving dish with a lid (or covered with plastic wrap) and chill at least 2 hours.  Then all you have to do when serving it on the side is remove the lid and add a spoon for your guests.
    6. Other varieties of pie filling can be used for toppings instead of, or in addition to the Berry Medley pie filling topping.  Fresh berries would make a nice topping too.