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Cherry Cheese Pie on Plate

No-Bake Cherry Cheese Pie

This classic cherry cheese pie is super simple to make but there's a trick to making sure that it turns out just right. 
5 from 3 votes


  • 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
  • 1 pre-made graham cracker crumb crust 9 inch
  • 1 can (21 ounces) cherry pie filling


For the Cherry Pie Filling:

  • Transfer the cherry pie filling from the can into a serving bowl that has a lid (or a serving bowl with plastic wrap over it)*.  Chill in the refrigerator at least 2 hours before serving.
    * using a serving dish is recommended because it's nice to offer guests the option of either topping their piece of cheese pie with the filling or eating it plain.

For the Pre-Made Pie Crust:

  • There should be a label that is lightly glued to the plastic lid that is covering the pre-made graham cracker 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 graham cracker crust is in.  Set aside (after the pie filling is added in the crust, the lid is put on top and the foil edges are pinched to secure the lid).

For the Pie Filling:

  • In a large bowl, add cream cheese and beat with a mixer until light and fluffy. Don't add in the condensed milk, lemon juice or vanilla extract yet.
  • Pour the condensed milk in the bowl and beat until thoroughly blended.  Don't add in the lemon juice or vanilla extract yet.
  • Stir in the lemon juice and the vanilla extract until combined. 
  • Pour the cream cheese mixture into the graham cracker crust.  
  • 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 the serving plates. 
  • Top each piece of pie with the chilled cherry pie filling.

Recipe adapted from “Easy Cherry Pie” by Borden Inc. “They’ll Love It!” recipe cookbook booklet, 1976.




    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 serve the cherry pie topping on the side when serving the pie (rather than adding it to the top of the entire pie).  This gives guests the option to top their piece of pie with the cherries or enjoy the pie without a topping.  
    5. Transfer the cherry 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 cherry pie filling topping.  Also, fresh berries would made a nice topping too.