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Cherry Cheese Pie in a Glass

Layered Cherry Cheese Pie in a Glass

No need to cut this easy-to-make and beautiful pie because it's served in a glass with layer upon layer of creamy cheese pie goodness.
4.5 from 2 votes


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 (8 ounces) cream cheese softened
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup reconstituted lemon juice (bottled lemon juice)
  • 1 teaspoon vanilla extract
  • 1 can (21 ounces) cherry pie filling


For the Crust:

  • Preheat the oven to 350 degrees F. 
  • Add the graham crackers and butter to a food processor. Grind until the graham crackers are crumbly. 
  • Add the graham cracker crumbs to a cookie sheet, and press them into a thin flat layer.
  • Bake until they turn a golden brown color (about 10-12 minutes; 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 Filling:

  • In a medium size bowl add the cream cheese, sweetened condensed milk, lemon juice and vanilla extract.  Beat ingredients until light and fluffy.  Set aside for a moment.

For the Cheese Pie in a Glass:

  • Once the browned graham cracker crumbs have cooled, break them up 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...the graham cracker crumbs, cream cheese mixture and cherry pie filling.
  • Serve right away or chill in the refrigerator before serving.

Recipe adapted from Eagle Brand Cherry Cream Cheese Pie.