My favorite and simplest recipe is this cherry cream cheese pie. It is popular at events like potlucks, bake sales, and celebrations. I changed the original to have fewer calories and fat. It still tastes good.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- 1 (21 ounce) can light cherry pie filling
Instructions
- Beat cream cheese until light and fluffy. Gradually stir in sweetened condensed milk and continue mixing until smooth and combined. Add lemon juice and vanilla; mix well.
- Pour filling into graham cracker crust. Refrigerate until set, 2 to 4 hours.
- Just before serving, spread cherry pie filling over the top.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 329 mg |
| Sugars | 39 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
*Tip, I read somewhere else to add 2 packages of cream cheese and it will be more firm.
It was simple and easy to make! And taste just as good! I’ll be using this alot.
I have been making this recipe for years! It is one of my all time favorite desserts, though I have to admit that I make a chocolate cookie crust instead of the graham cracker, and that puts it WAY over the top! This is one of my go-to desserts when I want to impress guests!
I’ve made this pie for 40 or more years! It’s my favorite and it always turns out perfect!
Like others who made this recipe the pie filling came out soupy even after a couple hours in the freezer. I gave this a five star rating for its flavor but not its consistency. What saved it was we put it into parfait cups with the crust broken up into bits and mixed in the cherries. BIG TIME SAVE! It turned out great.
it was the worst ever!! it wouldn’t thicken up and I was totally upset when I took it to a family function. I spent way too much $$ to have that happen.
The mixture of cream cheese and condensed milk never became firm. Did I do something wrong. In refrigerator overnight did not help.
i have made this a couple dozen times and the cream cheese always runs like soup making cutting a clean slice impossible ,,tried various way to try and stiffen to no avail, but found that if i take a half package of graham crackers (4-5 crackers) and powder in a blender and add as the last ingredient to my mixer it not only stiffens it up but stays that way even hours after taking out of fridge
For those expressing frustration at the pie turning out soupy: DO NOT use an electric mixer past step 1 (fluffing the cream cheese). Switch to a large spoon or plastic spatula to blend in the condensed milk. Lemon juice and vanilla should be blended in last, again using a large spoon or spatula. For years, I thought I just sucked at making this, even though it was always my favorite dessert my now-deceased grandmother made. I tried many times to replicate it in her honor, but since she wasn’t around anymore for me to ask her what I was doing wrong, I had to do some research online. This tip made the difference for me between cream cheese soup and cream cheese sensation! Hope this helps y’all too. 🙂
We call it a Cherry Breeze Pie. Definitely a crowd pleaser. Try different berry toppings. Blueberry pie filling is a favorite as well. I’ve made this since I was able to use an electric hand mixer.
TLDR: loved it! Deets: Philadelphia cream cheese original, not light. Harris-Teeter sweetened condensed milk. Honey Maid crust. Natural vanilla, fresh squeezed lemon juice. I made sure the cream cheese was properly softened so it would blend right. (“Softened” means room temperature, BTW.) I was worried about the excessive lemon flavor noted in some reviews, so used 1/4 cup. The lemon was completely unnoticeable except when I was looking for it. The full 1/3 cup would have been fine. It set perfectly in the fridge overnight. We added lemon slices as a garnish. This is a fabulous pie. Will definitely make again.
This is the Eagle Brand Cherry Cheese Pie recipe, I’ve made this hundreds of times and it has never failed. Its super sweet and has a soft filling but should not be soupy. I think the reviewers who had problems may have used the tub of cream cheese-which is actually a spread with a softening ingredient. Only use the block of cream cheese, and also wait to add the topping until it has set. Oh, and use a mixer on the cream cheese before adding any other ingredients or you’ll get lumps.
Turned out good but has strong lemon so I think I’ll use a little less: otherwise it was great
Awesome and easy pie! Made it for the 4th of July and put the cherry pie filling to the side so people could spoon it on top if they wanted it. Husband doesn’t like cherries, so he appreciated that.
Would not set up was like runny pudding. We followed the recipe
Used Eagle Brand condensed milk….Philadelphia Cream cheese…lemon juice and Watkins vanilla. It was just a gummy mess. It whipped up beautifully and smooth. Flavor was OK but it had the consistency of Elmer’s glue and never set up…even overnight.
My mom used to make this all the time. We had cherry and half crushed pineapple. The recipe used to be on the graham cracker pie crust.
So easy! Winner!! Delicious!
Very easy to follow and super pretty and tasty!
Easy to make and an instant family favorite
Too much lemon juice is to blame if it doesn’t set. Using less can really help if that is your experience!