cream cheese cherry pie recipe

Written ByJenny Smyth Posted on
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The Best cream cheese cherry pie recipe

I’ve been making this cream cheese cherry pie recipe for years, and it’s always a crowd-pleaser. The combination of tangy cream cheese and sweet cherries is a match made in heaven.

I first discovered this recipe when I was looking for a unique dessert to serve at a family gathering. It’s become a staple in our household, and my kids love helping me make it.

The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. The result is a beautiful, flaky crust filled with a rich and creamy filling that’s sure to impress even the pickiest eaters.

I’ve served it at countless family gatherings, potlucks, and even just as a special treat for my kids. It’s always a hit, and I’m confident you’ll love it too!

My family loves this pie so much that we often make it for special occasions like birthdays and holidays. The pie is also perfect for everyday eating, as it’s relatively healthy compared to other desserts.

Cherries are packed with antioxidants and fiber, while cream cheese provides a good source of protein. This pie is perfect for those looking for a healthier dessert option without sacrificing flavor.

Cream Cheese Cherry Pie

4.9 from 1087 votes

A creamy, tangy cream cheese layer topped with sweet cherry pie filling in a flaky pie crust. This no-bake filling pie is perfect for summer gatherings or a quick dessert.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Cream Cheese Layer

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping

1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract (optional)

👨‍🍳Directions

1Preheat oven to 425°F.
2In a medium bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough just holds together when pressed.
5Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle about 1/8-inch thick.
7Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides.
8Trim the overhang to about 1/2 inch, then fold the edges under and crimp with a fork or your fingers.
9Prick the bottom and sides of the crust with a fork to prevent bubbling.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake the crust at 425°F for 10 minutes, then remove the parchment and weights.
12Reduce oven temperature to 375°F and continue baking for 8-10 minutes until the crust is golden brown.
13Let the crust cool completely on a wire rack before adding the filling.
14In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
15Add the powdered sugar and vanilla extract, beating until well combined and fluffy, about 2 minutes.
16In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
17Gently fold the whipped cream into the cream cheese mixture in three additions until no streaks remain.
18Spread the cream cheese mixture evenly into the cooled pie crust, smoothing the top with a spatula.
19In a small bowl, stir the cherry pie filling with almond extract if using.
20Spoon the cherry filling over the cream cheese layer, spreading it gently to cover the surface.
21Refrigerate the pie for at least 4 hours, or until the cream cheese layer is firm and set.
Serve chilled.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Rolling pin
Fork
Parchment paper
Pie weights or dried beans

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 75mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For a quicker version, use a store-bought pre-baked pie crust. If the cream cheese mixture is too soft, chill it for 15 minutes before spreading. The pie can be made a day ahead and stored covered in the refrigerator.

Watch Video Of How Cream Cheese Cherry Pie Works

This cream cheese cherry pie recipe is always a good idea for any occasion – whether you’re planning a special event or just want something delicious for your family.

It’s easy to make and requires minimal preparation time.

You can store leftover pie in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

❓ Frequently Asked Questions About Cream Cheese Cherry Pie

Q: What type of cherries are best for this recipe?

A: You can use either sweet or tart cherries for this recipe, but I prefer using tart cherries as they hold their shape better during baking.

Q: Can I substitute the cream cheese with something else?

A: While you can use other cheeses like mascarpone or ricotta as substitutes, keep in mind that the flavor profile will change significantly.

Q: How do you prevent the crust from becoming too brown?

A: To prevent the crust from becoming too brown, try brushing it with an egg wash before baking or using a pie shield to protect it from overcooking.

Q: Can I make this pie ahead of time?

A: Yes, you can make the filling and assemble the pie up to a day in advance, but be sure to refrigerate it until ready to bake.

Q: What’s the best way to store leftover pie?

A: Store leftover pie in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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