This cherry cheesecake pie is heaven in a pie plate! A graham cracker crust is layered with no-bake cheesecake batter and homemade cherry pie filling. YUM!
There’s almost nothing better than a no-bake cheesecake, and this tasty cherry pie version is incredible (and so easy!).
No-Bake Cheesecake Batter
This no-bake cheesecake batter is a bit different than the other beloved no-bake cheesecake recipe I have on my site.
It sets up a bit softer and has a slightly creamier texture and flavor. Both are delicious. And honestly, either no-bake cheesecake batter will work here.
Brian is a die-hard fan of this cheesecake batter that uses sweetened condensed milk. It’s similar to the version he grew up eating (almost everyone in their family requested it for their birthday, and with nine people in their family, that meant a lot of cheesecake eating over the years!).
Fun fact: the acidity in the sour cream and lemon juice reacts with the sweetened condensed milk in the recipe to help thicken the no-bake cheesecake batter.
Graham Cracker Crust
The simple no-bake cheesecake batter goes right into a prepared graham cracker crust. I highly recommend this perfect graham cracker crust recipe. It’s buttery, lightly sweet, and AMAZING.
I love a lot of things in life, and homemade graham cracker crusts are very close to the top of that list (which also includes: joggers, never leaving my house, and scratching piglet bellies).
The cheesecake needs to chill in the refrigerator for at least four hours or up to 24 hours. It will firm up as it chills, so don’t skip this step!
Homemade Cherry Pie Topping
I’m all about choices. And you have choices with the cherry pie part of this no-bake cheesecake.
- You can use your favorite store bought cherry pie filling (we’re using it as a topping in this recipe).
- Or you can make a simple homemade cherry pie topping.
It’s brilliantly easy and deliciously fresh-tasting. I use dark, sweet cherries, which is why it’s quite a bit darker than the bright red cherry pie filling from the store.
To make the homemade cherry pie filling, simply simmer cherries, cornstarch, sugar, water and lemon juice until thickened. Let it cool to room temperature before using in the recipe.
You can serve the cherry pie topping on the side, but I like to spread it on top of the set-up cheesecake and serve that way.
It’s festive and fun and a little messy. And I happen to like all of those things.
Remember that this cheesecake has a soft-set, ultra-creamy consistency, so the slices may not be picture perfect, but that’s ok! That’s how it’s supposed to be.
Super soft. Super creamy. Super tasty.
Cherry cheesecake pie is a beautiful thing with all of its laid back vibes and over-the-top delicious layers.
Even better, it can be made a day ahead of time. (Or even longer than that if you wait to assemble all the components until closer to serving time.)
If you love soft, creamy cheesecake and buttery, sweet graham crackers and bright, juicy cherries, this dessert is going to be a dream come true.
One Year Ago: Double Chocolate S’Mores Cookies
Two Years Ago: Cherry Chocolate Cobbler
Three Years Ago: Skillet Summer Vegetable Lasagna
Four Years Ago: Cherry Pie Cookie Bars
Five Years Ago: Tender Grilled Salmon
Six Years Ago: Homemade Pepperoni Pizza Rolls
Seven Years Ago: Strawberry Shortcake Bars
Eight Years Ago: Classic Chocolate Mint Brownies
Nine Years Ago: Pesto and Sausage Baked Ziti
Ten Years Ago: Banoffee Pie
Cherry Cheesecake Pie
Cheesecake Batter:
- 16 ounces (454 g) full fat cream cheese (see note)
- ¼ cup (57 g) sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 14-ounce can (400 g) sweetened condensed milk
Cherry Pie Topping:
- 5 to 6 cups (680-825 g) pitted frozen sweet cherries (see note)
- ½ to 1 cup (106 – 212 g) granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
- ¼ cup water
- ¼ cup (37 g) cornstarch
- 2 tablespoons fresh lemon juice
For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don’t worry too much if it the slices aren’t picture perfect.
Cherries: frozen tart cherries can be used – double the sugar if using. Fresh cherries can also be used in place of frozen – increase water to 1/3 or 1/2 cup if using. You can also sub your favorite store bought cherry pie filling for the homemade cherry pie topping.
Serving: 1 serving, Calories: 272kcal, Carbohydrates: 42g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 34mg, Sodium: 180mg, Fiber: 1g, Sugar: 36g
Recipe Source: from Mel’s Kitchen Cafe
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