You are going to love this 6 ingredient Cherry-O-Cream Cheese Pie. It’s so quick and easy to make and perfect for any celebration.
I’m allergic to eggs and this is a pie I’m able to eat and it’s one of my favorites. It’s so easy, quick, delicious and perfect for any occasion. My boys aren’t big fans of it, but my daughter loves it. Between the two of us, we will eat the entire thing.
I know this is a cherry cream cheese pie but I’ve used strawberry pie filling too. It tastes just as good as it looks!
Here are some other pie recipes and other great summer dessert recipes that I know you’ll love! Make a couple for your next party and it’s sure to be a hit.
- No-Bake Peanut Butter Pie
- Orange Ice Cream Bars– Creamsicles
- Coconut Freezer Pie
- Ice Cream Pretzel Bites
- Chocolate Lovers Ice Cream Cake
- Chocolate Berry Ice Cream Pie
Cherry Cream Cheese Pie Recipe
This cherry-O-cream cheese pie is a great dessert for summer. It’s super refreshing while sitting outside at the pool or picnic table.
Here’s a great pie carrier if you are taking it to an outside potluck.
Ingredients for Cherry Cream Cheese Pie Recipe
Graham cracker crust– 9″
Sweetened condensed milk– I normally use store-brand milk to save a little money. Do NOT use evaporated milk!
Lemon juice– You can use fresh lemons, but the juice in the bottle is fine for this recipe.
Vanilla Extract– I like to make my own vanilla. You can get the instructions on another page on my site. It’s super simple and only has 2 ingredients.
Cherry pie filling–
Directions for Cherry O Cream Cheese Pie
Set our cream cheese until room temperature. Beat cream cheese until creamy.
Add condensed milk, vanilla, and lemon juice and use an electric mixer and beat until fluffy and smooth.
Pour into the pie crust and chill in the refrigerator for 2 to 3 hours.
Once the pie has set and firm, spread the can of cherry pie filling over the top.
6 Ingredient Cherry-O-Cream Cheese Pie
- 1 graham cracker crust 9″
- 1 8 oz package of cream cheese
- 1 15 oz can of sweetened condensed milk
- 1/4 cup lemon juice
- 1-2 teaspoons vanilla
- 1 can cherry pie filling
- Soften the cream cheese until room temperature.
- Add condensed milk, vanilla, and lemon juice and use an electric mixer and beat until fluffy and smooth.
- Pour into the pie crust and chill in the refrigerator for 2 to 3 hours.
- Once the pie has set and firm, spread the can of cherry pie filling over the top.
That’s it! It’s that easy. Store in the refrigerator and it won’t last long.Reminder: If you make one of my recipes, it would be GREAT if you could leave any feedback in the comment section and rate it for other readers who are looking for something new to make.