Paula Deen Cherry Cream Cheese Pie

Paula Deen cherry cream cheese pie is a creamy no-bake dessert with tangy lemon filling, graham cracker crust and cherry pie topping that comes together in 3 hours 25 minutes. This easy make-ahead summer pie fits potluck tables, cookouts and holiday dinners, and it feeds 6 to 8 people.

Beat the cream cheese until it is light and fluffy before anything else goes in, since that sets the smooth texture of the whole pie. Skip it and you get lumps that never blend out once the milk is added.

Paula tops the pie with cold cherry pie filling right before serving, not before the chill, so the crust stays crisp and the filling stays glossy. Because the cream cheese needs to be at room temperature, set it out an hour ahead so it beats smooth without any stirring.

Paula Deen Cherry Cream Cheese Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

480

kcal

A tangy lemon cream cheese filling sets up cold in a crisp graham cracker crust and gets topped with glossy cherries. It slices cleanly once chilled and tastes like cheesecake without any oven time.

Ingredients

• 1 teaspoon vanilla extract
  

• 1/2 cup fresh lemon juice
  

• 1 (14 oz) can sweetened condensed milk
  

• 1 (8 oz) package at room temperature cream cheese
  

• 1 (9 inch) prepared graham cracker crust
  

• 1 (21 oz) can chilled cherry pie filling
  

Directions

• Beat the cream cheese: Beat 1 package of room temperature cream cheese in a mixing bowl until it is light and fluffy. Then you have a smooth base, so the milk blends in without any lumps.
• Add the condensed milk: Gradually add the 14 oz can of sweetened condensed milk to the cream cheese while you stir. Keep going until the mixture is well blended and silky.
• Stir in lemon and vanilla: Stir in 1/2 cup fresh lemon juice and 1 teaspoon vanilla extract. The lemon thickens the filling a little, so it should look creamy and slightly set.
• Fill the crust: Pour the filling into the 9 inch prepared graham cracker crust and spread it level. Then smooth the top so the cherries sit evenly later.
• Chill the pie: Refrigerate the pie for 2 to 3 hours. It is ready when the filling is firm enough to hold a clean slice.
• Top and serve: Spoon the 21 oz can of chilled cherry pie filling over the top just before serving. That keeps the crust crisp and the cherries looking fresh.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pie filling?

Blueberry or strawberry pie filling works the same way, since the tangy cream cheese base goes with most fruit. Just keep it chilled before spooning it on so the topping stays neat.

How long does cherry cream cheese pie keep in the fridge?

Covered, it holds in the fridge for about 3 days. The crust softens a little each day, so it tastes best within the first day or two.

Can I make this pie ahead of time?

Yes, make the filled crust the day before and keep it chilled. Add the cherry topping right before serving so the crust doesn't get soggy.

Can I use a homemade crust instead of store-bought?

A homemade graham cracker crust works fine, as long as it is pressed firmly into the pan. Let it cool completely before you pour in the filling.

Why is my filling runny?

Runny filling usually means the pie did not chill long enough or the lemon juice was not stirred in well. Give it the full 3 hours, and it should set up firm.