cheesecake topped with cherries
Print
4.64 from 11 votes
Nutrition Facts
Easy Cream Cheese Pie
Amount Per Serving (1 slice)
Calories 274 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 6.1g38%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1.8g
Cholesterol 26.4mg9%
Sodium 232.5mg10%
Potassium 184.5mg5%
Carbohydrates 32.9g11%
Fiber 0.4g2%
Sugar 9.4g10%
Protein 6.1g12%
Vitamin A 2900IU58%
Vitamin C 4.3mg5%
Calcium 179mg18%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:10 slices
Easy Cream Cheese Pie
Prep Time:
4 hrs 8 mins
Total Time:
4 hrs 8 mins
 

What dessert dreams are made of... Easy Cream Cheese Pie topped with lightly tart cherries. No baking, only 6 ingredients (if using a prepared pie crust), about 8 minutes (hands-on time) and lots of kisses and hugs from your Valentine!

Ingredients
For the crust:
  • 1 1/4 cups graham cracker crumbs (10 full graham cracker sheets)
  • 1/3 cup butter, melted
  • 1/4 cup sugar (I use slightly less than 1/4 cup)
For the pie:
  • 1 (8 ounce) package Philadelphia 1/3 less fat cream cheese
  • 1 (14 ounce) can Eagle Brand Fat Free sweetened condensed milk
  • 1/3 cup lemon juice (about 2 large lemons)
  • 1 teaspoon pure vanilla extract
For the topping:
  • 1 (20 ounce) can prepared lite cherry pie filling**
Instructions
To make the crust:
  1. Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
To make the filling:
  1. Soften cream cheese to room temperature. Using a stand or hand-held mixer, whip until fluffy. 

  2. Gradually add sweetened condensed milk while continuing to beat until well blended. You may need to stop the mixer and scrape down sides and give the mixture a good stir with a spatula. 

  3. Add lemon juice and vanilla; blend well. Pour mixture into prepared pie crust and refrigerate for 2-3 hours before garnishing with cherry topping or other preferred topping, if using.

Recipe Notes

*Alternatively, use an already made store-bought (9-inch) graham cracker crust.
**For a healthier option, top with fresh fruit. Also, many members of my family prefer this pie with no topping at all.
***Nutritional info calculated without topping.

****Feel free to use full fat cream cheese and unsweetened condensed milk. My grandma's original recipe called for the full fat versions, but I've made it many times using less fat and it still turns out great!

Author: Kim Lee
Course: Dessert
Cuisine: American
Keyword: cherry cheesecake, easy cream cheese pie, refrigerator cream cheese pie

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!