Cherry pie gets a creamy upgrade in these 15 irresistible recipes! From classic lattice tops to no-bake wonders, each combines sweet cherries with velvety cream cheese. Whether you’re a seasoned baker or a novice, these desserts are sure to impress. Get ready to bake!
Classic Cream Cheese Cherry Pie
Nothing beats a slice of Classic Cream Cheese Cherry Pie—it’s the perfect combo of tangy, creamy filling and sweet, juicy cherries all wrapped in a buttery, flaky crust. You’ll love how easy it is to whip up for any gathering or just a cozy night in.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large farm-fresh egg
- 1 teaspoon pure vanilla extract
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- In a medium bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture resembles coarse peas.
- Sprinkle ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just holds together when pressed. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim the overhang to 1/2 inch, fold under, and crimp the edges. Chill the crust while making the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy, about 2 minutes. Add the egg and vanilla, then beat until just combined—don’t overmix or the filling may crack.
- Spread the cream cheese mixture evenly into the chilled pie crust.
- In a separate bowl, toss the pitted cherries with 1/4 cup sugar, cornstarch, and lemon juice until evenly coated. Spoon the cherry mixture over the cream cheese layer, spreading into an even layer.
- Preheat your oven to 375°F. Place the pie on a baking sheet to catch any drips, then bake for 45–50 minutes, until the crust is golden brown and the filling is set with a slight jiggle in the center. If the crust edges brown too quickly, tent them with foil halfway through.
- Cool the pie completely on a wire rack for at least 2 hours, then refrigerate for at least 4 hours or overnight. This step is crucial for clean slices—the cream cheese needs to fully set.
Once chilled, this pie slices beautifully—the creamy, tangy base pairs perfectly with the sweet, jammy cherries. Serve it straight from the fridge for a refreshing summer treat, or top with a dollop of whipped cream for extra indulgence.
No-Bake Cream Cheese Cherry Pie
Who doesn't love a quick, creamy dessert that requires no oven time? This No-Bake Cream Cheese Cherry Pie is perfect for hot days when you want something sweet without turning on the oven. It's so easy, you'll whip it up in no time!
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 1/2 cups finely crushed graham cracker crumbs (about 12 whole crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz rich full-fat cream cheese, softened to room temperature
- 1/2 cup sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream
- 1 can (21 oz) premium cherry pie filling
Instructions
- In a medium bowl, stir together the finely crushed graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.
- Transfer the mixture to a 9-inch pie dish. Press it firmly into the bottom and up the sides using the back of a measuring cup or your fingers. Tip: For a cleaner edge, press the crust with a flat-bottomed glass.
- Place the crust in the refrigerator to set while you prepare the filling (at least 15 minutes).
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar and vanilla extract, then beat until well combined and fluffy.
- In a separate chilled bowl, pour the cold heavy whipping cream. Beat on high speed with clean beaters until stiff peaks form—when you lift the beaters, the cream stands up straight. Tip: For best results, chill your bowl and beaters beforehand.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Stir just until no white streaks remain; do not overmix or the filling will deflate.
- Spoon the cream cheese filling into the chilled crust and spread it evenly with the spatula.
- Spoon the cherry pie filling over the top, spreading gently to cover the filling completely. Tip: If you prefer a rustic look, leave some cherries clustered.
- Refrigerate the pie uncovered for at least 4 hours, or overnight for a cleaner slice. The pie must be fully chilled before serving.
Slice into this pie and enjoy the velvety texture against the buttery crust. The sweet-tart cherries make every bite refreshing. Perfect for a summer picnic or a simple weeknight treat.
Chocolate Cream Cheese Cherry Pie
Lucky you—this Chocolate Cream Cheese Cherry Pie layers a silky chocolate cream cheese filling with a tangy cherry compote in a buttery crust. It’s decadent yet easy to whip up, perfect for impressing guests or treating yourself.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 4 ounces dark chocolate (70% cacao), melted and cooled
- 2 cups frozen cherries, thawed and drained
- 1/3 cup cherry preserves
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender until pea-sized crumbs form. Add ice water, 1 tablespoon at a time, mixing until dough holds together. Form a disk, wrap in plastic, and refrigerate for 30 minutes. (Tip: Cold butter gives a flaky crust.)
- Preheat oven to 375°F. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp edges. Prick bottom with fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 10 more minutes until golden. Let cool.
- For the filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and heavy cream. Mix until combined. Fold in melted dark chocolate until uniform. (Tip: Room-temperature eggs blend smoothly into cream cheese.)
- Pour chocolate cream cheese mixture into cooled crust. Spread evenly. Bake at 350°F for 25 minutes until set around edges but slightly jiggly in center. Cool completely on a wire rack. (Tip: Don't overbake—it will continue to set as it cools.)
- For the cherry compote, in a medium saucepan, combine cherries, cherry preserves, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool slightly.
- Once pie is completely cool, spoon cherry compote over the chocolate layer. Refrigerate for at least 2 hours before serving.
Luscious layers of creamy chocolate and tart cherries make every bite irresistible. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Gluten-Free Cream Cheese Cherry Pie
Zesty and sweet, this gluten-free cream cheese cherry pie is a game-changer. With a nutty almond flour crust and a creamy, tangy filling topped with luscious cherries, it's the perfect dessert for any occasion.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
Crust
- 1 1/2 cups blanched almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons organic granulated sugar
- 1/4 teaspoon sea salt
Filling
- 8 ounces full-fat cream cheese, softened
- 1/4 cup organic granulated sugar
- 1 large farm-fresh egg
- 1 teaspoon pure vanilla extract
Topping
- 1 can (21 ounces) high-quality cherry pie filling
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the almond flour, melted butter, sugar, and salt until a crumbly dough forms.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it firmly.
- Bake the crust for 10 minutes, until lightly golden. Remove and set aside to cool slightly.
- In a large bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Scrape down the sides as needed.
- Spread the cream cheese mixture evenly over the pre-baked crust.
- Spoon the cherry pie filling over the cream cheese layer, spreading it gently to cover.
- Bake for 30-35 minutes, until the edges of the cream cheese are set and the center jiggles just slightly.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before serving. For cleaner slices, chill overnight.
Every bite of this pie is creamy, nutty, and fruity—a perfect balance of textures. Serve it chilled with a dollop of whipped cream for an extra treat that will impress any guest.
Vegan Cream Cheese Cherry Pie
Zooming into the best summer dessert that’s totally dairy-free, this Vegan Cream Cheese Cherry Pie combines a luscious, tangy cream cheese filling with a stunning fresh cherry topping. It’s easy to make and perfect for picnics or backyard parties.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
Crust
- 1 ½ cups finely ground graham cracker crumbs (about 12 crackers)
- ¼ cup melted coconut oil (refined for neutral flavor)
- 2 tablespoons pure maple syrup
- Pinch of fine sea salt
Cream Cheese Filling
- 16 ounces vegan cream cheese (room temperature, like Tofutti or Miyoko’s)
- ½ cup organic cane sugar
- ¼ cup unsweetened plain coconut yogurt (for tanginess)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Cherry Topping
- 4 cups fresh sweet cherries (pitted and halved)
- ⅓ cup pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and salt. Stir until the mixture looks like wet sand and holds together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to compact it evenly. Bake for 10 minutes, then set aside to cool completely (about 20 minutes).
- In a large bowl, beat the vegan cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add sugar, coconut yogurt, lemon juice, and vanilla extract; beat until well combined, scraping down the sides as needed.
- Pour the cream cheese filling into the cooled crust and spread evenly. Bake for 25-30 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door, and let the pie cool inside for 1 hour (this prevents cracking).
- While the pie cools, make the cherry topping: In a medium saucepan, combine cherries, maple syrup, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk cornstarch and water to a slurry; pour into the cherry mixture.
- Cook the topping for 3-5 minutes, until thickened and glossy, stirring constantly. Remove from heat and let cool to room temperature, about 30 minutes. It will thicken more as it cools.
- Once the pie is fully cooled (after the 1-hour oven rest + at least 2 hours at room temperature), spoon the cherry topping over the cream cheese layer. Refrigerate uncovered for at least 4 hours, or overnight, until fully set. Slice with a warm knife for clean cuts.
Slice into this pie and you’ll get a creamy, tangy base balanced by sweet-tart cherries with a gorgeous ruby sheen. Serve chilled with a dollop of coconut whipped cream or a sprinkle of toasted almonds for extra crunch. It’s a showstopper that tastes like summer!
Low-Carb Keto Cream Cheese Cherry Pie
Kicking off the keto dessert lineup, this Low-Carb Keto Cream Cheese Cherry Pie is a game-changer. The buttery almond crust holds a velvety cream cheese filling topped with a tangy-sweet cherry layer, all without the sugar rush.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
Crust
- 1 ½ cups finely ground almond flour
- ¼ cup unsalted butter, melted
- 2 tablespoons powdered erythritol
Cream Cheese Filling
- 8 ounces full-fat cream cheese, softened
- ½ cup heavy whipping cream
- ¼ cup powdered erythritol
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 3 tablespoons erythritol
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ½ teaspoon xanthan gum
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine 1 ½ cups finely ground almond flour, ¼ cup melted unsalted butter, and 2 tablespoons powdered erythritol. Stir until a crumbly dough forms.
- Press the mixture firmly into the bottom of a 9-inch pie dish. Use a flat-bottomed glass to press evenly.
- Bake the crust for 10-12 minutes until golden around the edges. Remove and let cool completely.
- In a large bowl, beat 8 ounces softened cream cheese (make sure it's at room temperature for a silky texture) with an electric mixer until smooth. Add ¼ cup powdered erythritol, 1 teaspoon vanilla, and ⅛ teaspoon salt. Beat until combined.
- In a separate bowl, whip ½ cup heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture—fold carefully to keep the filling light and airy. Spread evenly over the cooled crust.
- In a small saucepan, combine 2 cups pitted cherries, 3 tablespoons erythritol, 2 tablespoons water, and 1 tablespoon lemon juice. Bring to a simmer over medium heat.
- Sprinkle ½ teaspoon xanthan gum over the cherry mixture while stirring constantly to avoid clumps. Continue simmering for 2-3 minutes until thickened (it will continue to set as it cools).
- Pour the cherry topping over the cream cheese layer and spread evenly. Refrigerate for at least 4 hours until completely set.
- Slice and serve chilled. Store leftovers in the fridge for up to 5 days.
Fresh out of the fridge, this pie has a creamy, silky texture that pairs perfectly with the tart cherry topping. For a decadent twist, drizzle with sugar-free chocolate sauce or serve alongside a hot cup of coffee.
Sour Cream Cherry Pie
Maybe you've never tried a sour cream cherry pie, but it's a game-changer. The tangy sour cream and cream cheese blend creates a luscious filling, topped with a sweet-tart cherry layer. Trust me, this one's a keeper.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
Filling
- 8 ounces full-fat cream cheese, softened
- 1 cup full-fat sour cream
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
Topping
- 1 can (21 ounces) premium cherry pie filling
Instructions
- Preheat oven to 375°F. In a medium bowl, whisk flour and salt. Cut cold butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal with pea-sized bits. Drizzle ice water, 1 tablespoon at a time, mixing with a fork until dough just holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie plate, crimping edges. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for 5 more minutes. Let cool completely on a wire rack.
- Reduce oven temperature to 350°F. In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy. Beat in sour cream, eggs one at a time, then vanilla. Add flour and mix on low just until combined—don't overmix or the filling may crack.
- Pour filling into cooled crust. Bake at 350°F for 35-40 minutes, until the center is set but still slightly jiggly. A knife inserted near the edge should come out clean. Cool pie completely on a wire rack, then refrigerate for at least 2 hours.
- Once chilled, spread cherry pie filling evenly over the top. For a fresher taste, you can use 2 cups pitted fresh cherries cooked with 1/4 cup sugar and 1 tablespoon cornstarch until thickened. Chill for another 30 minutes before serving.
- Tip: For a shiny crust, brush the rim with a beaten egg wash before baking. Also, make sure your sour cream and cream cheese are truly full-fat for the creamiest texture. And if you're short on time, store-bought pie crust works just fine.
Don't be surprised if this pie disappears quickly! The creamy, tangy filling is a perfect contrast to the sweet cherry topping. Serve it chilled with a dollop of whipped cream for an extra treat.
Cherry Cheesecake Pie
So you're craving something creamy, fruity, and indulgent? This Cherry Cheesecake Pie is your new best friend. With a buttery graham crust, velvety filling, and cherry topping, it's fancy yet easy.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the Crust
- 1 ½ cups finely ground graham cracker crumbs (about 10-12 sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 oz full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large farm-fresh eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup tangy sour cream
For the Topping
- 1 can (21 oz) sweet cherry pie filling
- 1 tablespoon fresh lemon juice (optional, for brightness)
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
- In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until evenly moistened.
- Press crumb mixture firmly into bottom and up sides of pie dish. Use a measuring cup to pack tightly.
- Bake crust for 10 minutes, until set and lightly golden. Let cool slightly.
- In a large bowl, beat softened cream cheese and ½ cup sugar with electric mixer on medium speed until smooth, about 2 minutes. (Tip: Ensure cream cheese is truly soft to avoid lumps.)
- Add eggs one at a time, beating just until blended after each. Mix in vanilla and sour cream until combined. (Tip: Don't overmix to prevent cracks.)
- Pour filling into warm crust, spreading evenly with a spatula.
- Bake at 350°F for 30 minutes, until edges are set and center jiggles slightly. (Tip: For creamier texture, pull when center still jiggles; it firms up as it cools.)
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Remove from oven and cool completely on wire rack, then refrigerate at least 4 hours or overnight until fully chilled.
- Just before serving, spread cherry pie filling over top. Add lemon juice if desired.
- Slice with a sharp knife, wiping blade clean between cuts for neat slices. Serve chilled.
Perfect for summer barbecues or cozy nights in, this pie has a buttery crust that crumbles just right, a creamy tangy filling, and a sweet cherry topping that glistens. Serve it with whipped cream or vanilla ice cream for an extra-special treat.
Almond Cream Cheese Cherry Pie
Does the idea of a creamy, almond-kissed cheesecake-like pie with a luscious cherry topping make your mouth water? This Almond Cream Cheese Cherry Pie delivers exactly that—a velvety filling studded with almond extract, all baked in a buttery crust and crowned with sweet-tart cherries.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/4 teaspoon fine sea salt
- 2-3 tablespoons ice-cold water
- 8 ounces full-fat cream cheese, softened
- 3/4 cup granulated sugar, divided
- 1 large egg, at room temperature
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 2 cups fresh or frozen pitted cherries (if frozen, do not thaw)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, stirring until dough just holds together. Form into a disk, wrap in plastic, and refrigerate for 10 minutes. (Tip: Handle dough as little as possible for a tender crust.)
- On a lightly floured surface, roll dough to fit a 9-inch pie dish. Gently press into dish, crimp edges, and prick bottom with a fork. (Tip: Chilling the crust before baking prevents shrinkage.)
- Bake crust for 10 minutes until lightly golden. Remove from oven and set aside.
- In a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Add egg, almond extract, and vanilla; beat until well combined. (Tip: Ensure cream cheese is fully softened to avoid lumps.)
- Pour filling into pre-baked crust and spread evenly.
- In a separate bowl, combine cherries, remaining 1/4 cup sugar, cornstarch, and lemon juice. Toss gently to coat.
- Spoon cherry mixture over cream cheese filling, spreading evenly.
- Bake for 35-40 minutes, until filling is set around edges but still slightly jiggly in center. (Tip: The filling will continue to set as it cools.)
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
One bite and you'll taste the creamy, almond-infused layer beneath the bright cherries. This pie is perfect chilled or slightly warm. For a pretty finish, top with toasted sliced almonds just before serving.
Lemon Cream Cheese Cherry Pie
Zesty lemon and creamy cheesecake filling meet sweet-tart cherry swirl in this irresistible pie. It’s a showstopper dessert that’s easier than you think!
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 cup cherry pie filling (or homemade cherry compote)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating on low after each until just incorporated. Stir in vanilla, lemon juice, and lemon zest until combined. Do not overmix.
- Pour the cream cheese filling into the cooled crust. Drop spoonfuls of cherry pie filling over the top, then use a knife to gently swirl it into a marbled pattern.
- Bake for 35-40 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the pie cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing.
Serve chilled with a dollop of whipped cream. The creamy, tangy filling pairs beautifully with the sweet cherry swirl. Each slice is pure bliss.
Streusel-Topped Cream Cheese Cherry Pie
Just when you thought cherry pie couldn’t get any better, this streusel-topped version takes it over the top. A creamy, tangy cream cheese layer meets sweet cherry filling, all under a buttery, cinnamon-spiked crumble. It’s the kind of dessert that disappears fast at potlucks.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
- 1 refrigerated pie crust (from 14.1-oz box), softened according to package directions
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 can (21 oz) cherry pie filling
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 375°F. Unroll the pie crust and gently press it into a 9-inch pie dish, crimping the edges as desired.
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar, egg, and vanilla extract, and beat until fully combined and creamy. Tip: room-temperature cream cheese blends more easily.
- Spread the cream cheese mixture evenly over the bottom of the pie crust.
- Spoon the cherry pie filling over the cream cheese layer, spreading gently to cover.
- In a separate bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a crumbly streusel.
- Sprinkle the streusel evenly over the cherry filling.
- Place the pie on a baking sheet to catch any drips. Bake for 45–50 minutes, until the streusel is golden brown and the filling is bubbly. Tip: If the crust edges are browning too quickly, tent them with foil halfway through.
- Cool the pie completely on a wire rack, at least 2 hours, before slicing. For cleaner slices, chill the pie for 30 minutes in the fridge.
However you serve it—warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream—this pie is a showstopper. The creamy tang, sweet cherries, and crunchy streusel make every bite irresistible.
Mini Cream Cheese Cherry Tarts
A tray of these mini cream cheese cherry tarts is just the thing for a spring gathering or a cozy night in. They're bite-sized, creamy, and packed with sweet-tart cherry flavor—perfect for impressing guests without spending hours in the kitchen.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat oven to 350°F. Lightly grease a 12-cavity mini tart pan.
- In a medium bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. (Tip: Keep butter cold for a flaky crust.)
- Add ice water, 1 tablespoon at a time, stirring with a fork until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes.
- Divide dough into 12 equal pieces. Press each piece into the tart pan cavities, pressing evenly up the sides. Use a small glass to flatten the bottom. (Tip: If dough gets sticky, chill briefly.)
- In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla; mix until combined. (Tip: Room-temperature ingredients blend more smoothly.)
- Spoon about 1 tablespoon of cream cheese mixture into each tart shell. Top each with a generous spoonful of cherry pie filling (about 2 teaspoons).
- Bake for 15-18 minutes, until crust edges are golden and filling is set but slightly jiggly. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve at room temperature or chilled.
Creamy, tangy, and sweet, these mini tarts are a delightful bite that's both elegant and easy. Serve them with a dollop of whipped cream or a dusting of powdered sugar for extra charm. Perfect for a spring brunch or a dessert table centerpiece.
Cream Cheese Cherry Hand Pies
Hey there! These cream cheese cherry hand pies are the ultimate portable treat—flaky, creamy, and bursting with sweet-tart cherry filling. Perfect for picnics, lunchboxes, or just a little something sweet on the go.
Serving: 8 | Prep Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the Dough
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon granulated sugar
- ½ teaspoon fine sea salt
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
For the Filling
- 8 ounces full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup frozen sour cherries, thawed and drained (or fresh, pitted and chopped)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
For the Topping
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons coarse sparkling sugar
Instructions
- In a large bowl, whisk together the flour, 1 teaspoon sugar, and salt. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle the ice water over the mixture, 1 tablespoon at a time, stirring with a fork just until the dough comes together. (Tip: Don’t overwork the dough–it should just hold together when squeezed.)
- Turn the dough out onto a lightly floured surface and gather into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. (Tip: Chilling the dough ensures flaky layers by keeping the butter cold.)
- In a medium bowl, beat the softened cream cheese with ¼ cup sugar and vanilla extract until smooth. In a separate small bowl, toss the drained cherries with cornstarch and lemon juice until coated. Gently fold the cherry mixture into the cream cheese mixture until just combined. (Tip: The cornstarch helps thicken the filling so it doesn't make the pies soggy.)
- Preheat your oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Using a 4-inch round cutter (or a glass), cut out 16 circles. Reroll scraps as needed.
- Place 1 heaping tablespoon of the cream cheese cherry filling in the center of 8 dough circles. Brush the edges of each circle with a little water. Top with the remaining 8 circles, pressing around the filling to seal. (Tip: Press any air pockets out to prevent bursting.) Crimp the edges with a fork to seal tightly. Place pies on the prepared baking sheet.
- Brush the tops of the pies with the egg wash and sprinkle generously with coarse sparkling sugar. Cut 2 or 3 small slits in the top of each pie to allow steam to escape.
- Bake for 18–22 minutes, until the pies are golden brown and the filling is bubbly. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. (Tip: Letting them cool on the sheet helps set the filling.)
Whether you enjoy them warm or at room temperature, these hand pies are a delightful little pocket of joy—the creamy, tangy filling perfectly balanced with flaky, buttery crust. Serve them with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra special treat.
Cherry Cream Cheese Pie with Graham Cracker Crust
Let's be real—sometimes you need a dessert that looks fancy but takes almost no effort. This no-bake cherry cream cheese pie hits that sweet spot perfectly.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 1/2 cups finely ground graham cracker crumbs (from about 12 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (two 8-oz blocks) full-fat cream cheese, softened to room temperature
- 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup cold heavy whipping cream
- 1 can (21 oz) premium cherry pie filling (such as Lucky Leaf or homemade)
Instructions
- In a medium bowl, combine finely ground graham cracker crumbs and granulated sugar. Pour melted unsalted butter over the mixture and stir with a fork until every crumb is moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it evenly — this ensures a sturdy crust. Refrigerate the crust while you prepare the filling.
- In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add powdered sugar and vanilla extract; continue beating until creamy and no lumps remain, scraping down the bowl as needed.
- In a separate cold bowl, whip cold heavy cream with clean beaters on high speed until stiff peaks form — the cream should hold its shape when lifted. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold just until no white streaks remain; overmixing will deflate the filling.
- Spread the cream cheese filling evenly into the prepared chilled crust. Then spoon the cherry pie filling over the top, spreading it gently to cover the entire surface.
- Refrigerate the pie for at least 4 hours, but overnight is best for clean slices. The filling should be firm and set before serving.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts for neat pieces. Serve cold; garnish with fresh mint if desired.
A slice of this pie is pure summer nostalgia — creamy, tangy, and sweet with that ruby cherry topping. Serve it chilled on a warm evening, and watch it disappear before you can grab a second piece.
Cherry Cream Cheese Pie with Meringue Topping
There’s a reason why this cherry cream cheese pie with meringue is a classic—it’s pure comfort. The tangy cream cheese, sweet cherries, and fluffy meringue create an unforgettable dessert. Plus, it’s easier than you think to make from scratch.
Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
Crust
- 1 1/2 cups finely crushed graham cracker crumbs (from about 12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons salted butter, melted
Filling
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large farm-fresh egg
- 1 teaspoon pure vanilla extract
Cherry Topping
- 1 can (21 ounces) cherry pie filling
Meringue
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get an even layer. Bake for 8 minutes, then set aside to cool slightly. (Tip: Don't overbake the crust—it should be fragrant and just starting to brown.)
- In a large bowl, beat the softened cream cheese with 1/4 cup sugar until smooth and creamy. Add the egg and vanilla, and beat until fully combined. Scrape down the bowl as needed.
- Spread the cream cheese mixture evenly into the pre-baked crust. Bake for 15 minutes at 350°F, until the filling is set around the edges but still slightly jiggly in the center. Remove from oven and let cool for 10 minutes. (Tip: The cream cheese layer will firm up as it cools.)
- Spoon the cherry pie filling evenly over the warm cream cheese layer. Use a spatula to spread it gently to the edges.
- In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. (Tip: Make sure no yolk gets into the whites, or they won't whip properly.)
- Spoon the meringue over the cherry filling, spreading it to the edges to seal the filling completely. Use the back of a spoon to create peaks and swirls.
- Place the pie back in the oven and bake for 10-12 minutes, until the meringue is lightly browned and the tips are golden. Remove from oven and cool on a wire rack for at least 1 hour. Then refrigerate for at least 2 hours before slicing.
Chill the pie for at least an hour before slicing to let the layers set perfectly. The meringue will stay fluffy and the cherry filling will be just right. Trust me, this pie will disappear fast.
Conclusion
Here’s your ultimate collection for combining creamy cheese with sweet cherries. Whether you’re a baking pro or a beginner, these 15 recipes cover pies, tarts, and bars. Try one tonight, then leave a comment with your favorite, and don’t forget to share this roundup on Pinterest!
