No-Bake Cherry Pie is a rich and creamy dessert layered in a graham cracker crust and topped with luscious cherry pie filling. This easy, no-oven-required treat comes together in minutes and chills into a perfect sliceable pie—ideal for summer get-togethers, holidays, or when you need a crowd-pleasing dessert in a pinch.
Why You’ll Love This Recipe
- No baking required—just mix, chill, and enjoy
- Creamy cheesecake-like texture with bright cherry topping
- Can be made ahead and stored in the fridge
- Kid-friendly and perfect for potlucks or gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Sweetened condensed milk
- Lemon juice
- Vanilla extract
- Graham cracker pie crust (store-bought or homemade)
- Cherry pie filling (canned or homemade)
Directions
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Slowly mix in the sweetened condensed milk, lemon juice, and vanilla extract until fully combined and silky.
- Pour the filling into the graham cracker crust and smooth the top.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, until fully set.
- Just before serving, top with cherry pie filling and spread evenly.
Servings and timing
- Servings: 8 slices
- Prep time: 10 minutes
- Chill time: 4–8 hours
- Total time: 4 hours 10 minutes to overnight
Variations
- Whipped Version: Fold in whipped topping for a lighter texture
- Fruit Alternatives: Try blueberry, peach, or strawberry topping
- Mini Pies: Use mini crusts for individual servings
- Homemade Crust: Make your own crust with crushed graham crackers, sugar, and butter
Storage/Reheating
- Store covered in the refrigerator for up to 3–5 days
- Can be frozen (whole or slices) for up to 2–3 months; thaw overnight in the fridge
- No reheating needed—serve chilled
FAQs
1. Can I use low-fat cream cheese?
Yes, but full-fat gives a firmer, richer texture.
2. Why is lemon juice used?
It adds brightness and helps firm the filling as it reacts with the condensed milk.
3. Can I use homemade cherry topping?
Absolutely—use fresh or frozen cherries, sugar, and cornstarch to make your own.
4. Is the crust baked?
No, a store-bought or homemade no-bake graham crust is used.
5. How do I make clean slices?
Chill thoroughly and use a hot knife, wiping between cuts.
6. Can I make it ahead?
Yes, it’s best made ahead to give the filling time to set.
7. Can I use a different fruit topping?
Yes—any canned or homemade pie filling works great.
8. What if I don’t have sweetened condensed milk?
You can substitute with a mix of cream, sugar, and a thickening agent, but it won’t be quite as smooth.
9. Is it gluten-free?
It can be if you use a gluten-free crust.
10. Can I serve it without the topping?
Yes, it’s delicious on its own or topped with fresh fruit.
Conclusion
No-Bake Cherry Pie is a creamy, dreamy dessert that’s effortless to make and always a hit. With its smooth filling, sweet cherry topping, and no oven needed, it’s perfect for any occasion—especially when time or temperature is working against you. Keep this recipe in your back pocket for a quick and delicious dessert any time of year.
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No-Bake Cherry Pie
- Prep Time: 15 minutes (+ chilling time)
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No‑bake
- Cuisine: American
- Diet: Vegetarian
Description
A simple, no-bake dessert featuring sweet cherries in a creamy filling inside a buttery graham cracker crust.
Ingredients
- 2 cups (300 g) pitted cherries (fresh or thawed frozen)
- 1/2 cup (120 ml) cherry pie filling or cherry jam (optional for extra sweetness)
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press into the bottom and up the sides of a 9-inch pie dish. Chill in refrigerator while preparing filling.
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- In another bowl, whip heavy cream to soft peaks, then gently fold into the cream cheese mixture until blended.
- Stir in the cherries and cherry pie filling/jam until evenly distributed.
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
- Before serving, top with extra cherries or whipped cream if desired. Slice and serve chilled.
Notes
- Use thawed frozen cherries if fresh aren’t available—drain excess liquid first.
- For a lighter filling, substitute Greek yogurt for part of the cream cheese.
- If crust crumb falls when slicing, chill an extra hour before serving.
- Pie keeps well covered in the fridge for up to 3 days.
- Can swap cherry topping for fresh berry compote or lemon curd for variation.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg