Description
A simple, no-bake dessert featuring sweet cherries in a creamy filling inside a buttery graham cracker crust.
Ingredients
Units
Scale
- 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