No-Bake Cream Cheese Cherry Pie with Canned Filling and Graham Cracker Crust
Easy no-bake cherry pie recipe with canned filling and graham cracker crust. Cherries top a decadent lemon cream cheese filling. Fill and chill this perfect dessert without tying up the oven.
Ingredients
- 9 or 10-inch premade graham cracker pie crust (such as Keebler’s Ready Crust)
- 1 (21-ounce) can of cherry pie filling
- 1 (15-ounce) can of sweetened cherries
- 8 ounces of cream cheese (full fat), softened
- 8 ounces of Cool Whip, thawed
- 4 tablespoons of freshly squeezed lemon juice (about 2 medium-sized lemons)
- ¼ cup of sweetened condensed milk OR 2 to 4 tablespoons of granulated sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of almond extract, optional
Instructions
- REMOVE the cream cheese from the refrigerator and bring it to room temperature. Depending on the temperature of your kitchen, it can take cream cheese 30 minutes to an hour to soften.
- THAW the Cool Whip in the refrigerator for 4 hours.
- PREHEAT the oven to 375°F (190°C).
- REMOVE the plastic shell from the pie crust.
- PLACE the pie tin on a baking sheet.
- BAKE the pie crust for 5 minutes.
- REMOVE the crust from the oven and cool completely on a wire rack. Do not pour the pie mixture into the crust until the crust is completely cool.
- BEAT the cream cheese with an electric hand mixer on medium speed until it is smooth and creamy.
- SQUEEZE the lemon juice into a small bowl.
- BLEND the sweetened condensed milk, lemon juice, vanilla extract, and almond extract into the cream cheese. Beat until smooth.
- FOLD in the Cool Whip. Blend on low speed until the mixture is well combined.
- TASTE and add additional sweetener if necessary.
- OPEN the cherry filling and dump the whole can of pie filling into a medium bowl. Stir the filling to loosen the cherries up.
- DRAIN the can of cherries. Spoon them into the cherry pie filling and mix to combine. (See note #1.)
- MIX in the vanilla and almond extracts.
- TASTE. If the filling is too tart, add 1 to 2 tablespoons of sweetened condensed milk or brown sugar to the cherries to sweeten them up. (This step is optional).
- PLACE the pie crust on a plate or tray that can fit into your refrigerator.
- POUR the cream cheese mixture into the COOL graham cracker pie crust. Fill until the cream cheese almost reaches the top of the crust. Don’t overfill, or the filling could spill over.
- SMOOTH the filling with an offset spatula.
- SPOON the cherry topping onto the top of the pie. Cover the entire pie, leaving about a ½-inch border.
- WASH the plastic pie lid that came with the crust. Then invert the lid onto the pie tin and crimp the foil around the plastic lid.
- REFRIGERATE the pie for 2 to 4 hours (or overnight) until the pie sets. Keeping the pie in the fridge for at least 4 hours will make it easier to cut.
- SERVE the pie. Remove it from the refrigerator about 20 minutes before you are ready to serve it.
- CUT the pie with a sharp serrated knife. A 9-inch pie crust can be cut into 8 smaller piece slices. Cut a 10-inch pie into 8 generous pieces or 16 smaller pieces.
- STORE any leftovers in a covered container in the refrigerator for up to 3 days. Or keep it in the original disposable pie tin. Place the plastic lid back on the pie pan and crimp the edges to seal it.
Notes
- DO NOT ADD fresh or frozen cherries. The texture of fresh and frozen cherries is different than the cherries in canned cherry pie filling.
Nutrition
Serving: 1sliceCalories: 159kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 126mgPotassium: 77mgFiber: 0.4gSugar: 10gVitamin A: 81IUVitamin C: 3mgCalcium: 41mgIron: 1mg
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