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No Bake Cherry Cheesecake Pie

Easy no bake cherry cheesecake pie made without condensed milk or Cool Whip. A simple recipe for an elegant cherry cream cheese pie. Creamy vanilla bean cheesecake filling on a graham cracker crust and topped with your favorite canned cherry pie filling.

Prep Time
30 mins
Additional Time
4 hrs
Servings: 12 slices
Calories: 315 kcal
Course: Dessert
Cuisine: American

Ingredients

Ingredients for Crust
  • 2 cups Graham cracker crumbs or Lotus Biscoff biscuits, crushed into fine crumb
  • ¼ cup superfine granulated sugar or caster sugar
  • ⅓ cup unsalted butter melted
Ingredients for Cheesecake Pie Filling
  • 8 oz spreadable cream cheese (see note)
  • 4 oz Creme Fraiche or mascarpone cheese
  • 3 tablespoon superfine granulated sugar or caster sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¾ cup heavy whipping cream or double cream
  • ¼ cup powdered sugar or icing sugar
  • 21 oz cherry pie filling (see note)

Instructions

Instructions for Graham Cracker Crust
    Cup of Yum
  1. Begin by making your crust. Mix together the graham cracker crumbs, sugar and melted butter until you have a grainy and lightly moist crumb.
  2. Tip the crumb mixture into a pie or tart shell and press firmly into the base and up the sides. Place the crust in the refrigerator to chill while you make the filling.
Instructions for Cheesecake Pie Filling
  1. In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add the heavy whipping cream and powdered sugar. Beat until you reach stiff peaks, taking care to avoid over-beating.
  2. In a separate mixing bowl, whisk together the cream cheese, crème fraîche, sugar and vanilla until smooth.
  3. Add the whipped cream to the cream cheese mixture and fold through with a spatula to incorporate.
  4. Spoon the filling into the prepared pie crust and spread evenly.
  5. Place the pie in the refrigerator to chill thoroughly for at least four hours (or overnight).
  6. Once set, pour a can of cherry pie filling on top of the cheesecake pie, slice and serve.

Notes

  • My recipes always use soft spreadable cream cheese. This is due to ingredient availability in my area. You can substitute block cream cheese in this recipe, but you will need to allow block cream cheese to soften at room temperature first. You may also find that you need to beat this more to reach a smooth consistency.
  • Use your favorite can of cherry pie filling for the topping of this cherry cream cheese pie.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 37.3g (12%) Protein 3.8g (8%) Fat 17.1g (26%) Saturated Fat 9.9g (50%) Cholesterol 49mg (16%) Sodium 237mg (10%) Potassium 92mg (3%) Fiber 1.2g (5%) Sugar 13.6g (27%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 37.3g 12%
Protein 3.8g 8%
Fat 17.1g 26%
Saturated Fat 9.9g 50%
Cholesterol 49mg 16%
Sodium 237mg 10%
Potassium 92mg 2%
Fiber 1.2g 5%
Sugar 13.6g 27%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.