Philadelphia Cream Cheese Cherry Pie is a delectable no-bake treat adored by both kids and adults. It combines the perfect balance of tanginess, creaminess, and sweetness.
An Effortless Delight
When I say this cherry cream cheese pie is easy, I mean it’s practically foolproof! The only challenge I’ve encountered is resisting the temptation to have a slice before it’s properly chilled. But even at room temperature, it’s still irresistibly delicious!
Now, let’s clarify the meaning of “easy.” I opt for a pre-made graham cracker crust and canned cherry pie filling. If you prefer the traditional approach of making your own crust and filling, the process becomes slightly less straightforward. Nevertheless, it remains relatively simple.
In addition to being a no-bake delight, this cream cheese pie boasts only six basic ingredients. There’s nothing fancy or hard to find. In fact, you probably already have everything you need in your pantry right now.
What You’ll Need:
- 9″ Pre-made Graham Cracker Crust
- 1 (20 ounce) can of cherry pie filling
- 8 ounces of softened Philadelphia cream cheese
- 1 (14 ounce) can of sweetened condensed milk
- 1/3 cup of lemon juice
- 1 teaspoon of vanilla extract
That’s it! While the graham cracker crust and cherry pie filling are optional, feel free to experiment with a chocolate Oreo pie crust or any other type of pre-baked crust that suits your taste. Blueberry filling also makes a delightful alternative.
How to Create a Cream Cheese Pie
Before diving into the recipe, make sure your cream cheese reaches room temperature. Attempting to work with cold cream cheese will result in a lumpy pie—definitely not what we want!
Once your cream cheese is perfectly soft, it’s time to achieve that smooth and creamy texture. I prefer using an electric mixer, but a stand mixer or even a wire whisk will suffice. Personally, I’d stay away from the wire whisk—I’m not a fan!
Once your cream cheese is creamy and dreamy, gradually incorporate the sweetened condensed milk. Add a little, beat it in, and repeat until everything is well combined. This gradual addition ensures a thoroughly mixed filling.
Next, add the lemon juice and vanilla extract, beating the mixture until they blend seamlessly. Don’t skip the lemon juice—it helps the filling set to perfection.
Pour the filling into the prepared crust, ensuring it’s evenly spread. Refrigerate for a minimum of 3 hours, though overnight yields even better results.
Once the filling is set, it’s time to add the cherry pie filling. Carefully pour the filling, along with its juice, over the top of the pie, and gently smooth it out.
You can serve the pie at this point, but I recommend placing it back in the fridge to allow the filling to cool and firm up a bit more.
And voila! This pie may not be the quickest to prepare due to refrigeration time, but it couldn’t be easier in terms of the actual process.
Tips for Perfect Philadelphia Cream Cheese Cherry Pie
Use High-Quality Cream Cheese
It’s crucial to use a good quality cream cheese. I always opt for Philadelphia brand, and I’ve never encountered any issues with lumps or texture.
A Healthier Twist
For a healthier option, consider topping the pie with fresh fruit. Some people enjoy it without any topping at all, and personally, I like it both ways. You can make it plain and add a topping of your choice when serving.
Cutting Down on Fat and Calories
If you’re looking to reduce fat and calories, you can use lite cream cheese and fat-free unsweetened condensed milk. While I usually prepare the full-fat version, I’ve experimented with the lighter ingredients, and the pie still turns out delicious. The only difference I’ve noticed is that the lighter ingredients may not set as well.
For more delightful recipes, visit Family Cuisine. Stay tuned for our next recipe: Homemade Graham Cracker Crust!
