Cherry Cream Cheese Pie
Submitted by Witchey2
No-bake cream cheese pie with sour cream and whipped cream in a graham cracker crust, topped with cherry pie filling. Chill, slice, and impress with zero effort.
YIELD
1 piePREP
15 minCOOK
0 minREADY
3 hrsThis is the pie you make when you want to look like you have your life together but also don’t want to turn on the oven.
Cream cheese and sour cream get blended smooth, sweetened with sugar and vanilla, then folded with whipped cream for a filling that’s tangy, rich, and impossibly light.
Pour it into a graham cracker crust, chill for three hours, and top with cherry pie filling.
The sour cream is what makes this version stand out. It adds a subtle tang that cuts through the sweetness and keeps every bite from feeling too heavy.
Kitchen Tips
- Drain some of the excess syrup from the cherry pie filling before topping the pie. You want the cherries coated, not swimming.
- Let the cream cheese soften completely before mixing. Cold cream cheese means a lumpy filling.
- Three hours of chilling is the minimum for clean slices. Overnight is the sweet spot.
- This pie works with any flavor of pie filling: blueberry, strawberry, or even lemon curd if you’re feeling fancy.
Ingredients
Directions
Cream together the cheese and sour cream.
Fold in sugar gradually.
Add vanilla and mix well.
Fold in whipped cream.
Pour into pie shell and chill for at least 3 hours.
Pour excess syrup from the can of cherry pie filling.
Leave some, but you certainly don’t need all of it.
The sauce should cover the cream cheese mix, but the cherries shouldn’t be drowning in it.
Pour pie filling on top.
Serve cold.
Comments
