Cherry Cheese Pie II

Cherry Cheese Pie II

Ginger 0

"This is a sweet creamy pie with a cherry topping. Very easy and very good!!! You'll be glad you tried it!"

Ingredients 3 h 15 m {{adjustedServings}} servings 492 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
  2. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Tips & Tricks
Glazed Apple Cream Pie

See how to make a double-crust cream pie topped with cinnamon-glazed apples.

Blackberry Pie I

See how to make a simple pie using fresh or frozen blackberries.

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Reviews 49

  1. 61 Ratings


I'm giving it a 4 star because it is easy and after 36 hours, it did have a nice, firm, creamy, consistency... a bit too much lemon flavoring for me, the batter was still very loose and puddding-like, even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie, for one), and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again, that's what I'll do..4 oz more cream cheese, and use only 1/4 cup of lemon juice.


I've been making this pie for at least 30 years and it is always a hit. There are always requests for this pie on the holidays. I use one can of cherry pie filling for two pies and it is plenty. Leave about an inch wide strip around the outer edge of pie uncoverd with the cherries and it makes a very pretty presentation.

Sarah Jo

My oldest son and I made this pie together. I made the graham cracker crust from scratch and we used reduced fat cream cheese in the filling. Though it looked pretty and set up perfectly, it wasn't a huge hit. My husband politely asked me not to make this pie again. It's not the recipe's fault, just a personal family preferance.