Make this EASY cherry cream cheese pie with ready made ingredients! This summer dessert is perfect for the 4th of July and Memorial Day.
Sometimes I like more complicated desserts, but sometimes I just need easy. I think you know what I’m getting at, right? Maybe you waited too long to get ready for a summer barbecue and you’re at the store and need a quick fruit dessert.
Or maybe you’re just tired, but still want dessert (my usual state!). Any way you slice it (heh heh), this cherry cream cheese pie is your perfect solution. The whole thing is made with ready made ingredients.
I love making things from scratch too, because they’re delicious. But this cherry cream cheese pie is equally as tasty!
Your fellow barbecue attendees are going to think you slaved away in the kitchen all day. But you didn’t . . . and that will be our little secret.
Note: this is made in a 6″ pie plate. If you want to make it in a regular 9″ pie plate, you’ll just use the second ready made pie crust to cut the designs out of. I’d also buy a larger can of cherry pie filling.
AND if you don’t have a star cookie cutter, you can cut the crust into shapes with a knife or slice vertically to make latticework.
Are you ready to make this cherry cream pie? First, here’s what you’re going to need.
- Pre-made pie crust (I used Pillsbury, comes in a pack of 2)
- Cherry pie filling – 1 can, 21 oz.
- Cheesecake or cream cheese filling (I used Philadelphia Ready to Eat)
- 1 T butter, melted
- Non-stick cooling spray
- Flour (a little for rolling out)
Tips and Thoughts for This Recipe
- The refrigerated pie crust is a shortcut for you. If you’d like to make your own crust, use this recipe.
- You’re leaving the pie crust out to raise to room temperature so that it’s easier to work with. Once
- If you’d like to make your own cheesecake filling, you can definitely do that. You’re going to use 8 oz cream cheese (softened), 4 T butter (room temp), 1 egg, 1 t vanilla extract, and 1 cup powdered sugar. Beat until smooth and use in place of the filling in the recipe.
- If cherry isn’t your thing, use a different flavor. I think strawberry, blueberry, or raspberry would be delicious!
Get the printable recipe for this tasty dessert below.
- 7 oz refrigerated pie crust
- 21 oz cherry pie filling (1 can)
- 24.3 oz cheesecake filling (Philadelphia Ready to Eat Cheesecake Filling)
- 1 T butter (melted)
- Non-stick cooking spray
- Set out your pie crust until it reaches room temperature before working with it. Spray the pie plate with non-stick spray and preheat oven to 350 degrees.
- Lay the pie crust into the pie plate and press down into the bottom. Peel off or cut the edges around the edge of the pie plate.
- Add cheesecake filling. Make a layer that is about halfway up from the bottom of the crust.
- Add cherry pie filling until the crust is full to the top.
- Cut stars into the leftover pie crust with your star cookie cutter.
- Place as many as many crust pieces on top as you like, then brush the melted butter on with the basting brush.
- Place your cherry cream cheese pie the oven for about 20 minutes, or until the crust turns golden brown.
- Take the pie and let cool for about 30 minutes before serving.
Serving Size:1 serving
Amount Per Serving: Calories: 501Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 518mgCarbohydrates: 57gFiber: 2gSugar: 20gProtein: 7g
This cherry cream cheese pie would be a huge hit for the Fourth of July or Memorial Day! Let me know what you think in the comments.
If you love easy desserts that make you look like a pro for the Fourth, we have plenty more. Check them out here: