Cream Cheese Pies

Cream Cheese Pies

Cream Cheese Pies — Two easy vintage favorites from community cookbooks: a simple baked cream cheese pie topped with fruit, and a classic no-bake cherry cream cheese pie made with sweetened condensed milk.

Recipes on this page

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🥧 Baked Cream Cheese Pie

A rich, velvety baked cheesecake-style pie balancing tangy sour cream with a sweet graham cracker crust and your choice of vibrant fruit topping.

⏱️ Bake Time: ~20 mins 🍒 Topping: Cherry, Pineapple, or Blueberry 🍳 Crust: 9-inch Graham Cracker Shell

Ingredients

  • 1 package (8 oz) cream cheese (softened)
  • 1 cup sour cream
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 graham cracker pie shell (9-inch)
  • 1 can fruit pie filling (cherry, pineapple, or blueberry)

Baking Instructions

🌡️ Oven Temp: 375°F

  1. Prep & Mix: Preheat your oven to 375°F. In a large mixing bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract until completely smooth and free of lumps.
  2. Bake: Pour the smooth filling into the graham cracker pie shell. Bake for approximately 20 minutes, or until the center is just set.
  3. Decorate & Chill: Remove from the oven and allow the pie to cool completely on a wire rack. Once fully cooled, evenly spread your choice of fruit pie filling over the top. Chill in the refrigerator thoroughly before slicing and serving.

🍒 Cherry Cream Cheese Pie (No-Bake)

A classic, effortless vintage favorite. Sweetened condensed milk and bright lemon juice create a thick, silky, no-fail filling topped with glossy cherries.

⏱️ Chill Time: 2–3 hours 🍋 Secret Thickener: Condensed Milk & Lemon Juice 🍳 Crust: Crumb or Baked Pastry Shell

Ingredients

  • 1 crumb crust (or 1 baked 9-inch pastry shell)
  • 1 package (8 oz) cream cheese (softened)
  • 1 can (15 oz) sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla
  • 1 can cherry pie filling

Preparation Instructions

  1. Whip Cream Cheese: In a medium mixing bowl, beat the softened cream cheese until it is light, fluffy, and completely smooth.
  2. Emulsify: Gradually pour in the sweetened condensed milk, beating continuously until the mixture is thoroughly combined and silky.
  3. Set the Flavor: Add the lemon juice and vanilla extract. Mix until well blended—the acidity from the lemon juice will naturally react with the condensed milk to thicken the pie.
  4. Chill to Set: Pour the smooth filling into your prepared crumb crust or baked pastry shell. Transfer to the refrigerator and chill for 2 to 3 hours until firmly set.
  5. Garnish: Just before serving, cleanly spoon the cherry pie filling over the set cream cheese layer.

FAQ

Are both cream cheese pies baked?

No. The first pie is baked briefly; the cherry version is completely no-bake.

Can I use different fruit fillings?

Yes — blueberry, strawberry, or pineapple all work well.

How should I store cream cheese pie?

Refrigerate covered. Best eaten within 3–4 days.

Can I make these ahead?

Yes — both pies can be made a day in advance and kept chilled.

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