Icebox Cherry Cream Cheese Pie (Updated)

Recipe and photography by Bev Davis.


Tap image to enlarge. 

Posted January 19, 2017

Editor's Note (March 3, 2018):  Instructions edited for clarity.  Added cooking notes.  Updated photos.

This chilled dessert has a creamy cream cheese filling covered with sweet cherries.  Perfect for any occasion.  Easy to make in a

baked pie crust or graham cracker crust.   My personal touches to this classic dessert:  arranged the cherries in a pretty circular pattern and lightly  sprinkled them with granulated sugar.  Enjoy! 


1 pint heavy whipping cream

1 package (8 oz.) full fat cream cheese, softened

1 stick (1/2 cup) butter (not margarine), softened

1/2 teaspoon vanilla extract

3-1/2 tablespoons sugar, divided

1 baked 9" pie crust OR graham cracker crust

2 cans (21 oz. each) cherry pie filling


In large mixing bowl, use an electric mixer to mix heavy whipping cream until creamy.  This will take about 10 minutes.  Add cream cheese, butter, vanilla extract, and 3 tablespoons of sugar.  Use electric mixer to evenly combine until smooth and creamy.  Cover bowl of mixture.  Refrigerate 30 minutes.  Do not place in freezer.

Pour cooled mixture into prepared pie crust.  Spread evenly with back of a spoon. Use a teaspoon to remove cherries from cans.  Arrange in a nice circular pattern around the pie.  Drizzle top of cherries with filling.  Sprinkle remaining 1/2 tablespoon of sugar over top of cherries.  Cover pie with foil.  Chill until firm (not frozen).   Makes one 9" pie.


For this recipe, a regular or deep dish pie crust will work. The regular pie crust will fill completely. The deep dish will be full, but not overflowing. Enjoy!