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Icebox Cherry Cream Cheese Pie

Recipe and photography by Bev Davis.


Tap image to enlarge. 

Posted January 19, 2017

Editor's Note (August 12, 2017):  Refrigerate pie until firmly chilled instead of semi-frozen.  If semi-frozen is what you prefer,

place in freezer for about an hour.  All text on this page has been updated for clarity.

This easy dessert can be made with a baked pie crust or graham cracker crust.  This classic has existed for decades.  I added a twist which is to arrange cherries on top of pie in a pretty circular pattern and lightly  sprinkle with granulated sugar.  Enjoy! 


1 9" pie crust OR graham cracker crust

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

2 cans (21 oz. each) cherry pie filling


Prepare crust and set aside.  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. 

Pour cooled mixture into prepared pie crust.  Spread evenly with back of a spoon.  Open cans of pie filling.  Use a teaspoon to remove cherries.  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.  Place in freezer until firmly chilled (not frozen).  Depending on the type of freezer, this could take 30 minutes to one hour.  Check frequently. Slice and serve.  Makes one 9" pie.