Cherry-O Cream Cheese Pie

Every Thanksgiving, my grandmother makes this recipe. It’s been part of our holiday tradition for as long as I can remember.
I’m sure there are variations of this recipe everywhere on the Internet. In fact, my friend Ashley has the same recipe on her blog.
I don’t really have a source for this recipe, as I got it from my grandmother. I hope that doesn’t taint me in the eyes of my food blogging compadres, as I’m not really going to go through the effort of hunting down a source. I’m sure you can find one if you look long enough.
Suffice it to say, this is one of the few family recipes I’ve had handed down to me. And it’s a good one.
Cherry-O Cream Cheese Pie
9-inch graham cracker pie crust (or baked pie crust)
8 oz cream cheese
1 can of sweetened condensed milk
1/3 c lemon juice
1 tsp vanilla
1 can cherry pie filling
Let the cream cheese soften to room temperature. Using a stand mixer, whip it until it’s fluffy. This is very important, as the pie won’t set properly if the cheese isn’t light enough.
Gradually add the canned milk while continuing to beat until well-blended. 
Add the lemon juice and vanilla and mix well.
Pour into the baked pie crust or graham cracker crust.
Chill until set and garnish top with cherry pie filling just before serving.
Cherry-O Cream Cheese Pie is a holiday tradition at our house. This simple cheese pie is easy to make and so yummy!


  1. OMG! That looks so good. I love trying new pie recipes around the holidays. Thanks for the recipe. =D

  2. I used to make this all the time! I totally forgot about it! Thanks for the reminder!

  3. The Mistress of the Dark says:

    OMG..I was just going through my blogger feed and saw the picture of that pie!!! I wanted to eat my screen it looked so good!!

  4. And now I'm hungry :)

  5. Mary Adams says:

    I LOVE this pie but mine never seem to set-up firm enough. I saw you said to whip the cream cheese until it’s fluffy. I must not be doing this. About how long should this take? I’ve also read that you can freeze the pie before slicing…HMMMMM???

    Thanks for any comments…..

  6. Hi Mary –

    I usually whip the cream cheese for about 2-3 minutes straight. It seems like a long time, but it’s worth it!

    Freezing it might work, too. Good luck!

  7. My mother, sisters and I used to make this pie for holiday dinners since I was a child, but somehow it was forgotten in favor or more “fancy” desserts. I am so glad to revive this tradition as this pie is truly wonderful and outshines the more time consuming fancy-pants desserts we’ve been parading out!

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    the topic of this post, in my view its really awesome for me.

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