Another Favorite: Dance of the Cherries Cheescake Pie

This recipe is timeless! It was an easy fix for a cheesecake pie 50 years ago, and it still plays that role in our home today. When I compare this cheesecake pie recipe to other cheesecakes I have created, I am reminded how easy this yummy refrigerator cheesecake is to prepare. No eggs to separate or water bath (bain-marie) to use.

Ingredients in cheesecakes and preparation methods offer themselves to provide unique textures. What is your favorite…a creamy cheesecake, a more solid New York style cheesecake, or a cheesecake with a lighter, airier texture? If you said, “Creamy,” then this recipe will dance a minuet over your taste buds!

With the combination of lemon and cherry, you will find this your go-to dessert recipe in the Springtime and any other time of the year!


  • 1, 8-package cream cheese
  • 1, 14-oz. can sweetened condensed milk
  • 1/3 cup lemon juice, freshly squeezed (about 3-4 fresh lemons)
  • Freshly grated zest of 1 lemon
  • 1 tsp. vanilla extract
  • 1, 21-oz. can cherry pie filling (Other flavors of prepared pie filling can be substituted. I also think instead of using cherry pie filling, the dessert would have a professional “polish” if you used stemmed maraschino cherries that have been drained on paper toweling and gently placed over the top of the cheesecake mixture. What a fun, 3-dimensional presentation!)
  • 1, 8-9-inch graham cracker pie crust

Soften the cream cheese to room temperature. Beat the cream cheese making certain there are no little lumps or bumps remaining. (There is nothing worse than eating a velvety smooth piece of cheesecake when a little isolated clump of cream cheese comes forth in your mouth!) Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract and beat until smooth. Pour the mixture into a prepared graham cracker pie crust. Top with the cherry pie filling. Chill for a couple of hours. Serve cold. Makes 6-8 servings.

TRY THIS: For a different twist, divide the cream cheese batter into 4-6 dessert cups. Top with finely crushed graham crackers and cherry pie filling.

OOH, I think I will just have to dance my way to the kitchen and prepare this beauty!

Miss NiNi