This Cherry Cream Cheese Pie is a lovely make-ahead dessert that features a crunchy sweet crust made from animal crackers, a smooth and velvety cream cheese filling, and a homemade cherry topping.
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When it comes to dessert, few combinations are as amazing as fruit and cream. Although I've made similar versions of this pie that I love too (such as the Strawberry Cheese Pie and Blueberry Cheese Pie), this Cherry Cheese Pie brings a certain nostalgic feeling when you pair a homemade cherry pie filling with the American classic: cheesecake. The flavors and textures hit all the right notes and make for one of the most delicious desserts ever.
If the idea of making a cheesecake has ever made you feel nervous or hesitant, this pie can serve as a great introduction to cheesecake making. Although it uses many of the same ingredients as traditional cheesecakes, it is much easier to prepare.
So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- dark sweet cherries (use frozen or fresh, though I almost always use frozen because I don't like pitting cherries--you can also use sour cherries by following this recipe for the filling of these sour cherry hand pies)
- animal crackers (this is for the pie crust, see the section below for swapping them out with another crust)
- cream cheese (use the Philadelphia brand if you can)
- sour cream
- butter
- granulated sugar
- salt
- eggs
- vanilla extract
- almond extract (this is optional, but helps the cherry flavor pop)
- tart cherry juice (I always recommend using this with almost all of my cherry recipes because it gives a much stronger cherry flavor, and adds some acid into the dessert which helps balance the flavors and make it just that much more delicious--but if you don't want to buy it, you can replace it with lemon juice or water, though it won't be quite as flavorful)
- cornstarch
- whipped cream (for serving, optional)
Pie Crust Options
There are many crumb crust recipes on this site that could work with this pie (see the list below), but I'm always looking for new and interesting cookies to make into a pie crust, and an animal cracker pie crust just felt right (and fun) here. I considered using crunchy Italian amaretti cookies, but they were difficult to find, so I omitted them from this recipe.
Crumb crusts are great because they require less work. They're also an excellent option for the contrasting textures they add to the pie, especially when it comes to this fruity cheesecake filling. While sometimes crumb crusts require it, this recipe does not need to be parbaked (blind baked) since it will go in the oven with the cheesecake!
Here are some other crumb crust options for the pie crust in lieu of the animal crackers:
Step 1: Process the animal crackers until they are finely ground.
Step 2: Mix the crumbs together with the sugar and butter.
Step 3: The mixture should resemble wet sand and easily hold together when squeezed.
Step 4: Transfer the crumbs to a pie plate. Form the edges of the crust first, then smooth out the middle and compact it.
Crust Troubleshooting Tips
It's important to note that different brands of animal crackers may require you to adjust the amount of butter or cracker crumbs in your recipe. If your crumb crust mixture turns out too dry, you can add a tablespoon of melted butter to the crumbs until they are evenly moistened. It's best to add the melted butter one tablespoon at a time until the mixture reaches the desired consistency. If the mixture is too wet and difficult to work with, add more animal cracker crumbs to make it more moldable.
How to Make It
The cream cheese filling is essentially a simplified version of a cheesecake, which is easier and quicker to prepare. The recipe calls for an electric mixer to beat the sugar and cream cheese until smooth. Make sure to scrape down the bowl a few times while mixing the filling to ensure no lumpy bits remain in the batter. If you don't achieve a smooth consistency before adding other ingredients, lumps that have formed will be difficult to remove.
However, skipping the mixer and preparing the cheesecake filling by hand is also possible, and I've done it many times. It's just important to make sure the cream cheese is smooth before adding the sour cream and egg.
Step-By-Step Recipe Overview
Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater details to ensure success.
Step 1: Beat the cream cheese and sugar until it's smooth.
Step 2: Mix in the sour cream, egg, vanilla and almond until smooth.
Step 3: Transfer it to the prepared pie crust.
Step 4: Bake the cheesecake pie, then let it cool while the topping is made.
Step 5: Mix together the cherry pie topping ingredients and cook on the stove until the filling is thickened.
Step 6: Let the baked cheesecake pie and the filling cool slightly, then add the cherry topping on the pie.
Best Tips for Success
- The ingredients don't have to be completely at room temperature, but it's best to take them out of the fridge before you start making the crust. They will come together more smoothly when less cold.
- Bake the cheesecake pie until the filling is just set, but be careful not to overbake it to the point that the entire filling is puffed up.For the perfect texture, it is best not to overbake a cheesecake.
- After baking the pie, it is important to let it cool for around 15 minutes so that the cream cheese filling can set properly and hold the weight of the cherry filling. When adding the cherry filling, be very gentle to avoid deflating the pie. Although I have never encountered this problem during recipe testing, it was something I took care to avoid from happening.
- It is not recommended to prepare the cheesecake pie and cherry topping in advance and store them separately. Letting the warm cherry topping set up with the cheesecake results in a better texture (and more cohesive flavor).
Serving / Storing
The components of this pie should all be made and assembled together all in one day, but the assembled pie can be prepared in advance. At a minimum, it should be made at least half a day before it is meant to be served, but best if made a day ahead. It’s best served chilled with a whipped cream garnish.
Leftovers can be stored in an airtight container for a few days.
More Cherry Recipes
More Fruit Desserts
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Full Recipe
Cherry Cream Cheese Pie
This Cherry Cream Cheese Pie is a lovely make-ahead dessert that features a crunchy sweet crust made from animal crackers, a smooth and velvety cream cheese filling, and a homemade cherry topping.
- Prep Time: 00:20
- Chilling Time: 04:00
- Cook Time: 00:55
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Sweet Pie
- Method: Bake
Ingredients
For Animal Cracker Crust:
- 8 ounces (227 grams) animal cracker crumbs (about 2 cups), more as needed
- 8 tablespoons unsalted butter, melted, more as needed
- ¼ cup (50 grams) granulated sugar
- Pinch salt
For Cream Cheese Filling:
- 12 ounces (340 grams; 1-½ blocks) cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (113 grams) sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For Dark Sweet Cherry Topping:
- 4 cups (567 grams; 20 ounces) dark sweet cherries, pitted (fresh or frozen)
- ⅓ cup (70 grams) granulated sugar
- 2 tablespoons cornstarch
- Pinch salt
- ¼ cup tart cherry juice
- Whipped cream (optional)
Instructions
Prepare the Crumb Crust:
- In a bowl, mix together the animal cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more animal cracker crumbs until it’s the correct consistency.
- Pour the crumbs into a 9-inch pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack them down into an even layer using a flat-bottomed cup or measuring cup.
Bake the Cream Cheese Pie:
- Preheat the oven to 350ºF and place a rack in the center of the oven.
- Using an electric mixer with the paddle attachment, mix the cream cheese and sugar until smooth, about 3 minutes.
- Add in the sour cream, egg, vanilla extract, and almond extract and beat until smooth, about 1 minute.
- Transfer the filling into the prepared crust.
- Bake for 45 to 55 minutes, or until the outer 2-½ inches of the filling is slightly puffed and the filling doesn’t wiggle.
- Transfer to a wire rack to cool while preparing the topping, at least 15 minutes.
Make the Cherry Topping and Assemble Pie:
- In a medium pot, stir together the cherries, sugar, cornstarch, and salt. Add in the cherry juice and stir to combine.
- Cook over medium-low heat, stirring frequently, until the filling is bubbling, 5 to 6 minutes.
- Remove from the heat and allow the filling to cool slightly, about 5 minutes.
- Gently transfer the warm topping to the top of the warm pie and smooth over the top.
- Let the pie continue to cool at room temperature, then transfer to the refrigerator to set up for 4 to 6 hours.
- Serve chilled with whipped cream, if desired.
Notes
Use fresh or frozen cherries. The recipe was developed for sweet cherries. If you want to use sour cherries, use the filling recipe from these Cherry Hand Pies as the topping for this pie.
A few other options for pie crusts that work with this pie are a Graham Cracker Crumb Crust, a Vanilla Wafer Crust or even a Biscoff Cookie Crust.
Certain animal crackers may have a drier texture than others. Adjust the amount of butter or crumbs needed to get the correct consistency.
The assembled pie can be made a day ahead of time.
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