12 Delicious Cherry Cheesecake Pie Recipes

You’re in for a treat! Whether you’re a seasoned baker or just starting out, these 12 Delicious Cherry Cheesecake Pie Recipes are sure to dazzle your taste buds and impress your guests. Perfect for any occasion, from cozy family gatherings to festive holiday feasts, each recipe promises a delightful blend of creamy cheesecake and tangy cherries. So, grab your apron, and let’s dive into these irresistible creations!

Classic Cherry Cheesecake Pie

Mouthwatering and creamy, this Classic Cherry Cheesecake Pie combines the richness of cheesecake with the tartness of cherries for a perfect dessert. It’s straightforward to make, requiring no baking for the filling, making it a great summer treat.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened to room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 can (21 oz) cherry pie filling (chill for a firmer topping)

Instructions

1. Grease a 9-inch pie dish lightly with butter.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
3. Press the mixture firmly into the bottom and up the sides of the pie dish. Chill for 30 minutes to set.
4. Beat cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. In another bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture gently to keep the air in. Tip: Overmixing can deflate the cream, making the filling less fluffy.
6. Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
7. Chill the pie for at least 4 hours, or overnight for best results. Tip: Cover loosely with plastic wrap to prevent odors from the fridge.
8. Before serving, spread the cherry pie filling over the top of the cheesecake layer.

Outrageously smooth and rich, the cheesecake layer contrasts beautifully with the sweet-tart cherry topping. Serve chilled, with a dollop of whipped cream on the side for extra indulgence.

No-Bake Cherry Cheesecake Pie

Baking a dessert doesn’t always require an oven. This no-bake cherry cheesecake pie is a testament to that, offering creamy texture and sweet-tart flavor with minimal effort.

Ingredients

– 1 1/2 cups graham cracker crumbs (or any similar cookie crumbs)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted (microwave for 30 seconds if needed)
– 16 oz cream cheese, softened (leave out for 30 minutes)
– 1 cup powdered sugar (sift to avoid lumps)
– 1 tsp vanilla extract (pure for best flavor)
– 1 cup heavy cream, cold (whip just before use)
– 21 oz cherry pie filling (chill for a firmer topping)

Instructions

1. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
2. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for 10 minutes to set.
3. Beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form, about 3 minutes.
5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6. Spread the filling over the chilled crust, smoothing the top with a spatula.
7. Spoon the cherry pie filling over the cheesecake layer, spreading it evenly.
8. Refrigerate the pie for at least 4 hours, or until set.
Vibrant and velvety, this pie combines the crunch of the crust with the smoothness of the filling. Serve chilled with a dollop of whipped cream for an extra touch of indulgence.

Chocolate Cherry Cheesecake Pie

Fancy a dessert that combines the richness of chocolate with the tartness of cherries? This Chocolate Cherry Cheesecake Pie is a no-bake delight that’s as easy to make as it is delicious. Perfect for summer gatherings or a sweet treat any day.

Ingredients

– 1 1/2 cups graham cracker crumbs (or any similar biscuit crumbs)
– 1/4 cup melted butter (unsalted preferred for control over sweetness)
– 1 cup heavy cream (chilled for better whipping)
– 8 oz cream cheese (softened to room temperature for smooth mixing)
– 1/2 cup powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract (pure for best flavor)
– 1 cup cherry pie filling (homemade or store-bought)
– 1/2 cup chocolate chips (melted, for drizzling)

Instructions

1. Mix graham cracker crumbs and melted butter in a bowl until well combined.
2. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Chill for 10 minutes to set.
3. In a large bowl, whip the heavy cream until stiff peaks form. Tip: Ensure the bowl and beaters are cold for best results.
4. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Tip: Fold slowly to keep the mixture light and airy.
6. Spread the cheesecake filling over the chilled crust, smoothing the top with a spatula.
7. Spoon the cherry pie filling over the cheesecake layer, spreading evenly.
8. Drizzle the melted chocolate over the cherries in a decorative pattern. Tip: Use a piping bag for more precise drizzling.
9. Chill the pie in the refrigerator for at least 4 hours, or until set.
Oozing with creamy texture and bursting with cherry and chocolate flavors, this pie is a showstopper. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Cherry Cheesecake Pie with Oreo Crust

Ready to dive into a dessert that combines the creamy richness of cheesecake with the tart sweetness of cherries, all nestled in a crunchy Oreo crust? This Cherry Cheesecake Pie is a no-bake wonder that’s as easy to make as it is delicious.

Ingredients

• 1.5 cups Oreo crumbs (about 20 cookies, finely crushed)
• 6 tbsp unsalted butter, melted (use microwave in 10-second bursts)
• 16 oz cream cheese, softened (leave out for 30 minutes)
• 1 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup heavy cream (cold, for whipping)
• 21 oz cherry pie filling (homemade or canned)

Instructions

1. Mix Oreo crumbs and melted butter in a bowl until evenly moistened.
2. Press mixture firmly into a 9-inch pie dish. Chill for 15 minutes to set.
3. Beat cream cheese, powdered sugar, and vanilla until smooth. Tip: Scrape bowl sides for even mixing.
4. In another bowl, whip heavy cream to stiff peaks. Fold gently into cream cheese mixture.
5. Spread filling over chilled crust. Smooth top with a spatula.
6. Refrigerate for at least 4 hours, until firm. Tip: Cover with plastic wrap to prevent odors.
7. Top with cherry pie filling before serving. Tip: Use a slotted spoon to avoid excess syrup.

Great for summer gatherings, this pie offers a delightful contrast between the creamy filling and the crisp crust. Serve chilled with a drizzle of chocolate sauce for an extra indulgent touch.

Vegan Cherry Cheesecake Pie

Craving a dessert that’s both indulgent and guilt-free? This Vegan Cherry Cheesecake Pie combines creamy texture with tart cherries for a perfect balance.

Ingredients

• 1 1/2 cups raw cashews, soaked overnight (for creaminess)
• 1/2 cup coconut oil, melted (or any neutral oil)
• 1/4 cup maple syrup (adjust to taste)
• 1 tsp vanilla extract (for flavor depth)
• 1 9-inch vegan graham cracker crust (store-bought or homemade)
• 1 cup cherry pie filling (ensure it’s vegan)

Instructions

1. Drain soaked cashews and blend until smooth in a high-speed blender.
2. Add melted coconut oil, maple syrup, and vanilla extract to the blender. Blend until fully combined.
3. Pour the mixture into the graham cracker crust, smoothing the top with a spatula.
4. Freeze the pie for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent freezer burn.
5. Once set, spread cherry pie filling evenly over the top. Tip: Let the pie sit at room temperature for 10 minutes before slicing.
6. Serve chilled. Tip: Garnish with fresh mint leaves for a pop of color.

Blending the cashews until completely smooth is key to achieving the cheesecake’s creamy texture. The tartness of the cherries cuts through the richness, making each bite refreshing. Try serving it with a drizzle of chocolate sauce for an extra decadent touch.

Gluten-Free Cherry Cheesecake Pie

Looking for a dessert that’s both indulgent and gluten-free? This cherry cheesecake pie combines creamy filling with a tangy cherry topping for a perfect balance.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs (or any gluten-free cookie crumbs)
• 1/4 cup melted butter (or coconut oil for a dairy-free option)
• 16 oz cream cheese, softened (use full-fat for best texture)
• 1/2 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1 can cherry pie filling (or homemade for a fresher taste)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch pie dish lightly.
2. Mix graham cracker crumbs and melted butter until combined. Press firmly into the pie dish to form the crust.
3. Bake crust for 10 minutes. Let cool slightly. Tip: This helps prevent a soggy bottom.
4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Tip: Don’t overmix to avoid cracks.
5. Pour filling over crust. Smooth top with a spatula.
6. Bake for 25-30 minutes until center is just set. Tip: A slight wobble is okay; it will firm up as it cools.
7. Cool pie completely on a wire rack, then refrigerate for at least 4 hours.
8. Top with cherry pie filling before serving. Chill until ready to serve.

Outstandingly creamy with a crisp crust, this pie is a crowd-pleaser. Serve chilled with a dollop of whipped cream for extra decadence.

Cherry Cheesecake Pie with Graham Cracker Crust

This cherry cheesecake pie combines creamy filling with a crunchy graham cracker crust for a perfect dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (cool slightly before using)
• 16 oz cream cheese, softened (use full-fat for best texture)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature blends easier)
• 1 tsp vanilla extract (pure for best flavor)
• 21 oz cherry pie filling (homemade or canned)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch pie dish lightly.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined.
3. Press mixture firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes. Cool slightly.
4. Beat cream cheese and 1/2 cup sugar on medium speed until smooth, about 2 minutes.
5. Add eggs one at a time, beating well after each addition. Mix in vanilla.
6. Pour filling into crust. Smooth top with a spatula.
7. Bake for 35-40 minutes until center is almost set but slightly wobbly.
8. Cool pie on a wire rack for 1 hour, then refrigerate for at least 4 hours.
9. Spread cherry pie filling over the chilled cheesecake before serving.

Best served cold, this pie offers a creamy contrast to the tart cherries. Try garnishing with whipped cream for extra indulgence.

Mini Cherry Cheesecake Pies

Let’s dive into making these irresistible Mini Cherry Cheesecake Pies. Perfect for any occasion, they combine creamy cheesecake with tart cherries in a buttery crust.

Ingredients

• 1 cup graham cracker crumbs (finely ground for best texture)
• 1/4 cup melted butter (unsalted preferred)
• 8 oz cream cheese (softened to room temperature)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup cherry pie filling (homemade or store-bought)
• Whipped cream for topping (optional)

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Mix graham cracker crumbs and melted butter in a bowl until combined. Press 1 tbsp of mixture into each liner to form the crust.
3. Bake crusts for 5 minutes. Let cool slightly. Tip: This step ensures a crispier base.
4. Beat cream cheese, sugar, and vanilla extract until smooth. Tip: Scrape the bowl’s sides for even mixing.
5. Spoon cream cheese mixture over crusts, filling each 3/4 full. Top with 1 tsp cherry pie filling.
6. Bake for 15 minutes, or until set. Cool completely before serving. Tip: Chill for firmer texture.

Yield a creamy center with a crunchy crust and vibrant cherry topping. Serve chilled with a dollop of whipped cream for extra indulgence.

Cherry Cheesecake Pie with Almond Crust

Here’s a no-fuss Cherry Cheesecake Pie with Almond Crust that’s as easy as it is delicious. Perfect for when you crave something sweet without the hassle.

Ingredients

• 1 1/2 cups almond flour (for a nutty, gluten-free crust)
• 1/4 cup melted butter (or coconut oil for a vegan option)
• 2 tbsp sugar (adjust to taste)
• 16 oz cream cheese, softened (room temperature blends smoother)
• 1/2 cup sour cream (adds tanginess)
• 1/2 cup sugar
• 2 eggs (large, at room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 1 can cherry pie filling (or homemade for a fresher taste)

Instructions

1. Preheat oven to 350°F. This ensures even baking.
2. Mix almond flour, melted butter, and 2 tbsp sugar in a bowl. Press firmly into a 9-inch pie dish. Tip: Use a flat-bottomed cup to smooth the crust.
3. Bake crust for 10 minutes until lightly golden. Let cool slightly.
4. Beat cream cheese, sour cream, and 1/2 cup sugar until smooth. Tip: Scrape the bowl sides for a uniform mix.
5. Add eggs one at a time, then vanilla, mixing well after each.
6. Pour filling into crust. Bake for 35-40 minutes until center is just set.
7. Cool pie on a rack, then chill for 4 hours. Tip: Cover loosely with foil if browning too fast.
8. Top with cherry pie filling before serving.

Zesty and creamy, this pie pairs a rich cheesecake with a crisp almond crust. Serve chilled with a drizzle of chocolate for extra decadence.

Cherry Cheesecake Pie with Whipped Cream Topping

Just when you thought cheesecake couldn’t get any better, this cherry cheesecake pie with whipped cream topping comes along. It’s the perfect blend of creamy, tangy, and sweet, with a crunch that’ll have you coming back for more.

Ingredients

• 1 1/2 cups graham cracker crumbs (packed tightly for a firm base)
• 1/4 cup granulated sugar (adjust to taste)
• 6 tbsp unsalted butter, melted (cooled slightly to prevent sogginess)
• 16 oz cream cheese, softened (room temperature ensures smooth mixing)
• 1/2 cup sour cream (adds tanginess and creaminess)
• 1/2 cup powdered sugar (sifts easier for lump-free filling)
• 1 tsp vanilla extract (pure for best flavor)
• 1 can cherry pie filling (chill for a firmer topping)
• 1 cup heavy cream (very cold for best whip)
• 2 tbsp powdered sugar (for whipped cream, adjust to taste)

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
2. Press mixture firmly into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
3. Beat cream cheese until smooth. Add sour cream, 1/2 cup powdered sugar, and vanilla, mixing until creamy.
4. Spread filling over cooled crust. Chill for at least 4 hours, or until set.
5. Top with cherry pie filling. Chill for another hour.
6. Whip heavy cream and 2 tbsp powdered sugar until stiff peaks form. Dollop over pie before serving.

Yield a slice to reveal the perfect layers: crunchy crust, creamy filling, fruity topping, and fluffy whipped cream. Serve chilled for a refreshing summer dessert.

Cherry Cheesecake Pie with Chocolate Drizzle

You won’t believe how easy it is to make this decadent dessert. Perfect for any occasion, it combines creamy cheesecake with tart cherries and rich chocolate.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar cookie crumbs)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened (use full-fat for best texture)
• 1/2 cup sour cream (helps smooth the filling)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 can cherry pie filling (21 oz, or homemade)
• 1/2 cup semi-sweet chocolate chips (melt with a bit of oil for smoother drizzle)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish with butter.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes, then cool.
3. Beat cream cheese, sour cream, and 1/2 cup sugar until smooth. Tip: Scrape the bowl often to avoid lumps.
4. Add eggs one at a time, then vanilla, mixing just until combined. Pour over crust.
5. Bake for 30-35 minutes until edges are set but center slightly jiggles. Cool completely.
6. Spread cherry pie filling over cooled cheesecake. Chill for at least 4 hours.
7. Melt chocolate chips with 1 tsp oil in 30-second bursts, stirring until smooth. Drizzle over pie before serving.

Each bite offers a creamy, tangy contrast with a crunchy crust and silky chocolate. Try serving with a scoop of vanilla ice cream for an extra treat.

Cherry Cheesecake Pie with Fresh Cherries

Cherry cheesecake pie combines the creamy richness of cheesecake with the tart sweetness of fresh cherries. Perfect for summer gatherings, this dessert is as delightful to look at as it is to eat.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (cool slightly before using)
• 16 oz cream cheese, softened to room temperature (use full-fat for best texture)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups fresh cherries, pitted and halved (plus extra for garnish)
• 1/4 cup cherry preserves (warmed for easier spreading)

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Tip: Press the mixture firmly into the dish to prevent crumbling.
3. Press the crumb mixture into the bottom and up the sides of the pie dish. Bake for 8 minutes, then cool on a wire rack.
4. Beat cream cheese and 1/2 cup sugar on medium speed until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add eggs one at a time, then vanilla, beating just until blended. Overmixing can cause cracks.
6. Pour filling into crust. Arrange cherry halves on top, cut side down. Bake for 35-40 minutes until center is almost set.
7. Cool pie on wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Tip: For clean slices, dip knife in hot water before cutting.
8. Warm cherry preserves and brush over pie before serving. Garnish with additional cherries if desired.

Silky smooth cheesecake pairs beautifully with the juicy burst of cherries in every bite. Serve chilled with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Whether you’re a cheesecake connoisseur or a pie enthusiast, these 12 cherry cheesecake pie recipes offer something for everyone to love. From classic to creative, each recipe promises a delightful dessert experience. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!