No bake Cherry Pie Recipe (with Graham Cracker crust)
Who doesn’t love a quick and easy dessert, especially when it involves no baking? This no bake cherry pie recipe with a graham cracker crust is perfect for those warm summer days when you crave something cool and satisfying.
Servings: people
Equipment
- 1 8-inch springform pan with removable rim
- 1 9-inch pie pan instead of springform pan
- 1 Electric mixer
- 1 food processor
Ingredients
Graham Cracker Crust:
- 2 sleeves graham crackers 18 graham crackers or 2 Cups crushed graham crackers
- 1/4 cup walnuts slightly crushed
- 11 tablespoons unsalted butter melted
Filling:
- 2 8-ounce full fat cream cheese room temperature
- 1/4 cup sour cream room temperature
- 1 cup powdered sugar measured with the spoon and level method, then sifted
- 1 teaspoon pure vanilla extract or regular vanilla extract
- 1/2 teaspoon sea salt or table salt
- 1 cup heavy whipping cream chilled
- 7 ounces cherry preserves or cherry marmalade
- 2.5 cups fresh cherries washed and dried
Instructions
Graham Cracker Crust:
- In a food processor, combine graham crackers, walnuts, and melted butter until the mixture resembles wet sand.2 sleeves graham crackers, 1/4 cup (29.3 g) walnuts, 11 tablespoons unsalted butter
- Lightly grease the sides of an 8-inch spring-form pan (with a removable rim) or a 9-inch pie dish with oil. Line the bottom of the pan with parchment paper, securing the rim with the excess paper hanging over the sides.
- Pour the graham cracker mixture into the prepared pan. Use the bottom of a measuring cup or glass to firmly press the mixture onto the bottom and sides of the pan, ensuring a compact crust. Use your fingers to pack it tightly if necessary. Place the homemade crust in the freezer while preparing the filling.
Filling:
- In a large mixing bowl of a stand mixer (or using a hand mixer with a large bowl and paddle attachment), beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.2 8-ounce full fat cream cheese, 1/4 cup (57.5 g) sour cream
- Sift the powdered sugar into the bowl, and add vanilla extract and salt. Mix until just combined, scraping the bottom and sides of the bowl.1 cup (120 g) powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) sea salt
- In a separate bowl with a whisk attachment, whip the heavy cream until stiff peaks form. Carefully fold it into the cream cheese mixture using a spatula, being mindful not to deflate the whipped cream.1 cup (236.6 ml) heavy whipping cream
- Spread half of the filling mixture over the graham cracker pie crust, smoothing it out with the back of a spoon.Spread half of the cherry preserves in an even layer on top of the cream cheese layer, leaving a 1-inch border around the edges of the pie.Add the remaining filling mixture, smoothing it out again with the spoon, and top with the rest of the cherry preserves.7 ounces (198.4 g) cherry preserves
- Refrigerate for at least 6 hours, or overnight. Decorate the chilled pie with fresh cherries before serving.2.5 cups (345 g) fresh cherries
Notes
Add-ons and Substitutions for this Cherry Cheese Pie
- Pre-made Graham Cracker Crust: Opt for a ready-to-use crust from the store for convenience and time-saving instead of the homemade graham cracker crust.
- Fat-Free Cream Cheese: Swap out regular cream cheese with fat-free cream cheese to lighten up the filling, though note that the texture and flavor may be slightly different.
- Cherry Pie Filling: Use canned cherry pie filling instead of cherry preserves or jam for a different filling option.
- Fresh Fruit: Experiment with various fresh berries like strawberries, blueberries, or raspberries to add different flavors and colors to your pie.
- Lemon Zest: Grate some lemon zest into the filling mixture to add a refreshing citrusy twist that complements the cherry flavor.
- Greek Yogurt: Substitute sour cream with Greek yogurt to add a tangy taste and extra creaminess to the filling.
- Vanilla Wafers: Substitute crushed vanilla wafers for graham crackers in the crust for a slightly sweeter base.
- Blueberry Pie: Use blueberry preserves instead of cherry preserves for a different fruit flavor. Top the pie with fresh blueberries instead of cherries.
- Chocolate Chips: Fold chocolate chips into the cream cheese mixture before filling the pie crust for a chocolatey twist.
Expert Tips for this No-bake Cherry Cheesecake Pie
- Chill the Crust: After pressing the graham cracker mixture into the pan, chill the crust in the freezer while preparing the filling. This helps the crust firm up and hold its shape.
- Room Temperature Ingredients: Ensure the cream cheese and sour cream are at room temperature before mixing. This ensures a smooth and evenly blended filling without lumps.
- Fold in Whipped Cream: When incorporating the whipped cream into the cream cheese mixture, fold gently and patiently. This preserves the airy texture and volume of the whipped cream, ensuring a light and fluffy filling.
- Layering Preserves: When layering the cherry preserves, leave a small border around the edges of the pie without any preserves. This prevents the preserves from leaking over the sides when the pie sets.
- Refrigeration Time: Allow the pie to chill in the refrigerator for at least 6 hours, preferably overnight. This ensures the filling sets properly and enhances the flavors.
FAQS
How should I store the cherry pie?
Store the cherry pie in the refrigerator, covered with plastic wrap, or in an airtight container. This helps maintain freshness and prevents the pie from absorbing odors.How long does the cherry pie last?
The cherry pie can be stored in the refrigerator for up to 3-4 days. Ensure it's tightly covered to prevent drying out.Can I freeze the cherry pie?
Yes, you can freeze the cherry pie for longer storage. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Note: Add fresh cherries as a topping after thawing to maintain their texture and appearance.Can I make this pie ahead of time for a party?
Yes, this pie is ideal for making ahead. Prepare it the day before, refrigerate it overnight, and decorate it with fresh cherries just before serving to maintain their freshness and appearance.