A Southern July 4th Tradition! Mother's Cherry Cheesecake Pie {Granny's Recipe}

3:02 PM
Celebrate the red, white and blue with this classic cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in graham crust will be a crowd pleaser for sure!


All my growing up years, I remember my Mother making this Cherry Cheesecake Pie in the summer around the July 4th depending on what day it fell on closest to the weekend. She always would have to make two of them so there would be enough to go around.

July 4th always meant barbecue chicken, potato salad, baked beans and corn of some sort was going to be on the menu.  July is when the corn is ready to pick, and many a July 4th we were shucking corn and putting them in the freezer. Right now, memories are flooding in how we spent our July 4th! Oh, how I loved those days!


This pie introduced in the 1950's when two products, Philadelphia Cream Cheese and Eagle Brand Milk, came together, to create a pie known then as the "Cherry-O Cheese Pie".  Over the years, the name has changed from No-Bake Cherry Cheesecake Pie, Cherry Cream Cheese Pie, and what I know it as today, Cherry Cheesecake Pie.  One thing hasn't changed, and that is the ingredients--graham crust, cream cheese, condensed milk, lemon juice, vanilla, and cherry pie filling.


Cherry Cheesecake Pie is unbelievably easy and quick to make requiring only to be set in the refrigerator to set up---yes, no baking.  Enjoy!

Have a Fun and Safe July 4th!





Cherry Cheesecake Pie

    Ingredients:
    8 oz. cream cheese, softened (very softened to be creamy)
    14 oz. can condensed milk
    1/3 cup lemon juice
    1 teaspoon vanilla
    1 prepared graham cracker crust
    1 can cherry pie filling, chilled
Directions:
In bowl of an electric mixer using the wire whisk attachment, beat cream cheese until fluffy and creamy without mini lumps.

Slowly add condensed milk and beat until cream and smooth.  On slow add lemon juice and vanilla and mix until well blended.

Pour in prepared crust and refrigerate at least 3 hours before serving.

Top with cherry pie filling and serve.  Refrigerate leftovers.

Cook's Note:  In the last years, I have used the Keebler Ready Crust 2 Extra Serving Pie Crust.  It makes the filling spread out a little further and the pie filling doesn't flow over the edges.

This recipe first published July 2013.  Updated June 2015

       
Kay Little
Kay Little

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