Cherry/Blueberry Cream Cheese Pie

Debbie Quimby


This is so popular when the family gets together that my sister doubles the recipe and makes it in a 9x13 inch dish instead of one pie crust. We serve it plain with the cherry and blueberry pie filling on the side. Oh boy...

★★★★★ 3 votes
8-20, depending on recipe size


1 pkg
cream cheese, softened (8 oz)
1 can(s)
sweetened condensed milk (14 oz)
1/3 c
lemon juice
1 tsp
vanilla extract
1 can(s)
cherry or blueberry pie filling (21 oz)


1 pkg
graham crackers, crushed (1-1/3 cup)
1/4 c
1 1/3 c
butter, melted

How to Make Cherry/Blueberry Cream Cheese Pie


  • 1Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
  • 2Pour into graham cracker crust and chill. Top with pie filling.
  • 3For pie crust: combine ingredients and blend with a fork. Press into 9" pie plate and either a) bake at 375 degrees for 8 minutes, then cool; or b) chill in refrigerator for 30 minutes for using.
  • 4You can use a prepared graham cracker crust but nothing tastes as good as making the crust yourself, especially if you're doubling the recipe and making it in a 9x13" dish.

Printable Recipe Card

About Cherry/Blueberry Cream Cheese Pie