Easy No-Bake Frozen Cherry Cream Pie (2 Pies!)

I have the fondest memories of my grandmother making a cherry pie every summer. The scent of warm cherries and buttery crust would fill her cozy kitchen, and I’d eagerly await a slice, savoring the sweet and slightly tart filling. This no-bake version brings back those cherished moments, but with a fun, frozen twist that’s perfect for a hot day and is so incredibly easy to make that even the kids can help! It’s a delightful way to enjoy the flavors of summer without ever turning on the oven.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 12 hours 10 minutes (includes freezing time)
• Servings: 16
• Yields: 2 pies
• Dietary Type: Can be made Dairy-Free

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
• 1 (12 ounce) package frozen dark sweet cherries, chopped (about 2 cups)
• 1 tablespoon lemon juice
• 1⁄4 teaspoon almond extract
• 1 (8 ounce) container frozen non-dairy topping, thawed
• 2 (6 ounce) prepared graham cracker pie crusts (you can use Oreo or chocolate crusts as well)

Equipment Needed

• Large Bowl
• Electric Mixer
• Measuring Spoons
• Measuring Cups
• Rubber Spatula
• Knife or Food Processor (for chopping cherries)

Instructions

1. In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. It’s crucial to ensure the cream cheese is properly softened; otherwise, you’ll end up with a lumpy filling.

2. Gradually beat in the sweetened condensed milk until the mixture is smooth and completely combined. Make sure you use sweetened condensed milk and not evaporated milk; the former is crucial for the sweetness and texture of the pie.

3. In a separate bowl or using a cutting board, if the frozen cherries are in larger clumps, roughly chop them. You can even pulse them a few times in a food processor, but be careful not to turn them into a puree. We want distinct cherry pieces.

4. Mix the chopped cherries, lemon juice, and almond extract into the cream cheese mixture. The lemon juice brightens the cherry flavor and the almond extract adds a subtle, delightful nuance. Don’t skip these ingredients!

5. Gently fold in the thawed non-dairy topping until just combined. Be careful not to overmix, as this can deflate the topping and affect the final texture. You want the mixture to be light and airy.

6. Pour the cherry cream mixture evenly into the two prepared graham cracker pie crusts.

7. Freeze the pies overnight, or for at least 8 hours, until completely solid. This step is essential for the pie to set properly and have the right frozen texture.

8. Before serving, let the pies stand at room temperature for about 5 minutes to soften slightly. This will make them easier to slice and eat.

9. Garnish the pies as desired. Suggestions include more cherries, whipped topping, chocolate shavings, or a sprinkle of graham cracker crumbs.

10. Store any leftovers covered tightly in the freezer.

Expert Tips & Tricks

• For a richer flavor, use full-fat cream cheese.
• If you don’t have almond extract, a splash of vanilla extract works well as a substitute.
• To prevent the graham cracker crust from becoming soggy, brush the bottom with melted chocolate before filling. This creates a moisture barrier.
• If you’re short on time, you can freeze the pies for a shorter period (at least 4 hours), but they might be a bit softer.
• Experiment with different types of frozen fruit! Blueberries, raspberries, or a mixed berry blend would all be delicious.
• For a more intense cherry flavor, add a tablespoon of cherry liqueur to the filling.
• Make individual mini pies by using small graham cracker crusts or even Oreo cookie crusts.
• If you find that the cream cheese mixture is too thick, add a tablespoon or two of milk (dairy or non-dairy) to thin it out.
• Before pouring the filling into the crust, give it a taste and adjust the sweetness or acidity as needed.

Serving & Storage Suggestions

To serve, remove the pie from the freezer about 5 minutes before slicing. This allows it to soften slightly, making it easier to cut and eat. Garnish with fresh cherries, a dollop of whipped cream (or non-dairy topping), chocolate shavings, or a sprinkle of graham cracker crumbs.

Store leftover pie covered tightly in the freezer. It will keep for up to a month. You can also store individual slices in freezer bags for easy snacking. It is best enjoyed within a few weeks for optimal flavor and texture. Do not refreeze pie that has fully thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	298.7 kcal	N/A
Calories from Fat	144 g	48%
Total Fat	16 g	24%
Saturated Fat	8.7 g	43%
Cholesterol	24 mg	8%
Sodium	198.7 mg	8%
Total Carbohydrate	35.9 g	11%
Dietary Fiber	0.8 g	3%
Sugars	29.3 g	117%
Protein	4.3 g	8%

Variations & Substitutions

• Gluten-Free: Use gluten-free graham cracker crusts or make your own crust with gluten-free flour.
• Vegan: Ensure the cream cheese and whipped topping are dairy-free. Many great vegan options are available.
• Chocolate Cherry Pie: Use chocolate graham cracker crusts or add a tablespoon of cocoa powder to the filling.
• Different Fruits: Substitute the cherries with other frozen fruits like blueberries, raspberries, peaches, or a mix of berries.
• Crustless: For a truly effortless dessert, skip the crust and pour the mixture into individual serving dishes or glasses. Freeze and enjoy!
• Oreo Crust: For a chocolatey twist, use Oreo cookie crusts instead of graham cracker crusts.
• Coconut Cream Pie: Substitute the non-dairy topping with coconut cream for a tropical flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of frozen?
A: While you can use fresh cherries, frozen cherries are recommended because they help create the perfect frozen texture and are readily available year-round. If using fresh, be sure to pit and chop them finely.

Q: Can I use regular whipped cream instead of non-dairy topping?
A: Yes, if you’re not concerned about keeping the recipe dairy-free, you can use regular whipped cream.

Q: How long does the pie need to freeze?
A: The pie should freeze for at least 8 hours, or preferably overnight, to ensure it’s completely solid.

Q: Can I make this pie ahead of time?
A: Absolutely! This pie is perfect for making ahead. It can be stored in the freezer for up to a month.

Q: What if my cream cheese is not soft enough?
A: If your cream cheese isn’t softening quickly enough at room temperature, you can microwave it in 15-second intervals, stirring in between, until it’s soft but not melted.

Final Thoughts

This Easy No-Bake Frozen Cherry Cream Pie recipe is a delightful way to create a stunning and delicious dessert with minimal effort. It’s perfect for hot summer days, potlucks, or any time you want a sweet treat without turning on the oven. Don’t be afraid to experiment with different flavors and variations to make it your own. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. I encourage you to give it a try, and I would love to hear about your experience and any creative twists you add! Consider serving this pie with a refreshing glass of iced tea or a light-bodied red wine for the perfect pairing. Happy baking (or rather, not baking)!