Home›Recipes›Cherry O'Cream Pie (Easy, No-Bake Cheesecake)

Cherry O'Cream Pie (Easy, No-Bake Cheesecake)

Name: Cherry O'Cream Pie (Easy, No-Bake Cheesecake)
Prep time: 15 min
Total time: 1 h 15 min
Yield: 16 slices (at 8 slices per pie)
Cuisine: United States

instinct level

by: jenna

posted: February 16, 2026

updated: June 15, 2026

Level 1: About as easy as this kind of recipe gets. Few ingredients, minimal cleanup, forgiving timing – a good way in if this type of recipe usually feels intimidating.

Level 2: Easier than most recipes of this type. Some technique, but nothing tricky. Minimal cleanup, forgiving timing. Think weeknights, a quick meal, or the easy version.

Level 3: About average for its category. Real judgment calls – tasting, timing, multiple components. Not a beginner recipe, but doesn't need to take over your afternoon or feel impossible for a decently quick dinner.

Level 4: More involved than the average recipe of its type. Multiple stages, careful timing, technique that matters. Worth setting aside the time and clearing the kitchen.

Level 5: The most involved this category gets here. Lots of components, real attention start-to-finish, multiple skills in play. The "I'm cooking today – bring me snacks but no questions" tier.

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dry brine time:

marinade time:

hands-on time:

15 minutes

rise time:

cook time:

rest time:

chill time:

1 hour

total time:

1 hour 15 minutes

equipment

reset to default # of servings

slices (at 8 slices per pie)

! see scaling note !

ingredients

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Mise en Place / Notes

ingredients

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Mise en Place / Notes

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process

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if you have the thyme...

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notes

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scaling

Scaling a recipe up or down significantly? The recipe ingredients, process, cost, and nutrition scale (notes and faqs do not). Check yourself before you wreck yourself:

Tiny amounts get tricky. Very small quantities of yeast, baking powder, baking soda, and spices are easier to measure by volume (teaspoons) than by weight – your average kitchen scale can't reliably read tenths of an ounce.
Check your equipment. Make sure your bowls, pans, and mixer can handle the scaled volume. Dough typically needs 2 to 3 times its starting volume of space to rise comfortably.
Cook times don't always scale. Some steps – like cooking pieces one at a time in a skillet – take proportionally longer with a bigger batch. Others, like oven baking, usually stay about the same.
Hydration can drift. Flour absorbency varies, so very small or very large batches may need a splash more or less water than the math suggests.

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faqs

Why is this recipe called Cherry O’Cream Pie?

I really don’t know! This is simply how my grandma named it, and I’ve kept her wording straight from that classic index card – her legacy lives on in the title.

Do I have to bring the cream cheese to room temperature?

You kind of don’t have to – I’ve made many a pie with cream cheese straight from the fridge, and the taste isn’t affected. The catch is that cold cream cheese is much more likely to leave the filling grainy or lumpy. If you’re short on time and end up with lumps, see the Troubleshooting note for how to smooth things out.

Can I use bottled lemon juice instead of fresh?

Yes. Fresh tastes a touch brighter, which is why I call for it, but bottled lemon juice works perfectly well – the original Borden recipe this came from used exactly that. You’ll need about 6 tablespoons for the full two-pie batch. Either way, don’t skip or cut it back: the lemon’s acid is what thickens and sets the filling, so it’s structural, not just for flavor.

Can I make just one pie instead of two?

Absolutely. Use the servings control to halve the recipe and you’ll get a single pie (eight slices). The only thing to watch is the canned ingredients – you’ll use about half a can each of sweetened condensed milk and cherry pie filling, so cover and refrigerate the rest. See the Scaling Tips for more.

What can I use instead of the cherry topping?

Almost anything. Any flavor of canned pie filling works (blueberry and strawberry are favorites), or skip the can entirely and pile on fresh berries, sliced peaches, or a mix. The creamy base is a blank canvas – see the Level Up Tips and the Substitutions and Variations notes for more ideas.

How far ahead can I make it, and how do I store leftovers?

This is a great make-ahead dessert – it needs at least an hour to set, and it actually slices best after a full overnight chill. You can assemble the pies a day or two ahead and keep them covered in the refrigerator; for the cleanest look, add the cherry topping just before serving so it stays glossy. Leftovers keep well, covered, in the fridge – see the Make It Ahead and Storage notes for timing.

cost

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nutrition information

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* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.

Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.

The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600 to 2,400 calories per day for adult women and 2,000 to 3,000 calories per day for adult men, depending on age, activity level, and other factors.

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