Description
This Sugar-Free Cherry Cream Cheese Pie is an easy, no-bake dessert featuring a buttery sugar-free graham cracker crust, smooth vanilla cream cheese filling, and a bright cherry topping. It is creamy, refreshing, and perfect for holidays, celebrations, potlucks, or whenever you want a classic cherry pie without regular sugar.
Ingredients
Scale
Sugar-Free Crust
- 1 1/2 cups sugar-free graham cracker crumbs
- 1/4 cup butter, melted
- 2 tbsp granulated sugar-free sweetener
Sugar-Free Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar-free sweetener
- 1/2 cup heavy whipping cream
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin
- 2 tbsp cold water
Sugar-Free Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 1/4 cup water
- 1/4 cup granulated sugar-free sweetener
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
Instructions
- Prepare the crust: Combine the sugar-free graham cracker crumbs, melted butter, and granulated sugar-free sweetener until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling.
- Make the cherry topping: Add the cherries, water, granulated sugar-free sweetener, and cornstarch to a saucepan.
- Cook over medium heat, stirring frequently, until the mixture thickens. Remove from the heat and stir in the lemon juice. Cool completely.
- Bloom the gelatin: Sprinkle the gelatin over 2 tablespoons cold water. Let stand for 5 minutes, then microwave for 15–20 seconds, or until completely dissolved.
- Make the filling: Beat the softened cream cheese and powdered sugar-free sweetener until smooth.
- Add the lemon juice, vanilla extract, and dissolved gelatin. Mix until well combined.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Assemble the pie: Spread the cream cheese filling evenly into the chilled crust.
- Cover and refrigerate for at least 4 hours, or until firmly set.
- Spoon the completely cooled cherry topping evenly over the chilled pie shortly before serving.
- Slice and serve chilled.
Notes
- Use softened cream cheese to create a smooth, lump-free filling.
- Cool the cherry topping completely before placing it on the cream cheese layer.
- Chill the pie for at least 4 hours; overnight chilling produces especially firm, clean slices.
- For the cleanest layers, add the cherry topping shortly before serving.
- Whip the heavy cream to stiff peaks, then fold it gently into the filling to keep the mixture light and fluffy.
- Press the crust firmly into the pie dish so it holds together when sliced.
- For a cherry-almond variation, add 1/4 teaspoon almond extract to the filling.
- For extra lemon flavor, add 1 teaspoon lemon zest to the filling.
- Blueberries can be substituted for cherries.
- For a dairy-free version, use dairy-free butter, cream cheese, and heavy whipping cream.
- Garnish with fresh cherries, mint, or sugar-free whipped cream.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended because the filling may become grainy and the layers can separate.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Fat: 23g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
Keywords: Sugar-Free Cherry Cream Cheese Pie