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Cherry Vanilla No-Bake Pie
Cherry Vanilla No-Bake Pie is wonderfully easy to make and amazingly cool, creamy, and delicious! Perfect for summer.
Ingredients
For the crust:
- 1 3/4 cups cookie crumbs, such as vanilla wafers or Golden Oreos
- 4 to 5 tablespoons unsalted butter, melted*
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- 1 cup (110 g) confectioners’ sugar, sifted
- 1 1/2 teaspoons vanilla extract
- 1 cup cherry preserves**
- 1 1/2 cups (360 ml) heavy cream
- sweetened whipped cream, for serving
- sliced almonds, for garnish
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Instructions
To make the crust:
- If baking the crust, preheat oven to 350°F (175°C).
- Combine the cookie crumbs and all but 1 tablespoon of the butter. Stir to combine. Add the remaining butter if needed to moisten the crumbs.
- Press gently into the bottom and up the sides of a 9-inch pie or tart pan.
- For a baked crust, bake for 10 minutes. Otherwise, place the crust in the refrigerator while you make the filling.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Mix in the preserves.
- Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream at high speed until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture, mixing just until combined.
- Transfer the filling to the crust and spread evenly. Refrigerate at least 2 hours before serving.
- If you like, garnish servings of the pie with sweetened whipped cream and sliced almonds.
Notes
- *I sometimes find that some cookie crumbs need less butter. Add 4 tablespoons of the butter and then add more if needed. If the crust mixture looks too wet, then you can correct the other way with more cookie crumbs.
- **Measure the preserves by volume, as weights will vary among brands. I like to use Bonne Maman cherry preserves. A cup is the majority of a jar.
- Keep the pie tightly covered and refrigerated.
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