Paula Deen provides an easy no-bake cherry cream cheese pie recipe that uses a store-bought graham cracker crust. With an electric mixer, beat 8 ounces of cream cheese until light and fluffy. Turn the mixer's speed to low, and gradually add sweetened, condensed milk to the cream cheese. Stir in 1/2 cup lemon juice and 1 teaspoon vanilla extract, then pour the mixture into the crust and chill for at least two hours. Top with cherry pie filling, and serve.
To make a version of this pie with less calories, substitute light versions of the milk, filling and cream cheese. Reduce the amount of lemon juice to 1/3 cup. Other versions of this pie use blueberry or apple pie filling, and some include a layer of bananas below the cream cheese.
A dessert that also uses cherry pie filling and cream cheese is cherry cream cheese bake. Preheat the oven to 375 degrees, grease an 8-inch by 8-inch baking dish, and line the bottom of the dish with 1/2 tube of crescent rolls. Blend 8 ounces of room temperature cream cheese, 1/2 cup powdered sugar and 2 teaspoons of vanilla until smooth. Spread the mixture over the crescent rolls. Then add a layer of cherry filling, and top with the remaining crescent rolls. Pour a 1/2 stick of melted butter on the rolls, sprinkle 1/2 cup of granulated sugar over the dessert, and bake for 25 minutes.