If you love a light, fluffy pie, rich with cherry flavor, you’re going to love this recipe. You can make this recipe in the summertime and still keep your waistline in tact!
Sugar Free Desserts Can Still be Delicious
I don’t know about you, but I’m always on a quest to find sugar-free (or low-cal) dessert options.
Today’s project start with that in mind.
- I had sugar-free cherry pie filling.
- I had sugar free whipped cream.
- I had cream cheese.
- I had pudding
Maybe I could merge all of those things into a pie of some sort.
No Bake Pies are Easy and Delicious!
I used my No Bake Strawberry Cheesecake Pie as a springboard for this one. Only, this time I wanted to lower the calories even more.
So, I used the same basic idea but went with sugar free options when possible. If I’d had a box of sugar free pudding I would have used that, too.
When you make this recipe you might choose to go completely sugar free or leave the sugar in. That’s the beauty and simplicity of this pie – it’s totally up to you!
Ingredients for Fluffy Cherry Icebox Pie
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand.
- instant vanilla pudding (sugar free or regular)
- sugar free cherry pie filling
- sugar free whipping cream
- room temperature cream cheese (fat free or full fat)
- ready-made graham cracker pie crust.
That’s it! Just a handful of ingredients and you’ll have a luscious pie. And, like I said, it’s up to you to determine how or if you’ll add the sugary components.
How to Make Fluffy Cherry Cheesecake Pie
This one came together so easily. Just make sure your cream cheese is completely room temperature. Mine was still cold, which caused the pudding mix to clump up a little.
Place cream cheese in a large bowl (or the bowl of a stand mixer with whisk attachment). Beat until light and fluffy. Set aside.
In a separate medium bowl mix together the whipping cream and pudding mix. Make sure it’s well incorporated. (Alternatively, you can use heavy whipping cream with a bit of powdered sugar.)
Fold whipped cream mixture into cream cheese. Mix until smooth.
Fold the container of cherries in with a rubber spatula or large spoon, being careful not to break them down.
You want to mix until the colors come together. You’ll have a lovely shade of pink.
Fold the cream cheese mixture into the pie crust. Smooth down.
If you like, you can add a few dollops of whipped cream. (I happened to have some zero sugar topping in a spray canister. If you like, you can hold back a bit of your container of whipped cream for this.)
Decorate as you like. I had some fresh cherries on hand.
Slice and serve! If you cut this pie into 8 pieces (using the exact ingredients I did) you’re looking at 173 calories in the slice pictured below. (Yum!)
Store in refrigerator in airtight container or cover with plastic wrap. My pie crust came with a plastic top, perfecting for covering the pie.
Pie will stay good 4 – 5 days. I don’t recommend freezing this one.
What to Expect from this Delicious No Bake Pie
This is one of those great recipes you’re going to use again and again!
I wasn’t sure how this would taste with all of the sugar free components, but it was lovely.
This pie has the creamiest fluffy filling and it set up quickly, which means it didn’t require hours of refrigeration before serving (a delightful surprise)!
The flavor of the cherries was perfect and so was the tang of the cream cheese, which pulled it all together.
I loved this and plan to make it again! (And best of all, there’s no need for a special occasion to serve it!) Just don’t eat the entire pie in one setting!
Variations on this No Bake Cherry Pie Recipe
I love it when an idea comes together like this. I am definitely thinking of other ways to make this pie next time. Here are a few ideas:
Blackberry pie filling: Blackberry is my absolutely favorite so I think a fluffy blackberry pie would be delicious!
Strawberry pie filling: I’ve made this pie with fresh strawberries, but I think it would be yummy with strawberry pie filling.
Cookies and Cream: I plan to make this version soon, though I won’t be using sugar-free ingredients. Instead, I’ll use a container of regular whipped cream, a block of cream cheese, instant cookies and cream pudding, and a cup of chopped Oreos. Then I’ll top with even more Oreos. (This is is making me drool!)
Sweetened condensed milk: Next time, I might try this recipe using sweetened condensed milk in place of whipped cream.
Homemade graham cracker crust: If you don’t have one handy, make your own with crushed graham crackers and a bit of melted butter. You can even use vanilla wafers in place of graham crackers, if you like. You can use a food processor for this or do what I do: place them in a ziplock bag and pound of them with a rolling pin. (Hey, it helps to take out any of my frustrations!)
Other No Bake Favorites from Out of the Box Baking
If you like this ice box pie you’ll love some of my other summery desserts! Here are some fan favorites.
No Bake Cherry Cheesecake Pie: This is the traditional version with a cheesecake filling and cherry pie filling on top. It’s a favorite!
No Bake Key Lime Pies: If you love the tart creamy goodness of a key lime pie but the simplicity of an icebox pie, have I got a treat for you! This easy no-bake key lime pie is simple but delicious!
No Bake Chocolate Oatmeal Cookies: If you’re in the mood for a quick, easy cookie—one loaded with oats, chocolate, and peanut butter—have I got the perfect no-bake recipe for you!
That’s it for this post, friends! I hope you enjoyed this delicious recipe. This is sure to be one of your favorite no bake desserts!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 box instant vanilla pudding (sugar free or regular)
- 1 can sugar free cherry pie filling
- 1 container sugar free whipping cream
- 1 block room temperature cream cheese (fat free or full fat)
- 1 ready-made graham cracker pie crust.
- Place cream cheese in a large mixing bowl (or the bowl of a stand mixer with whisk attachment). Beat until light and fluffy. Set aside.
- In a separate medium bowl mix together the whipping cream and pudding mix. Make sure it's well incorporated. (Alternatively, you can use heavy whipping cream with a bit of powdered sugar.)
- Fold whipped cream mixture into cream cheese. Mix until smooth.
- Fold the container of cherries in with a silicone spatula or large spoon, being careful not to break them down.
- You want to mix until the colors come together. You'll have a lovely shade of pink.
- Fold the filling into the pie crust. Smooth down.
- If you like, you can add a few dollops of whipped cream. (I happened to have some zero sugar topping in a spray canister. If you like, you can hold back a bit of your container of whipped cream for this.)
- Decorate as you like. I had some fresh cherries on hand.
Slice and serve!
- Store in refrigerator in airtight container. My pie crust came with a plastic top, perfecting for covering the pie.
- Pie will stay good 4 - 5 days. I don't recommend freezing this one.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 141mgCarbohydrates: 22gFiber: 0gSugar: 8gProtein: 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.