How do you make cream cheese pie, as opposed to cheesecake?

ice cream vanilla mix image

austin_ren

I'm trying to make a cream cheese pie, not a cheesecake. One difference is that the cream cheese pie is not baked. It has a different consistencey, about as firm, as ice cream, but smoother and not frozen. It dosen't have the cake-like consistency of cheesecake.

Anyway, I'm using the following recipe:

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS
Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours.

The end result? Cream cheese soup! Does anybody know how I can firm this up? Or am I doing something wrong?
I definitely used sweetened condensed milk, not evaporated milk. Thanks for the responses. I'll try it again.
Did not add cheries either. I have a can to spoon over slices ater it sets and I cut it, but I didn't add it to the mix.

Answer
That is the exact recipe I've used for years with excellent results. The only thing I can think of that you possibly did wrong is maybe use a can of condensed milk instead of sweetened condensed milk...??? They are not the same consistency. Also, you didn't add the cherries to it, did you? It will thicken as it gets colder in the fridge and the cream chesse hardens back up. If you softened the cream cheese in the microwave, that might mess up the consistency, too. Sorry, that's all I can come up with.