No Bake Cherry Cheesecake
This No Bake Cherry Cheesecake is sweet, tart, and honestly a little bit extra. With just 5 minutes of prep, she's glossy, glam, and red carpet ready! Your fridge does all the work, you take all the credit. Now that's teamwork!
Servings: 6 slices
Ingredients
- 21 ounces Cherry Pie Filling (1 can)
- 1 Graham Cracker Pie Crust (9 inch)
- 8 ounces Philadelphia Original Cream Cheese softened (use the full fat Philadelphia cream cheese - other brands won't set up properly)
- 14 ounces Eagle Sweetened Condensed Milk (1 can)
- ¼ cup Lemon Juice
- 1 tablespoon Sugar
- 1.5 teaspoons Vanilla Extract
Instructions
- Gather your ingredients.
- In medium mixing bowl, beat Cream Cheese with mixer, until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
- Pour mixture into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight, or for at least 10 hours… allowing the cheesecake plenty of time to firm up and set.
- Also place Cherry Pie Filling can in refrigerator to chill overnight.
- When ready to serve, remove from refrigerator and carefully pour contents of chilled Cherry Pie Filling can onto the top of the pie.
- Then slice and ENJOY!!
Notes
- Make Ahead Tips: You can make up your cheesecake base and store in the refrigerator up to 3 days. Then top with cherry pie filling just before serving.
- How to Store: Leftovers of your cherry cheesecake pie, with the topping added, can be stored in your refrigerator, covered, for up to 1 day.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
