No Bake Cherry Cream Cheese Pie Recipe
So rich, so creamy, and so fluffy sweet... this ever-delightful Cherry Cream Cheese Pie will nourish your cravings the best way possible. With hardly any effort at all!
Servings: 6
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.
- Beat Cream Cheese in medium mixing bowl until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
- Pour into Graham Cracker Pie Crust, and cover.
- Chill in refrigerator overnight.
- 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.
- Slice and ENJOY!!
Notes
- Make Ahead Tips: Want to prep ahead of time? Go for it! 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 Cherry Cream Cheese Pie: Leftover cream cheese pie with the topping added can be stored in your refrigerator, covered, for up to 1 day.
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
