Description
This no-bake cherry cheesecake recipe is the easiest, creamiest dessert ever! With a buttery graham cracker crust, tangy cream cheese filling, and your choice of pie topping, it’s perfect for any occasion.
Ingredients
- 1 graham cracker pie crust
- 1 package softened cream cheese (8 oz.)
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (Eagle Brand recommended)
- 1/3 cup lemon juice
- 1 can pie filling (cherry, strawberry, blueberry, or your favorite)
Instructions
- In a mixing bowl, beat the cream cheese until light and fluffy.
- Add the sweetened condensed milk and mix thoroughly until smooth.
- Stir in the lemon juice and vanilla extract until fully combined.
- Pour the filling into the graham cracker crust and spread evenly.
- Cover and refrigerate the cheesecake for 2–3 hours or overnight for best results.
- Chill the pie filling separately in the refrigerator.
- Before serving, top the cheesecake with the chilled pie filling. Slice and enjoy!
Notes
- For a gluten-free option, use a gluten-free graham cracker crust.
- Add an extra tablespoon of lemon juice for a tangy kick.
- Top with fresh fruit or drizzle with chocolate for added variety.
- Store in the fridge for up to 5 days or freeze (without topping) for up to 1 month.
- Prep Time: 10 minutes
- Chill Time: 2–3 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
