Bake Cherry Cheese Pie
Submitted by craftymomm
No-bake cherry cheesecake pie with fluffy cream cheese filling, sweetened condensed milk, and lemon juice in a graham cracker crust. Topped with cherry pie filling.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minThis is the pie you make when you want something that looks and tastes like a project but takes all of 20 minutes to put together.
Softened cream cheese gets whipped until fluffy, then blended smooth with sweetened condensed milk, a good hit of lemon juice, and vanilla. That tangy, creamy filling goes straight into a graham cracker crust and the fridge does the rest.
Three hours later you’ve got a set, sliceable cheesecake pie that holds its shape on the plate. Spoon glossy cherry pie filling over the top right before serving for that classic diner look.
Pro Tips
- Make sure the cream cheese is fully softened before beating. Cold cream cheese leaves lumps no amount of mixing will fix.
- Use real lemon juice, not the bottled stuff, for the brightest tang.
- This sets up even firmer overnight, so it’s an ideal make-ahead dessert for gatherings.
Ingredients
Directions
In a large mixer bowl, beat cheese until fluffy. Beat in Condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Top with desired amount of e filling before serving. Refrigerate leftovers.
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