Bake Cherry Chesse Pie
Submitted by ShoeBox
No-bake cherry cheese pie with whipped cream cheese, condensed milk, and lemon juice in a buttery graham cracker crust. Ready in 20 minutes plus chill time.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minYou don’t need an oven to make a pie that stops the whole table mid-conversation.
Whip softened cream cheese until it’s cloud-light, blend in sweetened condensed milk until silky smooth, then stir in lemon juice and vanilla for a filling that’s rich but bright enough to keep you reaching for another forkful.
Pour it all into a graham cracker crust and let the fridge work its magic for three hours.
Crown each slice with a generous spoonful of cherry pie filling right before serving. The contrast of cool, tangy cheesecake against sweet, glossy cherries is the whole point.
Kitchen Tips
- Don’t swap evaporated milk for sweetened condensed milk. They’re completely different and the pie won’t set without the condensed.
- For cleaner slices, dip your knife in hot water and wipe between cuts.
- Try blueberry or strawberry pie filling for a twist on the classic.
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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