No Bake Cherry Cheesecake

Submitted by grberk

"It's sooooo good! And easy to make too!"

 

• Ready In: 2hrs 10mins
• Ingredients: 6
• Serves: 8

ingredients

• 6 ounces graham cracker pie crusts
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened at room temperature
• 1⁄3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

directions

1. In a medium bowl, beat cream cheese until light and fluffy.
2. Beat in sweetened condensed milk.
3. Add lemon juice and vanilla and stir until well mixed.
4. Pour filling into crust and chill for 2-3 hours.
5. Top with cherry filling.

Reviews

[Tanya Pants]

As mentioned by other reviewers this cheesecake has a softer texture (not as solid as some). One of the other reviewers mentioned using light versions of the ingredients - in my experience light cream cheese doesn't set as well in recipes. <br/><br/>I used a chocolate pie crust and served it with raspberries - delicious. It also inspired me to think about using individual glasses with a layer of cookie crumbs under and fresh fruit and whip cream above, which I think I will have to try - thanks for this versatile, easy and delicious recipe!

 

[SandysWill]

I have been using a similar recipe for at least 10 years tweaking it along the way. first of all DO NOT use bottled lemon juice use only fresh squeezed. also 3 T is plenty. I use Keebler mini graham pie crusts. I put the filling in the refrigerator in a container to set up prior to filling the crusts. And if serving outside of the home I transport the filling topping and crusts separately and put the cheesecakes together prior to serving. have always got rave reviews for these.

 

[Tammy H.]

It did not turn out at all. I think 1/3 cup of lemon juice is way too much. Didn't set at all. After 5 hours in the fridge trying to set, it came out watery. Only going to put in a couple of tablespoons. Thank goodness I wasn't having company over.

 

[Biffy 62]

I make this recipe all the time; and also changing the pie filling for a different flavor. It is such a great recipe, it turns out perfect every time. "Don't skip the lemon juice" that's what keeps it from becoming pudding. Because it's so easy, it's a great recipe to teach kids to make. My teenagers love to make this recipe; it makes them look like a star at the dinner table. It's also a quick and easy dessert when unexpected company shows up; I usually have all the ingredients on hand, except the crust, we make that ourselves. I have used low-fat sweetened condensed milk and the recipe is perfect but I haven't done it with low-fat cream cheese too? Everyone should have this recipe in their quick and easy file:)

 

[Diane L.]

1/3 cup of lemon juice is way to much.