No Bake Cherry Cheesecake

It's sooooo good! And easy to make too!
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
Nutrition Information
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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
- In a medium bowl, beat cream cheese until light and fluffy.
- Beat in sweetened condensed milk.
- Add lemon juice and vanilla and stir until well mixed.
- Pour filling into crust and chill for 2-3 hours.
- Top with cherry filling.
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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.
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