Description
An incredibly easy and delicious no-bake cheesecake featuring a buttery graham cracker crust, a creamy, tangy filling, and a luscious cherry topping.
Ingredients
2 cups graham cracker crumbs (about 14 full sheets)
½ cup unsalted butter, melted
¼ cup granulated sugar
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Instructions
Step 1: For the crust, combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly mixed.
Step 2: Press the mixture firmly into the bottom of a 9-inch pie plate or springform pan. Chill in the refrigerator for at least 15 minutes while you prepare the filling.
Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 4: Gradually beat in the sweetened condensed milk until well combined.
Step 5: Stir in the lemon juice and vanilla extract until the filling is smooth.
Step 6: Pour the cream cheese mixture over the chilled crust and spread evenly with a spatula.
Step 7: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until firm.
Step 8: Just before serving, spread the cherry pie filling evenly over the top of the cheesecake.
Notes
For an extra touch, chill the serving plates before slicing and serving. You can also garnish with fresh mint leaves or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
