Ingredients for No Bake Cherry Cheesecake
- Graham Cracker Pie Crusts
- 14 ounces (1 can) sweetened condensed milk
- 16 ounces (2 packages) cream cheese
- 2 tablespoons lemon juice
- Vanilla Extract
- Cherry Pie Filling
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How to Make No Bake Cherry Cheesecake
- Crush 1 ½ cups of graham crackers into fine crumbs. Mix with ¼ cup melted butter and 2 tablespoons of sugar. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese until smooth and creamy.
- Gradually beat in 14 ounces (one can) of sweetened condensed milk until well combined.
- Add 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
- Pour the cheesecake filling over the graham cracker crust.
- In a separate bowl, gently fold 2 cups of cherry pie filling into the prepared cheesecake filling. Spread evenly. (Alternatively, you can use fresh cherries; pit and macerate them with a little sugar and lemon juice before adding to the cheesecake)
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
145g
Fat
46g
Carbs
21g
