Easiest No-Bake Cherry Cheesecake
This no-bake cherry cheesecake is creamy, dreamy, and full of cherry goodness, perfect for any occasion!
Servings: 8 servings
Equipment
- Mixing Bowl
- Spatula
- Refrigerator
Ingredients
Crust
- 1 9-inch graham cracker pie crust store-bought or homemade
Filling
- 1 package cream cheese 8 oz, softened to room temperature
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 14 oz, recommended Eagle Brand
- 1/3 cup lemon juice fresh is best, but bottled works in a pinch
- 1 can cherry pie filling 21 oz, or your favorite: strawberry or blueberry
Instructions
- In a large mixing bowl, beat the softened cream cheese until light and fluffy. Add the vanilla extract, mixing until incorporated.
- Slowly pour in the sweetened condensed milk while continuing to mix at medium speed. Beat until the mixture is silky smooth with no lumps.
- Gently blend in the lemon juice. This will add tanginess and help the filling set with a slightly firmer consistency.
- Pour the cream cheese mixture into the graham cracker crust, spreading it evenly with a spatula.
- Cover loosely and refrigerate for at least 3 hours, or preferably overnight, until the filling is firm.
- Once chilled, spread the cherry pie filling (or your chosen fruit) evenly over the cheesecake.
- Carefully slice and enjoy straight from the fridge.
Notes
For best results, chill overnight and use full-fat cream cheese for a richer flavor.