Cherry Cheesecake Pie
This no-bake Cherry Cheesecake Pie has a creamy, tangy filling, sweet cherry topping and graham cracker crust. Pure dessert perfection.
Servings: 8
Calories: 159kcal
Equipment
- Hand Mixer
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 9- inch graham cracker pie crust
- 1 8- ounce block cream cheese softened
- 1 14- ounce can sweetened condensed milk
- 5 tablespoon lemon juice freshly squeezed
- 1 teaspoon pure vanilla extract
- 1 21- ounce cherry pie filling half or more if desired
Instructions
- Beat the cream cheese in a large bowl with a hand mixer on medium speed until fluffy.
- Add sweetened condensed milk and beat again for another minute or so, it should be very smooth.
- Slowly pour in lemon juice and beat until the filling doesn’t immediately return to a smooth consistency, about 3 minutes.
- Add in vanilla and blend for 30 seconds.
- Pour into the pie crust and smooth out.
- Refrigerate for at least 8 hours or until firm.
- Top with as much pie filling as desired before slicing and serving.
Notes
- Let your cream cheese come to room temperature for a smooth, lump-free filling.
- Freshly squeezed lemon juice provides a brighter, fresher flavor than bottled.
- Give the pie at least 8 hours in the fridge to set properly for clean slices.
- For the best texture, and to ensure the cheesecake sets, beat the filling until the mixer texture stays like a stiff peak when you stop beating.
- Add the cherry pie filling after the cheesecake has chilled for the neatest presentation.
Nutrition
Calories: 159kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 329mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 1mg
