Lemon Cherry Cheese Pie
A smooth and creamy no-bake cheesecake pie made with cream cheese, sweetened condensed milk, and lemon juice, finished with cherry topping. Simple to prepare and perfect for make-ahead desserts.
Ingredients
- 2 prepared graham cracker crusts or make your own
- 2 (8 ounce) packages cream cheese room temperature
- 2 (14 ounce) cans sweetened condensed milk
- 2/3 cup lemon juice
- 2 teaspoons vanilla extract
- 1 can cherry topping or as desired
Instructions
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.Add the sweetened condensed milk, lemon juice, and vanilla extract. Beat until fully combined and thickened, similar to a pudding consistency.Divide the filling evenly between the prepared graham cracker crusts and smooth the tops.Refrigerate for at least 1 hour, or until set.Top with cherry pie filling just before serving. Slice and serve chilled.
Notes
- The lemon juice is essential for setting the filling and should not be omitted.Chill longer for cleaner slices if time allows.This recipe works well with other toppings such as blueberry, raspberry, or strawberry pie filling.Store covered in the refrigerator for up to 3 days.
