Description
This no bake cherry cream cheese pie is easy to make with simple ingredients and such a refreshing and delicious summer dessert!
Ingredients
- Store-bought graham cracker pie crust: one (or make a homemade graham cracker crust)
- Cream cheese: 8 ounces, room temperature
- Condensed milk: one 14 ounce can
- Fresh lemon juice: 1/2 cup
- Vanilla extract: 1 teaspoon
- Canned cherry pie filling: one 21 ounce can
Instructions
- Mix: To a mixing bowl, add the softened cream cheese and mix with an electric hand mixer on high until smooth. Add the condensed milk and mix again until smooth. Add the lemon juice, vanilla extract, a pinch of salt, and mix one more.
- Assemble: Pour the pie filling into the graham cracker crust and chill in the fridge for 4-6 hours or overnight to set. Top with the cherry pie filling, just before serving.
Notes
The cream cheese needs to be room temperature/softened to be able to mix easy and be smooth, without causing any lumps in the pie.
Fresh lemon juice from real lemons makes a huge difference in this recipe for two reasons. It tastes much better in the pie and it helps the pie set and solidify better than pre-squeezed lemon juice from a bottle.
You can serve the pie with any flavour of canned fruit pie filling. Fresh fruit also tastes great!
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Category: Dessert
- Method: chill
- Cuisine: American