No-Bake Cherry Cheesecake Recipe
Introduction
This no-bake cherry cheesecake is a simple and refreshing dessert that’s perfect for any occasion. With a creamy filling and a sweet cherry topping, it comes together quickly without needing an oven.
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) Eagle Brand sweetened condensed milk
- 1/3 cup ReaLemon lemon juice
- 1 tsp vanilla extract
- 1 Johnston’s graham cracker Ready-Crust pie crust
- 1 can (16 oz) cherry pie filling, chilled
Instructions
- Step 1: In a medium bowl, beat the cream cheese until light and fluffy using a mixer.
- Step 2: Add the sweetened condensed milk and blend thoroughly until smooth.
- Step 3: Stir in the lemon juice and vanilla extract until fully combined.
- Step 4: Pour the mixture into the graham cracker crust and spread evenly.
- Step 5: Chill the cheesecake in the refrigerator for at least 3 hours or until it is well set.
- Step 6: Just before serving, top the cheesecake with the chilled cherry pie filling.
Tips & Variations
- Use fresh lemon juice instead of bottled for a brighter flavor.
- Swap cherry pie filling with blueberry or strawberry for different fruit toppings.
- Allow the cheesecake to chill overnight for best texture and flavor.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat is not recommended; serve chilled for the best texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade graham cracker crust?
Yes, a homemade graham cracker crust works perfectly if you prefer fresh crust over ready-made.
Is this cheesecake suitable for freezing?
Freezing is possible but may affect texture. For best results, enjoy this cheesecake fresh and chilled.
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No-Bake Cherry Cheesecake Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This no-bake cherry cheesecake is a creamy, light dessert featuring a smooth cream cheese filling blended with sweetened condensed milk and lemon juice, all set in a ready-made graham cracker crust. Topped generously with chilled cherry pie filling, it’s an easy yet elegant treat that requires no oven and is perfect for quick preparation and chilling.
Ingredients
Filling
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) Eagle Brand sweetened condensed milk
- 1/3 cup ReaLemon lemon juice
- 1 tsp vanilla extract
Crust
- 1 Johnston’s graham cracker Ready-Crust pie crust
Topping
- 1 16-ounce can cherry pie filling, chilled
Instructions
- Beat Cream Cheese: In a medium bowl, beat the softened cream cheese using a mixer until it becomes light and fluffy, ensuring a smooth base for the cheesecake filling.
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the cream cheese and blend thoroughly, creating a creamy, unified mixture.
- Mix in Lemon Juice and Vanilla: Stir in the ReaLemon lemon juice and vanilla extract to the mixture, giving it a subtle citrus tang and aromatic depth.
- Pour into Crust: Pour the prepared cream cheese filling into the Johnston’s graham cracker Ready-Crust pie crust, spreading it evenly.
- Chill to Set: Refrigerate the cheesecake for at least 3 hours until it is well set and firm to the touch.
- Add Cherry Topping: Before serving, top the chilled cheesecake with the desired amount of chilled cherry pie filling, distributing it evenly across the surface.
- Store Leftovers: Keep any leftover cheesecake refrigerated to maintain freshness.
Notes
- This recipe requires no baking and is ideal for quick preparation.
- Make sure the cream cheese is fully softened for a smooth filling.
- Refrigeration time can be extended overnight for a firmer set.
- Use fresh lemon juice substitute if preferred instead of bottled ReaLemon.
- For a gluten-free option, use a gluten-free graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake, cherry cheesecake, easy dessert, cream cheese dessert, summer dessert, quick cheesecake
