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Cherry Cheesecake

A cool, tangy filling sets under a glossy blanket of cherries in this no-bake cheesecake. Starting with a prepared crust makes it an easy dessert to get ready well before company arrives.

Slice of cherry cheesecake with glossy cherry topping on a vintage floral plate beside a patterned mug and drinking glass.
Recipe link
Prep time20 min
Cook time0 min
Total time4 hr 20 min
Course
Dessert
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
400

Ingredients

  • 1 prepared 9-inch graham cracker crust — store-bought or homemade and fully cooled
  • 1 package full-fat brick-style cream cheese — 8 ounces, softened
  • 1 can sweetened condensed milk — 14 ounces
  • ⅓ cup fresh lemon juice — measured after squeezing; about 2–3 lemons
  • 1 teaspoon vanilla extract
  • 1 can cherry pie filling — 21 ounces

Instructions

  1. Prepare the Filling: Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat on medium speed for 1–2 minutes, scraping down the bowl as needed, until completely smooth and free of lumps. With the mixer running on low, gradually pour in the sweetened condensed milk. Increase to medium speed and beat for another 1–2 minutes, scraping the bowl once, until silky and fully combined.1 package full-fat brick-style cream cheese, 1 can sweetened condensed milk
  2. Add Lemon and Vanilla: Add the measured lemon juice and vanilla extract. Mix on low speed for 20–30 seconds, or only until the filling is evenly blended and begins to thicken slightly. Scrape the bottom and sides of the bowl with a rubber spatula and fold once or twice to make sure no unmixed cream cheese remains.⅓ cup fresh lemon juice, 1 teaspoon vanilla extract
  3. Fill the Crust: Spoon the filling into the prepared, fully cooled graham cracker crust. Use a rubber or offset spatula to spread it evenly and smooth the surface.1 prepared 9-inch graham cracker crust
  4. Chill: Cover the pie without pressing plastic wrap directly against the filling. Refrigerate for at least 4 hours, or preferably overnight, until the center feels firm and no longer visibly ripples when the pie plate is gently nudged.
  5. Add the Cherry Topping: Shortly before serving, spoon the cherry pie filling over the chilled cheesecake and spread it evenly, leaving the crust visible around the edge if desired.1 can cherry pie filling
  6. Serve: Slice and serve cold. For the cleanest slices, use a thin sharp knife and wipe it clean between cuts.

Notes

  • Cream Cheese: Use full-fat brick-style cream cheese for the most dependable texture. Let it soften until pliable but not warm or oily. Tub-style, whipped, and reduced-fat cream cheeses have not been tested in this formula.
  • Lemon Juice: Measure a full ⅓ cup after squeezing. The lemon provides the recipe’s bright flavor and helps the condensed-milk filling thicken, so reducing it may affect both flavor and set.
  • Graham Cracker Crust: A store-bought crust keeps the recipe especially easy. A homemade crust may also be used, but it must be fully cooled before adding the filling.
  • Make Ahead: The cheesecake may be filled and refrigerated one day in advance. Keep the cherry topping separate and add it shortly before serving.
  • Storage: Keep the pie covered and refrigerated. For best quality, use leftovers within 4 days. The crust will gradually soften as it sits.
  • Freezing: Freezing the assembled pie is not recommended because thawing may alter the creamy filling and soften the crust.
  • Optional Garnishes: Serve with whipped cream, finely grated lemon zest, shaved white chocolate, or sliced toasted almonds if desired.
  • Serving Suggestions: Serve chilled after [Tamale Pie] or [Slow Cooker French Dip Sandwiches], with [Russian Spiced Tea] alongside.

Nutrition (Approximate Per Serving)

Yield

1 (9-inch) pie — Serving size: ⅛ pie

Calories
400
Carbohydrates
57 g
Protein
6.5 g
Fat
17 g
Saturated Fat
9 g
Cholesterol
50 mg
Sodium
220 mg
Fiber
0.7 g
Total Sugars
46 g

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula (An offset spatula may also be used to smooth the filling in the crust.)
  • Liquid measuring cup
  • Measuring spoons
  • Citrus juicer
  • 9-inch pie plate (Needed only when preparing a homemade graham cracker crust.)
  • Pie keeper, inverted crust lid, or other non-contact cover
  • Thin sharp knife