|Nutrition Facts (per serving)|
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|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 1g||2%|
|Total Sugars 28g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. For basic dietary guidance, 2,000 calories per day is utilized.|
(Nutrition information is derived from an ingredient database and should be regarded as an estimate.)
This dish is reminiscent of a simple no-bake cheesecake, and it has some of the same flavors—but without the time required to prepare the renowned treat. It uses canned cherry pie filling, making it a wonderfully easy treat that comes together quickly. Novice bakers and children interested in baking will have no trouble constructing this pie.
This no-bake cherry cream cheese pie only just five ingredients but tastes like it took all day to create. Fortunately, it just takes a few minutes of mixing followed by a few hours of chilling. It’s less thick and creamy than cheesecake but yet has a delightful, sweet and tangy flavor.
This fruity, creamy pie is a refreshing treat that tastes particularly excellent in the summer, and you can make it using seasonal fruit if you want. Serve it at your next barbecue or picnic.
“This cherry cream cheese dessert was quick and tasty. With a pre-made graham cracker crust, you could easily make this in 10 minutes or less. It’s a great alternative when you want a tasty dessert but don’t want to heat up the kitchen.” —Diana Rattray
- 1 (8-ounce) package cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 homemade or store-bought graham cracker crust
- 1 (21-ounce) can cherry pie filling
Gather the ingredients.
With a hand mixer, beat the cream cheese until it is frothy. Alternatively, use a stand mixer fitted with the whisk attachment.
Mix in the sweetened condensed milk, lemon juice, vanilla extract, and salt until the mixture is thick and batter-like.
Pour the mixture into the graham cracker crust that has been made.
Refrigerate the pie for at least 4 hours, or until the filling is set. (Note: You may alternatively freeze the pie till this stage to expedite the procedure. Freeze for at least 2 hours.)
Spread the cherry pie filling over the top of the cold pie. Slice and serve immediately.
You’ll have a lot of fun playing with this extremely easy recipe since there are so many ways to change it up:
- Less Sweet: Use less sweetened condensed milk for a less sweet pie. This will help make the pie more solid.
- Gluten-Free: Instead, use a gluten-free cookie crust or gluten-free pretzel dough.
- Sugar-Free: If you’re watching your sugar intake, consider a sugar-free crust.
- Chocolate Cherry Pie: For a fantastic chocolate variant of this pie, use a chocolate cookie crust and top with chocolate sauce or shavings.
- Berries: Other pie fillings may be used as a topping. Try blueberry or strawberry pie filling instead; fresh fruit is especially good, and you can also make your own cherry pie filling to use as a topping.
- Parfait Desserts: Sprinkle graham cracker crust crumbs in dessert glasses, and then top with the cream cheese filling and cherry pie filling. Cool before serving with spoons.
How to Store and Freeze
- This pie may be made up to three days ahead of time. Add the cherry pie filling just before serving.
- Any leftovers should be tightly wrapped and refrigerated. It should keep up to five days in the fridge.
- This dessert can also be frozen. Wrap each slice separately in plastic wrap and freeze for up to three months. Before serving, defrost in the refrigerator.
Does canned cherry pie filling go bad?
Unopened canned cherry pie filling has a shelf life of three years. After the filling has been opened, keep any unused filling in an airtight container in the refrigerator for up to three days. Leftover filling goes well with vanilla or chocolate ice cream.
Is sweetened condensed milk the same as evaporated milk?
The terms sweetened condensed milk and evaporated milk are not interchangeable. Sweetened condensed milk is sweetened and very thick, like a syrup. Evaporated milk is canned milk that has had some of its water removed. It’s a little sweeter and thicker than ordinary milk, but nowhere like as sweet or thick as sweetened condensed milk. These are not interchangeable.