No-Bake Cherry Cheesecake

Ingredients

For the crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 Tbsp unsalted butter, melted

For the filling:

• 1 (8 oz) package cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• ⅓ cup lemon juice (fresh or bottled)

• 1 tsp vanilla extract

For the topping:

• 1 (21 oz) can cherry pie filling

Instructions

1. Make the crust:

   • In a medium bowl, mix graham cracker crumbs and sugar.

   • Stir in melted butter until crumbs are evenly moistened.

   • Press firmly into the bottom of a 9-inch pie plate.

   • Chill in the refrigerator while you make the filling (about 30 minutes).

2. Prepare the filling:

   • In a large bowl, beat softened cream cheese until smooth and fluffy.

   • Gradually add sweetened condensed milk, mixing until well combined.

   • Stir in lemon juice and vanilla extract; mix until smooth and creamy.

3. Assemble the cheesecake:

   • Pour the filling into the chilled crust.

   • Smooth the top with a spatula.

   • Cover and refrigerate for at least 4 hours or until firm (overnight is best).

4. Add the topping:

   • Spoon cherry pie filling evenly over the top just before serving.

 Tips & Variations

• Crust options: Try chocolate graham crackers or crushed vanilla wafers for a twist.

• Other toppings: Blueberry, strawberry, or mixed berry pie filling work beautifully.

• Lighter version: Use reduced-fat cream cheese and light condensed milk — still creamy and delicious!