Ingredients
1 cup graham cracker crumbs
1/3 cup butter; melted
8 oz cream cheese; softened to room temperature ( 1 brick)
10 oz sweetened condensed milk (300 ml)
1/3 cup lemon juice
1 tsp vanilla
1 can cherry pie filling
Instructions
In a medium bowl combine the graham crumbs with the melted butter. Lightly squeeze a 9″ x 9″ dish and firmly press the graham crumb mixture into the bottom of the dish evenly. Place in the fridge for 15 minutes to harden.
In a large mixing bowl add the softened cream cheese and beat on high until it is light and fluffy. Add the sweetened condensed milk, lemon juice and vanilla and beat until blended.
Pour the cream cheese mixture over top of the graham cracker crust and use a spatula to spread evenly . Place in the fridge for a minimum of 8 hours to set the filling. Overnight is better.
Before serving add the cherry pie filling and use a spatula or back of a spoon to spread the cherries evenly over top of the cream cheese filling. Be sure to do this gently so as not to disturb the cream cheese layer.
Keep this no-bake cheesecake recipe in the fridge until you are ready to serve.
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