Easiest No-Bake Cherry Cheesecake

How To Make

Begin by beating the cream cheese in a mixing bowl until it’s light and fluffy – this is the key to a smooth and delicious cheesecake texture.

Add in the sweetened condensed milk and blend thoroughly to combine. The sweetness of the milk pairs perfectly with the tanginess of the cream cheese.

Next, stir in the lemon juice and vanilla. The lemon juice not only adds a slight tartness but also helps in setting the cheesecake as it chills.

Once your mixture is well-blended, turn it into the pie crust. This graham cracker crust offers a delightful crunch and flavor contrast to the creamy filling.

For a perfect finish, cover and refrigerate the cheesecake for 2-3 hours, or even overnight, but remember not to freeze it. As the cheesecake chills, also chill your pie filling.

Excited to complete your cheesecake? Click to the next page for the final touches!