Ingredients
Scale
Graham Cracker Crust:
- 12 graham cracker sheets, crushed
- 6 tablespoons melted butter
- 1/4 cup sugar
Cream Cheese Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla bean paste or extract (optional)
Topping:
- 1 can cherry pie filling
Instructions
- Make the Graham Cracker Crust: Stir the crushed graham crackers, sugar, and melted butter together. Press into the bottom and sides of a 9–10 inch springform pan or pie dish. Refrigerate for 20–30 minutes.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, then lemon juice and vanilla. Mix until creamy.
- Assemble and Chill: Pour filling into the crust, smooth the top, cover, and refrigerate at least 4 hours or overnight.
- Top and Serve: Top with cherry pie filling or fresh fruit before serving.
Notes
- Store tightly covered in the refrigerator for 3–4 days.
- Freeze up to 1 month. Thaw in the fridge overnight before serving.
- Top with fresh berries, caramel, or chocolate for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian