Cherry cream cheese pie is a delicious no bake cheesecake recipe. With cherry pie filling spread on top, this is a delicious Southern icebox pie that is perfect for summer. If you want the recipe, keep reading!
Cherry Cream Cheese Pie Recipe Development
Although cheesecake is delicious, most recipes call for cooking the cake in a waterbath, or placing the pan with the unbaked cake inside of a larger pan with water. This is supposed to help prevent the cake from cracking. The result is delicious in both flavor and texture, but not everyone has a springform pan or a large pan. Even if you do have everything you need, there is also the possibility of water getting into the springform pan and making your cheesecake soggy. In addition, using a waterbath can be a big hassle, so that is why no bake cheesecake recipes are so popular.
Even though many no oven cheesecake recipes involve gelatin or whipped cream, this recipe is a no bake cheesecake with sweetened condensed milk. Sweetened condensed milk is an inexpensive, shelf-stable product that almost everyone has on hand, so using it in a recipe would be very convenient for a lot of people. When combined with cream cheese and lemon juice, the condensed milk is the perfect base for a no bake cheesecake recipe.
Most traditional cherry cream cheese pie recipes call for a graham cracker crust. Even though a storebought crust would work, I decide to make my own graham cracker crust. Most crust recipes are fairly similar, but I used a bit less sugar and added a bit of cinnamon to make the crust more interesting. I even though that a Ritz cracker crust would be good, too, the buttery and salty crust contrasting with the sweet and tart pie.
No Bake Cherry Cheesecake Recipe Review
Although eating this pie plain would definitely be delicious, the cherry pie filling topping take this dessert to another level. By making the cherry pie filling with sour cherries, the topping is not only bright red but also has a nice sweet and tart flavor combination. The filling has the same flavor contrast, the sweetness of the sweetened condensed milk and the tanginess of the cream cheese and the tartness of the lemon juice adding to the interesting flavor profile. Thus, adding the pie filling and turning this dessert into a cherry cream cheese pie only adds to the delicious contrast in flavors. Furthermore, the topping is a bright red, so it contrasts very strikingly with the white condensed milk filling. My only criticism is that perhaps a bit more lemon juice would made enhanced the sweet and sour flavor contrast. On the blog DivasCanCook, Monique says that 2 tablespoons is better than using 1/3 cup of lemon juice, as most traditional recipes recommend, since using 1/3 cup sometimes results in a pie that does not hold its shape when cut, so perhaps it is fine as is. Another possible variation would be to replace the vanilla with 2-3 teaspoons of lemon zest in order to make a lemon-flavored version of the pie. As you can see, the contrasts within this pie make it not only delicious but also beautiful.
Cherry Cream Cheese Pie Recipe
Ingredients
- 1 9-inch graham cracker crust
- 1 8 oz block of cream cheese, softened
- 1 14 ounce can sweetened condensed milk
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Cherry Pie Filling (I am not sure exactly how much, but you should have enough if you buy a 20 ounce can).
Instructions
- Soften cream cheese
- Combined cream cheese and sweetened condensed milk for about 45 seconds.
- Add lemon juice, vanilla, and salt, and then beat for another minute. Use a medium / medium-high speed.
- Pour filling mixture into a prepared graham cracker crust
- Refrigerate pie for 2-3 hours, if not overnight, so that pie sets.
- Top with cherry pie filling
- Refrigerate another 2-3 hours so that cherry pie filling sets on top of pie.
YouTube Video
Be sure to watch my YouTube tutorial video:
Links
Monique from DivasCanCook’s Recipe: https://divascancook.com/easy-no-bake-cheesecake-recipe/
