This cherry cheesecake pie is made with cream cheese, cherry pie filling, condensed milk, and graham cracker crust. It’s a delightful summer treat. Yummy. Check it out cherry cheesecake pie recipe here!!
[one_third] Prep Time:20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 (9 inch) prepared graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 1 (21 ounce) can cherry pie filling, chilled
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup lemon juice
- 1 tsp vanilla extract
[/tab] [tab]Yield : 1 (9-inch) pie
Amount per serving.
- Calories: 493
- Total Fat: 21.5g
- Cholesterol: 47mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Place cream cheese in a medium bowl. Beat cream cheese until light and fluffy. Stir in condensed milk, lemon juice and vanilla. Mix well.
Pour this mixture into the cracker crust. Chill for 2 hours or until firm. Top with cherry pie filling. Cherry Cheesecake Pie is ready now. Serve chilled.
- Serve with cherries and cool whip.