Why It’s Great

This no-bake cheesecake stands out because it captures all the luscious richness of a classic cheesecake without the complexities of baking. It is incredibly easy to make, with no special skills required—just mix and chill! The tang of fresh lemon juice perfectly offsets the sweetness of the condensed milk, while the cherry topping offers a vibrant splash of flavor. The secret? A store-bought graham cracker crust saves you time, allowing you to focus on savoring the dessert instead of preparing it. Best of all, you can tailor it to various tastes with different toppings, making it a versatile favorite for every occasion.

Recipe

Ingredients:

• 1 graham cracker pie crust
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup lemon juice
• 1 can (21 oz) cherry pie filling (or substitute with strawberry or blueberry)

Instructions:

1. Prepare the filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy.
2. Mix in the condensed milk: Gradually pour in the sweetened condensed milk, continuing to mix until the blend is smooth and creamy.
3. Add the flavor: Gently stir in the lemon juice and vanilla extract until well combined.
4. Assemble the cheesecake: Pour the silky cheesecake filling into the prepared graham cracker crust, spreading it evenly.
5. Chill: Cover the cheesecake and place it in the refrigerator for 2-3 hours until it firms up. For the best results, allow it to chill overnight. Avoid freezing, as it could alter the creaminess.
6. Add the topping: Just before serving, spread your choice of pie filling over the chilled cheesecake, distributing it evenly.

Serving and Storage Tips

To enjoy the fullest flavor, serve this cheesecake chilled, right from the fridge. It’s delightful on its own, but feel free to elevate it with a dollop of whipped cream or a sprinkle of fresh fruit on top. For any leftovers, store them in the refrigerator covered with plastic wrap or in an airtight container; they will stay fresh for up to three days. This cheesecake is best enjoyed cold, so be sure not to leave it out at room temperature for long periods.

Helpful Notes

• Room temperature cream cheese: Make sure your cream cheese is completely softened before mixing. This will help create a smooth filling and prevent any lumps.
• Customize the topping: While cherry pie filling is a classic, don’t hesitate to try other fruit toppings or even a drizzle of chocolate for a unique spin.
• Graham cracker crust: Although a store-bought crust is convenient, you can always make your own by mixing graham cracker crumbs with melted butter and pressing it into a pie dish.

FAQs

1. Can I use a different type of crust?
   Definitely! You can switch things up and use a cookie crust like Oreo or digestive biscuits for a fun flavor variation.
2. Can I substitute the lemon juice?
   While lemon juice is key for setting the cheesecake, you can use lime juice as a substitute for a tangy twist.
3. Is it possible to make this cheesecake in advance?
   Absolutely! This cheesecake is fantastic 1-2 days ahead of time. Just keep it refrigerated until you’re ready to enjoy it.
4. Can I freeze the cheesecake?
   Freezing isn’t recommended, as the texture may turn icy and less creamy upon thawing.
5. How do I prevent the cheesecake from being too soft?
   Make sure to chill the cheesecake for at least 2-3 hours, or overnight, to ensure it sets correctly.