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No-Bake Cherry Cheesecake with Sweetened Condensed Milk Recipe

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3.9 from 131 reviews

  • Author: Ava
  • Total Time: 4 hours 15 minutes (includes chilling time)
  • Yield: 8 servings

Description

This no-bake cheesecake recipe features a buttery graham cracker crust topped with a creamy sweetened condensed milk and cream cheese filling. It is simple to prepare and requires chilling to set, making it a perfect make-ahead dessert. Finished with a classic cherry pie filling topping, this cheesecake is a delicious and crowd-pleasing treat ideal for any occasion.

Ingredients

For the Graham Cracker Crust

  • 12 Graham Cracker sheets, crushed
  • 6 Tablespoons Melted Butter
  • 1/4 cup Sugar

For the Cheesecake 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)

For the Topping

  • 1 can Cherry Pie Filling

Instructions

  1. Make the Graham Cracker Crust: Stir together the crushed graham crackers, sugar, and melted butter, preferably using a food processor for even mixing. Pour the crust mixture into a 9 or 10-inch springform pan or a 9-inch pie pan. Use the bottom of a glass or measuring cup to firmly press the crust into the bottom and up the sides of the pan. Place the crust in the freezer or refrigerator to set for 20-30 minutes.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth, about 3-4 minutes. Be sure to scrape the sides of the bowl halfway through to ensure even mixing. Slowly pour in the sweetened condensed milk and continue mixing for about 1 more minute until fully incorporated. Add the fresh lemon juice and vanilla bean paste or extract (if using), then mix until the filling is creamy and smooth.
  3. Assemble and Chill: Pour the cream cheese filling over the chilled graham cracker crust and smooth the top evenly with a spatula. Cover the pan tightly with plastic wrap or a lid and place it in the refrigerator. Chill for at least 4 hours, but preferably overnight (8 hours or more) to allow the cheesecake to fully set and firm up.
  4. Top and Serve: Once the cheesecake is fully set, remove it from the refrigerator and top with the canned cherry pie filling or a topping of your choice such as fresh fruits or caramel pecans. Slice and serve chilled for a deliciously creamy dessert.

Notes

  • For best results, ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Press the crust firmly into the pan to prevent it from crumbling when serving.
  • Chilling the cheesecake overnight results in a firmer, more sliceable dessert.
  • Feel free to substitute cherry pie filling with other toppings like blueberry, strawberry, or caramel pecans depending on your preference.
  • This recipe requires no baking, making it quick and easy for last-minute entertaining.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-cherry-cheesecake-with-sweetened-condensed-milk-recipe/