Cherry Cream Cheese Pie
Luscious, creamy cheesecake is topped with bright cherry pie filling in a buttery graham cracker crust with this winning no-bake dessert!
Servings: 8
Calories: 140kcal
Ingredients
- 1 8-ounce package of cream cheese, softened
- 1 14-ounce can of sweetened condensed milk
- 2 teaspoons lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 8-ounce container of whipped topping, thawed
- 1 store-bought 9-inch -or- 6-ounce graham cracker pie crust
- 1 21-ounce canned cherry pie filling
Instructions
- Using either a stand mixer, or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer, on medium-high speed, beat together the softened cream cheese and the sweetened condensed milk for 1½ and 2 minutes or until smooth and creamy.
- Add the lemon zest, lemon juice, and vanilla. Mix just until combined.
- Fold in thawed whipped topping.
- Evenly spread the cream cheese mixture into the graham cracker crust. Use an offset spatula to smooth the top of the pie filling.
- Evenly spread the canned cherry pie filling over the top of the cream cheese filling.
- Cover and chill the refrigerator for at least 6 hours. When you are ready to serve, slice the pie into 8 even slices.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 299mg | Potassium: 111mg | Fiber: 0.5g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg