Thu. Jun 13th, 2024

Light and fluffy cream cheese center, topped with sweet and tart cherry pie filling, all sitting on a buttery, sweet graham cracker crust.


1 graham cracker pie crust

1 pkg softened cream cheese, 8 oz.

1 tsp vanilla

1 can eagle brand sweetened condensed milk

1/3 c lemon juice

1 can favorite pie filling (cherry, strawberry or blueberry)



How To Make:

Beat cream cheese in mixing bowl until light and fluffy.
Add sweetened condensed milk; blend thoroughly.
Stir in lemon juice and vanilla.
Turn into the pie crust.
Cover and refrigerate 2-3 hours or until firm (can do overnight); do not freeze. Chill pie filling when chilling the cheesecake.
Top with chilled pie filling before serving.


By admin

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