Ingredients
- Sweetened Condensed Milk – Consider sweetened condensed milk your secret weapon. It guarantees an incredibly smooth cheesecake with the silkiest texture ever.
- Cream Cheese – What’s a cheesecake without cream cheese? Use full-fat for best results and make sure it’s at room temperature before starting.
- Lemon Juice – Cream cheese and sweetened condensed milk are incredibly rich. So, you’ll add fresh lemon juice to brighten up those heavy flavors. Plus, it adds a subtle citrusy touch that pairs well with the sweet cherries.
- Vanilla Extract – The cream cheese layer is sweet and creamy, but adding a touch of vanilla extract takes it to the next level.
- Graham Cracker Crust – No need to make a pie crust from scratch. Just grab one from the store – they all taste the same!
- Cherry Pie Filling – Why make cherry pie filling when you can buy it in a can? And feel free to use another flavor if you prefer.
How to Store No-Bake Cherry Cheesecake
If you made this pie for a party, there won’t be any leftovers. Trust me.
But if you made more or have just a slice left, it’s super easy to store for later.
Place the cheesecake (or the leftovers) in an airtight container in the refrigerator for up to four days.
If you don’t want to hassle with a separate container, leave it in the baking dish and cover it with plastic wrap.
That said, the plastic wrap may stick to the cherry topping, so a container is the better option, especially if you’re saving the whole cheesecake for later.
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