Ingredients
For the crust:
- 1½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
- ⅓ cup (75 g) melted butter
- 2 tablespoons sugar
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 1 can (14 oz / 400 g) sweetened condensed milk
- ¼ cup (60 ml) lemon juice (fresh is best)
- 1 teaspoon vanilla extract
For the topping:
- 1 can (21 oz / 595 g) cherry pie filling
Instructions
- Make the crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
Press firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish.
Chill in the refrigerator while you prepare the filling. - Prepare the filling
Beat cream cheese until smooth and creamy. Gradually add condensed milk, mixing until no lumps remain.
Stir in lemon juice and vanilla extract — this helps the filling thicken naturally. - Assemble
Pour the filling over the chilled crust, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours (or overnight) until set and firm. - Add the cherry topping
Spoon cherry pie filling evenly over the top before serving.
🍰 Tips
- For a twist, try blueberry, strawberry, or mixed berry topping.
- If you like a firmer crust, pop it in the freezer for 15 minutes before adding the filling.
- Use whipped topping instead of condensed milk for a lighter version.
Storage
Refrigerate for up to 4–5 days.
For make-ahead prep, you can freeze it (without topping) for up to 1 month — thaw in the fridge and top with cherries before serving.
Enjoy !!!
