What dessert dreams are made of... Easy Cream Cheese Pie topped with lightly tart cherries. No baking, only 6 ingredients (if using a prepared pie crust), about 8 minutes (hands-on time) and lots of kisses and hugs from your Valentine!
- 1 1/4 cups graham cracker crumbs (10 full graham cracker sheets)
- 1/3 cup butter, melted
- 1/4 cup sugar (I use slightly less than 1/4 cup)
- 1 (8 ounce) package Philadelphia 1/3 less fat cream cheese
- 1 (14 ounce) can Eagle Brand Fat Free sweetened condensed milk
- 1/3 cup lemon juice (about 2 large lemons)
- 1 teaspoon pure vanilla extract
- 1 (20 ounce) can prepared lite cherry pie filling**
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Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
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Soften cream cheese to room temperature. Using a stand or hand-held mixer, whip until fluffy.
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Gradually add sweetened condensed milk while continuing to beat until well blended. You may need to stop the mixer and scrape down sides and give the mixture a good stir with a spatula.
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Add lemon juice and vanilla; blend well. Pour mixture into prepared pie crust and refrigerate for 2-3 hours before garnishing with cherry topping or other preferred topping, if using.
*Alternatively, use an already made store-bought (9-inch) graham cracker crust.
**For a healthier option, top with fresh fruit. Also, many members of my family prefer this pie with no topping at all.
***Nutritional info calculated without topping.
****Feel free to use full fat cream cheese and unsweetened condensed milk. My grandma's original recipe called for the full fat versions, but I've made it many times using less fat and it still turns out great!