Cherry Cream Cheese Pie
A simple no-bake pie featuring a creamy, tangy cream cheese filling set in a pre-baked crust. Topped with sweet cherry pie filling just before serving, it's an easy and impressive dessert for any occasion.
Una recepta original de Forkin
- Temps total
- 2 h 10 min
- Racions
- 6
- Dificultat
- Fàcil
Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 1 upie crust, 9-inch, pre-baked
- 225 gcream cheese, softened to room temperature
- 397 gsweetened condensed milk
- 80 mllemon juice, freshly squeezed
- 1 ctvanilla extract
- 600 gcherry pie filling
Estris
spatula · mixing bowl · electric mixer
Elaboració
Pas a pas
- 1
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy.
Uns 2 min
Nota de cuina: Make sure the cream cheese is at room temperature to avoid lumps in your filling.
- 2
Gradually pour in the sweetened condensed milk while mixing on low speed until the mixture is well combined and smooth.
Uns 2 min
Nota de cuina: Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
- 3
Add the lemon juice and vanilla extract, and mix on low speed just until combined.
Uns 1 min
- 4
Pour the cream cheese filling into the pre-baked pie crust.
Uns 1 min
- 5
Use a spatula to spread the filling into an even layer.
Uns 1 min
- 6
Refrigerate the pie uncovered for at least 2 hours, or until the filling is firm to the touch.
Uns 2 h
Nota de cuina: For an even firmer set, you can chill it for up to 4 hours.
- 7
Just before serving, spoon the cherry pie filling over the top of the chilled pie and spread gently.
Uns 3 min
Conservació
Store any leftovers covered in the refrigerator.
This pie is best served chilled directly from the refrigerator.