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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz. 10 min
- Porcje
- 6
- Trudność
- Łatwy
Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 1 szt.pie crust, 9-inch, pre-baked
- 225 gcream cheese, softened to room temperature
- 397 gsweetened condensed milk
- 80 mllemon juice, freshly squeezed
- 1 łyżeczkavanilla extract
- 600 gcherry pie filling
Sprzęt
spatula · mixing bowl · electric mixer
Sposób przygotowania
Krok po kroku
- 1
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 4
Pour the cream cheese filling into the pre-baked pie crust.
Około 1 min
- 5
Use a spatula to spread the filling into an even layer.
Około 1 min
- 6
Refrigerate the pie uncovered for at least 2 hours, or until the filling is firm to the touch.
Około 2 godz.
Wskazówka kucharza: 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.
Około 3 min
Przechowuj prawidłowo
Store any leftovers covered in the refrigerator.
This pie is best served chilled directly from the refrigerator.