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.
Forkin 的原创食谱
- 总用时
- 2小时 10分钟
- 份量
- 6
- 难度
- 简单
过敏原信息： 可能含有鸡蛋、麸质和牛奶。如有过敏，请务必查看配料包装。
备料
配料
- 1 个pie crust, 9-inch, pre-baked
- 225 gcream cheese, softened to room temperature
- 397 gsweetened condensed milk
- 80 mllemon juice, freshly squeezed
- 1 茶匙vanilla extract
- 600 gcherry pie filling
厨具
spatula · mixing bowl · electric mixer
做法
分步操作
- 1
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy.
约 2分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 1分钟
- 4
Pour the cream cheese filling into the pre-baked pie crust.
约 1分钟
- 5
Use a spatula to spread the filling into an even layer.
约 1分钟
- 6
Refrigerate the pie uncovered for at least 2 hours, or until the filling is firm to the touch.
约 2小时
烹饪提示： 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.
约 3分钟
妥善保存
Store any leftovers covered in the refrigerator.
This pie is best served chilled directly from the refrigerator.