No Bake Cherry Cheesecakes
No bake cherry cheesecakes are mini desserts made with a cream cheese filling, no bake graham cracker crusts and sweet cherry pie filling.
- 1.25 cups Graham cracker crumbs
- ¼ cup Granulated sugar
- 8 tablespoons Unsalted butter melted
- 8 ounces Cream cheese
- 14 ounces Sweetened condensed milk
- ¼ cup Real lemon juice
- 1 teaspoon Vanilla extract
- 20 ounces Cherry pie filling
In a large bowl mix together the graham cracker crumbs and sugar.
Pour the melted butter into the mixture and use a fork to stir everything together until well combined.
Divide the crust mixture evenly between the 4 mini pie tins. Press the crumbs firmly into the tin and up the sides to create the crust.
Place the pie tins in the freezer for 10 minutes.
While the crusts are in the freezer make your cheesecake filling by combining the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a medium bowl.
Beat with a hand mixer on high speed for 2 -3 minutes until the filling is completely smooth with no lumps.
Remove the crusts from the freezer and pour the cheesecake filling into the crusts.
Place the pie tins on a baking sheet and cover tightly with plastic wrap.
Place in the refrigerator to chill for at least 4 hours or overnight.
Remove from the refrigerator, take off the plastic wrap and top each cheesecake with 5 ounces of cherry pie filling.
- Want to save some time? You can also use one large premade graham cracker crust or 4 premade mini graham cracker crusts. Even less effort needed!
Serving: 0.5mini cake | Calories: 521kcal | Carbohydrates: 65g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 255mg | Potassium: 333mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1009IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 1mg