Ingredients
Method
Prepare the Crust
- Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture looks like wet sand.
- Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes until lightly golden and set. Let cool completely. (You can skip baking and freeze the crust for 30 minutes if preferred.)
Make the Filling
- In a large mixing bowl, whisk together the sweetened condensed milk and lemon juice until smooth and slightly thickened.
- Add the softened cream cheese and vanilla extract. Beat with an electric mixer on medium speed until the mixture is creamy and fully combined, about 2 minutes.
Assemble and Chill
- Spread the cream cheese filling evenly over the cooled crust, reaching all the way to the edges.
- Gently spoon the cherry pie filling over the cream cheese layer and spread into an even layer without disturbing the filling underneath.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm and set.
Serve and Store
- Cut into squares and serve chilled. Store leftovers covered in the refrigerator for 3 to 4 days.
Nutrition
Notes
For a lighter version, use reduced-fat cream cheese, but the texture may be slightly less rich.
To make ahead, prepare the dessert a day before and keep refrigerated; it actually tastes better after 24 hours.
If you prefer a crunchier crust, bake it; for a softer crust, simply freeze it before adding the filling.
Use a metal spatula to spread the cream cheese layer evenly without pulling up the crust.
Swap cherry pie filling with blueberry, strawberry, or peach for a different flavor.
Let the cream cheese sit at room temperature for 30 minutes before mixing to avoid lumps.
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
