INGREDIENTS:
1 graham cracker pie crust
1 package cream cheese, softened (8 oz.)
1 teaspoon vanilla extract
1 can Eagle Brand sweetened condensed milk 🥛
1/3 cup lemon juice
1 can favorite pie filling (cherry, strawberry, or blueberry)
DIRECTIONS:
Beat the cream cheese in a mixing bowl until light and fluffy.
Add the sweetened condensed milk and blend thoroughly.
Stir in the lemon juice and vanilla extract.
Turn the mixture into the graham cracker pie crust.
Cover and refrigerate for 2-3 hours or until firm (can also refrigerate overnight); do not freeze. Chill the pie filling along with the cheesecake.
Top with the chilled pie filling before serving.
Enjoy this light and smooth no-bake cherry cheesecake with its buttery, sweet graham cracker crust! “