Sunday, November 14, 2010

Quick & Easy "Cheesecake"

Hey everyone! I hope you are having a great Sunday. This is Amy, coming at you with this week's pie. 
This pie is a super quick and easy one that takes very little effort. Also a total bonus in that most of the ingredients are shelf stable (with the exception of lemon juice and cream cheese. Since both of those keep for ages in the fridge I always have ingredients for this pie on hand.
 Ingredients are:

  • 1 pre-made graham cracker pie crust (you can of course make your own if you so desire)
  • 1tsp vanilla
  • 1 16 oz block cream cheese
  • 1 14 oz can sweetened condensed milk
  • 1/3 cup lemon juice (fresh is best but use what you have)
  • 1 can of pie filling for topping (i like cherry) 
Mix together the sweetened condensed milk and room-temp cream cheese, use a hand mixer or stand mixer for this part. Once combined use a spatula to mix in lemon juice & vanilla until combined. 
Pour into your pie shell and you are done! Let the pie chill in the fridge a few hours before serving. If you want to add toppings (and why wouldn't you) let pie chill for 30 or so minuted and add 3/4 of a can of cherry pie filling on top (the whole can will overflow, don't ask how I know that). Or E's family (where I got this recipe) likes to top the pie with pineapple & maraschino cherries. However you top it this is a tasty, easy, quick desert. 

Thanks for checking in here at the pie blog! Catch ya later!


  1. They both look super yummy, but something about the pineapple and cherry screams retro to me, so I think I'll try that one! Mmmm


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