You guys, Labor Day weekend is THIS weekend. Holy cow, it just snuck right up on me. But don’t fret! I’ve got a Cherry Cheesecake Pie that is perfect for any bbq’ing or picnic’ing plans you might have. It’s easy, it’s delicious, and the best part is that it requires very little laboring!
Until yesterday I didn’t even know if my husband would be around for Labor Day since LSU plays their first game this Saturday and he’s been working round’ the clock like a mad man. I was totally anticipating hanging out with my neighbors BUT, he mentioned last night that his office will be taking off and he’ll be around to help me with some cookbook projects. And eat pie. Hooray!
- 1 graham cracker pie crust (homemade or store bought)
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- ¼ cup lemon juice
- 1 can (21 ounces) cherry pie filling
- In the mixing bowl of an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and lemon juice and continue to beat until well combined and creamy. Pour into the prepared pie crust and refrigerate for at least 4 hours, or overnight if you have the time.
- *Cooking time assumes that you are baking the graham cracker crust for 6-8 mins until lightly golden. Store bought crust makes this pie no bake!*
I love this pie for a couple of reasons.
I love cherries.
It’s easy as pie.
If you purchase a store bought pie crust, it’s no bake!
It matches my new vintage juice glasses. Are those not the cutest things you’ve EVER seen???
Cherry Cheesecake Pie reminds me of Christmas.
Whoa, wait. Did she say Christmas?
Yep. Christmas. But let me explain.
Every Christmas my grandmother makes individual-pop- them- right- in- your- mouth miniature cheesecake bites. She prepares them in mini muffin wrappers and rather than having one cherry cheesecake pie, you get your choice of cherry, strawberry, blackberry, blueberry, pecan praline or just plain cheesecake. She uses vanilla wafers as the crust and it’s sort of ridiculous how excited we all get over something that is so ridiculously easy to make. But I’m telling you, when the tray of cheesecakes comes out so does everyone’s need for cheesecake.
I’ve adopted the mini cheesecakes into my holiday parties and it’s always a hit.
Anything that doesn’t require a fork is a win in my book.
Disclaimer: You’re going to need a fork for the pie I have featured today but if you’d like to make the miniature versions for your Labor Day plans, just fill a muffin liner with one vanilla wafer then top with this same cheesecake mixture. Refrigerate as instructed and top with any desired fruit topping you’d like.