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Cherry Cream Cheese Cake


  • 8 ounces cream cheese, softened*
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (20 ounce) can cherry pie filling
  • 1/3 cup lemon juice, fresh or bottled
  • 1 teaspoon vanilla extract

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  1. Let cream cheese stand at room temperature until soft.
  2. In medium bowl, beat cream cheese until light and fluffy, slowly adding milk and beating until smooth.
  3. Stir in lemon juice and vanilla extract.
  4. Pour into crust of your choice.
  5. Top with cherry pie filling.

* For a firmer pie, you can use 16 ounces of cream cheese.