A no-bake, pie-sized iteration with little prep.
Cherry Cheesecake
1 (8 oz.) pkg. of Philadelphia cream cheese.
Cream it with:
1 can Eagle Brand condensed milk
1/ 3 cup of lemon juice
1 tsp. vanilla
1 can of cherry pie filling
1 graham cracker crust
From the kitchen of Carol Chadwick
Cherry Cheesecake method (provided by Yesterdish)
After mixing cream cheese, lemon juice, and vanilla, pour into pie shell. Refrigerate for five hours. Before serving, pour cherry pie filling over the top of the cake.