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Slice of grandma's best cherry cheesecake recipe garnished with whipped cram and a maraschino cherry.

Grandma's Best Cherry Cheesecake

This classic no bake cheesecake recipe is rich and creamy with a delicous hint of almond. Not only is the shortbread crust yummy, but it also makes it oh so easy!
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Prep Time 10 minutes
Chill 1 day
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

  • 2 8 oz. pkg. cream cheese room temperature
  • 1 14 oz. can sweetened condensed milk
  • 1/4 tsp pure almond extract
  • 1/4 tsp pure vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 10 oz. pkg. Lorna Doone shortbread cookies
  • 1 21 oz. can cherry pie filling or other flavor
  • 1 8 oz. Cool Whip or whipped cream

Equipment

  • mixer

Method
 

  1. Beat cream cheese in a mixer until smooth and creamy.
  2. Add sweetened condensed milk, almond extract and vanilla extract. Beat until fluffy. Scrap bowl often to make sure it's all well incorporated.
  3. Add freshly squeezed lemon juice, beat again until creamy.
  4. Line a 9x13 pan with Lorna Doone shortbread cookies.
  5. Spread cream cheese mixture over the shortbread cookies.
  6. Chill until the cream cheese mixture is set.
  7. Spoon pie filling over the cheesecake layer. Top with a layer of Cool Whip if desired. Return to the refrigerator and chill for at least 24 hours.
  8. Serve with whipped cream if desired, garnish with a maraschino cherry.

Notes

This recipe is easier to serve if it has chilled for a minimum of 24 hours. I like to chill mine for 48 hours.