Corn bread pairs well with a vegetable-rich vegan potato stew. remains fresh for three days in the refrigerator.
| Prep Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 ½ cups graham cracker crumbs
- ½ cup white sugar
- ½ cup melted butter
- 3 (8 ounce) packages cream cheese, softened
- 2 (14 ounce) cans sweetened condensed milk
- ½ cup lemon juice
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 (21 ounce) cans cherry pie filling
Instructions
- Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9×13 inch baking dish.
- Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top.
- Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 20 g |
| Sodium | 326 mg |
| Sugars | 42 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This is heavenly. If you like banana cream pie this is for you. I changed the filling to one I normally use which is 3pkgs. of cream cheese (24 oz.) and 2 cans of sweetened condensed milk and 1/2 c. of lemon juice with the mashed banana it makes a firmer filling, easier to serve and so very good.
I found this recipes a few years ago and it is my go to cheesecake recipe. My husband loves it. I make it for holidays and include toppings on the side and usually no one touches the toppings, and I rarely have any leftovers. If I do my husband claims them right away. I do cheat and use 2 lg premade crusts but the filling always turns out amazing. Just make sure to use room temp cream cheese and not to over mix when folding in the cool whip. I love that it is not as dense as baked cheesecake.
this was one of three desserts at a convention, and this one was the first to be licked up! it was a winner, so easy and delicious! after reading some of the reviews, I figured this would make a 13×9 pan full, which was the amount I wanted. but it made TWO 13×9 pans full! i may have beat it longer than necessary and that caused the increase in volume, I don’t know. since I only needed one pan though, I skipped the filling on the second pan and put it in the freezer. next time I need a quick dessert, I’ll pull it out of the freezer and put my choice of topping on it!
It’s rich and delicious. I made this for my girlfriend’s birthday and it was a hit. Thank you for this.
BIG Hit!! So creamy – best I’ve ever made & so simple!
My family and I loved it. We thought the graham cracker crust was to thick so next time we make it we will be cutting it in half
Love this recipe! The filling sets nicely and is creamy and delicious. I’ve made this many times, and it makes a LOT of cheesecake. Another thing about it that’s cool is that you can do mini cheesecakes in cupcake pans with an Oreo or other cookie for the crust–the cookie gets nice and soft overnight, delicious and easy! Very adaptable recipe if you just want to serve it in bowls or fancy glasses too. Every time I’ve made this it is gone, baby gone!
my absolute favorite… I always use this recipe
YUM!! Made this for a get together and people asked to take leftovers home! Good stuff Maynard!
added more ingredients and baked it .. never again will make this “quick” cheesecake .. a true cheesecake takes time and care.
I have made this recipe for about 5 years for annual family BBQ’s and other gatherings and it’s always been a hit! One for years to come!
I was gonna take a picture but it was gone before we knew it. Very excellent.
Everyone loved this simple to make fabulous dessert!
Made this at least 20 times so far over the last 3 year exactly as written.
How can you go wrong with a recipe called 10 pound cheesecake? Wonderful flavor and all around delicious tasting cheesecake. I love anything with sweetened condensed milk as a key ingredient.
I made two of these for my husband to take to one of his potlucks where he works, and ever since then, i am not allowed to make anything else! The guys always ask him if he signed up for a desert and if I was going to make this cheesecake. I did alter it slightly, well not alter just made it to my husband’s liking, I added a 1/2 cup of creamy peanut butter to it, then I swirl chocolate on the top….so basically it tastes like a recess. other than that I have to say, I just live this no bake cheesecake it’s very versitile to adapt it to someone’s favorite ‘anything’ is very easy! love it, live it! JnJG
This is another really EASY recipe for cheese cake that you do not have to COOK 🙂 Extremely light….makes two huge cheese cakes and everybody always wants the recipe! Great for Valentine’s day 🙂
YUMMYYYY!!!!! This is one of the easiest and best cheesecake recipes around!
This recipe is exactly the same as the recipe that I’ve been making for years with the exception of the cool whip. I liked that addition! It lightens the dessert up and mellows the lemon. Instead of making my own crust, I used three extra serving pre-made crusts. This will be my go to no bake cheesecake recipe from now on.
Super Yummy! I’ve made this numerous times. My sister-in-law told me about it originally. I’ve made it exactly and without crust for a gluten free treat.
Best cheesecake recipe! Creamy and not too sweet. I would have eaten half of cheesecake in one sitting, if my husband wasn’t around 🙂