Steps:
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Prep the Base: In a large bowl, beat the softened cream cheese until it is smooth and fluffy.
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Combine: Add the sweetened condensed milk, vanilla, and lemon juice. Mix well until the filling is completely combined and creamy.
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Fill: Pour the mixture into the graham cracker crust and smooth the top with a spatula.
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Set: Place in the refrigerator and chill until firm (usually at least 3 to 4 hours, though overnight is best).
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Finish: Just before serving, top with the can of pie filling.
A Quick Tip for Success:
The lemon juice is actually the “magic” ingredient here! It reacts with the sweetened condensed milk to help the cheesecake set and thicken without needing eggs or heat. For the smoothest texture, make sure your cream cheese is very soft before you start beating it.
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