Lemon Cherry Cheesecake With Lemon Crust happened because I bought a can of cherries at Aldi’s and cream cheese was on sale. Sometimes the best recipes start with a sale. 😉
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I presented this Lemon Cherry Cheesecake with Lemon Crust to my husband after he had a long day of studying. He is getting his bachelor’s in Organizational Leadership from Calvary University. Needless to say, he is downstairs studying a lot.
Poor guy needs something to get him through the long hours of papers and tests. Cheesecake usually does the trick.
It is a lot, having him work all day at his regular job and study so hard at night and on the weekends. The end result will be worth it though. Quite frankly, when you go back to school and you are 41 with a full time job, a wife and four kids, you deserve a round of applause. And maybe something sweet.
Lemon Cherry Cheesecake With Lemon Crust
This dessert recipe has cream cheese, a can of cherries, lemon cake mix and sweetened condensed milk. (By the way, I had my husband at sweetened condensed milk. Really. He knew he would love the dessert with those three words.)
The crust is two ingredients and the cheesecake filling is four. You will be having dessert on your table in no time. Also, most of this recipe is no bake. The only part you have to bake is the crust and it only takes about 7 minutes, that’s all.
Delicious dessert recipe with only a handful of ingredients. No bake cheesecake makes this dessert simple!
- 2 8 oz cream cheese (softened)
- 1 box lemon cake mix
- 1 stick margarine or butter (melted)
- 2 tsp vanilla
- 2 T lemon juice
- 1 can sweetened condensed milk
- 1 can pie cherries
Mix lemon cake mix with margarine or butter. Press on the bottom of a lightly greased 9x13 baking pan. Bake for 7 minutes. Set aside
Mix together softened cream cheese and sweetened condensed milk with an electric mixer
Stir in lemon juice and vanilla
Spread cream cheese mixture evenly over lemon crust
Spread cherries over cream cheese mixture
Refrigerate for at least 1 hour. Cut into squares and serve
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