Ingredients
Method
Prepare the Crust
- Preheat the oven to 350°F.
- In a food processor or by hand, combine the graham cracker crumbs with the melted butter until the mixture looks like wet sand.
- Press the crumb mixture evenly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool completely. (You may skip baking and freeze the crust for 30 minutes instead.)
Make the Filling
- In a large bowl, whisk together the sweetened condensed milk and Meyer lemon juice until thick and glossy.
- Add the softened cream cheese and vanilla extract, and beat with an electric mixer until smooth and fully combined.
Assemble
- Spread the cream cheese mixture evenly over the cooled crust, making sure it reaches the edges.
- Gently spoon the cherry pie filling on top and spread into an even layer, taking care not to disturb the cream cheese layer.
Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.
- Cut into squares and serve chilled. Store leftovers covered in the fridge for 3 to 4 days.
Nutrition
Notes
For a firmer crust, bake it; for a softer crust, freeze it. Meyer lemons add a floral note, but regular lemons work too. Use full-fat cream cheese for best texture; low-fat may cause a runny filling. Let the cream cheese come to room temperature for a lump-free mixture. Cherry pie filling can be swapped with blueberry or strawberry. This dessert is best made a day ahead for easier slicing.