So we bought cherry-cranberry pie filling and cream cheese and sweetened condensed milk for a no-bake cheesecake treat, but forgot the graham crumbs, so I had to improvise!

And voila! I made a sugar cookie pie crust and it is divine. SO GOOD 😋

The sweetness and softness of the sugar cookie really balances the tart topping.

Took a closeup of the crust for you closet bakers out there 🥰

The filling I make is easy too: 2 8-oz blocks full fat cream cheese (room temperature), 1 can sweetened condensed milk. Beat these two in a blender or mixer on medium until creamy and smooth. Then add 1/3 cup lemon juice and turn the mixer to high for 30 seconds-1 minute. Pour into the pie shell and refrigerate an hour before adding the pie filling topping. It's usually cherry pie filling we use. Then refrigerate for at least another hour so it fully sets and you can cut it clean like that. The lemon helps it firm up.