Beat the cream cheese in a mixing bowl until it becomes light and fluffy.
Add the sweetened condensed milk and blend it thoroughly.
Stir in the lemon juice and vanilla extract.
Pour the mixture into the graham cracker pie crust.
Cover and refrigerate for 2-3 hours, or until firm (you can also refrigerate it overnight). Do not freeze it. Chill the pie filling along with the cheesecake.
Before serving, top the cheesecake with the chilled pie filling.
Enjoy this light and smooth no-bake cherry cheesecake with its buttery, sweet graham cracker crust!
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