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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have made this no-bake cheesecake dessert for many years. It originally came from a package of cream cheese. Unlike most no-bake recipes that I've seen which rely on whipped toppings, this one has no whipped topping. Read more . It relies on the reaction between the lemon and the cream cheese to set up. I found that out the hard way once when I thought I would cut back the lemon flavor and cut the lemon juice way back and had a mess! I especially like the sweet creaminess of the sweetened condensed milk. (I think I could eat it straight from the can!) Ingredients:
1 prepared graham cracker crust (regular size, not large) |
1 can sweetened condensed milk |
1 8 oz bar cream cheese (or neufchatel cheese) |
1/3 cup lemon juice |
Directions:
1. In mixer bowl on medium high speed, cream the cream cheese until soft.
2. Add sweetened condensed milk and beat until smooth.
3. Add lemon juice and beat in until mixed well.
4. Pour into crust and let chill in refrigerator about 2 hours or until set.
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