No-Bake Cheesecake

Now that the weather is starting to warm up the last thing I want to do is heat up my kitchen.  This is a delicious dessert you can whip up without even having to turn the oven on.  Your family will love it!

No-Bake Cheesecake

1 graham cracker crust (recipe below)

2 (8 oz.) cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

1 teaspoon vanilla

1/4 cup lemon juice

Beat the cream cheese until smooth.  Beat in the condensed milk, vanilla, and lemon juice.  Pour the filling into the crust.  Cover with plastic wrap and refrigerate 2-3 hours until firm.  Serve as is or with your favorite topping.

STEP-BY-STEP

 Beat 2 room temperature blocks of cream cheese until smooth.

 Beat in one can of sweetened condensed milk,

 one teaspoon on vanilla

 and 1/4 lemon juice.

Yeah yeah, I beat everything together at the same time cause I'm lazy like that.  

Cover with plastic wrap and refrigerate 2-3 hours until firm.

Serve as is or with your favorite topping(s).  

In the above photo, I macerated some fresh raspberries.  Other times I've served it with chocolate fudge and crushed Oreos, or I've even opened up a can of  pie filling (blueberry is good).

Graham Cracker Crust

2 packages of graham crackers (about 20 sheets) 

11 tablespoons of butter, melted

2 tablespoons of sugar

Crush crackers with a rolling pin or in a food processor until fine.  In a medium bowl, add cracker crumbs, melted butter, and sugar.  Stir until well combined.  Press into a pie pan spreading it 1-1/2 to 2 inches up the side.  Chill crust in the freezer for at least 10 minutes.