No-bake Cheesecake

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Ok, Amanda, this recipe is for you! I am putting Daddy’s secret recipe in writing so we don’t have to wonder if the recipe calls for 1 box of cream cheese or 2 and how much lemon juice it takes! I made it this past weekend and added a little whipped cream and lemon zest to it. It tastes just wonderful either way!

INGREDIENTS

1 – prepared graham cracker crust - 9 inch
1 – can Eagle brand, sweetened condensed milk
¼ - ½ cup lemon juice (or the juice from 1 lemon)
lemon zest from 2 lemons (optional)
½ - 1 cup of whipped cream prepared (I use cool whip) - (optional)
2 boxes of 8 oz cream cheese (softened in microwave – 15 seconds at a time)
1 tsp vanilla extract

PREPARATION

I prefer to use a blender. You will need a mixer, food processor, or something powerful to whip it with til all the lumps are removed. My husband makes it by hand with a whisk. I have trouble getting the lumps out with just a whisk. Anyway, soften your cream cheese in the microwave until soft and place in large bowl. Add your sweetened condensed milk and beat until smooth consistency. Add the lemon juice and vanilla. The lemon zest and whipped cream are optional. Poor into a prepared graham cracker crust and chill in the refrigerator for a minimum of 1 hour so that it sets.

This cheesecake will taste wonderful by itself or you may serve with blue berries, or strawberries or make a fruit compote to drizzle over it.