Hello Life In The Lofthouse friends! I’m Amy from My Name Is Snickerdoodle and couldn’t be happier to be sharing a recipe with you today! Holly’s recipes are some of my favorites. Whenever I’ve got a menu block, I’ll always check here first to help me find something delicious and easy that I know my family will love!
I’ll let you in on a little secret…I haven’t always loved cheesecake. In fact when I was younger, I thought it was terrible! I couldn’t tell you the exact moment I changed my (very strong) opinion, but I’m sure glad I did.
There really isn’t a flavor that I don’t like. I’ve made a few actual cheesecakes in the past years and they were fantastic! I did not, however, enjoy how long it took! Sometimes I like dessert to be super easy and definitely super yummy.
That is why I love this No Bake Cheesecake recipe so much! It’s one of those great recipes that I can always have the ingredients on hand and make in under 30 minutes. That in fact can be a dangerous thing so I always make sure I’m making it when I know I have to share it! There is no baking involved and only has 5 ingredients and that’s including the crust!
ENJOY THIS RECIPE? HERE ARE MORE NO-BAKE FAVORITES!
NO-BAKE ENERGY BITES
PEANUT BUTTER BARS
THE BEST NO BAKE COOKIES
Easy No Bake Cheesecake
Ingredients
- 1 pre-made graham cracker pie crust
- 1 block (8 ounces) cream cheese softened
- 1 can (14 ounces) sweetened condensed milk
- 3 Tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, cream together cream cheese, milk, lemon juice and vanilla until completely smooth.
- Pour into a pre-made graham cracker crust and spread until even.
- Lightly cover with plastic wrap and chill in the refrigerator for 2 hours or up to overnight.
- Serve with your favorite sweet topping!
Love this cheesecake, did not have lemon juice so I use lemonade frozen concentrate. Wonderful with cherries on top. Soooo smooth and creamy. A keeper and only three ingredients.
Looks like a delicious recipe and i’m excited to try it! But i am just wondering, Can this be made without the lemon juice?
You could use lime juice but
The lemon is UNDETECTABLE as far as lemon flavor but its also much needed to give it a litte kick. If YOU’RE ALLERGIC You couLd use 1/3 c of sour cream. The pie needs to chill oVerniGht at least to set before cutting. Ive messed mIne uP several mIlLion times by being impatient.
The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for. so no you should not make this without lemon juice.
I forgot how good this pie was. Made it back in the eighties. So good..
If you followed recipe and directions exactly and it did not set try reducing lemon juice to 3 tablespoons next time.