This fastest cheesecake recipe is always quick when you follow the directions and use the right ingredients. For best results, it’s important that you use full-fat cream cheese and full-fat sweetened condensed milk. Use freshly squeezed lemon juice; the stuff from the fake lemons doesn’t have enough acid. Now is the time to create a fast and easy recipe. Also, if you like a little jazz music in the background, you will be a happy camper while watching this tasty video. This Easy 5-Minute 4-Ingredient No Bake Cheesecake recipe is very creamy and one of the best cheesecake recipes that you can make. It require only a few ingredients and 5 min prep time. Of course you will still have wait for it to set in the fridge for a couple of hours before you can treat yourself to an amazing goodness. Never mind the sour cream, farmer’s cheese, cream cheese, water bath, and worrying about a sunken center. The filling for this delicious cheesecake has just four simple ingredients, and the cake bakes in a mere 30 minutes. Now THAT’S easy!
My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!
Ingredients:
1 can of sweetened condensed milk
1 8 ounce (250g) tub of cool whip (whipping cream)
1/3 cup of lemon or lime juice
1 8 ounce (250g) package of cream cheese.
Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola