Every time I bake a cheesecake recipe in the oven, the top cracks open and the recipe never works out for me. This is the easiest recipe and it DOES work! Fabulously delicious!
Just like the title states, this is the easiest no-bake cheesecake. The filling has a slight citrus flavor but it’s not overwhelming. It’s creamy with the flavor of a traditional filling but not as firm. Paired with the fruit topping, it’s a delicious flavor combination. A great no-bake dessert.
My daughter Valentine, who is 8 months old now, likes to blow raspberries. All the time. Even when I am feeding her mashed carrots. She will take the bite I offer her (so innocently!), only to spew it everywhere with her tongue, while I try to hide my laughter and pseudo irritation. I’m sure she sees right through it, which must be exactly why my white t-shirt today is spattered with orange.
Ingredients:
1 graham cracker pie crust
1 8 oz. pkg. softened cream cheese
1 tsp vanilla
1 can eagle brand sweetened condensed milk (do not use a generic brand… generic brands are more watery and the cheesecake won’t set up correctly)
1/2 c lemon juice (such as realemon)
1 1 lb. 5 oz. can your favorite pie filling (cherry, strawberry or blueberry)
Directions:
1. Beat cream cheese in mixing bowl until light and fluffy.
2. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla.
3. Turn into the pie crust. Refrigerate 2-3 hours or until firm; do not freeze. Top with chilled pie filling before serving.