Easy No-Bake Cheesecake

15m
Prep Time
0m
Cook Time
15m
Ready In


"Only four ingredient for this amazing easy cheesecake but it does requite some chilling time. If you have fat content issues, you can always use fat-free cream cheese and fat-free cool whip to lessen the fat blow."

Original is 8 servings
  • FOR THE VANILLA WAFER CRUST

Nutritional

  • Serving Size: 1 (169.5 g)
  • Calories 480.5
  • Total Fat - 27.2 g
  • Saturated Fat - 19.7 g
  • Cholesterol - 48.1 mg
  • Sodium - 220.2 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 30.2 g
  • Protein - 4.8 g
  • Calcium - 98 mg
  • Iron - 0.2 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step by Step Method

The 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


FOR THE CRUST


Step 1

Mix all crust ingredients until it sticks together. Pat into the pan (anysize pan you like to use).

FOR THE FILLING


Step 2

When your cream cheese is softened enough, in a mixing bowl, mix all ingredients. NOTE: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

Step 3

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 the prepared crust.

Step 4

Refrigerate for an hour to and hour and a half. Serve chilled and enjoy

Tips


No special items needed.

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