Easy No-Bake Cheesecake
Created by BettyinDenver on August 1, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 0m
- Recipe #20424
Ingredients
- 1/3 cup lemon juice (or lime juice)
- 1 can (14 ounce) sweetened condensed milk
- 8 ounces cream cheese (room temperature)
- 1 tub (8 ounce) Cool Whip Frozen Topping (thawed)
- FOR THE VANILLA WAFER CRUST
- 1 box (12 ounce) vanilla wafer cookies (you will use about 24-30 wafers depending on the pan size you will be using)
- 1/4 cup granulated sugar
- 3 tablespoons melted butter
How to Make
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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
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FOR THE CRUST
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Step 1: Mix all crust ingredients until it sticks together. Pat into the pan (anysize pan you like to use).
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FOR THE FILLING
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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.
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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.
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Step 4: Refrigerate for an hour to and hour and a half. Serve chilled and enjoy
Nutritional Facts
- 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