World's Richest and Most Delicious CheeseCake

Submitted by PaigeParkerMomma

"For all those Cheesecake lovers this is the best I have ever had. I also will top it with Cherry Pie Filling."

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 8

ingredients

• 1 graham cracker crust, storebought (or make your own)
• 1 (8 ounce) package cream cheese (softened)
• 1 can sweetened condensed milk (NOT evaporated)
• 1⁄4 cup lemon juice

directions

1. In medium mixing bowl whip cream cheese until smooth.
2. Slowly add in Sweetened Condensed Milk.
3. Slowly add Lemon juice.
4. Pour into Crust.
5. Refrigerate 4 hours or overnite.

Reviews

[Mirj2338]

Delicious! I read Meg's comments and decided to mix in a package of instant vanilla pudding. The cake firmed up beautifully and didn't even last the day! I think I'll try some lemon pudding next time, and add the lemon zest as well!

 

[Meghan Williams]

Nice flavor - we finished it off pretty quickly, but it didn't ever firm up completely. Still was quite tastey! (thus the 4 stars) :)

 

[Anonymous]

Good NY cheesecakes don't have a crust. And they certainly have a lot more than one 8 oz. package of cream cheese. And they're baked for hours! This sounds terrible- like blob of runny white jello! Yuk!!!

 

[Christmas Carol]

Though it won't firm up like a regular cheesecake, this is so wickedly rich and delectable that you probably won't care! I added the vanilla pudding mix and ended up with a dessert that had all the wonderful flavor of a New York cheesecake, but with an intensely creamy texture. And so easy . . . a keeper here!

 

[Dottygumdrop]

This is my mother's go-to, no-bake cheesecake recipe, although in our family it's called Cream Cheese Tart. If you find it doesn't firm up enough, you could try warming up the lemon juice, then dissolving a sachet of gelatin in it. Stir the lemon juice/gelatin mix through in Step 3, pur into crust and chill as usual. This works a charm to add a little more firmness to the filling.