No-Bake Lemon Cheesecake
No-Bake Lemon Cheesecake recipe
Yield
16 servingsPrep
3Cook
0 minReady
3Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
corn flakes
or graham cracker crumbs |
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅓ | cup |
margarine
melted |
|
| 1 | package |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
sweetened |
*
|
| ⅓ | cup |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
corn flakes
or graham cracker crumbs |
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 79 | ml |
margarine
melted |
|
| 1 | package |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
sweetened |
*
|
| 79 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix together crumbs, sugar, and cinnamon add margarine and blend.
Set aside 2 tablespoons of mixture.
Line bottom of 9-inch pan wih crumbs.
Refrigerate.
Beat cheese until fluffy, blend in milk, blend in lemon juice and vanilla.
Pour into chilled crust. Sprinkle with set aside crumbs.
Regrigerate at least 3 hours before serving. Maybe doubled and put in 9x13-inch pan.
You can make the sweetened condensed milk.
I make the milk in the blender and add the cream cheese, lemon juice and vanilla to the milk in the blender.
