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    5 minute-4 ingredient no bake cheesecake

    3y
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    7 comments

    • Karen Pratt

      5 minute / 4 ingredient no bake cheesecake.. ~K~ I've been making this for about 30 years. This is NOT a real cheese cake, this is more like a cream cheese PIE. Still very easy and nice. It needs 4 hours in the fridge to set up. We serve this pie with a topping of cherry pie filling.

    • Stephanie Lovelace

      5 minute / 4 ingredient no bake cheesecake: sweetened condensed milk, cool whip, cream cheese, lemon juice. YES! I've been looking for an easy cheesecake recipe!

    • Julie Ladue

      Easy cheesecake recipe - 5 minute / 4 ingredient no bake cheesecake: sweetened condensed milk, cool whip, cream cheese, lemon or lime juice

    • Tina Humphrey

      5 minute-4 ingredient no bake cheesecake - Cook'n is Fun - Food Recipes, Dessert, & Dinner Ideas

    • Pingu 25

      5 minute, 4 ingredient no-bake cheesecake. #food #cheesecake #recipes

    • Jaclyn Horan

      no bake cheesecake recipe similar recipes cheesecake

    • Shari Horack

      Recipe for Lemon Cheesecake Recipe for Lemon Cheesecake May 4, 2014 What2Make ⋅ In The Kitchen, Sweet Treats ⋅ cheesecake ⋅ No comments lemon_cheesecake Lemon Cheesecake Dig-in HIGH CAL 546kcal HIGH FAT 45g HIGH SAT-FAT 25g HIGH CHOL 225mg SODIUM 450mg CARBS 26g Serving size 171g Calories from fat 406kcal Fiber 0g Protein 11g Sugar 20g Servings INGREDIENTS Crumb Crust 1½ cups graham cracker or other cookie crumbs 3 tablespoons unsalted butter, melted Cheesecake 3 pounds cream cheese, at room temperature ¾ cup sugar 6 large eggs, at room temperature ¼ cup strained lemon juice 1 tablespoon vanilla 1 or 2 lemons, thinly sliced for garnish, optional mint sprig, for garnish, optional DIRECTIONS Crumb Crust Combine cookie crumbs and butter, stirring together with fork. Gently press mixture into bottom of buttered 10 inch spring-form pan. Bake at 325°F for 15 minutes on middle rack until slightly dry. Cool slightly. Cheesecake Meanwhile beat cream cheese and sugar with electric mixer on low speed until just combined. Scrape bowl and beaters and beat in eggs, two at a time, scraping bowl and beaters between each addition to avoid lumps. Beat in eggs only until absorbed. Stir in lemon juice and vanilla. Wrap double thickness of aluminum foil around bottom of pan. Place pan in roasting pan. Pour in batter. Place pans in oven. Pour warm water to depth of 1 inch into lower pan. Bake at 325°F about 1 hour or until lightly golden and firm, except for area about 2 inches in diameter in very center. Remove from oven. Loosen sides of cheesecake from pan with tip of small, sharp knife to prevent cracking. Leave cheesecake in the water filled pan until cool enough to handle. Remove pan from water. Peel away foil and cool to room

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