I took two of our family favourite no-bake cheesecake recipes (one with cream and one with sweetened condensed milk - to get the BEST OF BOTH WORLDS), added another block of cream cheese (cause who doesn't want more of that?) and reduced the overall sugar. This cheesecake was a big hit at our house - I couldn't wait to share it with you to enjoy!
3 (8 oz) packages of light cream cheese (room temperature)
1/4 cup lemon juice
1 cup powdered sugar
1 300 ml can light sweetened condensed milk (adding a little at a time)
1 teaspoon vanilla extract
1 cup 36% whipping cream (beat whipping cream separately and fold it into mixture)
1 1/2 cup graham crumbs
1/3 cup melted butter
Directions:
Crust:
(optional baking for crust ONLY) Preheat oven to 350 degrees Fahrenheit -
combine melted butter and graham crumbs with a fork and press onto the bottom of 10" spring-form pan, bake 10 minutes & cool completely
Filling:
beat 3 packages of room temp cream cheese until not lumpy
add lemon juice, vanilla extract and powdered sugar.
Scrape down the sides of the bowl, add sweetened condensed milk a little at a time.
In a separate bowl whip cream until stiff peaks form. Fold into other mixture.
Pour into cooled spring form pan.
Refrigerate for 3 hours. Top with your favourite canned pie filling and serve.
