While recovering from the April knee surgery (you know, due to that pesky athletic injury) my next door neighbor, Ms. Bee, brought over lots of good foods. Dessert was this no bake cheesecake. After one bite, I was remembering making this creamy pie “back in the day”. It brought back memories of when we were skinny, dumb, and young. Playing cards until the wee hours of the morning while drinking coffee, smoking cigarettes, and eating some kind of a dessert. This pie was one of those desserts. Fond memories.
I got the recipe for this pie from Ms. Bee. It was the very same recipe from forty years ago. I made the pie. I had forgotten how few ingredients were in it and how easy it was. Wow. How had I let this recipe slip away? I’m glad it’s back.
No Bake Cheesecake
cream cheese (8 ounces), softened to room temperature
1 can sweetened condensed milk (14 ounces)
1/3 cup lemon juice (juice from 2 lemons)
1 teaspoon vanilla
1 9 inch graham cracker crumb crust
Optional toppings: cherry pie filling, blueberry pie filling, fresh berries, whipped cream, anything you like.
Using a mixer, beat the softened cream cheese until smooth and creamy. Add each of the remaining ingredients one at a time, mixing until well blended after each addition. Pour into the graham cracker crust and refrigerate for about three hours or more. The pie will set up nice and firm. Serve with the topping you like. Enjoy.
Note: I have used fat free cream cheese, low fat cream cheese, and even mixed the regular with the fat free. I have used whatever I had on hand and it still turned out good.