4 ingredient no bake cheesecake

Daniel Allen


What a great pie.

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5 Min




1 can(s)
sweetened condensed milk (14 oz.)
8 ounce tub of cool whip
1/3 c
lemon or lime juice
8 ounce package of cream cheese

Directions Step-By-Step

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half. Serve chilled and enjoy!

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American