If you love the tangy taste of lemon and the idea of an easy no bake cheesecake, then this recipe is for you.
Oh the Irony! My first post on shebakesit.com is a no bake dessert. Bake or no bake, this pie had to be featured.
When I was a little girl, this recipe was one that my mother kept close to her hip. She would always keep the ingredients in the fridge and pantry just in case she had a craving for something sweet. With this recipe being so easy and having only 5 ingredients, it was, and still remains an easy one to make “just because”.
These are the brands I use.
When making this pie (or anything with cream cheese) I tend to always cube the cream cheese into 8 squares. Call me strange but I just feel better if they are in cubes.
Often times if the ingredients are added in the wrong order, or if they are added too quickly, the cream cheese mixture will not be creamy. I’ve made the mistake several times of adding the lemon juice before the sweetened condensed milk and it never ended well. Regardless of how lumpy the result, this delicious dessert was never left sitting in the fridge for long.
I must admit that I am a sucker for any dessert with lemon and/or cream cheese in it. I just can not get enough!
I could not wait for it to chill! Usually I prepare it right before dinner so that it will be ready just in time for a midnight snack.
Most people eat pie the correct way, but I have always been different. It never fails, I attempt to eat it the normal way but once half is gone, I always find myself flipping it over and crushing the crust into the cream cheese. Why? I have no idea but it just tastes so right!
Am I the only one that’s weird? How do you eat your pie?
- 8 oz. Cream Cheese
- 1 (14 oz.) can of sweetened condensed milk
- 1/2 cup lemon juice
- 1 tsp. vanilla extract
- 1 (9 or 10 inch) graham cracker pie crust
- zest of 1 lemon
- whipped cream
- strawberry or cherry pie filling
- With mixer, cream together cream cheese and sweetened condensed milk in a large bowl. Mix until smooth.
- Gradually add lemon juice while continuing to mix cream cheese mixture.
- Add vanilla and mix until well combined.
- Pour mixture into pie crust.
- Chill for at least 4 hours.
- Add optional topping if desired and enjoy.
- Add more or use less lemon juice to your liking.
- If adding pie filling as topping, use a wider pie crust (10 in.).