I so badly wanted cheesecake. SOOO badly! But I didn't want to toil over actual cheesecake. So, I searched for a no-bake version.
While this was tasty, it was NOT CHEESECAKE. It was an imposter that only TASTED like cheesecake. But, if you're desperate for it and are too lazy to make a real one (like me), this will do the job just fine. It isn't disgusting by any means. Just...not real cheesecake. You've been warned.
Source: Cottage Magpie
Ingredients
8 oz cream cheese (one package)
8 oz whipping cream (1 cup)
1/4 cup sugar
1 teaspoon lemon juice
1 graham cracker crust
Directions
1. Whip the cream until stiff. For instructions, see How To Make Whipped Cream. Set aside.
2. Whip the cream cheese, sugar and lemon juice until fluffy. Scrape the bowl often and really whip it up. Don't skip the lemon juice, even if you're pairing the cheesecake with another flavor. It's an essential ingredient. It doesn't make the cheesecake taste lemony, just gives it a depth of flavor that you need since there's no eggs or baking involved.
3. Add the whipped cream back in and whip until the whole thing is smooth, smooth, smooth. It might take a few minutes to get all the lumps out.
4. Spoon the cheesecake mixture into a pre-made crust (I recommend graham cracker) or onto another pie (like pumpkin), or just into bowls to eat like pudding.
5. Chill until firm.
The cheesecake will firm up and be slice able in a couple of hours, and you'll need to store the cheescake in the fridge until it's all gone. Which shouldn't be too long!
