This recipe is super easy and sure to please! It does have a slight lemon taste and is not as dense as your typical cheesecake, but considering how much time you save - it is a good trade-off in my opinion. Light - perfect for summer! Ingredients:
1 8 ounce package of cream cheese
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
Directions:
1. Set cream cheese on counter for about an hour to soften.
2. Add together your cream cheese, condensed milk, and cool whip until smooth.
3. Add your citrus juice last, as it will start to harden your mixture almost immediately.
4. On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated.
5. Immediately pour mixture into a waiting graham crust. I put into muffin tins with graham cracker crumbs in them - it made 24 muffins.
6. Refrigerate for an hour and serve.
Here is the original recipe.
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