No Bake Lemon Cheesecake
Ingredients- 14 ounces sweetened condensed milk (1 can)
- graham cracker crust 10-inch, store bought
- 1/3 cup lemon juice (2 large lemons were enough for me, but get some extras just in case)
- 16 ounces cream cheese (I used two 8-ounce blocks, softened at room temperature)
- zest of 1 lemon divided leave 1/3 for garnish
Instructions
- Add softened cream cheese, sweetened condensed milk, lemon juice and 2/3 of the lemon zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
- Transfer to a graham cracker crust. Sprinkle reserved lemon zest in top, and refrigerate until filling is set, about 3 to 4 hours.
- Serve chilled, and garnish with extra lemon slices, if desired.
- Enjoy!