5 minute-4 ingredient no bake cheesecake

By Malooga

Gluten and color free

I have always loved this recipe, my grandmother passed it down to me when I started my own family. She would always make the creamiest, most fabulous cheesecakes in church. Every time there was a pot luck, this is what she would make. Years later as an adult, a mother and apparently, the new cook of the family, this is still what I make. So if you want this easy recipe to be your "specialty" come the holidays, here you go.

Ingredients

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

Preparation

Step 1

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!