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| DELICIOUS EASY NO BAKE CHEESECAKE | |
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1-8 oz cream cheese 1/2 cup sugar 1 cup sour cream 1/2 8oz container Cool Whip 2 tbsp. real lemon juice (optional - for tartness) 1 tbsp. pure vanilla 1 pre-made graham cracker crust (or chocolate if preferred) Set out the cream cheese to soften and then mix until creamy. Add sugar and mix until smooth. Add sour cream, again blending until smooth, add lemon and vanilla; blend until smooth. Fold in Cool Whip until well blended. Pour into pie crust and smooth out the top so it looks nice (optional) chill for about 2-3 hours or partially freeze (do not freeze solid). You may add canned or fresh fruit on top if you like. Slice and enjoy. Very easy and takes very little time, good luck and happy eating. Submitted by: DARLENE VONSCHNEIDER | |
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recipe reviews #129756
Gary Cox (Mexico) says:
Wow... use less sugar, more sour cream and lime juice
#136401
Faith Summerlin (Alaska) says:
Super easy but I used 1/3 cup of sugar and it was perfect.
#141086
Jenna lee (Washington) says:
My new favorite cheesecake recipe! So easy to make and turned out so yummy! I used less sugar also... Perfect! I love fluffy cheesecake!
#179423
Ellen (Delaware) says:
I made this to feed a crowd while camping at a week long event. My rental RV did not have an oven (so no baked cherry cobbler as originally planned). This no bake cheesecake came out great! When I was carrying it to the table, people started getting out of their chairs and coming toward me to get a slice. I topped it with cherry pie filling.
I used 1/3 cup sugar and half a tsp of lemon extract. I have since made this about a half dozen times. I have started 'draining' the sour cream over night in a sieve to extract as much liquid as possible. This gives a denser cheese filling.
I used 1/3 cup sugar and half a tsp of lemon extract. I have since made this about a half dozen times. I have started 'draining' the sour cream over night in a sieve to extract as much liquid as possible. This gives a denser cheese filling.
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