5 Minute 4 Ingredient No Bake Cheesecake Recipes

Steps:

• 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.
• 2. 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.
• 3. 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. Refrigerate for an hour to and hour and a half and viola.

Steps:

• Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
• Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
• In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
• Spread the filling on top of the graham cracker crust.
• Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
• Chill in the freezer for at least 30 minutes, until completely cool to the touch.
• With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
• Top with a few raspberries.
• Enjoy!

Steps:

• Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.

Steps:

• 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 and viola.