5 Minute 4 Ingredient No Bake Cheesecake


1 Can of sweetened condensed milk

1 (8 Oz.) (250g) tub of cool whip (whipping cream)

1/3 C. of lemon or lime juice

1 (8 Oz.) (250g) package of cream cheese.


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, miiix 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 mins of so is plenty, just make sure all ingredients are incorporated.

Immediately pour miiixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin C..

Refrigerate for an hour to and hr and a half and viola