No-bake lemon cheesecake

Yield: 1 Servings

Measure Ingredient
1 cup Cornflakes or graham cracker crumbs
2 tablespoons Sugar
½ teaspoon Cinnamon
⅓ cup Melted margain
1 pack Cream cheese;, softened
1 can Sweetened condensed milk*
⅓ cup Lemon juice
1 teaspoon Vanilla

Mix together crumbs, sugar, and cinnamon add margarine and blend. Set aside 2 tablespoons of mixture. Line bottom of 9-inch pan wih crumbs.

Refrigerate. Beat cheese until fluffy, blend in milk, blend in lemon juice and vanilla. Pour into chilled crust. Sprinkle with set aside crumbs.

Regrigerate at least 3 hours before serving. May be doubled and put in 9x13-inch pan. You can make the sweetened condensed milk. I make the milk in the blender and add the cream cheese, lemon juice and vanilla to the milk in the blender. Posted by Ethel Snyder <essie49@...> Date: August 12, 1997

Recipe by: Unknown Posted to MC-Recipe Digest V1 #737 by essie49@...

(Ethel R Snyder) on Aug 12, 1997

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