No-bake lemon cheesecake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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