No Bake Less Than 2 Hour Cheesecake

Blog post #200 of 365

This is one you can play with and mold to your own taste and diet needs.

Crust
You can buy one from the store or you can use a variation of this recipe.
Crushed Nilla wafers or Graham crackers
3 tablespoons melted butter

Mix it up and press it into your pie tin. The amount of crushed cookies or crackers vary depending on the size of your pie dish. About 20 to 30 cookies should be good. Cool it in the fridge while you make the filling.

Filling
1 8 ounce package of cream cheese softened. (Like 2 hour or more on the counter. The softer the cheese the smoother the filling!)
1 can sweetened condensed milk
1 tub of Cool Whip
1/3 cup real lemon or lime juice or even key lime if you like tart pies.

After your cream cheese is really soft mix with the sweetened condensed milk until well blended. Add the Cool Whip and mix well. Now add your citrus juice (the citrus juice will harden the mixture almost immediately) and blend well. Quickly pour the mixture into your crust and refrigerate for an hour or an hour and a half before serving.

Now here is where you can make this your own.
Lower the fat content with fat free cream cheese and fat free Cool Whip.
Using less (about half the tub) Cool whip and making your crust in a 8 inch cake pan will make it more of a bar than a pie. (The more cool Whip you use the lighter and fluffier the pie/bar.)

Top it!
Put on cherry or berry pie filling.
Use fresh berries (Top and quarter strawberries). Stick about half of them in a zip lock bag and  give them a few gentle smacks on the counter to break them up. Add the rest of the berries then stick the bag in the fridge. Add a teaspoon of sugar if you like your berries sweet. Or add a little vanilla to the berries too. (I don't do either because I like my berries to be berries.) Spread the berries on just before you are ready to serve.