Simple No-Bake Cheese Cake

Ingredients

Graham Cracker Crust

• 1 1/2 cups crushed graham crackers (about 20 squares)
• 1/2 cup butter (1 stick)
• 2 Tablespoons sugar

Cheese Cake Filling

• 8 oz cream cheese (one package)
• 8 oz whipping cream (1 cup)
• 1/4 cup sugar
• 1 teaspoon lemon juice

Directions

Graham Cracker Crust

1. First, put all the graham crackers in the plastic bag and smash them into crumbs using the rubber mallet. Or, if you don�t have a mallet, you can roll them with the rolling pin. Set aside.
2. Melt the butterand pour into the pie plate.
3. Add the graham cracker crumbs and the sugar to the pan. Mix thoroughly.
4. Press the mixture into the pan uniformly, starting on the bottom, then pressing the corner and sides. Finally, press an even edge into the top rim of the crust.
5. Chill the crust in the refrigerator for an hour to solidify.

Cheese Cake Filling

1. Whip the cream until stiff. Set aside.
2. Whip the cream cheese, sugar and lemon juice until fluffy. Scrape the bowl often and really whip it up. Don�t skip the lemon juice, even if you�re pairing the cheesecake with another flavor. It�s an essential ingredient. It doesn�t make the cheesecake taste lemony, just gives it a depth of flavor that you need since there�s no eggs or baking involved.
3. Add the whipped cream back in and whip until the whole thing is smooth, smooth, smooth. It might take a few minutes to get all the lumps out.
4. Spoon the cheesecake mixture into a pre-made crust.
5. Chill until firm.
6. The cheesecake will firm up and be slice able in a couple of hours, and you�ll need to store the cheescake in the fridge until it�s all gone.