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Those who know me...like really know me...know that I have this obsession with Cheesecake. I don't eat it often (enough) and I am obsessed.
Now, I am not talking that name brand- No Bake cheesecake..which, I mean, when its all I have time for...I will settle..but there is nothing like a decedent, yummy, creamy cheesecake to tickle my taste-buds!
(my lucky fam!) I go BIG .. I mean, it is never just 1 batch of cookies...nope, not from this girl... it is like no less than 3-4 dozen. I mean...we need a dozen just to snack on while baking..right!
So, when I am looking for a yummy dessert to fix (let's hope I can manage by this weekend!) - I immediately was drawn to these cute mason jars with none the less than YUMMY, DELICIOUS looking CHEESECAKE.
SOLD!
Without further ado...here is the recipe!
No Bake Cheesecake
- 1 package cream cheese (8 oz)
- 1 can sweetened condensed milk (14 oz)
- 2 tablespoons lemon juice (can be modified to taste)
- 1 tsp clear vanilla extract
- For Crust: can just buy pre-made and break up. Spoon 1/2 cup into each jar.
- Combine cream cheese, juice and condensed milk until creamy and smooth.
- Pour onto prepared crust.
- Chill at least three hours.
And, if you are feeling like you need a variety, since these are super easy to transport, after all...
Here is:
Chocolate Cheesecake
- 1 package Cream Cheese
- Juice of 1/2 orange
- 1 can (14 oz.) chocolate sweetened condensed milk*
*If you can’t find chocolate sweetened condensed milk add 1/2 cup of Hershey’s chocolate syrup to reg. sweetened condensed milk.
- Combine cream cheese, juice and condensed milk until creamy and smooth.
- Pour onto prepared crust.
- Chill at least three hours.
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