Ingredients
Crust
- 3 Cups crushed graham cracker crumbs
- 1/3 Cup sugar
- 11 Tablespoons salted butter melted
Filling
- 2 8 ounce blocks cream cheese softened (not low fat)
- 1 14 ounce can sweetened condensed milk (not low fat)
- 1 teaspoon vanilla extract
- 1/4 Cup lemon juice
- berries or pie filling for topping
Servings: cake
Instructions
Crust
- Put cracker crumbs, sugar and melted butter in a large bowl and stir until blended. It will look a bit like wet sand. Press into the bottom & up the sides of a 9" spring form pan or in the bottoms of individual containers such as small mason jars or ramekins. chill 10 minutes
Filling
- Beat the cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and mix until no lumps remain. Pour into prepared crust or crust containers and chill for 4 hours.
- Top with berries or any favorite pie filling or dessert topping. Store in refrigerator for up to 3 days. If the filling is not setting firm, freeze for 2 hours. Don't add toppings until ready to serve.