Vegetable DishesCooking EquipmentMeat DishesDesserts & SweetsFruitsAppetizers & SnacksFood IndustrySpices & SeasoningsBaked GoodsBreakfast FoodsBeveragesGrains DishesDining OutSpecial DietsSauces, Condiments, and PreservationDairy & Eggs

Five-Minute Four-Ingredient No-Bake Cheesecake

Updated on May 20, 2015
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.
Prepare this delicious (and beautiful!) cheesecake in minutes with a pre-made graham cracker pie crust.

My grandmother passed this recipe down to me when I started my own family. She made the creamiest, most fabulous cheesecakes for church and for every potluck dinner. Years later, as the cook of the family, this is what I make. So if you want this easy recipe for an elegant dessert (for any occasion), this is the one. Perhaps it will become your specialty too!

Ingredients

Together with a pre-made graham cracker crust, these are the only ingredients you will need.
Together with a pre-made graham cracker crust, these are the only ingredients you will need.
  • 14 oz sweetened condensed milk
  • 8 oz sweetened whipped cream
  • 1/3 cup lemon or lime juice
  • 8 oz cream cheese, softened

Instructions

  1. One of two important steps in this recipe is to leave the cream cheese out at room temperature for a couple of hours. It will become soft and smooth, making it easier to create a smooth texture when you combine ingredients. Unsoftened cream cheese will leave lumps. To test the texture, see if the cream cheese will spread easily with a spatula.
  2. In a mixing bowl, combine all ingredients except lemon/lime juice. Use a hand mixer on low speed to blend well, for about two minutes. The second important step is to add lemon or lime juice last. The citrus will begin to harden the mixture almost immediately.
  3. Pour mixture into the waiting graham cracker crust. For a gluten-free alternative, use muffin cups.
  4. Refrigerate for 1 1/2 hours. Serve chilled.
  5. Serves 16.

Combine

Combine all ingredients at low speed, adding lemon or lime juice last.
Combine all ingredients at low speed, adding lemon or lime juice last.

Pour and Chill

After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.
After mixing, pour immediately into a prepared crust. Refrigerate for 60 to 90 minutes.

Delicious and Beautiful Additions

Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.
Top your cheesecake with whipped cream and halved berries, or any fruit that is in season.

To make this recipe your own, there are several things you can change or add:

  • Chocolate cookie crust instead of graham. Incorporate a few crumbled Oreo cookies into the batter. Pour into a prepared chocolate cookie crust and top with a few whole or halved cookies.
  • Fresh strawberries, with or without glaze. Cut a few strawberries into quarters and place in a zip-lock bag. Gently whack the bag against a counter a few times to release the juices. Add a little vanilla and pour berries onto cheesecake before serving.
  • Key lime juice. This will produce a tart cheesecake. For an even tarter flavor, reduce the amount of sweetened whipped cream.

Enjoy Your Cheesecake!

Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.
Keep this quick and easy recipe handy for nice occasions, pot lucks, or gatherings.

Add your own personal touches or keep it simple. Everyone loves this recipe and it is so easy to prepare. My sister-in-law is allergic to most food colorings and this was the first cheesecake she was able to eat. If you are avoiding fat, use fat-free cream cheese and whipped cream.

3.3 stars from 359 ratings of Four Ingredient No-Bake Cheesecake
Nutrition Facts
Serving size: 1 slice (of 16, excluding toppings)
Calories 248
Calories from Fat126
% Daily Value *
Fat 14 g22%
Carbohydrates 28 g9%
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      trudy clark 4 months ago

      this is so awesome and so easy to fix. ty

    • profile image

      Trance 6 months ago

      I have only a cup and barely more of sweetened condensed milk. Ideas?

    • kaiyan717 profile image
      Author

      kaiyan717 7 months ago from West Virginia

      About a week, but it never lasts that long in my house.

    • profile image

      Maya 7 months ago

      How long can the pie last in the fridge before serving? 2 days ok?

    • profile image

      Suzanne 7 months ago

      Thank you for this recipe it was always a family favourite before I moved away. When i came home my mums memory is fading and she cannot remember where the recipe has gone, I would love to make it again and hopefully it will jog a memory.

    • profile image

      Lisa 8 months ago

      This was *delicious*, though I made a couple of adjustments after reading reviews. Some people who wanted a cheesecake complained that this was not like a cheesecake. Others who thought it would taste lemony said it only had a slight lemon taste. I was looking for a lemon pie, so I added the rind of one lemon with the lemon juice. Also, since some people said they made this before without the cool whip, I decided to only use 4oz. I think next time I'll try omitting the cool whip and putting it on top instead. It was so lemony and creamy, and so ridiculously easy! It's a keeper!

    • kaiyan717 profile image
      Author

      kaiyan717 8 months ago from West Virginia

      Haven't heard of the bananas thing. I will have to give it a try. I probably make this too much...

    • profile image

      Tonze 8 months ago

      I have the very same recipe, but mine includes 2 large mashed bananas. I have been making it for years & it is always a hit.

    • profile image

      DIANA MOORE 8 months ago

      sweet JESUS!!!

    • profile image

      petrajones 9 months ago

      Can you substitute the lemon juice?

    • profile image

      Joyce 15 months ago

      Thank you all so much. I've copied and pasted onto my word program all the ingredients plus many of the helpful comments from here. I read them all. Will make this tomorrow.

    • profile image

      Rachel L Alba 15 months ago

      Anything with cream cheese has to be good, as far as I'm concerned. I made this pie today but left out the graham cracker crust (even though I love it) because my husband and I are taking in much less carbs, according to dr.s orders. I tasted it and it is so delicious and so pretty. Thanks for this great low carb dessert.

    • kaiyan717 profile image
      Author

      kaiyan717 18 months ago from West Virginia

      You can taste the lemon, however it's really not that strong. The acid from the juice is needed for it to harden, but the sweetness of the sweetened condensed milk and cream cheese will downplay it. Not near as lemony as icebox pie.

    • profile image

      Stephanie Poteete 18 months ago

      Can you taste the lemon? I want a thicker, creamier cheesecake. Is this closer to creamy cheesecake or a lemon icebox pie?

    • kaiyan717 profile image
      Author

      kaiyan717 20 months ago from West Virginia

      Yes, just don't let it get too hot. It will start melting the whip cream when you mix it.

    • profile image

      Ccole1213 20 months ago

      Can you soften cream cheese b microwaving?

    • profile image

      Evelyn 20 months ago

      this is a great recipe have done this one a lot. mix it up by adding drained mandarin oranges or fresh raspberries or strawberries to the mix. you can add a little of powdered jello to have color.

    • sagolia profile image

      sagolia 22 months ago

      OMG looks delicious! I wasn't lucky the first time I made cheesecake - will have to try this though.

    • Snowsprite profile image

      Fay 22 months ago from Cornwall, UK

      It looks really tasty. I like the idea of few ingredients and no cooking.

    • Kristen Howe profile image

      Kristen Howe 22 months ago from Northeast Ohio

      This looks delicious, since it's so easy to make. I would love to try it out sometime and be adventurous. Thanks for sharing this recipe.

    • Barb Panarello profile image

      Barb Panarello 2 years ago

      How does one pie crust feed 16????

    • ChitrangadaSharan profile image

      Chitrangada Sharan 2 years ago from New Delhi, India

      This looks so mouth watering and easy to make!

      I love recipes with few ingredients and simple procedure. Lovely pictures and helpful instructions. This is certainly going on my Dessert pin board.

      Thanks, voted up and pinned!

    • cam8510 profile image

      Chris Mills 2 years ago from Maple City, Michigan

      I have a chocolate pie crust in my freezer right now.....I have no idea why. But it certainly would come in handy with this recipe. Sounds awesome. Good job on the hub.

    • rebeccamealey profile image

      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      Your photos say it all! Delicious!

    • kaiyan717 profile image
      Author

      kaiyan717 2 years ago from West Virginia

      Thanks for the read and share Thelma. If you use fruit on top, add it right before you serve. I put kiwi on top before I refrigerated once and it got a little soupy. I hope you like it :)

    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      Wow! You have loads of comments. I have to try this and maybe add some fruits on it. Thanks for sharing the recipe. Shared in fb.

    • kaiyan717 profile image
      Author

      kaiyan717 2 years ago from West Virginia

      The only time it hasn't worked for me is when I don't measure and not put enough in, or put other fruit on top. Maybe I could suggest a little extra juice and make sure you whip it quickly after you put it in last. Refrigerate and it should stiffen up for you.

    • profile image

      Cindy 2 years ago

      Love it, make it often although mine doesn't thicken. I have no idea why. I've used fresh lemon and lime and just store bought lemon juice. Still doesn't thicken :(. But I do love it

    • poetryman6969 profile image

      poetryman6969 2 years ago

      Looks great! Looks tasty too.

    • kaiyan717 profile image
      Author

      kaiyan717 2 years ago from West Virginia

      I am glad your family liked it. I hope you a great Christmas!

    • profile image

      Heather 2 years ago

      I made one following the recipe for Thanksgiving and my husband deemed it the best he has had. I'm making 2 for Christmas!

    • kaiyan717 profile image
      Author

      kaiyan717 2 years ago from West Virginia

      You could add some chocolate as well, however you have to have the citrus juice to get the pie to harden up, if not it will stay soupy. There is a chemical reaction involved to get it hard. Using a chocolate crust and a little on top would be a great way to add some chocolate and change it up a bit. Thanks for reading.

    • Victoria Lynn profile image

      Victoria Lynn 2 years ago from Arkansas, USA

      Wow, you have a lot of comments on this one! Such an easy recipe! I'm going to pin it for later use. I wonder if I could add some chocolate flavoring instead of lemon or lime juice . . . ?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Many have asked about fresh whipped cream and I am sorry if the answer got buried. Fresh cream is looser then coolwhip, as well as not as sweet. So I recommend a bit more lemon juice. I recommend adding the lemon juice last because it is the reaction to the cream. That being said, as long as they are mixed quickly, it won't be a problem. The lack of sugar in a fresh cool whip will alter the taste a bit, getting the more tart taste. So, to get closer to the taste, I would either use cool whip, or maybe add a bit more juice, as well as a bit more sugar to compensate. Let me know how it works out!

    • profile image

      I Heart Cheesecake 3 years ago

      Thank you for this simple & delicious recipe!! I had given up attempting to bake my favorite dessert at home for years as the standard recipes always came out dry / mealy and nothing close to the creamy dreamy melt-in-your-mouth goodness that should be cheesecake. My search for that perfect recipe led me to weird ingredients I'm not fond of (sour cream), extra efforts via methods I'm not comfortable with (water baths), and other high maintenance tips & tricks that I just didn't have time for. Your no-bake version caught my attention not only with the title promising low maintenance results with 5 mins & 4 ingredients, but because the ingredients are delicious to begin with, and there's no chance of me ruining them in the oven, how bad could it end up? Turns out, not bad at all ... Instead, it turned out amazing!!!

      Couple notes / questions: I used fresh home-whipped cream in place of the cool whip and wasn't sure if I should've still followed your order for mixing, i.e. lemon juice last? I thought all the mixing or acid might ruin my fresh whip so instead I mixed cream cheese with condensed milk until smooth, added lemon juice and mixed again, and lastly folded in whipped cream (no further machine mixing after this step).

      For one thing, I did not notice the mixture immediately harden with the addition of the lemon as you had cautioned -- is this because of my revised order? Which order would you recommend with fresh whipped cream? Secondly, my texture was nowhere near as fluffy or tall as your photo, is this due to the fresh substitution? Or because I did not mix a second time? My pie turned out maybe an inch tall in a 9inch pan. Any suggestions?

      Lastly, I got more of a tart citrus taste than cheesecake taste. No complaints, as key lime cheesecake is actually one of my favorites, however just curious if yours turns out sweeter given the cool whip, and if maybe I should add more sugar to the fresh cream or batter itself if I wanted a more traditional taste?

      Thanks again for the great recipe, and for your input!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      All together, I just put a bit extra on top. Just make sure the juice is last

    • profile image

      skiwi 3 years ago

      Hi!

      Thanks for your recipe.

      I have a question for you:

      Do you mix cream cheese + condensed milk + whip cream at the same time?

      or do you keep the whip cream for the top of the cake (like your pic)?

      Thank you!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Just whipped cream- we just add chemicals here in America lol. Just whip up some heavy whipping cream with a little sugar.

    • profile image

      Jess australia 3 years ago

      Hi just wondering if whip'n'ice is the same ir similar to cool whip? You buy it in a carton frozen at cake suppliers

    • profile image

      Samantha 3 years ago

      I just made this with strawberry flavored cream cheese in a shortbread crust and it is wonderful! We'll be trying blueberry flavored next! Thanks for a quick and easy recipe!

    • kathheaton profile image

      kathheaton 3 years ago

      My mother use to make this very cheesecake here in Australia,in the 60's, when I was a child....we use to always make them for parties and family gaterings

    • profile image

      lucie 3 years ago

      vanessa "cool whip"whipping cream or creme a foutter you find this in frozen section

    • profile image

      joan 3 years ago

      I'm with Sasha

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      I am sure you can give it a try, let me know how it taste please. Thanks for reading hun

    • profile image

      Hailey1203 3 years ago

      Hello, I love the idea of this recipe!

      Would there be anyway to add coffee liquer to it though?

    • profile image

      Ellen 3 years ago

      can you tell me what is cool whip

    • Toytasting profile image

      Toy Tasting 3 years ago from Mumbai

      Thanks for such an amazing recipe. It looks so easy. I will surely try this out soon. :)

    • Sasha Kamen profile image

      Sasha Kamen 3 years ago from Dallas, Texas, USA

      I like the creaminess of this, but I can barely taste the cream cheese. Cream cheese is the whole point of cheesecake. I would definitely in the future use real whipped cream instead of Cool Whip, which has a kind of a plastic texture and very little taste, and only 4 ounces instead of 8.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks Kannryan, I am not sure if I got feedback on the peanut butter, however here is one that I have tried before that is super easy and quite good. Hope you like it, and if you do throw some peanut butter in the original one, let me know how it goes please. I think a lot of people have thought of it, so I am sure they would like to know. Thanks for reading and I am glad the pie was enjoyed, my grandmother would love how popular her recipe has become. :) Link--http://www.food.com/recipe/easy-no-bake-peanut-but...

    • profile image

      Kannryan@comcast.net 3 years ago

      I seen this recipe posted on fb. Gave it to my friend to bring to my house for dessert. Everyone loved it and wanted the recipe. This one will Definitely be added to my favorites. Did anyone add peanut butter? I think adding peanut butter would also make a great peanut butter cheesecake.

    • profile image

      Suziqusy 3 years ago

      It was so easy and delicious. I will be making this often. Thank you :)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      About and hour or so Irishcub, hope you enjoy it!

    • profile image

      irishcub 3 years ago

      Should this set in the fridge , if so how long .. Thank you..

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Chemicalized whipped cream

    • profile image

      Vanessa 3 years ago

      Hi, sounds great but what is cool whip?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for letting me know how it went, awesome to know that you can make it with such alternatives.

    • profile image

      Cher 3 years ago

      I just finished making this and it is SO simple and delish! (I licked the beaters) lol I had too much for my 1 gram crust, so I put oreo cookie halves on the bottom of cupcake cups and put the rest of the filling in, then I sprinkled crushed up oreo cookie crumbs on top! ;) Thanks SO much for the recipe Kaiyan!

    • profile image

      Dee Sosa 3 years ago

      I made it with my Tofu cream cheese and non-dairy (Tub) cool whip - added the oreo's and it came out fantastic - and you are right the lemon juice made the recipe set and the oreo's made a sweet difference!! Thanks this is a keeper at my house!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for commenting Heather, you cannot just omit the citrus, it wont stiffen up. However if you scroll down a bit, one lady had a similar question and I found one that used sugar to stiffen it up. Check the link, she said it turned out well. Let me know what you think, thanks.

    • Heather Howe profile image

      Heather Howe 3 years ago

      Thank you for posting this. I have a question about the citrus... I am allergic to it as well as the gluten :( can you suggest a substitution?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for the feedback Dorothea, that is why I share these recipes. Glad to hear you finally get some cheesecake :)

    • profile image

      Dorothea 3 years ago

      Glutino has a ready made gluten free crust that tastes just like a regular graham cracker crust. Just tried this and it was great! thanks for sharing - I am celiac and have not had cheesecake in quite a while...

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      While you are mixing the first three ingredients, I would add a drop at a time and taste until you get the desired strength. Then add your juice to harden it up. Let me know how it turns out. Thanks for reading!

    • profile image

      Brandi 3 years ago

      If i wanted to add peppermint extract to the original recipe how much should I add so it's not to strong?

    • profile image

      Lisa Gratrix 3 years ago

      Has anyone tried to incorporate Peanut Butter? My children love it and think it would be great with this cheesecake recipe!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Thanks for reading and all those great crust ideas! I will definitely have to try a few.

    • rjpointer profile image

      rjpointer 3 years ago

      I love the simplicity of this recipe.

      You could use a gluten free shortbread recipe to make individual crusts for this in muffin/cupcake pans.

      I'm gluten sensitive and I used the left over batter from a recipe I made for Christmas cookies for a lovely crust... all I did was substitute a good all purpose gluten free flour in the recipe.

      Chocolate Shortbread

      http://goboldwithbutter.com/?p=3943&umal=1

      Here's a couple more crust candidates:

      Red Velvet Shortbread (would need to substitute to make gluten free)

      http://www.bhg.com/recipe/cookies/red-velvet-short...

      Gluten Free Melt-In-Your-Mouth Shortbread

      http://www.food.com/recipe/gluten-free-melt-in-you...

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Glad you liked it, it is a keeper in my house too. It is quite versatile as well, haven't tried it as a tartlet with a shortbread crust, wow that sounds good!

    • profile image

      Dawn 3 years ago

      I just made this for the mini tartlets and the cake and it was delish. My neighbor came over and said it was the best she had ever tasted. I made the shortbread crust with it and it melted in our mouth. My 3 granddaughters ate almost all the tartlets. This is a keeper. Will make again. The recipe makes a nice amount to make diff things with it.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Raquel, you need the citrus juice for the pie to harden, About 10-15 comments up I gave a link for one made with sugar instead to harden, it got good feedback, so maybe that would work so you wouldn't have the lemony taste.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Please do, my mom just went vegan.....

    • profile image

      Raquel 3 years ago

      If I make a cookies and cream what do I leave out the citrus juice? Also, what size condensed milk?

    • profile image

      Dee 3 years ago

      I want to try this with Tofu cream cheese and non-dairy whipped topping we are all lactose. Report later!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Glad it turned out good for you Angel, that is why I post these recipes :)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Awesome Arlene, that is what I like to hear, never tried it that way, may have to next time :)

    • profile image

      Angel Dula 3 years ago

      made this exactly the way you said!!! IT IS SOOOOO GOOD:)

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      You can go to Hubpages.com to be a member, however you can always browse us without it. I hope you try to like the recipe!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Start with the softened cream cheese and mix with sweetened condensed milk till no bumps, hand mix preferable, though you don't need one, a whisk will do. Fold the cool whip in till consistent color, then squeeze in juice quickly. Remix till incorporated, will start to get thicker. Pour in baking cups or crust, refrigerate an hour or so.

    • profile image

      gloria sukeforth 3 years ago

      I would love to join and get more reciepes

    • profile image

      Angel Dula 3 years ago

      sweetheart could you please tell me exactly how you mix it! I want to make it ASAP :) Do you beat cream cheese first then add other ingredients making sure juice is last??? Looks so fluffy and good want to make sure I do it right:) THANKS

    • profile image

      Cheryl 3 years ago

      This is a wonderful recipe! I read the comments for helpful hints for the recipe, not for tips on self improvement! Evidently there are many angry, superior people here. Very sad. Thanks for a great recipe!

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      http://www.yummly.com/recipe/Philadelphia_oreo-No_... that one a go, looks like regular sugar will set this one. Let me know if it was any good if you do try it. Thanks for reading and commenting.

    • profile image

      PK 3 years ago

      Hello Kaiyan717, Thanks for posting your recipe. Is there any other ingredient I could use to set the cheesecake besides lemon or lime juice? I need to avoid citrus. Thank You.

    • profile image

      Rhonda 3 years ago

      Sounds yummy, and I must make soon!!! Also, based on some of these rude comments manners must not have been taught in every household. I bet these same rude comnenters sit shaking their heads and wondering what this world is coming too....or what is wrong with this society. Simply look in your mirrors...you will see what is wrong.

    • profile image

      Cheryl9 3 years ago

      Thank you for sharing this my husband just found out he has celiac and love sweets he will love this I'm sure and to the rude person with the smart comments was that all necessary really !! Please !!

    • profile image

      arlene 3 years ago

      if you put your cream cheese in the microwave for above 30 too 40 sec. then cut up do not put in the mixer as it comes it well be so nice and smooth

    • profile image

      sue 3 years ago

      You can buy gluten free crackers. They are NOT graham crackers, but usually in GF sections and are very similar.

    • profile image

      nobody 3 years ago

      my filling recipe is 1 pkg. dream whip in a box...1.. 250gram pkg cream cheese....and 1/2 cup sugar.........prepare dream whip as directed...beat cr cheese with sugar....blend into dream whip...pour onto crust and cool 1 hour....delicious

    • profile image

      Cincin 3 years ago

      What do you put on top is it more cool whip ?

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Cool whip is the kind in the tub, if that is not available, just make some fresh whipped cream. I do not think the can stuff will work, will probably break down when you mix it though.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      Never tried it, bet it will do just fine :)

    • profile image

      Thank you Grammer Nazi's 3 years ago

      I hope you feel much better after bashing someone for their spelling.

      Try to have a nice day if you can.

    • profile image

      Momo 3 years ago

      Not sure if I missed it, but cud u use whipped cream cheese instead of the brick lol? Thought it would be easier and quicker. Spreadable right away. Any downside? Thanks!!! All u nasty people need to get a grip. It's a friggen recipe. Deal w ur own anger issues somewhere else. Dam

    • profile image

      Gail from Australia 3 years ago

      Just wondering is the Cool Whip...whipped cream in a can...??? Forgive the ignorance I haven't heard of this before and would dearly love to make this tart...

    • jabawaki profile image

      jabawaki 3 years ago from Highlands Ranch, Colorado

      This is EXCELLENT. I can't believe how good this taste. No, it's not the Cheesecake factory - but it is a 5 minute 4 ingredient cheesecake that is wonderful. My son and I ate 1/2 of it in one sitting. If you make this for your guest, they will never know how simple this is to make, they will think you took extra effort to make something so delicious. Thank you so much for posting this.

    • Arlene Chalker profile image

      Arlene Chalker 3 years ago

      ok I well let you know when I try it if it would stop snowing so I can get to no frills I have to use a walker so can not go out I want it now I love cheesecake well get back to you thank you Kaiyan

    • profile image

      gnatlex930 3 years ago

      Thank you for sharing your Grandmother's recipe with the world. Is there any way you can delete the negative, ugly comments from such rude people? These people don't deserve to be heard or acknowledged. I can't wait to try the recipe. Thanks everyone for all of the great ideas and variations you can use to make this recipe. I bet the pumpkin is really a good added twist.

    • profile image

      Jill 3 years ago

      Thank you kayiyan717 for sharing your recipe. I will save it and try it soon. I am sorry you have had to endure so much rudeness from some of these posters. Apparently, they weren't taught manners.

    • kaiyan717 profile image
      Author

      kaiyan717 3 years ago from West Virginia

      You shouldn't let them stop ya Mowens, I say post it if you have a good one :) This one just hit a million hits, so a few () don't bother me all that much. :) Hope you get to try the recipe and let me know what you think. Thanks for reading and commenting.

    • profile image

      Chantel hudson 3 years ago

      They also make gluten free graham crackers, called smorables. They make a fantastic crust.