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No-Bake Lemon Cheesecake »

no-more-ramen:

Ingredients

Crust

  • 8 oz gingernut cookies, crushed
  • 4 oz butter, melted

Filling

  • 16 oz cream cheese
  • 28 oz condensed milk (2 tins)
  • 1 cup lemon juice

Instructions

  1. Place the cookies in a ziploc bag and use a rolling pin to crush them. Do not crush them too finely, as that will make the base too hard.
  2. Transfer the cookies to a medium sized mixing bowl and add the melted butter. Mix well until combined. Spread the crumbs across the base of a 9” spring form pan and press down firmly, using either hand or the base of a glass cup.
  3. In a separate bowl, beat 1 tin of condensed milk and cream cheese until smooth.
  4. And the second tin of condensed milk and lemon juice and beat until mixed.
  5. Pour the cream cheese mixture on top of your cookie base.
  6. Place in refrigerator overnight, or until set. The cheesecake needs about 8 hours to set completely. 

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