Even though I love cheesecakes, I don't make this that often, thinking of the calories that I need to burn if I have it. But during the weekend when I went shopping to the local supermarket they were handing out some cheesecake samples which tasted very delicious. I was feeling like buying it, but again, the thought of all those calories prevented me.. Still I could not get over the craving for it. So I searched for any options out there for a less calorie cheesecake and found this one. Not only that the calories are less, this was such a breeze to make and tasted as good as the best ones.
Recipe source: HubPages
1 can of sweetened condensed milk
1 8 ounce tub of cool whip
1/3 cup of lemon or lime juice
1 8 ounce package of cream cheese
1 graham cracker crust
(If you want to make it even lighter, you may substitute with light condensed milk, cool whip lite and lite cream cheese)
The key to this recipe is to make sure that the cream cheese is softened to room temperature. If it's still too cool, it will cause icky lumps.Cream the cool whip, cream cheese, and sweetened condensed milk until smooth. Add the lemon juice and blend until just combined. Pour mixture immediately to a graham crust. Refrigerate for an hour to and hour and a half or even better overnight.