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Cream Cheese Pie


This is a no-cook recipe. It is so easy to make - takes less than 30 minutes, start to finish -- and always gets raves. It can be made fat free or full fat or any combination in between.

Cream Cheese Pie Ingredients:

2 packages (8-oz) of cream cheese (fat free, low fat, full fat they all work)
2 cans (14 oz) Sweetened Condensed Milk (NOT evaporated milk)
2 Limes
1 package frozen (Minute Maid) lemon juice (in the frozen juice section)
1 (Ready Crust) graham cracker crust
1 package fresh raspberries (optional)
1 package fresh blueberries (optional)

For the Crust:

Thaw frozen lemon juice. Zest and juice the limes. Crumble graham cracker crust in bowl. Sprinkle 1/3 zest over graham cracker crust mixing until thoroughly combined. Press graham cracker mix into pie pan and set aside.

For the Cheesecake:

Pour lime juice into a 1-cup size measuring cup. Sprinkle remainder of zest on lime juice. Fill measuring cup with thawed lemon juice to make 1-cup of lemon-lime juice total. Set aside.

Beat cream cheese with mixer or in food processor until smooth and supple. Add sweetened condensed milk, blending until completely integrated. Add lemon-lime juice and the pinch of nutmeg; scraping the sides occasionally and blending until completely combined. Pour into prepared pie crust.

Top with fresh berries arranged in a seasonal pattern (star, tree, heart, etc.) or in a design of your own.

Beat cream cheese with mixer or in food processor until smooth and supple. Add sweetened condensed milk, blending until completely integrated. Add lemon-lime juice and the pinch of nutmeg; scraping the sides occasionally and blending until completely combined. Pour into prepared pie crust.

Optional:

Top with fresh berries arranged in a seasonal pattern (star, tree, heart, etc.) or in a design of your own.

To Serve:

May be served chilled or frozen. Chill for a couple of hours in the refrigerator to serve chilled, or freeze for about six hours to serve frozen. Cut into eight pieces and serve.