SPEEDY FOUR INGREDIENT CHEESECAKE

~ The Spruce Eats

CRUST
2 c. graham cracker crumbs
1/2 c. unsalted butter, melted
1/3 c. sugar

FILLING
11 oz. full-fat cream cheese, softened
14 oz. can sweetened condensed milk
1/3 c. freshly squeezed lemon juice (not bottled)

In large bowl, combine graham cracker crumbs, butter, and sugar. Press mixture firmly against bottom and sides of 9-inch deep dish pie pan. Chill in fridge for one hour before filling. 

In medium bowl, beat cream cheese until smooth and light. Gradually add half the sweetened condensed milk, continuing to beat as you pour. Mix in lemon juice, then add remaining milk and beat until smooth. Pour into chilled crust, then return to fridge to chill for one hour before serving.

Notes: The crust is simple to make, but you can use a store-bought 9-inch graham cracker crust to save time. The topping in the picture is huckleberry lemon curd from Misty Meadows. Be sure to click the link back to The Spruce Eats at the top of the page for some tips and variations.