Easy No-Bake Cheesecake

Graham Cracker Crust

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted butter

Combine ingredients in a bowl and stir until well combined. Pour into pie pan and press down and shape onto sides. Refrigerate 20 minutes before pouring in the filling.

Cheesecake filling
1 (8oz) package softened cream cheese
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1/2 cup sour cream
1 tsp vanilla

In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice, sour cream and vanilla; blend ingredients well. Pour into pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).

*I am not a big fan of thick cheesecake, so this was the perfect recipe for me! This is a very soft, creamy cheesecake! It is a bit rich so I might try adding some whipped cream to it to tone it down a bit, but I actually loved it as it was also.... my husband thought it was a bit too rich. We topped this off with strawberry glaze, fresh strawberries and whipped cream.... I loved it!

*Second note- I made this again and made it chocolate. I added 3 tablespoons of cocoa powder in with the sour cream and vanilla, then folded in a cup of whipped cream at the end. You probably could add even more whipped cream if you would like. I enjoyed this most after it had sat in the fridge for 3 days, the first day it was a bit rich. I might try cutting down the lemon juice next time just a bit.

Apple Chimi Cheesecake

Approximate Time: 2 hrs (with freezing time)

Servings: recipe says 4, I was able to make 10

Ingredients:
Cheesecake filling (favorite home-made recipe or instant package mix)
Apple pie filling
Pressed 10" flour tortillas
Cinnamon sugar
caramel topping
Vanilla ice cream

Directions:

Prep cheesecake filling. Fold in desired amount of apple pie filling (recommend no more then equal to one-quarter of cheese cake mix). Warm tortilla slightly in microwave. Spatula mix onto tortilla in rectangle form, offset from the middle. Fold sides in first, bottom second, and roll to top. Ensure that it is sealed all the way around. Roll in wax paper and freeze.

When ready to prepare/serve, remove fully frozen chimi and fry immediately in 350 degree oil for approximately three to four-minutes. Remove from oil allow to drain. Roll in cinnamon sugar. Cut in half on an angle. Serve in a puddle of caramel and a scoop of vanilla ice cream.

*This is a dessert that I used to get at Applebee's until they stopped making it. It doesn't taste quite the same, but it is still a good dessert. I made these for my whole family on Sunday so I was able to prepare this early in the day and just leave it in the freezer. I think I used a cheesecake pie filling which isn't as thick as a normal cheesecake, so I would probably make sure that you get the real cheesecake stuff. Also, I think the tortillas I got were smaller than 10" but I think they were the perfect size (soft taco size).