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.

Meltaways

Ingredients:

1/3 to 1/2 c. powdered sugar

1 1/4 c. flour

3/4 c. cornstarch

1 c. butter, softened

Mix all ingredients together. Roll into 1" logs. Wrap in plastic and refrigerate for at least 2 hours. Remove logs and cut into 1" cookies. Bake in 350* oven for 12-15 minutes until set. Cool.

Frosting:

3 oz. cream cheese, softened

1 c. powdered sugar

1/2 t. vanilla

Beat frosting ingredients together until fluffy. Place frosting in a decorator tube fitted with a star tip. Frost the top of each cookie with a swirl of frosting.

*This recipe is from my neighbor Jackie Thomas. She made these the other night for a baby shower we threw, they are so yummy......the term "once you start, you can't stop" completely applies here. I will be throwing a baby shower in a month and I am definitely going to make these for that.