Cheesecake No-Bake

16 oz. Cream Cheese (room temp.)
 8 oz. container Whipped Topping
1/3 cup Sugar
2 Tbsp Lemon Juice
9” Graham Cracker Pie Crust
Fruit (optional)

Beat cream cheese, sugar, & lemon juice on med. Speed until well blended. Gently stir in 2 cups of whipped topping. Spoon into pie crust and if fruit is desired, add to top of cheesecake. Garnish edges with some whipped topping. Refrigerate for at least 3 hours.

Tip:  reserve a small portion of the whipped topping & place it in a sandwich bag. cut just a little off a bottom corner, this will allow for some writing or decorating on the cake.

Tip 2: grind in a food processor: 2 packages of graham crackers, 4 tbls sugar, 1/2 stick unsalted butter. in a springform pan, press crust mixture to sides and bottom, try to keep it even.  bake @ 350° for 5 to 10 minutes until brown.  allow to cool and use instead of store bought crust.  after refrigeration remove springform sides & serve.