2 ½cupsgraham cracker crumbsabout 18 full size crackers
¼cupgranulated sugar
⅔cupmelted butter
for the filling
3packagescream cheese, room temperature8 ounce each
1cansweetened condensed milk14 ounce
2lemonszested and juiced
12ounceCool Whipthawed
Instructions
In a food processor, pulse graham crackers into fine crumbs. Add sugar and melted butter.
Press crumbs into bottom of two pie plates. Use the palm of your hand to press firmly.
In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat for 3-4 minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Add in zest and juice from two lemons, beating until smooth.
Fold in Cool Whip. Pour filling into prepared crusts.
Refrigerate cheesecake for 3 hours (or overnight). ENJOY.
Notes
Start with softened, room temperature cream cheese for the creamiest, no lump, filling. Be sure to choose the block of cream cheese, not the spreadable kind in a tub.
When adding the condensed milk, keep mixing until smooth!
For best results, store cheesecake in refrigerator for up to 4 days.
Freeze cheesecake. Wrap the top in plastic wrap and cover the entire cheesecake in foil (or airtight container). Freeze for up to 30 days. Thaw in refrigerator overnight, slice and enjoy.
Make one in a square baking dish instead! Use half in a pie plate, and half in a square dish. Line a 9-inch square baking dish with foil, press the crust mixture in the bottom (not on sides). Add filling and chill. Cut into squares!
Want a 13x9 instead? Press all the crumbs into the bottom of a foil lined 13x9, top with all the filling, chill, and enjoy.