Things You’ll Need:
4 ounces/113g cream cheese, softened
1 Tablespoon/15ml of milk
1 Tablespoon/15ml of sugar
4 ounces/113g cool whip non dairy whipped topping

Instructions:
1. Take the softened cream cheese, milk, and sugar and mix together in a large bowl until smooth.

2. Stir in Cool Whip to the cream cheese mixture.

3. Place mixture into a ready made graham cracker crust. Chill in the fridge until set.

Tips & Warnings
If the amount is not enough to fill an average ready made graham cracker crust, you can double the recipe’s ingredients.

If the mixture does not taste sweet enough, you can add 1 teaspoon of vanilla extract for extra flavor.

You can soften the cream cheese quickly by placing it in a small bowl and microwaving it for 1 minute.

Once you place the mixture into the crust, wet a spatula and spread the top of the mixture smooth. The water on the spatula allows for the top of the cheesecake to appear flat with no ripples.

You can drizzle some chocolate syrup on top of the cheesecake and drag designs through the cheesecake with a toothpick or a knife.

You can add melted semi sweet chocolate to the cheesecake mixture to turn it into a no bake chocolate cheesecake.

An extract of your choice can be used to flavor the cheesecake.

If the cream cheese is not soft enough it may leave lumps in the cheesecake. Make sure the cream cheese is soft enough and that it is mixed enough to where no lumps are left.

Using a whisk to mix all ingredients sometimes helps omit lumps.