This cheesecake is so easy to make and takes a few ingredients. This one was made by my 15 year old daughter. Its so good, I prefer it the day after, its even tastier.
1 box of Gluten free Graham crumbs (pic of the box attached)
2 8-ounces package lactose free cream cheese, room temperature
1 14-ounce can sweetened condensed milk (use sweet cream of coconut to make it lactose free)
¼ cup lemon juice
2 teaspoon vanilla extract
Dark chocolate shaves – optional
Mix the graham crumbs as per the box instructions. Press the crumb mixture into a 9-inch spring form pan, spreading it 1 ½ to 2 inches up the sides; press flat. You can also use a pie pan. Chill crust in freezer at least minutes.
Meanwhile, make the filing. Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat the condensed milk a little at a time, scraping the sides of the bowl as needed. Beat in the lemon juice and vanilla.
Pour filling into crust; smooth the top with a rubber spatula. Spread the chocolate shaves on top.
Refrigerate until firm at least 3 hours. Unclasp sides of pan and remove cheesecake. If you used a pie pan you can just slice in the pan like a pie.