Easy, delicious lemon cheesecake

Tis’ the season to bake. A lot. Here’s a super easy treat to serve up when you are in a hurry!

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice (about 2 lemons squeezed)
1 teaspoon lemon zest

Beat cream cheese with condensed milk. Beat in juice and zest.

Pour into pan. Chill. Top with whipped cream and serve!

You can view the original recipe here.

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