No Bake Cheesecake Recipe

In a food processor, pulse graham crackers (about 18 full size crackers) to make 2 1/2 cup crumbs.
Add sugar and melted butter and pulse until blended. Divide in half, and press crumbs into the bottoms of two 8-inch pie plates. Use the bottom of a cup or the heel of your hand to press firmly (make sure to go up the sides of the plate).

In a mixing bowl, beat cream cheese with sweetened milk and lemon juice for 3-4 minutes until smooth and fluffy.

Fold in Cool Whip with a spoon. Pour into pie plates even over crust. Smooth tops and refrigerate pies for about 3 hours (or overnight), until ready to use.
Slice and enjoy, or add some cherry pie filling on top.

Notes
No food processor? You can find ready made graham cracker crumbs in the baking aisle of many supermarkets.
Use full fat cream cheese. For best results and richest taste, use regular full fat cream cheese, cool whip and butter!

Press the graham cracker crust up the sides of the plate. Use your hands to make sure to the crust reaches as far up the sides of the pie plates as you can.
Topping ideas: blueberries, strawberries, bananas, fresh pineapple or raspberries are other easy ways to change up the flavor of the cheesecake.