My Weight Loss Journey – Week 19

I took a vacation day on Monday, but since I wasn’t feeling great I spent my day crafting instead of doing housework and blogging, so I’m a day late posting my progress. I did weigh in first thing in the morning yesterday though, and I’m happy to report that I’m down another 2.7 pounds, for a total of 41.3! I now have 94.7 pounds to my goal, but I’m now almost a third of the way there from my starting weight, so I’m feeling good!

Last week, I saw a post with a recipe for Cherry Cheesecake by Sandie at Oh Yes, They Did, and it reminded me very much of the recipe that my friend’s mom used to make when we were in high school. It also reminded me of the no bake cheesecake (or cheese pie) that I used to make for special occasions.

Now, I know that cheesecake is not on anybody’s diet list of foods, however, since I’m looking at a lifestyle change and not a diet, it’s not unreasonable to think that at some point in my life I’m going to have to learn how to deal with yummy desserts without going overboard. So I decided to make and share my favourite no bake cheesecake recipe!

I found this recipe many years ago on the side of a can of sweetened condensed milk. I haven’t seen it on a can in quite a while, but I did find it online on the Eagle Brand website! I won’t retype the entire recipe (which by the way is only 4 ingredients…5 if you count the topping) since you can find it at the link provided, but I will show you how it goes together.

Pictured below is everything you’ll need to make this cheese cake recipe. I usually use a full prepared graham cracker pie crust but this time around, because I don’t want to keep the whole thing out to eat all week, I found these individual graham cracker tart shells and decided to try them. I actually used 2 packages of these to make 12 tarts.

To start with I cut the cream cheese into cubes in my mixing bowl, and left it for a bit to soften. Then I used my handmixer to whip it until it was fluffy.

After that, I slowly added the sweetened condensed milk, a little at a time. Once that is all mixed in, I added the vanilla and lemon juice and gently mix it in with a spatula until the whole mixture is nice and smooth and creamy.

Finally I divided the filling into the 12 tart cups. Then I put them all in the fridge overnight to set. If you do this early enough in the day, you can chill for a few hours and they should be good to go. I’m attempting to freeze most of these cheese cake tarts, I’ve never tried it before, so wish me luck! I am hoping they freeze well for an occasional treat.

Once the filling is set, you’re ready to add your favourite pie filling, fresh fruit, or whatever your favourite topping is!

The thing I love the most about this recipe is that, even though the sweetened condensed milk is quite sweet, the lemon juice really helps to combat that sweetness and gives it a slightly tart flavour. On a side note, I have also made this recipe with light cream cheese, and it turns out just as well as with regular.

Do you have a favourite no bake cheesecake recipe? Any ideas for lighter toppings to try so that I don’t have to feel too guilty indulging in the rest of my treats over the next several weeks (or months providing they freeze well)? I would love to hear your ideas!