No Bake Cheesecake

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No Bake Cheesecake

Course Dessert
Prep Time 20 minutes
Chill Time 12 hours
Servings 10 slices

Ingredients

#### For the Crust

  • 16 graham crackers about 240 g, full sheet
  • ¼ cup 50 g granulated sugar
  • 10 tablespoons 140 g unsalted butter, melted

#### For the Cheesecake Filling

  • 32 oz 907 g cream cheese, softened
  • ½ cup 164 g sweetened condensed milk
  • 1 tablespoon 15 ml vanilla extract
  • 2 tablespoons 15 ml freshly squeezed lemon juice
  • 1 cup 130 g powdered sugar
  • ¾ cup 180 ml cold heavy whipping cream

Instructions

#### For the Graham Cracker Crust

  • **Prep the Pan:** Lightly grease a springform pan with non-stick spray.
  • **Crush Graham Crackers:** Pulse the graham crackers in a food processor until finely ground.
  • **Mix Ingredients:** In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  • **Press Crust:** Press the mixture into the bottom of the springform pan using a ¼ cup measuring cup. Freeze for 20 minutes.

#### For the Cheesecake Filling

  • **Prepare Cream Cheese:** In a large bowl, beat the cream cheese with an electric mixer until smooth.
  • **Add Ingredients:** Mix in sweetened condensed milk, lemon juice, vanilla, and powdered sugar until combined.
  • **Whip Cream:** In a separate bowl, whip the heavy cream until stiff peaks form.
  • **Fold Cream:** Gently fold the whipped cream into the cheesecake mixture.
  • **Pour and Chill:** Pour the filling onto the prepared crust and smooth the top. Cover with plastic wrap and chill for at least 12 hours or overnight.

#### Serving

  • **Release Cheesecake:** After chilling, run a knife around the edges of the cheesecake and release the springform pan.
  • **Top and Enjoy:** Transfer the cheesecake to a serving plate, top with fresh berries, and enjoy your delightful no-bake cheesecake!

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