Ingredients
Scale
#### 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!