Easy No-Bake Cheesecake Recipe

This is such an amazing and easy no-bake cheesecake. With this simple to make no-bake cheesecake recipe, you will be left with a refreshing, delicious, and creamy cheesecake that doesn’t crack.

No need to turn on that oven, this delightful treat is perfect for the summer or any time of the year. Also there is no heavy cream or sour cream in this cheesecake. If you are a fan of cheesecake, you have got to try this incredible no-bake cheesecake. If I can do it, you can do it. Let’s get started!

Ingredients

• 18 sheets of graham crackers or 36 squares 279g
• 10 tbsp of unsalted butter 140g
• 2 tbsp of sugar (optional) 25g
• 16 oz of softened cream cheese room temp. (452g)
• 1 can 14 ounces of sweetened condensed milk (396g)
• 2 tbsp of fresh lemon juice 30ml
• 1 tsp of vanilla extract 5ml

Instructions

Begin by mixing up the graham crackers in a food processor until you have fine crumbs. Then melt the butter and add that in along with the sugar. The sugar is optional. Blend until you are left with a mixture that looks like damp sand.

Or you can smash up the graham crackers in a ziplock bag, and then add the butter and sugar to that and shake it.

Now pour the mixture into an ungreased springform pan, or use a pie plate or muffin pan with cups. Press and pack the crumbs firmly and evenly in the pan, making sure to go up the sides of the pan a bit as well. Use clean hands or wear gloves. Then place the crust in the freezer for at least 10 minutes.

In a large bowl add the softened room temp cream cheese. Make sure to take it out of the fridge a few hours before starting, or soften it in the microwave on defrost mode for about 45 seconds.

Mix the cream cheese with a stand or hand mixer until smooth. Then add the lemon juice, vanilla extract, and sweetened condensed milk. Blend again until smooth. The filling is ready to go.

Next, remove the crust from the freezer, then pour in the filling and spread it out evenly with a spatula. Cover the cheesecake and place it in the fridge and allow it to sit for at least 3 hours. It won't crack at all, so don't worry about that. It won't be as firm as traditional baked cheesecake, the filling consistency will be more like stiff pudding or key lime pie. It will be delicious, light, and refreshing.

Remove it from the fridge, serve up a slice topped with cherries, strawberries, or other fruit syrup, whipped cream, etc. Enjoy!

Print the recipe here on my website: https://www.inthekitchenwithmatt.com/no-bake-cheesecake