Description
A classic and creamy no bake cheesecake that’s incredibly easy to make. This recipe combines softened cream cheese, sweetened condensed milk, lemon juice, and vanilla to create a smooth, luscious filling that sets beautifully in a graham cracker crust after chilling. Perfect for a quick and delicious dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 pre-made graham cracker pie crust
Filling
- 1 block (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the filling: In a medium bowl, use an electric mixer or a whisk to cream together the softened cream cheese, sweetened condensed milk, lemon juice, and pure vanilla extract until the mixture is completely smooth and homogenous with no lumps.
- Assemble the cheesecake: Pour the smooth cheesecake filling evenly into the pre-made graham cracker crust. Use a spatula or the back of a spoon to spread the filling evenly across the crust for a smooth surface.
- Chill to set: Lightly cover the filled crust with plastic wrap to prevent any odors from the fridge affecting the cheesecake. Place it in the refrigerator and chill for at least 2 hours, though overnight chilling will yield the best firmness and flavor.
- Serve: Once chilled and set, serve the no bake cheesecake as is or add your favorite sweet toppings such as fresh berries, fruit compote, chocolate shavings, or whipped cream for an extra special touch.
Notes
- Ensure the cream cheese is fully softened to prevent lumps in the filling.
- Do not skip the chilling time; it is necessary for the cheesecake to set properly.
- You can substitute the lemon juice with lime juice or add zest for a citrus twist.
- Use a springform pan liner if you want to remove the cheesecake for a cleaner presentation.
- This recipe can be doubled and made in a larger crust for bigger gatherings.
