Some days are simply too hot to spend time inside a sweltering kitchen, or sometimes you just want to make things easier on yourself. A no-bake cheesecake is the perfect solution for such cases. This rich, creamy dessert is a crowd favorite, and unlike regular cheesecake, it isn’t overly heavy. It is also much simpler to make. Check out the recipe below.
Ingredients:
- 2 packages of Graham crackers
- ¾ cup unsalted butter, melted
- 2 tablspoons sugar
- 2 packages of cream cheese
- 1 ¼ cups condensed milk (sweetened)
- ¼ cup fresh lemon juice
- 1 tablespoon vanilla extract
Instructions:
For the crust:
- Place the graham crackers in a large resealable plastic bag and crush them with a rolling pin until you get very fine crumbs.
- In a medium bowl, stir the crumbs with sugar. Add butter and keep stirring until well combined.
- Press the crumb mixture flat into the bottom and up the sides of a prepared pan. Chill the crust in the freezer for at least 10 minutes.
For the cheesecake:
- Using an electric mixer set to medium-high speed, beat the cream cheese in a lege bowl until smooth. Add the condensed milk a little bit at a time, scraping the sides of the bowl as necessary. Finally, beat in the lemon juice and vanilla.
- Pour the filling onto the crust, smooth the top with a rubber spatula. Cover with a plastic wrap or a lid, and refrigerate 3-4 hours or overnight.
