This no-bake cheesecake is creamy, simple, and perfect for when you want a quick dessert without the hassle. With a buttery graham cracker crust and a tangy-sweet cheesecake filling, it’s a crowd-pleaser that’s ready in just a few steps.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup lemon juice
Optional Topping:
- Fresh berries or fruit pie filling
Directions:
Step 1: Prepare the Crust
- Mix Ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter until crumbs are well coated.
- Form the Crust: Press the mixture evenly into a 9-inch pie pan, then refrigerate while preparing the filling.
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth.
- Add Condensed Milk: Gradually add the sweetened condensed milk, beating until creamy.
- Add Flavorings: Stir in vanilla and lemon juice, mixing until thickened.
- Pour Over Crust: Pour filling into the chilled crust and smooth the top.
Step 3: Chill and Serve
- Refrigerate: Chill the cheesecake for at least 3 hours, or ideally overnight, until firm.
- Top and Serve: Just before serving, add fresh berries or fruit pie filling if desired.
Serving and Storage Tips
- Serving Suggestions: Add fresh strawberries, blueberries, or a drizzle of chocolate syrup for extra flavor.
- Storage: Cover leftovers and refrigerate for up to 3 days. This cheesecake also freezes well; just thaw in the refrigerator before serving.
Helpful Notes
- Softening the Cream Cheese: Let cream cheese sit at room temperature for at least 30 minutes for easier mixing.
- Thickening Tip: The lemon juice helps thicken the filling, so be sure to mix it well.
Tips from Well-Known Chefs
- Ina Garten: Use fresh lemon juice for a brighter flavor in the cheesecake filling.
- Alton Brown: Beat the filling on low speed to avoid air bubbles, resulting in a smoother texture.
- Martha Stewart: Chill the crust in the freezer for 10 minutes for a firmer base before adding the filling.
Frequently Asked Questions
1. Can I use a store-bought crust?
Yes, a pre-made graham cracker crust works well and saves time.
2. Can I make this dairy-free?
Substitute the cream cheese with dairy-free cream cheese and use sweetened condensed coconut milk.
3. How can I make the filling thicker?
Add extra lemon juice, or chill for longer if it seems too soft.
4. Can I add flavors to the filling?
Yes, add a few drops of almond extract or lemon zest for variation.
5. Can I freeze this cheesecake?
Yes, wrap it tightly, then freeze. Thaw overnight in the fridge.
Enjoy this delicious and easy no-bake cheesecake anytime you need a quick and creamy dessert!
