Description
A creamy, smooth, and tangy Easy No-Bake Cheesecake Recipe with a buttery graham cracker crust. Perfect for any occasion and ready without turning on the oven.
Ingredients
For the crust:
1 ¼ cups graham cracker crumbs (about 10 full sheets)
⅓ cup unsalted butter, melted
¼ cup granulated sugar (slightly less if preferred)
For the filling:
8 oz Philadelphia cream cheese, softened
14 oz can Eagle Brand sweetened condensed milk
⅓ cup fresh lemon juice
1 tsp pure vanilla extract
For the topping (optional):
20 oz can cherry pie filling or fresh fruit
Instructions
In a large mixing bowl, stir together graham cracker crumbs, melted butter, and sugar until fully combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using your fingertips or the back of a spoon to create an even crust.
With a stand or hand mixer, whip the softened cream cheese until it’s light and fluffy.
Gradually pour in the sweetened condensed milk in a slow, steady stream, blending until smooth.
Pause occasionally to scrape down the sides of the bowl to ensure everything is well incorporated.
Lemon juice not only adds a hint of brightness but also helps the cheesecake set properly.
Mix in the lemon juice and vanilla extract until well combined.
Transfer the filling into the prepared crust and use a spatula to smooth the top.
Place the cheesecake in the refrigerator and chill for at least 6–8 hours, preferably overnight, for the best texture.
Enjoy it plain and chilled for a classic dessert, or add a drizzle of chocolate or caramel sauce for a decadent twist.
Notes
Chill overnight for best texture.
Full-fat cream cheese works best for a firm set.
Lemon juice helps the filling set and adds a refreshing tang.
Can be frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 272 kcal
- Sugar: 25 g
- Carbohydrates: 30 g
- Protein: 4 g