In the sweltering heat of a Baltimore August, cooking a hot meal is the last thing most of us want to do. No worries. A delicious meal can be prepared without ever going near your oven.
No Bake Cheesecake
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs (about 18 sheets)
- 1/3 cup sugar
- 11 tbs. unsalted or salted butter melted
Filling
- 16 oz. cream cheese (2 8-oz. blocks) Do not use low-fat.
- 14 oz. sweetened condensed milk (1 can, regular, not low-fat)
- 1 tbs. vanilla extract
- 2 tbs. lemon juice
- 2 tsp. lemon zest
- berries (or pie filling) for topping
Instructions
- Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir with a fork. The mixture will resemble wet sand.
- Press into the bottom and up the sides of a 9”-10” springform pan. Chill at least 10 minutes before filling.
- Beat cream cheese until smooth using a hand or stand mixer.
- Add sweetened condensed milk, vanilla and lemon juice and mix until smooth and no lumps remain.
- Pour into prepared crust.
- Chill at least four hours before serving so the mixture can set.
- Top with berries or your favorite pie filling.
- Store in refrigerator for up to three days. Cheesecake can be made one day in advance, but don’t top with berries until ready to serve. It can also be frozen.
- Cheesecake can be made one day in advance, but don’t top with berries until ready to serve. It can also be frozen.
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