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No Bake Cheesecake

No Bake Cheesecake

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Course Dessert
Cuisine American

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.