No Bake Cheesecake
A delicious summer dessert that won't heat up the kitchen! Perfect with fresh berries!
Prep Time30 minutes mins
Refrigeration3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 620kcal
Author: Sula
- 2 packages about 16 sheets graham crackers
- ½ cup butter 1 stick, melted
- 2 TB sugar
- 16 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- ¼ cup lemon juice fresh
- 1 teaspoon vanilla extract
Crush graham crackers using a plastic bag and rolling pin. Or, use a food processer. Either way works to produce a fine-crumb form.
Pour crumbs into a medium bowl, add melted butter and sugar and stir until well combined.
Press into a 9-inch springform pan, spreading up the sides and across the bottom. Place in freezer for at least 10 minutes before adding filling.
Using an electric mixer, beat the cream cheese on medium-high speed until smooth and creamy. Begin adding the sweetened condensed milk a little at a time, scraping the bowl and mixing. Once all the milk has been incorporated, add the lemon juice and vanilla. Beat until fully mixed.
Pour filling into crust. Cover with plastic wrap and refrigerate for at least 3 hours, until firm.
Unclasp the sides of the springform pan and remove the cheesecake to slice and serve.
Calories: 620kcal | Carbohydrates: 60g | Protein: 10g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 580mg | Potassium: 333mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1248IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.