Amazing No Bake Cheesecake Recipe

This dessert shines with a velvety cream cheese filling atop a buttery graham cracker base. Crafted with ease, this Simple Cheesecake Recipe No Bake is ideal for warm days. Tangy lemon zest blends perfectly with the smooth texture, making it an irresistible Easy No Bake Cheesecake best enjoyed with your favorite toppings.

I love making this Amazing No Bake Cheesecake Recipe because it never disappoints. It starts with a buttery base made from 2 cups graham cracker crumbs and 1/2 cup unsalted butter, melted perfectly, and a touch of granulated sugar to add sweetness.

Then i mix 16 ounces of softened cream cheese with a can of sweetened condensed milk, adding 1/3 cup fresh lemon juice and a teaspoon vanilla extract to balance the flavor. This easy homemade cheesecake no bake recipe not only creates a silky smooth filling but also brings a hint of tanginess that many quick cheesecake recipes claim to have.

Its nutritional profile shows a good dose of creaminess while keeping calories in check if enjoyed in moderation. I always find it a delight to serve this as a simple cheesecake recipe no bake option during hot summer days.

Its straightforward method makes it a basic cheesecake recipe no bake thats perfect for any gathering.

Why I Like this Recipe

I can’t get over how awesome this no bake cheesecake is! Here are a few reasons why I really like this recipe:

1. I love that it’s so easy to make. No oven means it’s perfect on a hot day when I don’t feel like waiting for something to bake.
2. The graham cracker crust is super buttery and crunchy, which adds a really nice texture to the rich, creamy filling.
3. I enjoy how the tangy lemon juice mixes with the smooth cream cheese and sweetened condensed milk. Every bite just hits the spot.
4. I appreciate that I can customize it with my favorite toppings. Whether I go simple or try something new, it always turns out delicious.

This no bake cheesecake has never been so easy or delish! The cream cheese filling is silky smooth and just melts in your mouth, while the graham cracker crust gives it the perfect crunch. Even if you’re not a big baker, you can still whip up this dessert without an oven. It’s ideal for summer and any time you need a sweet treat. Just mix the crust ingredients, press ’em in a pan, blend everything for the filling, let it chill for a few hours and voila! Enjoy your creation with whatever toppings you like best.

Ingredients

• Graham cracker crumbs: provide carbs, fiber, and add delightful crunch and natural sweetness.
• Unsalted butter: delivers a rich flavor and smooth texture though it has high fat.
• Granulated sugar: essential sweetener that boosts flavor and supplies simple carbs.
• Cream cheese: ultra creamy, high in protein and fats, making your cheesecake velvety.
• Sweetened condensed milk: thick, sugary, offering luscious sweetness and extra creaminess.
• Lemon juice: naturally sour, brightens overall flavor with a tangy kick and vitamin C.
• Vanilla extract: gently enhances flavors with aromatic depth despite offering minimal nutrition.
• This mix gives your cheesecake a satisfying blend of textures and flavors.

Ingredient Quantities

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract

How to Make this

1. In a bowl mix together 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter and 1/4 cup granulated sugar until its all combined.

2. Press the mixture firmly into the bottom of a greased 9-inch pan making sure you get an even layer.

3. In another large bowl, beat 16 ounces of softened cream cheese until its super smooth.

4. Gradually add the 14 ounce can of sweetened condensed milk and keep stirring until it all blends together.

5. Stir in 1/3 cup of fresh lemon juice and 1 teaspoon of vanilla extract to the cream cheese mixture.

6. Pour the cream cheese filling over the graham cracker crust and smooth out the top with a spatula.

7. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for at least 4 hours until its set.

8. Once its firm, slice it up and serve with your favorite toppings if you like. Enjoy your amazing no bake cheesecake!

Equipment Needed

1. Medium bowl for mixing graham cracker crumbs, butter, and sugar
2. Measuring cups and spoons
3. 9-inch pan (greased)
4. Large bowl for cream cheese mixture
5. Electric mixer or whisk for beating cream cheese
6. Spatula for smoothing the topping
7. Plastic wrap to cover the pan
8. Knife for slicing the cheesecake
9. Refrigerator to chill the cheesecake

FAQ

Amazing No Bake Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: you can use crushed digestive biscuits or vanilla wafer cookies if you cant find graham crackers
• Unsalted butter: try melted margarine or even coconut oil if you want a different flavor
• Cream cheese: mascarpone or ricotta work pretty well, though they change the texture slightly
• Sweetened condensed milk: you can make your own by simmering milk with extra sugar, or use coconut condensed milk for a twist
• Fresh lemon juice: if you’re low on lemons, lime juice and a pinch of citric acid will do the trick

Pro Tips

1. Make sure your cream cheese and butter are at room temp before mixing everything so you dont end up with lumps, it really helps smooth out the filling.
2. Press the crust mixture really hard into your pan so it holds up well when you cut the cheesecake, that way it isnt all crumbly.
3. Letting your cheesecake chill overnight instead of just 4 hours can make it set even better and taste more developed.
4. If you like a little twist, try adding a pinch of salt to the crust mix to balance out the sweetness and intensify the lemon flavor a bit.