Description
This no-bake cheesecake recipe uses a simple vanilla wafer crust and a creamy filling made from full-fat cream cheese and sweetened condensed milk. It’s quick to prepare and requires no oven, making it perfect for a delicious, creamy dessert chilled to firm up.
Ingredients
Scale
Crust
- 2 1/4 cups vanilla wafers crumbs (300 g / 10.6 oz)
- 10 tbsp salted butter, melted (140 g / 4.9 oz) or unsalted butter + 1/4 tsp salt
Filling
- 16 oz full-fat cream cheese, softened (450 g; 2 x 8-oz packs)
- 1 can sweetened condensed milk (14 oz / 400 g)
- 2 tbsp lemon juice
Instructions
- Crush cookies: Place the vanilla wafers (or preferred substitute) in a large resealable plastic bag, set on a folded kitchen towel, and crush with a rolling pin until finely ground. Alternatively, use a food processor or blender to crush.
- Melt butter: Put the butter into a large mixing bowl, cover with plastic wrap, and melt in the microwave at medium power in 20-second bursts, stirring each time until fully melted.
- Make the crust: Add the crushed cookie crumbs to the melted butter and mix thoroughly to combine. Press this mixture evenly into the bottom and sides of a 9-inch (23 cm) springform pan, compacting tightly using a measuring cup or your hands. Refrigerate to chill and set the crust.
- Mix cheesecake filling: Wipe the bowl clean, add the softened cream cheese, and beat on medium speed with an electric mixer until smooth. Gradually add the sweetened condensed milk, scraping the bowl sides as needed. Beat in the lemon juice last; the mixture will thicken as you continue mixing.
- Assemble cheesecake: Pour the cheesecake filling into the chilled crust in the springform pan. Smooth the top with an offset spatula if desired.
- Refrigerate: Cover the pan loosely with plastic wrap and refrigerate for 5 to 6 hours or overnight until firm.
- Decorate (optional): Garnish the chilled cheesecake with toppings like chocolate drizzle, sprinkles, whipped cream swirls, or fresh fruit and berries as desired.
- Serve: When ready to eat, remove the springform ring, slice the cheesecake, and enjoy. Keep refrigerated until serving.
Notes
- For the crust, alternatives include using Graham crackers, digestive biscuits, shortbread cookies, or Oreos.
- If using Graham crackers or digestive biscuits, add 3 tablespoons of granulated sugar to the crumbs for added sweetness.
- Use dense block-style cream cheese, not spreadable or whipped types, for proper firmness.
- If block-style cream cheese is unavailable, drain excess liquid from full-fat cream cheese wrapped in cheesecloth or a kitchen towel to achieve the desired firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
