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cheesecake topped with frosting, blueberries, and strawberries with the fruits also sprinkled around the cheesecake.
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4.97 from 28 votes

Easy No Bake Cheesecake Recipe

The BEST No Bake Cheesecake Recipe - this easy cheesecake recipe is completely no bake! It has a thick graham cracker crust and a sweet cheesecake filling. Perfect for Summer and everyone loves it!
Prep Time30 minutes
Chilling Time12 hours
Total Time12 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Dorothy Kern
Cost: $8

Ingredients

Graham Cracker Crust

  • 3 cups (306g) graham cracker crumbs (about 18 sheets/36 squares)
  • cup (67g) granulated sugar
  • 11 tablespoons (155g) unsalted or salted butter melted
  • ¼ teaspoon salt only if using unsalted butter

Filling:

  • 2 8-ounce blocks 450g) cream cheese room temperature (do not use low-fat)
  • 14 ounces (1 can/397g) sweetened condensed milk (regular, not low fat)
  • 1 teaspoon vanilla extract
  • ¼ cup (59ml) fresh lemon juice
  • Berries or pie filling for topping

Instructions

  • Crush graham crackers in a food processor until they are a fine crumb. You can also place in a gallon size resealable bag (seal all but 1-inch to allow air to escape) and then crush with a rolling pin.
  • Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using 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.
    3 cups (306g) graham cracker crumbs, ⅓ cup (67g) granulated sugar, 11 tablespoons (155g) unsalted or salted butter, ¼ teaspoon salt
  • Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 8 hours before serving so the mixture can set. It will be soft set after 4 but harden more after 8 hours in the refrigerator.
    2 8-ounce blocks 450g) cream cheese, 14 ounces (1 can/397g) sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup (59ml) fresh lemon juice
  • Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen well wrapped in plastic wrap.

Video

Notes

  • DO NOT OMIT LEMON JUICE - the cheesecake will not taste like lemon; it needs the acid in the lemon to firm up the cheesecake.
  • Only use full fat cream cheese and sweetened condensed milk.
  • Make sure cream cheese is room temperature to avoid lumps.

Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1332mg | Fiber: 2g | Sugar: 63g

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