Easy No Bake Cheesecake with graham cracker crust is made easy with the help of a blender. Rich, creamy, yet light....this is the perfect simple dessert.
Prep Time15 minutesmins
Chill Time4 hourshrs30 minutesmins
Total Time4 hourshrs45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, no bake, no bake dessert
Servings: 12
Calories: 184kcal
Cost: $10
Equipment
springform pan
Ingredients
2 1/2cupsgraham cracker crumbs
12tablespoonsbuttermelted
1tablespoonsugar
2 8 ouncepackages cream cheeseroom temperature
1 14 ouncecan sweetened condensed milk
1tablespoonvanilla bean paste or pure vanilla extract
4tablespoonslemon juice
1tablespoonlemon zest
Instructions
In a medium bowl, combine the graham cracker crumbs, butter and sugar.
Press the graham cracker mixture into the bottom and 1 inch up the sides of a 9 inch springform pan.
Transfer to the freezer and chill for 30 minutes.
While the crust is chilling, place the cream cheese, condensed milk, vanilla, lemon juice and zest in the pitcher of a blender.
Puree until smooth.
Pour the cheesecake mixture into the crust and smooth the top with a rubber spatula.
Cover with plastic wrap and refrigerate for 2 hours or until firm.
Remove the sides of the pan and serve the cheesecake with berries, if desired.
Video
Notes
Cheesecake can be made up to 3 days in advance and stored, covered, in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator.