No Bake Cheesecake Recipe
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.
Servings: 12
Cost: $10
Equipment
- springform pan
Ingredients
- 2 1/2 cups graham cracker crumbs
- 12 tablespoons butter melted
- 1 tablespoon sugar
- 2 8 ounce packages cream cheese room temperature
- 1 14 ounce can sweetened condensed milk
- 1 tablespoon vanilla bean paste or pure vanilla extract
- 4 tablespoons lemon juice
- 1 tablespoon lemon 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.
Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 216mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg