How to Make No Bake Cheesecake With Condensed Milk

A no-bake cheesecake results in a perfectly white, smooth and fluffy finish.

Cheesecake is an American dessert icon. Traditional cheesecake requires multiple stages of baking: first the crust and then the filling often resulting in a golden-topped cheesecake with slight cracks. If you are pressed for time, dread turning on the oven in a hot climate, or simply want to use up a left over can of sweetened condensed milk, a no-bake cheesecake is a rewarding, simple and fast treat that can hold its own against the traditional baked version. The key to no-bake cheesecakes is to allow it enough time to set properly before serving.

Things You'll Need

• 8- to 9-inch spring-form pan
• 2 packages graham crackers
• 2 8-ounce packages cream cheese
• 1 14-ounce can condensed milk
• 1 1/2 sticks butter
• 2 tablespoons sugar
• 2 tablespoons lemon juice
• 1 teaspons vanilla

Instructions

1. Crush two packages of graham crackers either in a plastic zipping bag or in a food processor to prepare the crust. Add one and a half sticks melted butter to the crushed crackers along with 2 tablespoons sugar and mix to combine.

2. Press the cracker crumb mixture into the bottom of the springform pan and up along the sides to form a crust about 2 inches high. Place the crust-filled pan in the freezer and let sit until needed.

3. Beat 16 ounces of room-temperature cream cheese in an electric mixer or by hand until soft and creamy. Add one can of condensed milk and beat until incorporated. Add 2 tablespoons of lemon juice and 1 teaspoons of vanilla extract. You can add cinnamon or other spices or replace the lemon juice with a liqueur if desired. Stir until the mixture is uniform.

4. Remove the pan from the freezer. Using a rubber spatula, slowly pour the filling into the chilled crust or into the purchased pie crust. Scrape the sides of the bowl and gently smooth out the top with the spatula.

5. Refrigerate the cheesecake for at least three hours. The filling must be thoroughly chilled in order to set, an unset cheesecake will turn to pudding and melt all over the plate once cut.

6. Remove the outer rim from the spring-form pan only when ready to serve. Garnish the cake with fresh berries, chocolate or caramel sauce or nuts.

Tips & Warnings

• You can use the same recipe to make 16 individual tarts. Tarts require tart shell pans or miniature spring form pans.

• In lieu of making your own crust with gram crackers, you can purchase a pre-made pie crust,

References

• Burke's Backyard: No-Bake Cheesecake
• The Salty Cod: Individual No-Bake Cheesecake Tarts