Description
This no-bake cheesecake recipe features a crunchy vanilla wafer crust and a creamy, smooth filling made with full-fat cream cheese and sweetened condensed milk. It’s easy to prepare and requires no baking, making it perfect for a refreshing dessert that sets in the refrigerator.
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 substitute with Graham crackers/digestive biscuits) in a large resealable plastic bag. Lay the bag on a folded kitchen towel and crush the cookies using a rolling pin until finely ground. Alternatively, use a food processor or blender.
- Melt butter: Place the butter in a large mixing bowl, cover with plastic wrap, and melt it in the microwave on medium power in 20-second intervals, stirring after each until fully melted.
- Make the crust: Add the crushed cookie crumbs to the melted butter and mix thoroughly. Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) springform pan, using a measuring cup or similar tool to compact it evenly. Refrigerate the crust to chill and set.
- Mix cheesecake filling: Wipe the mixing bowl dry. Add softened cream cheese and beat with an electric mixer at medium speed until smooth. Gradually add the sweetened condensed milk, mixing continuously and scraping the bowl sides to combine. Beat in the lemon juice, which will help thicken the mixture.
- Assemble cheesecake: Pour the filling over the chilled crust and smooth the surface with an offset spatula if desired.
- Refrigerate: Cover the springform pan with plastic wrap and refrigerate for about 5 to 6 hours or overnight until firm.
- Decorate (optional): Once set, garnish the cheesecake with toppings such as chocolate drizzle, sprinkles, whipped cream swirls, or fresh fruit and berries.
- Serve: Keep the cheesecake chilled until ready to serve. Remove the springform ring and cut into slices. Enjoy your creamy no-bake cheesecake!
Notes
- You can substitute vanilla wafers with Graham crackers, digestive biscuits, shortbread cookies, or Oreos for the crust.
- If using Graham crackers or digestive biscuits, add 3 tablespoons of granulated sugar to the crust for sweetness.
- Use dense block-style cream cheese (not spreadable whipped) for the filling to ensure proper firmness.
- If you live outside North America where block cream cheese is hard to find, buy 600 g full-fat Philadelphia cream cheese and squeeze out excess liquid using a cheesecloth or kitchen towel to reduce it to 450 g.
- Press the crust firmly for a stable base and chill it well before adding the filling to prevent sogginess.
- Allow sufficient chilling time to let the cheesecake set firmly for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
