Description
A creamy and rich no-bake cheesecake made with a simple vanilla wafer crust and a smooth filling of full-fat cream cheese and sweetened condensed milk. This easy recipe requires no baking and is perfect for a delicious dessert that sets in the refrigerator.
Ingredients
Scale
Crust
- 2 1/4 cups vanilla wafer crumbs (300 g / 10.6 oz)
- 10 tbsp salted butter, melted (140 g / 4.9 oz)
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 in a large resealable plastic bag laid on a folded kitchen towel. Pound with a rolling pin until finely crushed or use a food processor or blender to crush the wafers.
- Melt butter. Put the butter in a large mixing bowl, cover with plastic wrap, and melt in the microwave at medium power in 20-second bursts, stirring after each until fully melted.
- Make the crust. Combine the vanilla wafer crumbs with the melted butter, mixing well to fully combine. Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) springform pan, using a measuring cup to compact the crumbs. Refrigerate to chill and set.
- Mix cheesecake filling. Wipe the mixing bowl clean, add the softened cream cheese, and beat on medium speed with an electric mixer until smooth. Gradually add the sweetened condensed milk, scraping down the bowl sides as needed. Beat in the lemon juice until the mixture thickens.
- Assemble cheesecake. Pour the filling over the prepared crust and smooth the top with an offset spatula if desired.
- Refrigerate. Cover the pan with plastic wrap and chill in the refrigerator for about 5 to 6 hours or overnight until firm.
- Decorate (optional). Once firm, garnish with toppings such as chocolate drizzle, sprinkles, whipped cream swirls, or fresh fruit and berries.
- Serve. Keep refrigerated until serving. Unclasp the springform pan ring, slice, and enjoy your 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 mixture for added sweetness.
- Use block-style full-fat cream cheese, not spreadable or whipped types, to ensure proper firmness.
- If block cream cheese is unavailable, drain excess liquid from a larger amount of cream cheese using cheesecloth until you reach the desired firmness and quantity.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 400 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 80 mg
