Description
A cool, creamy no-bake cheesecake made with cream cheese, sweetened condensed milk, and a graham cracker crust. Ready in 25 minutes with 4 hours of chilling. Perfect for summer and last-minute guests with its rich texture and easy preparation.
Ingredients
1 1/2 cups crushed graham crackers
1/3 cup unsalted butter, melted
16 oz (454 g) reduced-fat cream cheese
14 oz (397 g) sweetened condensed milk
3 large eggs
1/4 tsp salt
1 tsp vanilla extract
Instructions
Prepare the crust: Press the graham cracker mixture into a 9-inch springform pan. Chill in the refrigerator for 10 minutes.
Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk and mix until well combined.
Beat the eggs: Add eggs one at a time, beating the mixture after each addition until fully incorporated.
Add vanilla extract: Mix in the vanilla extract.
Pour into the crust: Spread the mixture over the chilled crust. Smooth the surface.
Chill: Cover and refrigerate for at least 4 hours (or up to overnight) to set.
Notes
Use gluten-free graham crackers or digestive biscuits if avoiding gluten.
Use coconut oil as a non-dairy alternative to butter for vegan-friendly crust.
For a richer taste, use full-fat cream cheese.
Substitute with unsweetened condensed milk for a low-sugar version.
Use egg substitutes (like applesauce or vegan egg mix) for a vegan version.
Chill for a minimum of 4 hours for optimal texture.
- Prep Time: 25
- Category: Baking
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 piece (from 8)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg