No Bake Lemon Cheesecake is a deliciously simple dessert, perfect for summer. Rich cream cheese is combined with condensed milk, lemon zest and lemon juice. Spooned over a crushed cookie base and chilled until firm, this amazing cheesecake is an instant classic - give it a go!
Total Time
6hr 15min
4.7
3 Ratings
Author: One Pot Chef Show
Servings:
8
Ingredients
•
3
cups
Graham Crackers
, crushed
•
3.5
oz
Butter
, melted
•
2
cups
Cream Cheese
•
1 1/3
cups
Sweetened Condensed Milk
•
1
Lemon
, juiced, zested
Cooking Instructions
1.
Put Graham Crackers (3 cups) into the food processor and crush up the cookie. Transfer the cookie crumb into a mixing bowl. Add Butter (3.5 oz) and stir it up until it has the consistency of wet sand.
2.
Take a springform cake tin, lightly grease it with butter, and add some non-stick baking paper. Poor in the crumb mixture and use the base of a flat bottom glass to press the mixture down so it's flat and even. Put it in the fridge for about 10 to 15 minutes to chill.
3.
Take a mixing bowl and add Cream Cheese (2 cups), Sweetened Condensed Milk (1 1/3 cups) and beat it until it's smooth. Next, add in the Lemon (1) Zest and juice. Gently pour a bit of the juice at a time as it mixes until it's all added in. Stop beating once it starts to thicken. Spoon the cream cheese mixture into the cake tin. Smooth the mixture out until it's flat and even. Then put it in the fridge for 6 hours. Serve and enjoy!
Nutrition Per Serving
CALORIES
601
FAT
39.1 g
PROTEIN
10.1 g
CARBS
54.5 g
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