Ingredients
- Graham crackers: 1 1/2 cups, finely crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 2 (8-ounce) packages, softened
- Sweetened condensed milk: 1 (14-ounce) can
- Lemon juice: 1/4 cup
- Vanilla extract: 1 teaspoon
- Whipped topping: 1 (8-ounce) container, thawed
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 3: Gradually add the sweetened condensed milk to the cream cheese, beating until well combined. Stir in the lemon juice and vanilla extract.
- Step 4: Gently fold in the thawed whipped topping until just combined. Be careful not to overmix.
- Step 5: Pour the cheesecake filling over the prepared graham cracker crust, spreading evenly.
- Step 6: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Since this is a no-bake cheesecake, there's no need to reheat; just enjoy it straight from the fridge!
- Garnish individual slices with fresh berries or a drizzle of chocolate sauce for an extra touch of elegance.
- For a smoother filling, ensure your cream cheese is fully softened before mixing – leave it out for at least an hour!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American