Description
A creamy and delicious no-bake cheesecake made with a crumbly vanilla wafer crust and a smooth filling of cream cheese and sweetened condensed milk. This easy-to-make dessert requires no oven and is perfect for chilling overnight to achieve the best texture.
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)
Filling
- 16 oz full-fat cream cheese, softened (450 g, approx. 2 x 8-oz packs)
- 1 can sweetened condensed milk (14 oz / 400 g)
- 2 tbsp lemon juice
Instructions
- Crush cookies: Place vanilla wafers in a large resealable plastic bag on a folded kitchen towel and pound with a rolling pin until finely crushed. Alternatively, use a food processor or blender to crush the cookies.
- Melt butter: Put the butter in a large mixing bowl, cover with plastic wrap, and microwave at medium power in 20-second bursts until melted, stirring after each burst.
- Make the crust: Add the cookie crumbs to the melted butter and mix thoroughly. Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) springform pan using a measuring cup or your hands to compact it. Refrigerate to chill the crust.
- Mix cheesecake filling: Wipe the mixing bowl clean, add the softened cream cheese, and beat with an electric mixer at medium speed until smooth. Gradually add the sweetened condensed milk while continuing to beat, scraping the sides of the bowl as needed. Add the lemon juice and beat again until the mixture thickens.
- Assemble cheesecake: Pour the filling over the chilled crust and smooth the top with an offset spatula if desired.
- Refrigerate: Cover the springform pan with plastic wrap and chill for about 5 to 6 hours or overnight until firm.
- Decorate (optional): Once set, garnish the cheesecake with toppings like chocolate drizzle, sprinkles, whipped cream swirls, or fresh fruit and berries.
- Serve: Keep refrigerated until ready to serve. Remove the springform ring, slice, and enjoy your no-bake cheesecake.
Notes
- You can use Graham crackers, digestive biscuits, shortbread cookies, or Oreos for the crust instead of vanilla wafers. If using Graham crackers or digestive biscuits, add 3 tablespoons granulated sugar for sweetness.
- Use dense block-style cream cheese, not spreadable or whipped cream cheese, to ensure the cheesecake firms up properly.
- If block cream cheese is unavailable, buy 600 g full-fat cream cheese and squeeze out excess liquid using a cheesecloth until you have about 450 g of firm cream cheese.
- Press crust mixture firmly to avoid crumbling when slicing.
- Chilling the cheesecake overnight is recommended for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
