This No-Bake Cheesecake is so creamy, delicious and it’s a great Summer treat! Skip the oven and try this simple, but thick, rich and creamy filling cheesecake. Serve it with fresh berries on top to add a light taste to this summer dessert.
Ingredients
2 packages (20 sheets) graham crackers
11 tablespoons unsalted butter, melted
2 8-ounce packages cream cheese, room temperature
1 14-ounce can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Directions
- Crush the graham crackers until very fine crumbs form;
- Pour crumbs into a medium bowl and add butter, and stir until well combined;
- Press the crumb mixture into individual serving glasses or a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes;
- Meanwhile, make the filling: Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time. Beat in the lemon juice and vanilla;
- Pour the filling into the crust. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- Add fresh berries on top!
Want some fresh berries to add to your cheesecake? Head to one of the farmer’s markets in Stamford. We have a list of farmer’s markets, below!
Harbor Point Farmer’s Market
Sundays, 9 a.m. – 2 p.m. at Harbor Point Square
The Sunday Farm Market at the Stamford Museum & Nature Center
Sundays, 10 a.m. – 2 p.m at Knobloch Family Farmhouse parking lot
Stamford Downtown Farmer’s Market
Saturdays, 9 a.m. – 3 p.m. at Spring Street Parking Lot
Wednesdays, 9 a.m. – 2 p.m. at Columbus Park
Fairgate Farm Farmer’s Market
Saturdays, 9 a.m. – noon
Thursdays, noon – 6 p.m.
Stamford Baptist Church
Thursdays, 9 a.m. – 3 p.m.
This recipe was contributed by The Local Moms Network Contributor, Host to Perfection and originally appeared on our parent site, The Local Moms Network.