No-bake Lemon Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
155g melted unsalted butter
02 -
2 tablespoons sugar
03 -
20 graham cracker sheets (or speculoos cookies)
→ For the filling
04 -
396g sweetened condensed milk
05 -
450g room temperature Philadelphia cream cheese
06 -
1 teaspoon vanilla extract
07 -
60ml freshly squeezed lemon juice
# Instructions:
01 -
Break the crackers into crumbs, mix with sugar and melted butter. Press it into a 23cm springform pan, going up the sides a little. Pop it in the freezer for 10 minutes.
02 -
Beat the cream cheese until it's nice and creamy. Slowly pour in the sweetened condensed milk while mixing.
03 -
Mix in the lemon juice and vanilla extract.
04 -
Pour the mixture over the prepared crust and spread it evenly. Cover it with plastic wrap.
05 -
Stick it in the fridge for at least 2½ to 3 hours, or even better, leave it overnight.
# Notes:
01 -
You can swap Philadelphia for St Môret or mascarpone if needed.
02 -
Try serving it in cups without the crust by layering the filling, crushed cookies, and fruit.