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.