Easy No Bake Cheesecake Recipe
Making this no-bake cheesecake is dead easy. While we can get cheesecakes here on the island, a friend made this, and it was so good that I wanted to make one myself. It is much nicer, lighter, and creamy than you can buy. It's also very easy to make, and there is no cooking at all.
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Preparation time: 20 minutes. Leave in fridge to set: 2 hours
This cheesecake recipe makes 8 servings
To make this delicious cheesecake you only need a baking tray with a removable bottom, Philadelphia Original cream cheese, condensed milk, lemon juice and digestive biscuits. In this recipe, I have used Philadelphia Original, the well-known brand of cream cheese.
For this recipe, I use an 18cm round, non-stick, loose-base Spring-Form cake tin with a spring-loaded lever that locks the sides and base into place, making it easy to remove the cheesecake.
Ingredients
- Biscuits - 110g digestive biscuit crumbs
- Butter - 50g unsalted butter
- Soft cheese - 270g Philadelphia Original
- Condensed milk - 370g can condensed milk
- Lemon juice - 130ml fresh lemon juice
- Zest - Grated lemon zest (Optional)
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Don't be tempted to use Philadelphia Light, as it doesn't come out right. I have tried it, but it comes out rather sloppy. Also, as this recipe is made with Philadelphia Original, using any other soft cheese brand will most likely come out differently than expected.
Method
- Break the biscuits into crumbs in a blender or use a rolling pin and bowl.
- Melt the butter in a saucepan.
- Add the biscuit crumbs to a bowl and pour the butter over the biscuit crumbs and mix together.
- Press the biscuit and butter mixture into the base of an 18cm loose-bottom cake tin. Chill in the fridge while preparing the cheesecake mixture.
- Whisk together the cream cheese and condensed milk.
- Add the lemon juice and optional lemon zest to the cheesecake mix and stir until mixed.
- Pour the mixture into the cake tin on top of the prepared biscuit base and place in the fridge to chill for at least 2 hours.
