Recipe from Sabrina’s 8th grade cooking class that she made for a “home bake”.
Sabrina’s No Bake Cheesecake
- Times
- Description
- Image
- Ingredients
- Directions
- Notes
- Nutrition
Sabrina's No Bake Cheesecake
- Total time: 3 Hours
- Servings: 1 Pie
Ingredients
- 2 1/2 Cups Graham Cracker Crumbs (about 20 sheets)
- 11 Tbsp Unsalted Butter, melted
- 1/3 Cup Brown Sugar, packed (can substitute 2 Tbsp Granulated Sugar)
- 1/2 tsp Ground Cinnamon
- 2 Packages (8 oz) Cream Cheese, room temperature
- 1 Can (14 oz) Sweetened Condensed Milk
- 1/4 Cup Fresh Lemon Juice
- 1 tsp Vanilla Extract
Directions
- 1)
For the Crust: Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
- 2)
Pour crumbs into a medium bowl; stir in sugar and cinnamon. Add butter, and stir until well combined.
- 3)
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat.
- 4)
Chill crust in freezer at least 10 minutes.
- 5)
For the Filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
- 6)
Beat in the lemon juice and vanilla.
- 7)
Using a rubber spatula, scrape filling into refrigerated graham cracker crust.
- 8)
Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- 9)
Unclasp sides of pan, and remove cheesecake.