Sabrina’s No Bake Cheesecake

Recipe from Sabrina’s 8th grade cooking class that she made for a “home bake”.

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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.