Go Back
+ servings

No-Bake Cheesecake

t’s a refreshingly sweet lemony vanilla no-bake cheesecake that easily comes and highlights the very best of fresh summer fruit!
Prep Time20 minutes
Cook Time0 minutes
Course: Dessert
Cuisine: Californian
Servings: 10
Author: Daniela Gerson

Ingredients

Fpr the Crust

  • 8.8 ounces Biscoff cookies (1 package) can sub graham crackers
  • 5 tablespoons unsalted butter melted
  • 1/2 teaspoons kosher salt to taste

For the Filling

  • 16 ounces cream cheese room temperature
  • 14 ounce can condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla exract
  • pinch kosher salt

Instructions

  • In the bowl of a food processor, add cookies, and pulse until small crumbs begin to form. Add melted butter and salt, pulse some more, until all mixed together. Transfer mixture to pan, pressing into bottom and up sides. Chill crust in freezer at least 10 minutes.
  • Meanwhile, make the filling. Beat the cream cheese either with an electric mixer or in the bowl of a food processor with the paddle attachment, until smooth. Beat in the condensed milk a little at a time, scraping sides of bowl as necessary. Beat in lemon juice and vanilla.
  • Pour filling into crust; smooth the top with a spatula. Cover with plastic wrap, and refrigerate until firm, 2.5-3 hrs.
  • Unclasp sides of pan and remove cheesecake. Top with fresh fruit of your choice.

Notes

  • When possible, buy organic and local fruit.
  • For smoothest filling, use room temperature cream cheese. 
  • For best results, be sure to chill cheesecake for at least 2.5 hrs.
  • For easiest slicing, use a hot chef’s knife, rinsing knife under hot running water between slices. That first slice will be the messiest to remove.
  • Get playfully creative with fruit topping designs!