No-bake cheesecake

Name: No-bake cheesecake
Total time: 12600 s
Yield: 9 servings
Cuisine: American
Ingredients: 20 Digestives; 11 tbsp Unsalted butter, melted; 2 tbsp Sugar; 2 8-ounce packages cream cheese, room temperature; 1 14-ounce can (1 1/4 cups) sweetened condensed milk; 1/4 cup Fresh lemon juice; 1 tsp Vanilla extract

tiffanychanmy @cook_3911710

No-bake cheesecake

tiffanychanmy @cook_3911710

Saved

Ingredients

3 hours 30 mins

9 servings

Base
20Digestives
11 tbspUnsalted butter, melted
2 tbspSugar
Cake
28-ounce packages cream cheese, room temperature
114-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cupFresh lemon juice
1 tspVanilla extract

Saved

Steps

3 hours 30 mins

1

Put Digestives 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. 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. Chill crust in freezer at least 10 minutes.
4

Meanwhile, make 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. Beat in the lemon juice and vanilla.
5

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.