Chef notes

There’s almost nothing more tedious than baking a perfect cheesecake: Between prepping the water bath, setting a springform pan precariously in said water bath and getting the oven timing and temperature just right to make sure there center is set but not overcooked, it’s more likely than not that something will o go wrong. Bottom line: baking a cheesecake from scratch can be more of a headache than it’s worth.

That said, we’ve got some sweet news for home bakers cheesecake lovers out there: This delicious recipe requires no baking and comes together just by chilling for a few hours in the fridge. Better yet, this easy cake recipe calls for the use of sweetened condensed milk, rather than eggs, to achieve a smooth and decadent texture. By swapping the canned milk product in place of eggs, we nix the need for baking, too. To add to its simplicity, the whole dessert (crust included!) comes together with only four other ingredients: graham crackers, butter, cream cheese, and lemon juice.

Just like a typical baked cheesecake, this version is delicious eaten on its own or served with any topping of your choice. Use whatever fresh berries or fruit are in season right now, but it’s also great with a few chocolate chips, nuts or even toasted coconut.

Special Equipment: All you need is a stand mixer and springform pan to make this cheesecake. Don’t have a stand mixer? A mixing bowl and electric hand mixer will do the trick.

Ingredients

12 sheets graham crackers (or 2 cups graham cracker crumbs)
5 tablespoons butter, melted (if using unsalted butter, add 1/4 teaspoon salt)
2 (8-ounce) packages cream cheese, room temperature

1 (14-ounce) can sweetened condensed milk
juice from 1 lemon (about 2 tablespoons)

Fulfilled by

Preparation

Put graham crackers in a food processor and process until fine crumbs form. Alternatively, you can put the crackers in a large resealable plastic bag and crush them with a rolling pin.

Stir together graham cracker crumbs, butter and salt (if using unsalted butter). Mixture should resemble wet sand. Firmly press the mixture into one 9-inch or a 10-inch springform pan, covering the bottom and 1 to 2 inches up the side. Place in the freezer while you make the filling.

In bowl of a stand mixer fitted with paddle attachment, beat cream cheese until smooth. Add condensed milk and beat until thoroughly combined, scraping sides of bowl as needed. Add lemon juice and beat to combine.

Pour filling into prepared crust. Cover with plastic wrap and refrigerate until firm, at least 3 hours.
When ready to serve, run a knife between cheesecake and pan. Unclasp sides and remove cheesecake. Serve with fresh berries or any topping of your choice.