Description
This Condensed Milk Cheesecake is a smooth, creamy, no-bake dessert featuring a buttery graham cracker crust and a luscious filling made with sweetened condensed milk, cream cheese, and a hint of lemon juice. Perfectly chilled and topped with fresh berries and whipped cream, it offers a delightful balance of sweetness and freshness, ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 1 can (14 oz) sweetened condensed milk
- 1 package (8 oz) cream cheese, softened
- 1/4 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup powdered sugar (optional, for extra sweetness)
Toppings
- Fresh berries (strawberries, blueberries, etc.)
- Whipped cream
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated with the butter, forming a moist mixture suitable for pressing.
- Chill the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even, compact base. Place it in the refrigerator for at least 30 minutes to allow it to set and harden slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or whisk. Gradually add the sweetened condensed milk, heavy cream, vanilla extract, and freshly squeezed lemon juice. Continue mixing until the mixture is smooth and fully combined.
- Sweeten the filling (optional): If you prefer a sweeter cheesecake, add the powdered sugar to the filling mixture and beat until it is fully integrated and creamy.
- Assemble and chill the cheesecake: Pour the completed cheesecake filling evenly over the chilled crust. Spread it carefully with a spatula to create a smooth top. Refrigerate the assembled cheesecake for at least 3 hours, or until it is firm and fully set.
- Add toppings and serve: Just before serving, top the chilled cheesecake with fresh berries such as strawberries and blueberries, and add whipped cream if desired for extra indulgence.
- Slice and enjoy: Cut the cheesecake into 8 to 10 slices and serve cold for a refreshing and creamy dessert experience.
Notes
- This cheesecake is a no-bake dessert, making it quick and easy to prepare without the need for an oven.
- Using freshly squeezed lemon juice enhances the flavor with a subtle tanginess.
- Refrigeration time is crucial to allow the cheesecake to set properly.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
- Optional powdered sugar can be adjusted based on your preferred sweetness.
