No-Bake Cheesecake

Ingredients

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 ⅜ sticks) unsalted butter, melted
• 2 tablespoons sugar
• 2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 ¼ cups) sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

Directions

1. Mix graham-cracker crumbs with sugar and butter: Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined.
2. Press crumb mixture into springform pan: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.
3. Bring the cream cheese to room temperature to make it easier to incorporate. To do this, remove the cream cheese from the refrigerator about an hour ahead.
4. Add filling to crust, cover, and refrigerate: 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.
5. Remove cheesecake from pan and serve:Unclasp sides of pan, and remove cheesecake.

Cheesecake Toppings

Our no-bake cheesecake tastes delicious as is—or try one of these toppings:

• Fresh berries, such as blackberries or blueberries (or serve the berries on the side)
• Segmented orange slices
• A strawberry or raspberry puree made with little or no sugar, spread on top
• A tart lemon curd spread on top of the cheesecake