No-Bake Cheesecake with Condensed Milk
We're going to be taking a look at a cheesecake recipe with condensed milk. It's light, creamy, and absolutely delicious. Cheesecake is one of the easiest desserts you can make, and it comes in a range of flavors. The best part about cheesecake is that it usually doesn't need to be baked, so not only is it delicious. but super quick to make too! So let's take a closer look at a cheesecake recipe with condensed milk.
Servings: 16 slices
Equipment
- 1 8-inch round springform pan
- 2 Medium bowls
- 1 Electric hand mixer
Ingredients
- 7 oz (200g) of graham cracker cookies
- 2.5 oz (70g) of butter melted
- 16 oz (450g) of cream cheese softened
- 14 oz (400g) of condensed milk
- 1/3 cup of sour cream
- 2 teaspoons of vanilla extract
Instructions
Make the Graham Cracker Crust
- Put the butter cookies in a food processor until it turns into fine crumbs. Add the melted butter, and stir with a rubber spatula till completely incorporated. Evenly spread the cookie crumbs into the springform pan, and press the cookie crumbs into the bottom. Refrigerate the pan for 20 minutes.
Beat the Cream Cheese
- Gather all of the ingredients you need for this recipe and add the softened cream cheese to a bowl. With a stand mixer (or electric mixer), beat the cheese until fluffy. Be sure to scrape the edges of the bowl as you go.
Add the Condensed Milk
- Gradually add the condensed milk (a few oz at a time). Keep mixing until it's fully combined and then mix in your sour cream.
Assemble and Chill
- Add the mixture to your graham cracker crust and spread evenly. Place in the refrigerator to chill for a minimum of 3 hours before serving. Leaving to chill overnight is ideal. Slice, serve, and enjoy!
Notes
Make sure to allow the cream cheese to reach room temperature before adding it to the cheesecake. Set the cream cheese out for thirty minutes before making it. If the cream cheese is too cold, the cheesecake will not reach the proper consistency. When beating the cream cheese, you get all the bumps out. This will allow for a smoother and creamier cheesecake.
This cheesecake should be stored in the fridge. It can be stored, wrapped in plastic wrap, or in a cake container for up to five days in the fridge.
You can also store it in the freezer for up to three months. Tightly wrap the cheesecake in aluminum foil before placing it in the freezer. Thaw it in the refrigerator for eight hours before serving.
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