Silky, luscious, and foolproof—no oven needed! Perfect for hot days or when you crave dessert FAST.
📝 Ingredients *(Serves 8-10)*
For the Crust:
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200g (1½ cups) graham crackers/digestive biscuits, crushed (or gluten-free alternative)
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100g (½ cup) unsalted butter, melted
For the Filling:
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400g (2 packs) cream cheese, softened (full-fat for best texture!)
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1 cup (300g) sweetened condensed milk
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1 tsp vanilla extract
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1 tbsp lemon juice (optional, for brightness)
Topping Ideas:
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Fresh berries, caramel sauce, chocolate ganache, or fruit compote.
👩🍳 Instructions
1️⃣ Make the crust:
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Mix crushed biscuits and melted butter until sandy.
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Press firmly into a 7-9 inch springform pan or pie dish. Chill 15 mins.
2️⃣ Whip the filling:
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Beat cream cheese until smooth.
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Gradually add condensed milk and vanilla, mixing until creamy. (Add lemon juice now if using.)
3️⃣ Assemble & set:
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Pour filling over crust. Smooth the top.
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Refrigerate at least 4 hours (or overnight for firmer texture).
4️⃣ Serve cold:
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Run a knife around the edges before releasing from the pan.
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Top as desired and slice!
💡 Pro Tips
✔ No springform pan? Use a lined loaf tin or individual jars.
✔ Too soft? Add 1 tsp gelatin dissolved in 2 tbsp hot water to the filling.
✔ Flavor twists:
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Chocolate: Add ¼ cup cocoa powder to the filling.
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Matcha: Whisk in 1 tbsp matcha powder.
“Creamier than classic cheesecake—and ready in minutes!”