No-Bake Cheesecake
This no-bake cheesecake needs no oven and only five ingredients, which makes it a good first cheesecake. Sweetened condensed milk does the work of sugar and eggs, and the lemon juice keeps the sweetness from turning flat. A buttery digestive biscuit base adds a crumbly contrast to the dense, smooth filling. The quantities double easily, so you can make a larger one for a crowd, as long as you leave it a full day to set.
Instructions
Melt the butter and stir it into the crushed biscuit crumbs until the mixture looks evenly damp. Press it firmly into a pie dish to form the crust.
Beat the softened cream cheese in a large bowl until it is smooth and fluffy, with no lumps left.
In a separate bowl, beat the lemon juice and condensed milk together until combined.
Add the condensed milk mixture to the beaten cream cheese and mix until the filling is thoroughly blended and uniform in color.
Pour the filling into the prepared crust and smooth the top.
Refrigerate for at least 24 hours, until the filling is completely set and holds a clean slice.
Make it personal.
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