This is a very easy to make no bake cheesecake with minimum ingredients. And since you don’t bake it, there is absolutely no way this can go wrong (cracks etc.).The taste is as good as any other baked cheesecake and you could have a lot of fun with decorating it with fruits, chocolates or nuts.
Ingredients:
- 1 ½ packet Biscoff cookies(45-48 cookies)
- ½ cup butter
- Two 8oz cream cheese packs
- One 14oz condensed milk pack
- 1 tsp vanilla extract
- ¼ cup lemon juice
Tips:
- Use butter, cream cheese and condensed milk at room temperature.
- I have used Biscoff cookies so that I don’t have to add extra sugar with the cookies and butter mixture but you can use any other cookies or crackers and add a little sugar to it.
- If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
- Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.
Directions:
1. Put Biscoff cookies in a small grinder and crush them until the crumbs are very fine.
2. Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spreading it 1 1/2 to 2 inches up the side; press flat.
4. Chill crust in freezer for at least 10 minutes.
5. Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.
6.Add the lemon juice and vanilla extract to the filling mixture.
7. Pour the filling into the crust. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
8. Remove cheesecake from the pan and it is ready to serve.
