Are you one of those people who love the flavor of cheesecake but hate the effort of making one? If the answer is yes, then, welcome to the club. No bake cheesecake is a great alternative if you want to skip the long process of baking, mixing, chilling and is easy to put together. The only hard part is that you have to wait overnight for it to set so that you can enjoy it later to your heart’s content.

These no bake cheesecakes are perfect after a relaxed Sunday dinner or also when you want your refrigerator to do most of the work for you. You can just crack open a can of cherries or raspberries for the toppings and you are good to go! You would be surprised but for this cheesecake filling I have used just four basic ingredients which are easily available in your kitchen pantry or at the local grocery store.  This cheesecake has a nice, creamy, rich texture and little tartness because of the lemon.
Give this recipe a try and let me know what you think in the comments below, or on my facebook page, or on instagram (@salt.paprika). I would love to see your version of the same.

Prep Time: 20 minutes
Chill Time: 7 hours or overnight
Served: Cold or Room temperature

Ingredients:
 
 Pie Crust

 200g plain biscuits or crackers 
 100g melted butter
 2/3rd Cup caster sugar
 
 Cheesecake Filling

200g Cream cheese, room temperature
1 cup sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Topping (fresh fruits, canned cherries, or whatever suits your fancy!)
 
 

Note: Just use a Cream Cheese spread if you are not able to find Cream Cheese

Method:

1. For the crust, in a blender mix together biscuits and sugar until there are fine crumbs. Add the melted butter and process until combined. Grease a round bottom pan with butter and press the biscuit mixture over it and chill freeze in the refrigerator for 10 to 15 minutes.
2. Using an electric mixer combine together the cream cheese (room temperature), sweetened condensed milk and sugar. Add in vanilla essence and lemon juice and mix well until it is light and fluffy. Since, we have added sweetened condensed milk, I did not add more sugar in the cheesecake mix.
3. Pour the mixture in the pan, level the top by giving it a quick shake or with the help of a spatula. Cover it and let it refrigerate for about 6-7 hours, ideally over-night.
4. Remove cheesecake from the pan, and top it up with some fresh fruits or canned cherries, strawberries, blueberries or just enjoy it plain! I have used some fresh kiwi and dried cherries as topping.

You can do a much better job of decorating it than what I have done…
Make it over the weekend and enjoy with your friends and family!