Unbaked Cheesecake Recipe

Discover the healthy, delicious and easy no-bake cheesecake recipe

Cheesecake is the best creamy dessert with a thick and dense texture. This dessert is simply made by making the crust and taking the fresh creamy cheese, egg, and other ingredients in a bowl and blending with an electric mixer or whisk. It has a different flavor either tangy or sweet. Cheesecake is considered healthy and one of the best energy sources. It is also considered a potential source of vitamins, protein, and calcium. Cheesecake is a very delicious recipe and the major component that makes this dessert more delicious is because of high-quality cream cheese. Other cheesecake variations include unbaked cheesecake, strawberry cheesecake, easy cheesecake, lemon cheesecake, mini cheesecake, and baked cheesecake. You cannot keep cheesecake at room temperature for more than four 04 hours and the cheesecake must be stored in the refrigerator as you can also freeze this cheesecake in a freezer for up to 2-3 months.

Ingredients

Let’s begin with the classic and easy dessert recipe. The ingredients required for this unbaked cheesecake are given below;

•            Cream cheese (2 8-ounce packages) at room temperature

•            Sugar (2 tsp)

•            Sweetened condensed milk (1 ¼ cups)

•            Fresh lemon juice (¼ cup)

•            Vanilla extract (1 tsp)

•            Graham Crackers (2 packages or 20 sheets)

•            Unsalted butter (11 tsp)

Recipe Directions

The directions for making unbaked cheesecake are given as;

1.           Take a large plastic bag (resealable), put the graham crackers in the plastic bag, and with the help of a rolling pin crush the graham crackers until the fine crumbs appear.

2.           Take a medium bowl and pour the crumbs into it as well as add sugar and butter and stir until it is mixed or combined in a good way.

3.           Now take a 9-inch springform pan, pour the crumb mixture in it, and press. Spread the crumb mixture up the side about 1 ½ to 2 inches and press.

4.           After pressing flat chill the crust for at least 10 minutes in a freezer.

5.           Now to make filling, it is very necessary to bring cream cheese at room temperature therefore remove it from the refrigerator about 1 ½ hour before.

6.           Take another large bowl and pour cream cheese in it. Set the electric mixer at medium-high speed and by using this mixer beat the cream until it looks smooth.

7.           Then beat the sweetened condensed milk, vanilla, and lemon juice.

8.           The next step is filling the crust with the above creamy mixture and after filling use the rubber spatula to smooth the top.

9.           Now cover it with plastic wrap and refrigerate it for 2 to 3 hours until firm and for better results 6 to 8 hours.

10.         After your unbaked cheesecake is ready, remove it from the pan.

The unbaked cheesecake is ready; you can also try a few toppings of your favorite fruits or cookies on the cheesecake to make it more delicious or tasty. You may freeze this dessert for up to 3 months.