Vanilla No-Bake Cheesecake With a Chocolate Cookie Crust

If you’re new to no-bake cheesecakes, you’re in for a treat. They’re incredibly simple to make—just mix a few ingredients in a stand mixer and refrigerate. No baking means no cracks or overbaking issues. This makes it a perfect, easy summer dessert. The lemon juice helps the filling set without making it taste lemony, but if you love lemon, there’s a variation for you. Note that this cheesecake is more of a “cheesecake torte” or “cheesecake tart” due to its lower height.

Total Time: 5 hours to overnight
Yield: Makes one 9-inch round cake

Ingredients:

Crust:

• 9 oz. (255 g) crispy chocolate cookies (e.g., Nabisco chocolate wafers)
• 3 tbsp granulated sugar
• ½ tsp kosher salt
• 7 tbsp (99 g) unsalted butter, melted and slightly cooled
• ½ tsp vanilla extract

Filling:

• 16 oz. (453 g) cream cheese, softened
• One 14-oz. (397 g) can sweetened condensed milk
• ½ tsp kosher salt
• 3 tbsp freshly squeezed lemon juice
• 2 tsp vanilla extract
• Dutch-process cocoa powder for dusting (optional)

Instructions:

1. Prepare the Pan: Grease a 9-inch springform pan with cooking spray or softened butter. Line the bottom and sides with parchment paper.

2. Make the Crust: Process the cookies, sugar, and salt in a food processor until finely ground. Add the melted butter and vanilla, and process until the mixture holds together when pressed. Alternatively, crush the dry ingredients in a resealable plastic bag with a rolling pin, then mix with the melted butter and vanilla. Press the mixture firmly into the bottom and up the sides of the prepared pan. Freeze while you prepare the filling.

3. Prepare the Filling: Beat the cream cheese on medium-low speed in a stand mixer with the paddle attachment until smooth, scraping the bowl as needed. Add the sweetened condensed milk and salt, mixing until combined. Then add the lemon juice and vanilla, mixing just until incorporated. Avoid overmixing to maintain the cream cheese's structure. Pour the filling into the crust, smoothing the top with an offset spatula or knife. Cover with plastic wrap and refrigerate for at least 5 hours, or preferably overnight.

4. Serve: When ready to serve, remove the sides of the pan. If desired, use a serrated knife to separate the cake from the parchment paper, then transfer to a serving plate. Slice with a large chef’s knife dipped in hot water and dried between cuts. Optionally, dust with cocoa powder before serving. Store wrapped in the refrigerator for up to 3 days.

Variation: For a Lemon No-Bake Cheesecake with a Graham Cracker Crust, increase lemon juice to ⅓ cup (79 ml), reduce vanilla to 1 tsp, replace the chocolate cookies with 14 full-size graham crackers (220 g or 2½ cups ground), and omit the cocoa powder.