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No-bake cheesecake 


What you need:

2 packages (20 sheets) graham crackers

11 tablespoons (1 3/8 sticks) unsalted butter, melted

2 tablespoons Truvia

2 8-ounce packages cream cheese, room temperature

1 14-ounce can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

What you do: 

1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, 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. Beat in the lemon juice and vanilla.

5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and freeze until firm, 2 1/2 to 3 hours.

6. Unclasp sides of pan, and remove cheesecake. Enjoy!

-Adapted from Martha Stewart’s No-Bake Cheesecake

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