top of page


Updated: Jan 13, 2021

This is a quick easy way to make a cheesecake. Creamy, smooth and the crust is my absolute favorite part.

Yields Servings: 10 Prep 30 Mins Fridge 2-4 Hours


Graham Cracker Crust

3 cups graham cracker crumbs (about 18 to 25 sheets

1/3 cups of sugar

11 tablespoons unsalted butter (melted)

¼ tsp salt


2 8oz blocks cream cheese

1 14oz can of sweetened condensed milk

1 tbsp vanilla extract

¼ cup lemon juice

Blueberries for topping


1. Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a springform pan. Chill at least 10 minutes before filling.

2. Beat cream cheese until smooth using hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remaining. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.

3. Top with blueberries or your favorite topping. Store in the refrigerator for up to 3 days.

48 views0 comments

Recent Posts

See All


bottom of page