No Bake Cheesecake With Evaporated Milk And Cream Cheese
This recipe for a no-bake cheesecake with evaporated milk and cream cheese is simple to make and has a rich creamy texture that is super delicious, the best part of this recipe is that it’s quick to whip, and requires no baking.
Ingredients
- 200 grams plain sweet biscuits crushed
- 250 grams cream cheese
- 125 grams butter
- 375 ml evaporated milk chilled
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1 lemon rind & juice
- 2 teaspoons gelatine
- 1/4 cup boiling water
Instructions
- Melt the butter and add to the crushed biscuit crumbs.
- Add cinnamon.
- Press the biscuit mixture in the base and up the sides of a greased 22cm springform pan.
- Refrigerate while preparing the filling.
- Cream together sugar, cream cheese, and lemon juice, and rind until light and fluffy.
- In a separate bowl, whip the evaporated milk until it forms soft peaks.
- Dissolve the gelatine in boiling water, allow to cool slightly, then beat into the cream cheese mixture until well combined.
- Pour filling into the base and refrigerate until set (approximately 4 hours).
- Garnish with slices of lemon.
- Enjoy!
