Ingredients
8 ounces full-fat cream cheese, softened
14 ounces sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 pre-made (9-inch) graham cracker crust
Instructions
Press the pre-made graham cracker crust into a 9-inch springform pan.
Beat the cream cheese until smooth, then mix in the sweetened condensed milk.
Add lemon juice and vanilla extract. Stir gently until well combined.
Pour the mixture into the prepared crust.
Chill the cheesecake for at least 4 hours until firm.
Notes
For a lighter version, substitute cream cheese with neufchatel cheese.
Double-check that all store-bought ingredients (e.g., crust) are halal-certified.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Add toppings like fresh berries or homemade halal caramel if desired.
- Prep Time: 15
- Category: No-Bake Dessert Recipes
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 30g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg