- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Mix together the graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9 inch springform pan.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
- Stir in lemon juice and vanilla extract.
- Pour filling into prepared crust.
- Refrigerate for at least 4 hours before serving.
no-bake
cheesecake
dessert
lemon
cream cheese
condensed milk
crust