I love me some cheesecake. Cherry, Snickers, Chocolate Chip Cookie Dough, Key Lime, Strawberry, Plain, ANY C-H-E-E-S-E-C-A-K-E! That’s why I can’t wait til my birthday. Anywho, whenever I get the chance to treat myself to something good; my go to is always cheesecake. Try this no fuss, no bake, easy as pie recipe today. It’s sure to please the senses.

Ingredients

for the crust
2 cups Nilla Wafers crumbs, finely crushed
1 stick of butter, melted
1/3 cup of sugar

for the filling
2 (8 oz) packs cream cheese, soften
14 oz. sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract

Instructions

1. Put Nilla Wafers in a large resealable plastic bag, and crush them with a rolling pin until very fine.

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 soften 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 prepared crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

6. Unclasp sides of pan, and remove cheesecake.

7. Top with your favorite fruit topping or serve plain. Your Choice.

8. ENJOY!

*CHEF’S NOTE – The cookie pie crust can be made with any type of crunchy cookie like Oreos, graham crackers, shortbread, gingersnaps, chocolate chip cookies etc. Be creative & Let your imagination run wild.