How to Make Cheesecake - Easy No Bake Cheesecake Recipe

You may find and print the FULL recipe here: https://inthekitchenwithmatt.com/no-b... In this episode of In the Kitchen with Matt I will show you how to make a no bake cheesecake. This no bake cheesecake recipe is really easy to make with very few ingredients and it turns out amazing! Again no baking required! If I can do it you can do it, go out there and make your own. Let's get started! Don't forget to subscribe to my channel, it's free! Find me on other social media platforms here: Other Youtube Channel:    / climberdude111   Facebook:   / inthekitchenwithmatt   Twitter:   / kitchenwithmatt   Instagram:   / inthekitchenwithmatt   Instructables: https://www.instructables.com/member/... *Instructables is one of my favorite DIY sites; I post all my recipes there, complete with the video link to this video as well as step by step written instructions, with pictures. The site is free for a basic membership. If you have any questions or comments, put them down below and I will get back to you as soon as I can. Ingredients: 20 sheets of graham crackers or 40 squares (310g) 11 tablespoons of unsalted butter (174g) 2 tablespoons of sugar (25g) 16 ounces of softened cream cheese (room temp.) (452g) 1 can (14 ounces) of sweetened condensed milk (396g) 2 Tbsp. of fresh lemon juice (30ml) 1 tsp. of vanilla extract (5ml) Tools: 9 inch springform pan - http://amzn.to/2nnAhBK Food Processor or large plastic bag - http://amzn.to/2nnmTxz Spatula Hand Mixer or Stand Mixer Spoon Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases. Transcript (partial): Hello and welcome back to in the kitchen with matt; I am your host Matt Taylor. Today I am going to show you how to make an easy no bake cheesecake, awesome, super yummy, really easy to do, I had a request to make a no-bake cheesecake, so here we go, let’s get started. First I have 11 tablespoons of unsalted butter, and what we are going to do is melt this in the microwave, 30 to 40 seconds, until it is nice and melted. All right, now we take our graham crackers, I have 20 sheets of graham cracker, or 40 of these little squares, it winds up being around 310 grams, and I am going to go ahead and put these in my food processor, if you don’t have a food processor, I will put a link down below where you can get one, they are super handy, I highly recommend one, or you can use a plastic bag, and put the crackers in there and just mash them up with like a rolling pin, okay, put the lid on, and I am just going to pulse. All right and now, we are going to add 2 tablespoons of sugar, if you don’t want your base to be as sweet, you can leave the sugar out, 2 tablespoons of sugar, I am going to put it right in there, let’s add our melted butter. Sometimes you will have to, if you are using a food processor, sometimes you will have to take off the top parts down, they don’t always get mixed in well. All right and when you are done, it will look like sand, look like nice wet sand, and that is how you know it is ready to go. Now we take a 9 inch spring form pan, this will give you that classic cheesecake look, if you don’t have one of these, I will put a link down below where you can pick one up, they are fairly cheap. So let’s go ahead and pour in all of our crumbs. All right there we go and we are going to come in here with our hands and just push it all down, and you can push it up so it gives it a little lip, you can be very firm with this as you push down, all right once you have it all pushed down we are going to put it in freezer for at least 10 minutes. All right now we take 16 ounces of room temperature cream cheese, and we are going to take a hand mixer, or stand mixer and go ahead and beat this together, all right we will go ahead and take a spatula and get some of this out. And now we are going to add two tablespoons of fresh lemon juice, one teaspoon of vanilla extract, and then I have 1 14 ounce can or 396 grams of sweetened condensed milk, and I am going to add this a little bit at a time, just put a little bit of that in there, put some more in there, and I will put the rest in, and I will scrape the sides. All right and you keep mixing until it is nice and smooth just like that. All right we take our base out of the freezer, and then we come in here and we pour in our cream cheese mix. Make sure to get it all out, and then we are just going to smooth it out. All right and this goes in the refrigerator for 2 to 3 hours or longer until it completely sets up, after our no bake cheesecake, has chilled in the refrigerator for 2.5 to 3 hours we take it out, and when you jiggle it, it won’t jiggle at all. And then what we do is we remove it from our spring form pan, you just open it up, it will come right off, and there we go, looks pretty awesome huh?