In the list of foods that I love (nachos, bacon, pasta, ice cream to name a few) cheesecake definitely comes in as one of my favorite desserts. Growing up, my mom always made the traditional no bake cheesecake off the cream cheese package with a graham cracker crust. I was searching around for an updated recipe last week and came across this from Martha Stewart. I’ve adapted it by swapping out the graham cracker crust with shortbread cookies, and also made a few other deletions and substitutions.
Traditional no bake cheesecake is switched up a bit with sweetened condensed milk and a shortbread cookie crust. Serve with caramel sauce and shaved milk chocolate. Would be great topped with a fresh berry sauce too!
1 package (approximately 10 ounces) Lorna Doone shortbread cookies
1 stick unsalted butter, melted
1 tablespoon sugar
2 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
4 ounces cool whip (about half of the regular size container)
Put cookies in food processor and pulse until fine OR put cookies in a large resealable plastic bag and crush them with a rolling pin until fine (if you don’t own or cant’ find a rolling pin, a bottle of wine works too!)
Pour crumbs into a medium bowl; stir in sugar. Add melted butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan (or a 9×12 rectangular pan) and press flat. Chill crust in freezer at least 10 minutes.
While the crust is chilling, make the cheesecake filling. Place softened cream cheese in a large bowl; beat with an electric mixer set at medium-high speed until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Add the vanilla and beat until combined.
Either fold the cool whip in with a spatula or mix in with the mixer on low speed until well combined.
Pour the filling over the crust and smooth the top with a rubber spatula until evenly distributed. Cover and refrigerate until firm, 2½ to 3 hours.