Ingredients:
Crust:
Nabisco chocolate wafers, or nine ounces (255 grams) of crispy chocolate cookies
3 Tbsp. granulated sugar
½ tsp. kosher salt
7 tablespoons (99 grams) of melted, slightly chilled unsalted butter
½ tsp. vanilla extract
Filling:
16 oz. (453 g) cream cheese, at room temperature
One 14-oz. can (397 g) sweetened condensed milk
½ tsp. kosher salt
3 Tbsp. freshly squeezed lemon juice
2 tsp. vanilla extract
Dutch-process cocoa powder for dusting (optional)
Preparation:
Apply cooking spray or softened butter to a 9-inch springform pan to grease it. Apply parchment paper to the sides and bottom of the dish.
To make the crust, process the chocolate cookies, sugar, and salt in a food processor until the cookies are finely ground. Alternatively, you can place the dry ingredients in a resealable plastic bag, cover it with a tea towel, and crush the cookies with a rolling pin. Move the crumbs to a medium-sized bowl and mix in the vanilla and melted butter.
. Press the crust mixture firmly into the bottom and 1″ up the sides of the prepared pan using your fingers. While preparing the filling, put the crust in the freezer.
For the filling, beat the cream cheese briefly on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment until smooth, scraping the bowl as needed. Add the sweetened condensed milk and salt, and beat just until combined. Then add the lemon juice and vanilla extract, and mix until all the ingredients are incorporated. Avoid overmixing to prevent the cream cheese from losing structure. Scrape the filling into the prepared crust, smoothing the top with an offset spatula or butter knife. Cover the cheesecake with plastic wrap and refrigerate for at least 5 hours or preferably overnight.
Take off the springform pan’s sides when you’re ready to serve. If desired, you can carefully slide a long, serrated knife between the crust and the parchment paper to transfer the cake to a serving plate. Slice the cake with a large chef’s knife that has been dipped in hot water and dried between slices. Optionally, dust the cheesecake with cocoa powder before serving.
The cheesecake can be stored in the refrigerator, wrapped, for up to 3 days.
Enjoy the creamy and delicious vanilla no-bake cheesecake with a chocolate cookie crust!