I still remember the first time I tried to make this 8-Minute Cheesecake. It was a Wednesday evening, the kind where you’re craving something sweet and special but have zero energy for a complicated dessert. I was skeptical—could something so creamy and decadent really come together in just minutes? As I whisked the cream cheese and sweetened condensed milk, the kitchen began to smell like a promise of sunshine and sweetness, with that bright, fresh hint of lemon juice cutting through the richness. When I took my first bite of the chilled, perfect slice a few hours later, I was utterly, completely converted. This recipe has been my no-fail, joy-spreading secret weapon ever since
Ingredients
- 1 package (8 ounces) full-fat cream cheese, completely softened to room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup fresh lemon juice (about 1-2 large lemons)
- 1 teaspoon pure vanilla extract
- 1 pre-made 9-inch graham cracker pie crust
A quick note on the ingredients: Trust me, do not use low-fat cream cheese here. The full-fat version is essential for that lush, creamy body that sets up perfectly. For the lemon juice, I’ve tried this with bottled and fresh, and while bottled works in a pinch, the vibrant, bright flavor of freshly squeezed lemon juice makes a huge difference. And that vanilla extract? Don’t skip it. It’s the quiet background note that makes all the other flavors sing in harmony.(See the next page below to continue…)