A no-bake cheesecake requires 2 packages graham crackers, 11 tablespoons unsalted melted butter, 2 tablespoons sugar and 16 ounces cream cheese. Also, this recipe calls for a 14-ounce can of sweetened condensed milk, 1 teaspoon vanilla extract and 1/4 cup lemon juice.
To begin, place both packages of graham crackers into a sealable plastic bag, and crush them with a rolling pin into very fine crumbs. Dump these into a small bowl, and mix in the sugar and melted butter. Mix these until they are completely combined. Dump this small bowl into a 9-inch pie pan, pressing the mixture flat to the bottom and an inch up the sides of the pan. Place the pan into the freezer for 10 minutes.
Mix the cream cheese in an electric mixer set on medium high, until it is smooth, and then slowly begin adding the condensed milk. Be sure to scrape the edges of the mixing bowl to be sure no ingredients avoid mixing. Then beat in the vanilla and lemon juice. Remove the pie pan from the freezer, and pour in the contents of the mixer bowl. Smooth the top of the cake with a spatula, and then refrigerate the cake for roughly three hours or until it is firm.