Cheesecake Filling with Condensed Milk

Make your cheesecake better than ever with this delicious Cheesecake Filling with Condensed Milk recipe! Enjoy the rich flavor and creamy texture of this classic treat. Try it now and learn how to make this classic  dessert today!


GRAHAM CRACKER CRUST Graham Crackers White Sugar Butter CHEESECAKE FILLING Cream Cheese Condensed Milk Fresh Lemon Juice Vanilla Extract

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


Make graham cracker crumbs. Reserve 2 TBSP of the crumbs. Combine the crumbs, sugar and melted butter. Press the crumbs mixture into a prepared springform pan. Place in freezer to firm up.

In large bowl beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until incorporated. Add vanilla extract and beat until smooth and silky. Add the lemon juice. Beat until no lumps remain.


Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula. Sprinkle the reserved graham cracker crumbs along the edges of the top of the cheesecake. Cover tightly with plastic wrap. Chill for at least 5 hours. Overnight is best.


Carefully unmold the cheesecake by opening the lever on the side of the springform pan. Carefully lift the ring up and over the cheesecake without brushing the pan ring on the sides of the cheesecake. Add fresh berries and whipped cream for serving.


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