Ingredients
Equipment
Method
- Prepare the crust by combining the graham cracker crumbs, melted unsalted butter, and granulated sugar in a medium bowl. Mix until the crumbs are evenly moistened – they should hold together when pressed but not be soggy.
- Press the crust mixture firmly into the bottom of a 9x13-inch pan, using the back of a measuring cup to create a smooth and even layer.
- For the filling, dissolve the lemon-flavored agar agar powder in 1 cup of boiling water. Stir until fully dissolved and then add 1 cup of cold water. Allow the mixture to cool to room temperature, taking care not to let it start setting.
- In a large chilled mixing bowl, beat the well-chilled evaporated milk until it becomes thick and fluffy – this will take about 5 minutes.
- In a separate bowl, beat the softened cream cheese with 1 cup of granulated sugar and 2 teaspoons of vanilla extract until the mixture is smooth and creamy.
- Gently fold the cream cheese mixture into the whipped evaporated milk, then carefully incorporate the cooled agar agar mixture, ensuring the filling stays light and airy.
- Pour the luxurious filling over the prepared crust, spreading it evenly to the edges of the pan.
- Refrigerate the cheesecake for at least 4 hours – or overnight for even better texture – until the filling is perfectly set but still creamy.
Notes
This no bake cheesecake is both versatile and forgiving, offering a perfect balance of creamy and tangy flavors with a nostalgic twist. You can easily adapt the recipe for dairy-free or gluten-free diets by substituting coconut cream, plant-based cream cheese, or gluten-free graham crackers. It’s best enjoyed with a homemade berry compote, fresh seasonal fruits, or a drizzle of caramel or chocolate ganache.