Janelle’s vegie-friendly cheesecake

This is THE tastiest cheesecake recipe ever. Simple, vegie-friendly, and quick to make!

1 can condensed milk
550 grams cream cheese (fromage tartine such as St Moret in France)
140 ml lemon juice
2 drops vanilla essence
biscuit base (150 gram butter biscuits, plus 50 grams butter, melted)


  1. Crush biscuits in bag with rolling pin and empty into bowl
  2. Mix in melted butter, then place in base of pie dish and press down firmly with a flat spoon
  3. Put all other ingredients into a blender and blitz until the mix is smooth and creamy (it took me about 4-5 minutes with a hand mixer)
  4. Pour onto biscuit base and chill for at least 4 hours or overnight, if possible
  5. Place your toping of choice or leave as is!

That’s it. Easy as.


I'm a technical author, journalist and writer from Australia who has been living in Europe since 2000 and exploring the world from there. My passions are writing, snow sports and travel.

Posted in Recipes

About me

Wendy Hollands writer in Annecy, France

I'm an experienced technical writer based in the French Alps. I enjoy learning French language nuances, winter sports and travel. Drop by wendyhollands.com, my other site.

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