Put the evaporated milk, a small mixing bowl in the fridge.
Mix the cream cheese, sugar and vanilla in a medium bowl until smooth, and set aside.
Take the evaporated milk out of the fridge, and put it in the bowl. Whip it with the beaters until stiff peaks form. Combine with the cream cheese mixture.
Melt the butter and add to the graham crackers and brown sugar and then press into a large pan to form a crust. Bake the crust 10 minutes and turn off oven.
Pour cream cheese mixture into cooled crust and refridgerate at least 2 hours before serving.
Garnish with your favorite topping.
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