No Bake Cheesecake (with sweetened condensed milk)

This easy No-Bake Cheesecake Recipe is made with a luscious filling made with sweetened condensed milk, cream cheese, and lemon juice, all piled onto a homemade graham cracker crust. This No Bake Cheesecake with sweetened condensed milk is perfect for when you want an effortless dessert that is easy to whip up and always a crowd pleaser.

4.80 from 15 votes

No Bake Cheesecake (with sweetened condensed milk)

This easy No-Bake Cheesecake is made with a luscious filling made with cream cheese, sweetened condensed milk, lemon juice, in a homemade graham cracker crust.

Prep Time15

Course: Dessert

Cuisine: American

Keyword: no bake cheesecake, no bake cheesecake with sweetened condensed milk

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Graham Cracker Crust:

12 Graham Cracker sheets (crushed)
6 Tablespoons Melted Butter
1/4 cup Sugar

Cream Cheese Filling:

(2) 8-ounce pkgs. Cream Cheese (softened)
(1) 14-ounce can Sweetened Condensed Milk
2 Tablespoons Fresh Lemon Juice
1 teaspoon Vanilla Bean Paste or Extract (optional)

Topping:

(1) can Cherry Pie Filling

Instructions

Make the Graham Cracker Crust. Stir the crushed graham crackers, sugar and melted butter together. I suggest using a food processor, if possible. Pour the crust mixture into a 9 or 10-inch springform pan or 9-inch pie pan. Use the bottom of a glass or measuring cup to press the crust into the pan. Pack it into the bottom and sides of the pan. Place the crust in the freezer or refrigerator to set up for 20-30 minutes, while you make the filling.
Make the Cheesecake Filling. In a large mixing bowl, beat the softened cheese with a hand mixer or stand mixer until completely smooth, about 3-4 minutes. Scrape the sides of the bowl halfway through. Pour in sweetened condensed milk and mix for 1 minute longer. Add lemon juice and mix until creamy and smooth.
Assemble and Chill. Pour the cream cheese mixture over the graham cracker crust. Smooth the top with a spatula. Cover and place in the refrigerator to chill. Chill for at least 4 hours or preferably overnight (8 hours) for a firm set.
Top and Serve. Once the cheesecake has fully set, top the no-bake cheesecake with canned cherry pie filling, fresh fruits, or caramel pecan topping.

Notes

Recipe Notes & Tips

Use full-fat, block-style cream cheese. For the best texture and a reliable set, use regular full-fat cream cheese sold in blocks, rather than whipped or tub-style spreadable cream cheese.
Use fresh lemon juice. The lemon juice isn't only for flavor—it helps the filling thicken and set. For the most reliable results, use freshly squeezed lemon juice and measure the full 2 tablespoons.
Make sure the cream cheese is softened, but not warm. Let it sit at room temperature until easily softened, but don't let it become warm or melted. This helps create a smooth filling without making it unnecessarily loose.
Beat the cream cheese until completely smooth before adding the condensed milk. Scrape down the sides of the bowl as needed. This prevents lumps and gives the cheesecake its creamy texture.
Don't worry if the filling seems soft at first. The mixture will not be firm like a baked cheesecake when you first pour it into the crust. It becomes much firmer as it chills.
For the best set, refrigerate overnight. Although the cheesecake can be served after about 4 hours, I recommend chilling it for 8 hours or overnight for the firmest, cleanest slices.
How long can I store a no-bake cheesecake in the refrigerator? It’s best enjoyed within 3–4 days. Store it tightly covered.
Can I freeze a no-bake cheesecake? Yes! Wrap it tightly to ensure it is completely covered and place in the freezer. When ready to serve, allow time to defrost in the refrigerator. The texture may be slightly affected by freezing.

Nutrition