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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.

Recently, we went to dinner with our dear friends who we have known for over 30 years. This friend and I both love to cook and bake and used to live right by each other so we would share our recipe creations with one another. We talked about having a cooking show one day together!
But we love to talk food and the recipes that we have been making on repeat. My friend shared that she has been obsessed with no-bake cheesecake made with sweetened condensed milk. She eats it every day as her special dessert! She shared a slice with us and then shared the recipe with me. It is beyond easy!
This Easy No-Bake Cheesecake recipe is made with a homemade graham cracker crust, a sweet cream cheese filling made with cream cheese, sweetened condensed milk, and fresh lemon juice, and topped with cherry pie filling. That’s it! It doesn’t get much easier than that.
Once I heard that the no bake cheesecake was made with sweetened condensed milk, I couldn’t get to the grocery store fast enough. Sweetened condensed milk is one of my favorite ingredients to use in baking.
What is a No-Bake Cheesecake?
A no-bake cheesecake (also called an โicebox cheesecakeโ or โrefrigerator cheesecakeโ) is a dessert that needs no baking time in the oven. It relies on chilling to firm up the cream cheese filling. This recipe uses sweetened condensed milk, which provides a silky sweetness and helps the cheesecake set. The tanginess comes from lemon juice and cream cheese, creating a perfect balance of flavors. Top it with fresh fruit or canned cherries for extra sweetness.
How to make No Bake Cheesecake with Sweetened Condensed Milk:
- 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.
Frequently Asked Questions (FAQ’s):
- How long can I store a no-bake cheesecake in the refrigerator? Itโs best enjoyed within 3โ4 days. Store it tightly covered.
- Why isnโt my cheesecake setting? Make sure that you use full-fat cream cheese. The lemon juice helps to thicken the mixture when combined with the sweetened condensed milk. Also, ensure there is enough chill time…overnight is ideal.
- Can I freeze a no-bake cheesecake? Yes! Wrap it tightly and 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.
- Do I need gelatin for this recipe? This is a no bake cheesecake recipe without gelatin. You typically donโt need gelatin if you use sweetened condensed milk and lemon juice and chill for at least 4 hours, as they work together to set the filling.
What are some cheesecake topping ideas?
Cherries: I love to use high-quality canned cherry pie filling since it pairs so well with the tangy and sweet cream cheese filling.
Berries: Use fresh strawberries, raspberries, blackberries, or blueberries or a mixture of berries and toss with sugar in a bowl to make a perfect sugary syrup.
Caramel: Drizzle with caramel sauce or dulce de leche. Add candied pecans for some crunch.
Whipped Cream: Top with fresh whipped cream all over the cheesecake or on the sides.
No Bake Cheesecake Recipes:
If you love no bake recipes, check out my Raspberry Cream Cheese Pie Recipe and easy Strawberry Cream Cheese Pie. If you love a classic cheesecake, check out my Best Cheesecake Recipe.
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Pin ItNo Bake Cheesecake (with sweetened condensed milk)
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
- How long can I store a no-bake cheesecake in the refrigerator?ย Itโs best enjoyed within 3โ4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg this looks amazing!! I canโt wait to make it!!
Graham cracker sheets ?
Alternative please
Thank you
Hi Annie! If you don’t want to use graham crackers you can use shortbread cookies, vanilla wafers or biscoff cookies. I hope you enjoy this recipe!