This cheesecake recipe with condensed milk is a game changer simple to make, full of rich flavor, and creamy to the last bite. No water bath, no cracks, just pure cheesecake bliss. It’s a well-loved family classic that’s made appearances at weddings, birthdays, and quiet nights at home. If you’re after a simple dessert that delivers every time, this is the one to try.
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Why This Cheesecake Recipe with Condensed Milk Stands Out
Creamy texture thanks to condensed milk
The magic of this cheesecake recipe with condensed milk is all in the texture. Sweetened condensed milk blends effortlessly with cream cheese to create a smooth, velvety filling that holds its shape beautifully. Unlike sugar, which can sometimes feel grainy if not thoroughly dissolved, condensed milk delivers consistent sweetness and richness in a single step. That’s what makes each forkful so silky and rich. Whether you’re baking for the first time or you’re a seasoned pro, this cheesecake recipe with condensed milk gets rave reviews every time. It’s easy to see why it’s right up there with other favorites like my no-bake cheesecake with ricotta simple, satisfying, and crowd-pleasing.
No water-bath crack-free method
Most cheesecakes need a water bath to prevent cracks, but this cheesecake recipe with condensed milk skips that and still turns out glossy and perfect. The trick? Bake it low and slow, then let it cool gently in the oven. After it’s done, turn the oven off, crack the door open, and walk away. That gradual cooling helps prevent dreaded top cracks. Gently tap the pan on the counter before baking to knock out any trapped air bubbles. The result? A stunning cheesecake recipe with condensed milk that looks and tastes professional no fuss required.
This reliable recipe has become my trusted dessert for every occasion it sits right beside crowd-pleasers like the 3-ingredient no-bake condensed milk cheesecake and the rich, creamy no-bake lemon bars I love to make for summer gatherings.
Ingredients & Crust for Homemade Cheesecake with Condensed Milk
Simple cream cheese‑condensed milk filling
This cheesecake recipe with condensed milk shines thanks to its no-fuss ingredient list. You’ll need just cream cheese, eggs, vanilla, a touch of lemon extract, and of course, sweetened condensed milk. The condensed milk pulls double duty by adding sweetness and creating that signature smooth, creamy texture. For best results, always start with room-temperature, full-fat cream cheese. Beat it well before adding any other ingredients. This is the key to a smooth batter and a rich, luscious final bake. If you’re a fan of easy, creamy desserts like this cheesecake recipe with condensed milk, you’ll also love my no-bake lemon cheesecake bars.
Next, blend in the condensed milk and extracts, then add the eggs one at a time. Keep your mixer on low from this point on. Over-mixing after adding eggs can introduce too much air, which leads to cracks. Slow and steady wins the cheesecake game, especially when you’re making a cheesecake recipe with condensed milk that’s meant to be smooth and flawless.
Easy graham‑cracker (or cookie) crust variations
The crust for this cheesecake recipe with condensed milk is just as easy as the filling. A simple blend of graham crackers, butter, and brown sugar forms the crust, which gets pressed into a springform pan and baked to firm it up. It holds together perfectly and adds a golden, buttery crunch beneath the creamy filling.
Want to mix it up? Try using crushed vanilla wafers, Oreos, or gingersnaps for a twist. Each option pairs beautifully with the filling and can totally change the dessert’s vibe. I love experimenting with crusts, just like I do in recipes such as my No bake cheesecake pudding which swaps in a spiced cookie base for something special.
Step-by-Step Method for Baking the Cheesecake with Condensed Milk
Preparing and mixing the batter
To get the perfect texture in your cheesecake recipe with condensed milk, start by beating room-temperature cream cheese until smooth. Scrape the bowl a few times to remove all lumps. Add in the condensed milk and extracts, blending until creamy. Then, mix in the eggs one at a time on low speed to avoid adding air this keeps the texture dense and helps prevent cracks.
Baking low-and-slow and gradual cooling
Bake this cheesecake recipe with condensed milk at 300°F for 60–70 minutes. The edges should look firm while the center has a gentle wobble. Turn the oven off, crack the door, and let it cool slowly this helps prevent cracking. After 15 minutes, move it to the counter to cool fully, then chill in the fridge for several hours or overnight.
Serving, Storage & Toppings for This Cheesecake Recipe with Condensed Milk
Refrigeration and freezing tips
Once baked and cooled, your cheesecake recipe with condensed milk needs time to chill. Cover it lightly and refrigerate for several hours overnight is ideal. This sets the texture and deepens the flavor. Stored in the fridge, it stays fresh for up to 7 days.
Want to freeze it? This cheesecake recipe with condensed milk holds up well in the freezer. Wrap the entire cake or individual slices tightly in plastic wrap, then add a layer of foil. Freeze for up to a month. Defrost slowly in the fridge for best results no texture loss, just creamy perfection.
Ideal toppings and flavor twists
While this cheesecake recipe with condensed milk is delicious on its own, toppings take it even further. Add a fruity finish with blackberry sauce, cherry topping, or a spoonful of lemon curd. Love chocolate? Drizzle with fudge or top with crushed Oreos. Want something festive? Fresh berries, peach slices, or blood orange curd add color and flavor.
You can also customize the crust vanilla wafers, gingersnaps, or chocolate cookies all work beautifully. Flavor the filling with almond or citrus extract for a twist on the original. This cheesecake recipe with condensed milk is endlessly flexible, making it perfect for holidays or everyday desserts.
Looking for more variations? Don’t miss my Lemon cheesecake no bake with condensed milk or the no-bake strawberry cheesecake both inspired by the same creamy base.
Conclusion
This cheesecake recipe with condensed milk is everything a great dessert should be easy, rich, and reliably creamy. With no water bath required, it’s perfect for beginners and seasoned bakers alike. The sweetened condensed milk gives it that melt-in-your-mouth texture, while the low-and-slow bake and gradual cooling ensure a flawless finish every time.
Whether you’re serving it plain, dressing it up with fresh fruit, or freezing a few slices for later, this recipe has a permanent spot in my kitchen. It’s a celebration-worthy treat that fits right into everyday life and that’s exactly what I love to share.
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FAQs About Cheesecake Recipe with Condensed Milk
Why use condensed milk in cheesecake?
Sweetened condensed milk adds both sweetness and a rich, creamy texture to cheesecake. It eliminates the need for added sugar and helps the filling set beautifully without needing extra thickeners. In a cheesecake recipe with condensed milk, it also blends more smoothly than granulated sugar, which helps reduce the risk of lumps or a grainy finish.
How to make vanilla cheesecake with condensed milk?
To make vanilla cheesecake with condensed milk, start with a base of softened cream cheese, then blend in sweetened condensed milk and a generous splash of vanilla extract. Add eggs one at a time, then bake low and slow. Chill thoroughly before serving for the best texture. This vanilla-forward version of the cheesecake recipe with condensed milk is smooth, simple, and perfect for layering with toppings.
What is the secret to a good cheesecake?
The key to a great cheesecake is a smooth batter, gentle baking, and proper chilling. Use room-temperature cream cheese, avoid over-mixing after adding eggs, and bake slowly at a low temperature. For this cheesecake recipe with condensed milk, letting it cool gradually in the oven also helps avoid cracks and ensures a velvety finish.
What does condensed milk do to cakes?
In cakes, condensed milk adds moisture, richness, and sweetness. It creates a denser, more luxurious crumb and enhances flavor without needing extra sugar or dairy. In a cheesecake recipe with condensed milk, it contributes to a silky texture and helps the filling set perfectly after baking.
Cheesecake Recipe with Condensed Milk – Easy, Creamy, No Crack
- Total Time: 2 hours 50 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This cheesecake recipe with condensed milk is rich, smooth, and easy to make no water bath needed. It bakes up beautifully with just a few ingredients and delivers a crack-free, creamy dessert every time.
Ingredients
1½ cups graham cracker crumbs
2 tablespoons light brown sugar
4 tablespoons butter, melted
24 oz cream cheese, softened
14 oz sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon lemon extract (or almond/citrus of your choice)
4 large eggs
Instructions
1. Preheat oven to 300°F.
2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes, then let it cool.
4. Beat softened cream cheese until completely smooth.
5. Add condensed milk and flavor extracts, mix until combined.
6. Add eggs one at a time, mixing on low after each addition.
7. Pour batter into crust, tap the pan on the counter to release air bubbles.
8. Bake for 60–70 minutes until edges are set and center slightly jiggles.
9. Turn off oven, crack the door, and let cheesecake cool inside for 15 minutes.
10. Cool on the counter to room temp, then refrigerate at least 4 hours or overnight.
Notes
For best results, use full-fat cream cheese.
Crust can be made with vanilla wafers, Oreos, or gingersnaps for variation.
Cheesecake can be stored in the fridge for up to 1 week or frozen for 1 month.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American