Cheesecake with sweetened condensed milk no bake is the ultimate dessert shortcut simple, indulgent, and completely oven-free. This recipe blends tangy cream cheese, lemon juice, and thick sweetened condensed milk into a silky filling that chills to perfection in a homemade graham cracker crust. Whether you’re craving something cool for summer or want a fuss-free treat for guests, this no bake cheesecake delivers. In this article, we’ll walk through how to make the crust, the creamy filling, and the perfect toppings plus answer your most common questions about condensed milk cheesecakes.
Table of Contents
My Story & the Easiest Graham Crust
How This Cheesecake with Sweetened Condensed Milk No Bake Became a Go-To Favorite
My journey with cheesecake with sweetened condensed milk no bake began one chaotic weekday afternoon my toddler was belting out songs, our dog was circling the kitchen, and I needed dessert in a hurry. I spotted a dusty can of sweetened condensed milk in the pantry and remembered my mum’s fridge-set cheesecake. With a few basics on hand, I threw together a crust, beat the filling until smooth, and popped it into the fridge. A few hours later, it had set into something creamy, cool, and ridiculously satisfying. That first slice sealed it this no bake cheesecake with sweetened condensed milk instantly became a family classic.
You’ll find echoes of this recipe in my no bake lemon cheesecake and cherry cheesecake versions, but this original cheesecake with sweetened condensed milk no bake is the one I return to most. It’s fast, foolproof, and honestly, a bit nostalgic in the best way.
Quick Graham Cracker Crust That Holds Up
This three-ingredient crust is crisp, buttery, and holds up beautifully:
- 12 graham cracker sheets, crushed to fine crumbs
- 6 tablespoons melted butter
- ¼ cup sugar
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined, or use a food processor for a smoother, more even texture. Press firmly into the base of a 9-inch springform or pie pan, using a flat-bottomed glass to compact it evenly. Chill the crust in the fridge or freezer for at least 20 minutes while you prepare your filling.
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Cheesecake with Sweetened Condensed Milk No Bake – Easy & Creamy
- Total Time: 4 hours
- Yield: 8 servings 1x
Description
This creamy no bake cheesecake with sweetened condensed milk is made with simple ingredients and zero oven time. Perfectly chilled with a buttery graham crust and endless topping options.
Ingredients
Crust:
12 graham cracker sheets (crushed)
6 tablespoons melted butter
1/4 cup sugar
Filling:
2 (8 oz) blocks cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract or paste (optional)
Topping:
1 can cherry pie filling or fresh fruit
Instructions
1. Mix graham cracker crumbs, sugar, and melted butter.
2. Press into 9-inch springform or pie pan; chill for 20 minutes.
3. Beat cream cheese until smooth.
4. Pour in sweetened condensed milk and beat until blended.
5. Add lemon juice and vanilla; mix until creamy and lump-free.
6. Pour filling into crust and smooth the top.
7. Refrigerate for 4–8 hours until fully set.
8. Top with cherry pie filling or fresh fruit just before serving.
Notes
Store in the fridge for up to 4 days, tightly covered.
Can be frozen for up to 1 month; thaw overnight in fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 11g
- Sodium: 207mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Creamy Filling with Condensed Milk
The Magic Behind the Filling
What makes this cheesecake with sweetened condensed milk no bake recipe so irresistible is the smooth, mousse-like texture you get from just a handful of ingredients. There’s no need for eggs, gelatin, or an oven. Instead, the sweetened condensed milk works wonders adding both sweetness and structure once the filling is chilled. A touch of lemon juice gives that essential brightness, and vanilla rounds it all out with a soft, fragrant finish.
Ingredients for the Filling
- 2 (8 oz) blocks cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract or paste (optional)
To make the filling for this cheesecake with sweetened condensed milk no bake, start by beating the softened cream cheese in a large mixing bowl for 3–4 minutes until completely smooth. Pause to scrape down the sides this ensures the final texture is silky with no lumps. Pour in the sweetened condensed milk and beat the mixture for another full minute until well blended and silky. Then pour in the lemon juice and vanilla, and beat again until everything comes together in a thick, creamy blend.
Pour this rich filling into your chilled graham cracker crust and level the top with a spatula. It will be thick but pourable. Cover and refrigerate for at least 4 hours, though overnight is ideal if you want the cheesecake to slice cleanly.
This effortless filling is what makes cheesecake with sweetened condensed milk no bake such a dependable recipe. It’s perfect as-is, or you can easily dress it up with fresh fruit or swirl in a flavored sauce before chilling.
Chill Time, Toppings & Serving Tips
Letting the Cheesecake Set Just Right
Once your filling is nestled into the crust, it’s time to let the cheesecake with sweetened condensed milk no bake work its magic in the fridge. Chill the entire cheesecake for at least 4 hours, but if you can leave it overnight, you’ll get the cleanest slices and firmest texture. The lemon juice reacts with the condensed milk to thicken the filling naturally no gelatin needed.
If you’re planning ahead for a gathering or dinner, this step is a dream. Prepare the entire cheesecake the night before, then just uncover it and add your toppings right before serving.
Topping Ideas for Extra Flavor
Once chilled, this cheesecake with sweetened condensed milk no bake turns into a smooth, firm base that’s ideal for layering on your favorite toppings. Here are some easy options:
- Cherry pie filling: A timeless favorite just spoon it over the top right before serving.
- Fresh berries: Strawberries, raspberries, or blueberries add a burst of color and fresh flavor.
- Caramel pecan sauce: For a richer finish, drizzle caramel and sprinkle chopped pecans.
- Chocolate ganache: Melted dark chocolate mixed with a bit of cream gives a silky topping.
Remember to add toppings right before serving to preserve the cheesecake’s smooth, flawless surface. If you’re making individual servings, add the topping right before presenting.
Whether you go traditional with cherry or adventurous with tropical fruit, the cool creaminess of this cheesecake with sweetened condensed milk no bake pairs beautifully with nearly anything. And if you’re like me, you might even sneak a slice plain the texture and flavor are that satisfying.
How to Store, Freeze, and Extend the Life of Your Cheesecake
Storing Your Cheesecake with Sweetened Condensed Milk No Bake
Once fully chilled, your cheesecake with sweetened condensed milk no bake should be covered tightly and kept in the refrigerator. It stays fresh for up to four days when stored in the fridge. I typically keep it in the springform pan, covered with a lid or tightly wrapped in plastic wrap to lock in freshness. This helps retain its creamy texture and prevent it from absorbing other odors in the fridge. I use this same method for my No bake cherry cheesecake, and it always keeps the texture smooth and the slices clean.
Can You Freeze Cheesecake with Sweetened Condensed Milk No Bake?
Yes, this recipe freezes beautifully. Once set, wrap the entire cheesecake or individual slices in plastic wrap, then again in foil, or place in an airtight freezer-safe container. It will last up to 1 month. When ready to serve, thaw overnight in the fridge. The texture may be slightly softer than fresh, but the flavor stays rich and creamy. For easy serving, pre-slice before freezing something I often do with my No-Bake Blueberry Cheesecake to make dessert prep even faster.
Conclusion
This cheesecake with sweetened condensed milk no bake is proof that you don’t need an oven to create something truly satisfying. With just a few pantry staples and a bit of fridge time, you get a creamy, tangy dessert that feels both nostalgic and indulgent. Whether you top it with cherries, fresh berries, or serve it plain, every slice is smooth, rich, and beautifully set.
It’s the kind of recipe that fits into real life busy afternoons, weekend treats, or make-ahead desserts for guests. Just like in my kitchen, where a toddler might be giggling nearby and a dog’s waiting for crumbs, this cheesecake is a little reminder that simple, joyful food always has a place at the table.
Thanks for stopping by and happy chilling!
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FAQs
How to make cheesecake with condensed milk no bake?
To make a simple cheesecake with sweetened condensed milk no bake, combine softened cream cheese with sweetened condensed milk, add lemon juice and vanilla, and pour into a prepared graham cracker crust. Chill for at least 4 hours until firm.
How do you make 4 ingredient cheesecake with condensed milk?
Combine cream cheese, sweetened condensed milk, a splash of fresh lemon juice, and a graham cracker crust. Just beat everything together, pour it into the crust, and chill it’s an easy no-bake dessert with minimal effort.
Can you use sweetened condensed milk in cheesecake?
Yes, sweetened condensed milk is ideal for no-bake cheesecakes. It adds sweetness and creates a thick, creamy texture without needing eggs or gelatin. It’s a key ingredient in every cheesecake with sweetened condensed milk no bake I make.
How to make cheesecake with Carnation condensed milk?
Carnation sweetened condensed milk works just like any brand. Blend it with cream cheese and lemon juice, pour into your crust, and refrigerate until set. It’s perfect for making a smooth and creamy cheesecake with sweetened condensed milk no bake.