What does condensed milk do for cheesecake?

Sweetened condensed milk acts as the main sweetener and thickener in a no-bake cheesecake. It gives the filling that smooth, velvety texture without the need for added sugar or gelatin. In this lemon cheesecake no bake with condensed milk , it balances the tart lemon beautifully while helping the filling set firm in the fridge.

How to make lemon cheesecake with condensed milk?

To make lemon cheesecake with condensed milk, start by beating full-fat cream cheese until smooth. Mix in the sweetened condensed milk along with freshly squeezed lemon juice and finely grated lemon zest. Fold in whipped heavy cream until fully combined, then pour over a chilled biscuit crust. Refrigerate overnight to let it set fully. The full step-by-step is detailed in the article above.

How do you make 4 ingredient cheesecake with condensed milk?

A 4-ingredient version of this cheesecake typically includes cream cheese, sweetened condensed milk, lemon juice, and a simple cookie crust. Skip the cream for a firmer, more classic texture. For a streamlined take, you’ll love the 5 ingredient no bake cheesecake with condensed milk post it simplifies everything without sacrificing flavor.

How to make lemon cheesecake no bake?

Making a no-bake lemon cheesecake is all about combining creamy and citrusy elements. Combine cream cheese with fresh lemon juice, zest, and sweetened condensed milk, then gently fold in the whipped cream until smooth and airy. Pour over a buttery biscuit base and chill until set. Combine cream cheese with fresh lemon juice, zest, and sweetened condensed milk, then gently fold in the whipped cream until smooth and airy.

Lemon Cheesecake No Bake with Condensed Milk – Easy 5-Star Recipe

Description

A creamy, dreamy lemon cheesecake no bake with condensed milk made without gelatin and packed with tangy citrus flavor. It’s the perfect make-ahead dessert for sunny days or stress-free entertaining.

Ingredients

1 ½ cups (150g) digestive biscuit crumbs

¼ cup (60g) unsalted butter, melted

16 oz (450g) full-fat cream cheese, room temperature

14 oz (400g) sweetened condensed milk, room temperature

1 tbsp lemon zest (from 1 large lemon)

⅓ cup (80g) fresh lemon juice

⅔ cup (160g) whipping cream (min. 35% fat), very cold

Optional: ½ cup (125g) lemon curd, sweetened whipped cream

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Instructions

1. Crush digestive biscuits into fine crumbs. Mix with melted butter until combined.

2. Press firmly into an 8-inch springform pan and freeze for 30 minutes.

3. In a bowl, beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Mix well.

4. In a separate bowl, whip the cold cream to stiff peaks.

5. Fold whipped cream into the lemon mixture gently until fully incorporated.

6. Pour filling over the chilled crust and smooth the top.

7. Chill in the coldest part of the fridge for at least 8 hours, preferably overnight.

8. Top with lemon curd and whipped cream before serving, if desired.

Notes

Always use full-fat ingredients for best results.

Chill overnight for the firmest set.

Crust will soften after a few days in the fridge.

Freeze slices individually for up to 2 months.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American