No bake cheesecake condensed milk is the ultimate shortcut to a dreamy, creamy dessert that sets perfectly without a minute in the oven. This easy recipe combines sweetened condensed milk, cream cheese, and fresh lemon juice on a buttery graham cracker crust for a dessert that’s smooth, tangy, and completely fuss-free. Whether you’re planning ahead or need a last-minute treat, this cheesecake delivers every time. I first discovered it at a friend’s dinner party one slice in, and I was hooked. It’s now a staple in my kitchen, especially for those no-bake days when you still want something unforgettable.
Table of Contents
Why No Bake Cheesecake Condensed Milk Works
My sweet discovery
Recently, we had dinner with dear friends we’ve known for over 30 years. Over laughter and memories, we ended up talking about our favorite go-to recipes. My friend, a fellow baking enthusiast, revealed she’d been making no bake cheesecake condensed milk every single week and eats a slice daily. Intrigued, I tried a bite. One creamy, citrusy forkful later, I begged for the recipe. It was love at first bite.
I rushed home, grabbed everything I needed for no bake cheesecake condensed milk, and made it that night. It was everything: simple, creamy, and completely satisfying. Just like my no bake lemon cheesecake, it uses ingredients you probably already have no oven, no gelatin, just pure comfort. Now it’s a regular on our dessert table, especially on warm days when baking isn’t an option.
How Lemon Juice and Condensed Milk Set the Stage for the Perfect Cheesecake
The magic of no bake cheesecake condensed milk lies in the chemistry. When lemon juice mixes with sweetened condensed milk, it thickens the mixture on its own no extra setting agents needed. This means your cheesecake sets perfectly in the fridge while keeping that silky texture. The lemon brings a bright tang that cuts through the milk’s sweetness and balances the cream cheese’s richness.
Add this luscious filling to a graham cracker base, and you’ve got no bake cheesecake condensed milk that’s indulgent and effortless. It’s the kind of recipe much like my no bake chocolate tart that shows just how beautiful simple desserts can be. Whether you serve it plain or dressed with fruit, this dessert always hits the sweet spot.
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No Bake Cheesecake Condensed Milk – Easy, Creamy, Crowd-Pleasing Dessert
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Description
This easy no bake cheesecake condensed milk recipe features a creamy filling made with sweetened condensed milk, cream cheese, and lemon juice, layered over a buttery graham cracker crust. A perfect make-ahead dessert that’s quick, rich, and always a crowd-pleaser.
Ingredients
Graham Cracker Crust:
12 graham cracker sheets, crushed
6 tablespoons melted butter
1/4 cup granulated sugar
Cream Cheese Filling:
(2) 8-ounce blocks cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (optional)
Topping:
1 can cherry pie filling or fresh berries
Instructions
1. Stir together graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
2. Press the crust mixture into a 9-inch springform or pie pan. Chill in the fridge for 20–30 minutes.
3. Beat softened cream cheese with a mixer until smooth, about 3–4 minutes.
4. Gradually mix in the sweetened condensed milk, then the lemon juice and vanilla. Beat until fully smooth.
5. Pour the filling over the chilled crust and smooth the top with a spatula.
6. Cover and refrigerate for at least 4 hours or overnight for best results.
7. Once set, top with cherry pie filling, fresh berries, or caramel and serve chilled.
Notes
Use full-fat cream cheese for the best texture.
Store covered in the refrigerator for up to 4 days.
To freeze, wrap tightly and thaw in the fridge before serving.
- 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: 3.4g
- Trans Fat: 0.3g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 23mg
Building the Perfect Crust for No Bake Cheesecake Condensed Milk
Crafting a buttery graham cracker base
The crust for a no bake cheesecake condensed milk dessert needs to be sturdy enough to hold the creamy filling but tender enough to melt in your mouth. Graham crackers are the classic choice. Start with 12 full sheets, finely crushed. You can use a rolling pin and a zip-top bag, or go the quick route with a food processor. Add ¼ cup of sugar and 6 tablespoons of melted butter. Mix until the texture resembles wet sand. Press the crust mixture firmly into a 9-inch springform pan or pie dish using the bottom of a measuring cup helps create a crisp, even layer that sets beautifully for your no bake cheesecake condensed milk.
If you’re exploring other chilled desserts, you’ll love how this method adapts for the silky No Bake Strawberry Cheesecake or the colorful Blueberry Cheesecake Bars No Bake the same sturdy base works every time.
Why chilling the crust matters
Chill the crust for 20 to 30 minutes before pouring in the filling. This step firms up the butter, helping the crust hold its shape and slice neatly without crumbling. This step is what gives the no bake cheesecake condensed milk a professional finish.
You’ll find this same chilling trick works wonders in recipes like the creamy No Bake Peanut Butter Pie strong foundation, zero oven, total success.
Whipping the Cream Cheese Filling with Condensed Milk
Tools and texture tips for a silky finish
To get the dreamiest texture in your no bake cheesecake condensed milk, start with room-temperature cream cheese. Cold cheese can leave lumps, so give it time to soften before mixing. Using a hand mixer or stand mixer, beat the cream cheese for about 3–4 minutes until it’s ultra smooth. Scrape down the sides of the bowl to make sure everything is fully incorporated.
Then, gradually add a full can of sweetened condensed milk while continuing to mix. Beat again until silky, then add two tablespoons of fresh lemon juice. Here’s where the magic kicks in lemon juice brings a burst of freshness and naturally thickens the filling at the same time. If you like a little extra flavor, a splash of vanilla extract works beautifully.
You’ll find the same creamy filling method used in my Mini No Bake Cheesecakes, which are perfect for portioned desserts that still deliver full flavor.
Flavor balance and final blend
When making no bake cheesecake condensed milk, it’s important to strike the right balance of tangy and sweet. The cream cheese gives body and richness, while the condensed milk brings smooth sweetness. Lemon juice cuts through that richness, preventing the filling from being too heavy. Beat until completely smooth this is your moment to make it shine.
Once done, your cheesecake base should have a glossy, thick consistency that spreads easily. If you love getting creative, this base works perfectly in variations like the fruity No Bake Mango Cheesecake. It’s simple, but the flavors come together in a way that tastes anything but basic.
Chill, Top & Serve Your No Bake Cheesecake Condensed Milk
Give it time to set
Once your filling is poured over the crust, use a spatula to smooth the top. This final touch gives your no bake cheesecake condensed milk that clean, professional finish. Wrap it tightly with plastic wrap or foil, then pop it in the fridge. For the best texture, chill for a minimum of 4 hours though overnight gives the firmest, most flavorful result. The longer chill time helps the lemon juice and condensed milk fully firm up, giving you perfect, sliceable layers.
Skipping this step is tempting, but don’t rush it. That smooth, luscious filling needs time to firm up properly for the perfect slice. It’s a trick I use for other chilled favorites too, like my firm yet airy No Bake Pumpkin Cheesecake a seasonal treat that cuts like a dream.
Choose your topping style
Once fully chilled, it’s time to top your no bake cheesecake condensed milk masterpiece. For a classic finish, canned cherry pie filling adds a vibrant pop of red and a sweet contrast to the tangy filling. Prefer something lighter? A handful of fresh berries like raspberries or blueberries works beautifully. Toss them in a little sugar for a juicy glaze that makes every bite shine.
You can also switch things up with a drizzle of caramel sauce, crushed pecans, or a swirl of whipped cream. The base is versatile enough to match your mood or your guests’ cravings.
One of my personal favorites is the Lemon and raspberry cheesecake no bake, where tart fruit and creamy layers come together in a showstopping dessert. However you finish it, this cheesecake always brings smiles to the table.
Conclusion
No bake cheesecake condensed milk is the kind of dessert that feels like a little gift to your future self. It’s rich, smooth, tangy, and impossibly easy to make. With just a few basic ingredients cream cheese, lemon juice, and that magic can of sweetened condensed milk you can whip up a chilled treat that looks elegant and tastes even better.
Whether you top it with fruit, caramel, or keep it plain and creamy, this recipe never fails to deliver. It’s been a staple in my kitchen ever since that first bite at my friend’s dinner table and now, I hope it becomes one in yours too.
Looking for more easy no-bake inspiration? Be sure to try my No Bake Cheesecake and Shamrock Shake Pie next. Both are just as simple, just as delightful, and just as perfect for sharing.
Thanks for stopping by happy chilling, and even happier slicing.
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Frequently Asked Questions
How to make cheesecake with condensed milk no-bake?
To make a no bake cheesecake with condensed milk, combine softened cream cheese with sweetened condensed milk and lemon juice, then pour over a graham cracker crust. Chill for at least 4 hours to allow the filling to set without baking. This method gives you a silky, sliceable dessert with minimal effort.
How do you make 4 ingredient cheesecake with condensed milk?
You’ll need just four ingredients: cream cheese, sweetened condensed milk, lemon juice, and a graham cracker crust. Start by beating the cream cheese until it’s smooth, then blend in the condensed milk and lemon juice before spreading the mixture into the prepared crust. Chill thoroughly this quick no bake cheesecake condensed milk recipe is as simple as it gets.
Can condensed milk be used in cheesecake?
Definitely. Sweetened condensed milk brings a rich, creamy texture and natural sweetness, while also helping the filling set nicely without baking. It’s a key ingredient in many no bake cheesecake condensed milk recipes and removes the need for extra sugar or baking.
Can I use condensed milk instead of heavy cream for cheesecake?
Yes, in no-bake cheesecakes. Condensed milk provides both richness and structure, unlike heavy cream, which would need whipping and stabilizing. It’s what makes a no bake cheesecake condensed milk so quick to prepare and reliably set.