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.

No Bake Cheesecake Condensed Milk | 3-Ingredient Easy Delight No Bake Cheesecake Condensed Milk

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

Scale

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

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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