No bake cheesecake made with condensed milk is the kind of dessert that feels like magic. It’s rich, smooth, and satisfyingly sweet but the best part? No oven needed. I’ve returned to this dessert time and again it never disappoints. It’s my go-to for busy days, family get-togethers, or those moments when I crave something creamy and indulgent without the fuss. With only a handful of ingredients, you can create a no bake cheesecake made with condensed milk that chills to perfection right in the fridge. I’ll guide you step by step, share easy variations, and answer the most common questions along the way.
Table of Contents
The Story & Why It Works
My Condensed Milk Cheesecake Journey
I still remember the chaotic first time I made this no bake cheesecake made with condensed milk in my cozy UK kitchen my toddler ran circles around me, and the dog begged for crumbs. I needed dessert fast, something smooth, sweet, and fuss-free. I spotted a dusty can of condensed milk in the pantry, and inspiration struck. I whipped together a quick crust, beat cream cheese with condensed milk and lemon, and chilled it. A few hours later, we had a sliceable, dreamy no bake cheesecake made with condensed milk that vanished in minutes. It instantly reminded me of my cheesecake with sweetened condensed milk no bake, which is just as easy and satisfying.
Why Condensed Milk Makes It Magic
What makes this no bake cheesecake made with condensed milk so brilliant is its silky, sweet texture that needs no oven or gelatin. The condensed milk naturally thickens and sweetens the cream cheese filling, and when balanced with lemon juice, it sets to a perfect slice. That balance of tang and richness is something I love in every bite. Another version I often return to is this 5‑ingredient no bake cheesecake with condensed milk, which adds whipped topping for an extra-light finish.
The Simplicity Factor
This no bake cheesecake made with condensed milk takes just five simple ingredients: cream cheese, condensed milk, lemon juice, butter, and biscuits. No baking, tempering, or fancy gear. In less than 15 minutes, it’s in the fridge chilling. While it sets, I get to sip tea or prep a fruit compote. Later, we slice into something so creamy, it’s hard to believe it took so little effort.
Ingredients & Prep
Key Ingredients for No Bake Cheesecake Made with Condensed Milk
For this no bake cheesecake made with condensed milk, all you need is a short list of pantry-friendly ingredients:
- Cream cheese: Full-fat delivers the creamiest result.
- Sweetened condensed milk: The heart of this recipe it adds both sweetness and a luscious texture.
- Lemon juice: Balances the richness and helps the cheesecake set without gelatin.
- Butter and biscuit crumbs: Form a quick, firm base. Digestive biscuits or graham crackers work well.
- Optional toppings: Fresh fruit, chocolate, or caramel drizzle customize it to your liking.
This no bake cheesecake made with condensed milk fits right in with my Chocolate no bake cheesecake and fridge-set lemon cheesecake they’re all simple, satisfying, and no oven required.
Prep Made Simple
Making a no bake cheesecake made with condensed milk couldn’t be easier:
- Crush biscuits and mix with melted butter. Press into a pie dish or springform pan and chill.
- Blend softened cream cheese until smooth, then slowly mix in the condensed milk.
- Add lemon juice and mix gently. This step helps firm the filling as it chills.
- Pour the filling over the crust, level the top, and chill in the fridge for 2 to 3 hours.
This no bake cheesecake made with condensed milk stays under 15 minutes to prep and makes clean-up a breeze ideal for busy nights or surprise guests.
How to Make It
Here’s a streamlined guide to turning a few pantry staples into a show-stopping no bake cheesecake made with condensed milk.
Step‑by‑Step Guide to Silky Filling
- Soften cream cheese first. It must be smooth and lump-free for the creamiest texture just like Cooking With Carlee recommends on low speed mixing before adding condensed milk.
- Add condensed milk gradually. Mix slowly on low until fully incorporated. This builds a rich, silky filling without over-whipping.
- Stir in lemon juice (and vanilla, if using). This adds flavor and helps the cheesecake set up nicely in the fridge. A small amount of acid avoids graininess.
Tips for Perfect Texture and Flavor
- Keep mixing gentle. Overbeating can result in a fluffier but less stable cheesecake.
- Chill long enough. Let the no bake cheesecake made with condensed milk set for at least 3‑4 hours in the fridge (overnight is ideal).
- Avoid fridge shortcuts. Rapid chilling or freezing can negatively affect texture it’s best to chill gradually .
Once your filling is ready, simply spread it into your crust, smooth the top, and let it rest in the fridge until it holds its shape.
Variations & Serving Ideas
Four‑Ingredient Cheesecake Variations
Want to mix things up? You can transform this no bake cheesecake made with condensed milk into creative variations using just a couple of added ingredients:
- Chocolate condensed milk cheesecake: Stir 2 tablespoons of unsweetened cocoa powder into the filling before chilling. For extra decadence, melt ½ cup dark chocolate and swirl it on top after setting.
- Fruit‑topped cheesecake: Gently fold in ½ cup of fruit compote like raspberry or blueberry before pouring the filling over the crust. Prefer a classic finish? Spoon compote over the top after chilling.
- Citrus twist: Add the zest of one lemon or lime into the filling for a fresh, tangy touch that brightens the rich condensed milk base.
- Nut‑crunch version: Sprinkle chopped toasted nuts (almonds, pecans, or hazelnuts) over the top just before serving for an extra crunch and flavor element.
These fun variations make your no bake cheesecake made with condensed milk feel brand new every time. You might also enjoy my No Bake Cherry Cheesecake or the No bake cottage cheesecake for handheld dessert options.
Serving Suggestions and Storage Tips
Here’s how to serve, slice, and store this dreamy no bake cheesecake made with condensed milk:
| Tip | Details |
|---|---|
| Serving | Let cheesecake sit at room temperature for 10 minutes before slicing to avoid cracks. Use a warm, clean knife for neat slices. Add a dollop of whipped cream or a spoonful of fruit compote just before serving. |
| Make‑ahead | Prepare up to 24 hours in advance—cover with plastic wrap and store in the fridge. |
| Freezing | Freeze slices for up to 2 months in airtight containers. To thaw, place in the fridge overnight. |
| Storage | Refrigerate leftovers in a sealed container for up to 5 days. Fresh toppings? Add them just before serving to maintain texture and flavor. |
These tips keep your no bake cheesecake made with condensed milk tasting fresh and looking delicious whether you’re serving today or planning ahead.
Conclusion
There’s something truly special about a no bake cheesecake made with condensed milk it’s simple, satisfying, and always a crowd-pleaser. With just a few ingredients and no oven in sight, you can create a creamy, flavorful dessert that looks and tastes like you spent hours on it. Whether you’re keeping it classic or trying one of the easy variations, this cheesecake proves that sweet moments don’t need to be complicated.
If you loved this recipe, explore more of my favorite no-bake treats like the fridge-set lemon cheesecake and cheesecake recipe with condensed milk. And don’t forget to tag your creations I’d love to see your twist on this family favorite!
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Frequently Asked Questions
How to make cheesecake with condensed milk no bake?
Making a no bake cheesecake made with condensed milk is as easy as combining softened cream cheese with sweetened condensed milk, lemon juice, and a buttery biscuit crust. Blend until creamy, pour into the base, and leave it in the fridge to set for several hours. No baking, no gelatin just creamy, sliceable perfection.
How do you make 4 ingredient cheesecake with condensed milk?
For a simple 4-ingredient version, all you need is cream cheese, condensed milk, lemon juice, and digestive biscuits. Crush and mix biscuits with melted butter for the base (optional), blend the remaining three ingredients, pour the filling over the crust, and refrigerate.
What dessert can you make with condensed milk no bake?
Plenty! Besides cheesecake, you can make No bake cheesecake pudding, no-bake fudge, or even condensed milk pie. These desserts are quick, require minimal cleanup, and deliver big flavor without using the oven.
Can I use condensed milk instead of cream for cheesecake?
Yes, and it works beautifully! Condensed milk replaces both cream and sugar in a no bake cheesecake made with condensed milk, giving the filling structure, richness, and sweetness all in one. Just be sure to pair it with an acid like lemon juice to help it set properly.
No Bake Cheesecake Made with Condensed Milk – Easy, Creamy & Delicious
- Total Time: 3 hours (chill time included)
- Yield: 1 8-inch cheesecake
- Diet: Vegetarian
Description
This no bake cheesecake made with condensed milk is creamy, smooth, and irresistibly simple. With just five ingredients and no oven time, it’s the perfect fridge-set dessert for busy days and sweet cravings.
Ingredients
1 1/2 cups digestive biscuit crumbs
1/2 cup melted butter
16 oz (450g) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup fresh lemon juice
Instructions
1. Crush biscuits and mix with melted butter. Press into a pie dish or springform pan and chill.
2. Blend cream cheese until smooth, then gradually add sweetened condensed milk.
3. Stir in lemon juice and mix until fully combined.
4. Pour filling into the crust, smooth the top.
5. Refrigerate for 2–3 hours or until set.
Notes
Top with fresh fruit, chocolate shavings, or whipped cream.
For extra tang, add lemon zest to the filling.
This cheesecake keeps well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American