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 – 5-Step Creamy Recipe

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

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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