No Bake Cheesecake With Condensed Milk

No Bake Cheesecake with Condensed Milk is a creamy, dreamy dessert that requires no oven time, making it the perfect treat for warm days or busy schedules. With just a few simple ingredients and minimal prep, you can create a luscious cheesecake that tastes like it took hours to make. The rich filling, combined with a buttery graham cracker crust and topped with fresh fruit, creates a crowd-pleasing dessert everyone will love. Whether you’re hosting a patriotic celebration or just want a sweet treat, this no-bake cheesecake delivers in flavor and ease.

Why You’ll Love This No Bake Cheesecake With Condensed Milk

This no bake cheesecake is not only quick and easy, but it also boasts a smooth, rich texture and perfectly balanced sweetness. It’s versatile enough to adapt with your favorite toppings and elegant enough for special occasions. The absence of eggs and baking makes it foolproof, and the creamy filling paired with the crumbly graham cracker crust is pure dessert perfection.

Ingredients

For the Crust:

• 1 1/2 cups finely crushed graham crackers
• 7 tablespoons melted salted butter
• 3 tablespoons granulated sugar

For the Cheesecake Filling:

• 1 (8 oz) package of softened cream cheese
• 1 (14 oz) can sweetened condensed milk
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 4 oz whipped topping or Cool Whip (optional)

For the Toppings:

• 1/2 to 1 lb fresh strawberries, sliced
• 1/2 pint fresh blueberries

Step-by-Step: How to Make No Bake Cheesecake With Condensed Milk

1. Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir with a fork until the mixture resembles the texture of damp sand.
2. Press the mixture firmly into a parchment-lined springform pan, ensuring an even layer that reaches the edges. Chill while preparing the filling.
3. Make the Filling: Let the cream cheese come to room temperature for smooth blending. In a separate bowl, beat the cream cheese until smooth and lump-free.
4. Slowly add in the sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined, being careful not to overmix.
5. If using, gently fold in the whipped topping until evenly incorporated.
6. Spoon the cheesecake mixture into the prepared crust and use a spatula to level the surface.
7. Cover the pan and place it in the refrigerator for a minimum of 4 hours, or ideally overnight, to allow the cheesecake to firm up.
8. Decorate: When ready to serve, remove the springform pan and parchment. Arrange blueberries in the top-left corner and sliced strawberries in horizontal rows to mimic the American flag.

Helpful Tips

• Soften the cream cheese to room temperature before mixing to avoid lumps.
• Chill the crust for 10-15 minutes before adding the filling to help it set.
• A springform pan allows for effortless removal and professional-looking presentation.
• Be patient with chilling—the cheesecake needs at least 4 hours in the fridge to achieve the perfect texture.

Substitutions And Variations

• Crust Options: You can replace graham crackers with crushed digestive biscuits or vanilla wafers for a different flavor profile.
• Citrus Twist: Swap lemon juice with lime juice for a zesty tropical variation.
• Dairy-Free: Use a plant-based cream cheese and dairy-free condensed milk alternative.
• Toppings: Add chocolate shavings, caramel drizzle, or different berries depending on the season.

Storage Instructions

Store any leftovers in the refrigerator, tightly covered, for up to 5 days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe container. Cheesecake can be frozen for up to one month. Thaw overnight in the fridge before serving.

Nutritional Information

(Approximate per serving, based on 10 servings)

• Calories: 320
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 35g
• Sugar: 24g
• Protein: 5g
• Fiber: 1g

Serving Suggestions

Serve slices chilled with a side of whipped cream or a scoop of vanilla ice cream. This cheesecake also pairs beautifully with a cup of coffee or iced tea. Perfect for BBQs, Fourth of July celebrations, or just a delightful dessert any day of the week.

Frequently Asked Questions About No Bake Cheesecake With Condensed Milk

Can I make this cheesecake ahead of time? Absolutely! This dessert is ideal for preparing a day in advance. Simply store it covered in the fridge until you’re ready to serve.

Can I skip the lemon juice? Lemon juice helps the filling set and adds a bit of tang to balance the sweetness. It’s recommended, but lime juice is a good alternative if needed.

Do I need a springform pan? A springform pan makes serving easier, but you can also use a pie dish or a square baking dish lined with parchment paper.

How long does no bake cheesecake take to set? At least 4 hours in the fridge, but overnight chilling yields the best texture.

Can I freeze no bake cheesecake? Yes! Freeze it for up to a month. Wrap slices individually and store them in a freezer-safe container. Thaw overnight in the fridge before serving.

Conclusion

Thank you for joining me in making this No Bake Cheesecake with Condensed Milk. I absolutely love how easy and satisfying this recipe is—no oven, no fuss, just creamy, dreamy deliciousness every time. Whether you decorate it with fresh berries or get creative with your own toppings, this cheesecake is a surefire hit. I hope you enjoy every bite as much as I do. Happy no-baking, and thank you for being part of our food-loving community!

No Bake Cheesecake With Condensed Milk

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• Author: Lisa
• Total Time: 4 hours 15 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

No Bake Cheesecake With Condensed Milk is an easy, creamy dessert with a buttery graham crust, no oven needed. Try it today!

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Ingredients

Scale 1x2x3x

Crust:

1 1/2 cups crushed graham crackers

7 tbsp melted salted butter

3 tbsp granulated sugar

Filling:

8 oz softened cream cheese

14 oz sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla extract

4 oz whipped topping (optional)

Topping:

1/2–1 lb fresh strawberries, sliced

1/2 pint fresh blueberries

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Instructions

1. Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir with a fork until the mixture resembles the texture of damp sand.
2. Press the mixture firmly into a parchment-lined springform pan, ensuring an even layer that reaches the edges. Chill while preparing the filling.
3. Make the Filling: Let the cream cheese come to room temperature for smooth blending. In a separate bowl, beat the cream cheese until smooth and lump-free.
4. Slowly add in the sweetened condensed milk, lemon juice, and vanilla extract. Mix until well combined, being careful not to overmix.
5. If using, gently fold in the whipped topping until evenly incorporated.
6. Spoon the cheesecake mixture into the prepared crust and use a spatula to level the surface.
7. Cover the pan and place it in the refrigerator for a minimum of 4 hours, or ideally overnight, to allow the cheesecake to firm up.
8. Decorate: When ready to serve, remove the springform pan and parchment. Arrange blueberries in the top-left corner and sliced strawberries in horizontal rows to mimic the American flag.

Notes

For best results, use room-temperature cream cheese and chill the cheesecake overnight. Decorate with seasonal berries or your favorite toppings.

• Prep Time: 15 minutes + Time: 4 hours (chilling)
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Carbohydrates: 35g
• Protein: 5g