Description
No Bake Sweetened Condensed Milk Cheesecake is a smooth and creamy dessert made with rich cream cheese, sweetened condensed milk, fresh lemon juice, and a buttery biscuit crust. This easy no oven recipe sets beautifully in the refrigerator, making it perfect for warm days, gatherings, or when you need a simple make ahead dessert that always delivers consistent results.
Ingredients
For the crust:
1 1/4 cups biscuit crumbs or graham cracker crumbs
1/3 cup melted butter or ghee
1/4 cup sugar slightly reduced if preferred
For the filling:
1 package 226 g or 8 ounces cream cheese softened
1 can 395 g or 14 ounces sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon pure vanilla extract
Optional toppings:
Cherry pie filling
Fresh berries
Fruit compote
Whipped cream
Instructions
In a medium bowl, mix the biscuit crumbs, melted butter, and sugar until the texture resembles damp sand. Press the mixture firmly into the bottom of a 9 inch pie plate. Ensure the crust is tightly packed and evenly spread across the surface for a sturdy base. Place the crust in the refrigerator for 1 hour so it can firm up properly before adding the filling.
Using a stand mixer or hand mixer, whip the softened cream cheese until it becomes smooth and fluffy. This step is essential for creating a lump free filling.
Slowly pour in the sweetened condensed milk while mixing continuously. Beat until the mixture is smooth and fully combined. Pause occasionally to scrape down the sides of the bowl. Avoid over mixing, as this can thin the consistency.
Stir in the fresh lemon juice and vanilla extract. Blend just until incorporated. The lemon juice not only enhances the flavor but also helps the filling thicken naturally.
Pour the filling into the prepared crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 6 to 8 hours or overnight. The longer it remains chilled, the thicker and more velvety the texture will become.
Add your favorite topping or enjoy it plain for a classic taste. Slice and serve chilled for the best experience.
Notes
For best results, chill overnight to achieve a firm and creamy texture.
Avoid over mixing the filling to maintain proper consistency.
You can use a store bought graham cracker crust to save time.
This cheesecake can be prepared up to 2 days in advance and stored in the refrigerator before serving.
To freeze, wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: Chill Time: 6 hours
- Category: Dessert
- Method: No-Bake