No-Bake Cheesecake Recipe – Easy And Delicious!

While this isn’t exactly a three-ingredient no-bake cheesecake (it’s close!) what I love about this recipe is the addition of lemon juice, which helps cut the richness of the cream cheese and definitely improves the flavor of our no-bake cheesecake filling.

If you prefer a no-bake cheesecake without sweetened condensed milk, we’ve also got an easy recipe for you that doesn’t need sweetened condensed milk!

How to Make No-Bake Cheesecake

We specialize in fast, convenient recipes at this house! Lots of people are asking, “How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it! In fact, I recommend making it even easier — assign the recipe to your tween or teen and let them take care of dessert for supper.

For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust 😉 and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.

Ingredients for the No-Bake Cheesecake Recipe

• Cream Cheese. Buy the full-fat version.
• Lemon Juice. 1/4 cup which is about one medium lemon freshly squeezed, but I use bottled lemon juice for convenience.
• Sweetened Condensed Milk. A 14 oz. can.
• A Graham Cracker Crust. Store-bought is so convenient, but if you have time you can make our homemade graham cracker crust. The homemade crust requires baking so if you want to stay no-bake, you’ll want to use the store bought crust.

Tips for the Best Results

• Use room temperature cream cheese for the smoothest filling possible. Take the cream cheese out of the fridge and set it on the counter for an hour or two before mixing your cheesecake.
• Chill for at least an hour in the refrigerator to meld the flavors of lemon and sweetened condensed milk and cream cheese. Do not use the freezer until your cheesecake has been in a fridge for at least an hour.
• Purchase pre-made graham cracker crust or cookie crusts when they are on sale, and keep them on hand for a fast dessert option.
• Make individual cheesecakes with this filling by using cupcake liners in a muffin tin, and making your own crushed graham cracker crust.
• No need to bake the crust before you pour in your no-bake cheesecake filling.

Variations for the No-Bake Cheesecake

• Top with a can of pie filling before chilling the cheesecake. Any flavor of pie filling will work. We are partial to cherry or blueberry.
• Serve with macerated fruit (softened in sugar). Strawberries work particularly well; just soak some strawberries in sugar for a couple of hours and stir them well in their own juices before serving.
• Add toasted coconut flakes or roasted almonds to the top.
• Use a chocolate cookie crust for your no-bake cheesecake instead, and top with chocolate ganache sauce. You can often find cookie crusts at your local supermarket.
• Use crushed candy bars or cookies to top the cheesecake. Butterfinger bars work particularly well, but you could use any of your favorites.
• Smooth on a jar of lemon curd as a topping. If you want to get fancy, use crushed lemon cookies to form the crust for this variation.

Storing Leftover Cheesecake

You can keep this classic no-bake cheesecake in your refrigerator for about a week before it goes bad. (Lol, like it would last that long!) Use an airtight container for the best results.

Freeze individual slices of cheesecake for a quick creamy almost-frozen dessert all summer long. You can partially thaw these slices and add toppings if desired for a delicious treat. If you plan to freeze slices of cheesecake for single servings, I recommend you freeze the slices on a tray until they are solid. Then wrap each slice in plastic wrap or parchment paper and place the slices in a freezer bag to have on hand as needed. You can keep cheesecake slices in the freezer for at least one month.

Related Recipes

Blueberry Cheesecake Bake

Chocolate Cheesecake

Classic Cheesecake

Pecan Cheesecake Pie Recipe

Don’t forget to check out the No-Bake Cheesecake Recipe in Dining on a Dime cookbook, Volumes 1 and 2!

[dining]

Easy No-Bake Cheesecake Recipe With Sweetened Condensed Milk

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5 from 11 reviews

When you need a quick dessert but don’t want to turn on the oven, this easy no-bake cheesecake recipe is the perfect solution. The creamy filling comes together in just minutes with sweetened condensed milk, then chills into a smooth, rich cheesecake everyone will love. Top it with your favorite pie filling or enjoy it plain for an easy dessert that’s perfect any time of year.

• Author: Tawra Kellam

Ingredients

2 (8 oz.) packages cream cheese, softened (not lowfat)
1 (14 oz.) can sweetened condensed milk (not lowfat)
1 tsp. vanilla
1/4 cup lemon juice
1 prepared graham cracker crust
1 can cherry, blueberry, or strawberry pie filling (optional)

Instructions

1. In a medium mixing bowl, beat the cream cheese, sweetened condensed milk, vanilla, and lemon juice until smooth and creamy.
2. Spoon the filling into the prepared graham cracker crust and spread evenly.
3. Refrigerate for at least 3 hours, or until the cheesecake is firm.
4. Top with your favorite pie filling just before serving, if desired.

Notes

• Be sure the cream cheese is completely softened before mixing to prevent lumps.
• For the cleanest slices, refrigerate the cheesecake overnight.
• Store leftovers covered in the refrigerator for up to 4 days.