When it’s too hot to use the oven, and you want cheesecake fast, make our no-bake cheesecake and have dessert on the table in no time at all. This is an easy no-bake cheesecake recipe your whole family will love.
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
Don’t forget to check out the No-Bake Cheesecake Recipe in Dining on a Dime cookbook, Volumes 1 and 2!
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I love this cheesecake! But I make it super simple. I make the cheesecake mixture and put it into a Tupperware bowl to to chill and thicken. Then, when I’m ready to eat, I scoop a portion in a small bowl, top it with some pie filling, and break a graham cracker in half and put them on either side of the dessert.
Great idea!
Love your idea!!!!
Love your idea
Is the lemon juice only for flavoring or does it serve another purpose?
It is used for other purpose. People often leave things like lemon juice out and change other ingredients thinking it doesn’t matter but it does. The acid in the lemon juice reacts with other things like the proteins and it is causes the cheesecake to have body and stick together and not be just running. That is a very over simplified answer but hope it makes sense.
There is a lemon pie from eagle brand, that has egg yolks and I have a couple of no-bake cheesecakes that do also. The lemon actually cooks the protein well enough that you don’t have to worry about food poisoning…
thank you so much for all the wonderful and simple recipes. I really appreciate it. have a blessed day.
Thank you Wanda so much for letting us know that the recipes are working for you. Glad you are enjoying them.
I’ve made two of these and what a great way to get my cheesecake fix without spending a lot of time or money. I might try using lime juice for the next one. A winner!
I made it but didn’t add lemon juice. Didn’t have crust & too hot to bake anything. So I made the crust with melted butter, sugar, graham crackers pulverized in a blender. Pressed it in the pan. Filled it & put blueberry filling on top. Took it to our potluck & they raved about it!!
I haven’t made this yet. What size ready crust should I buy? They come in 9″ and 10″. Thank you!
You can use a 9″ crust. To be honest I don’t ever use a crust any more. I figure if I don’t use a crust I can eat a second piece guilt free. LOL
I tried this recipe and my cheese cake never set up .
I think it ran faster than I can .
For some reason every once in awhile people have this not set up we can figure out why because we have way more people that it does set up fine for. The only thing we think might be happening if it is the brand of sweetened condensed milk they use. One thing if it doesn’t set up don’t worry about it too much because you can put it in a dish and serve as cheesecake pudding with a dollop of fruit pie filling on top.
Maybe pple are using light or low fat products?
Does anyone have a recipe using plain cottage cheese instead of cream cheese ? Thankyou
This was delicious. I made it with cherry pie filling. My husband told me he can’t wait for me to make again with blueberry. Quick and easy.
I made this and it has beena big hit!!! We make it into individual portions. Enough for about 4 or 5 bites. Stack them in the fridge, take out when need something sweet. We use your homemade Graham crust recipe. This also works out well to use in a food train or get well box. Just a little something sweet. It freezes so well.
I haven’t made in many years. The kids grew up and we’re usually not home for holidays. Everyone really loved it (had to make 2 so everyone got a piece). I have the ingredients and am going to surprise my husband tonight and then he’ll call all the kids, for sure. Thanks for the beautiful memories.
I want to make this but I can’t do dairy. Is there any nondairy milk like, almond, rice, soy etc… I can use? I have nondairy cream cheese.
I am not sure Sherri. You might try the same milk you use for other baking.
Ooooh, where do you get your nondairy cream cheese? I made this recipe using regular cream cheese along with coconut sweetened condensed milk. If I had had non-dairy cream cheese, I would have been able to indulge in eating this myself – I can’t do dairy. You can get coconut sweetened condensed milk from Vitacost or Azure standard, if you belong to that co-op. I’m sure by now most grocery stores may carry it as well.
Albertson’s and Walmart in some areas carry it.
Thanks for the GREAT recipe! I love cheesecake and this looks so easy. I’m wondering if I can use a food processor instead of the mixer? I don’t do a lot of cooking and really can’t justify buying a mixer just for this; but I do have a food processor and also a blender. The down side is that I’m pretty sure clean-up would be a lot more work.
I also wonder if you have a easy recipe for “Key Lime Pie” ?
Thanks again
Terry
Terry I would just hand mix it. If you soften the cream cheese a lot you can just beat it all together by hand. I never use a mixer (hate doing the clean up like you mentioned)it is really easy to beat when cream cheese is really soft. You can soften that by putting in a bowl and nuke in the microwave for just a few secs (depending on your microwave) or leave it on counter over night. We don’t don’t have a key lime pie I am afraid.
Just found this site while searching for an easy no-bake pie. Since I had all the ingredients, what else could I do but make it after softening up the cream cheese? I used coconut sweetened condensed milk (yeah, I know…rather defeats the purpose of using non-dairy when I used two blocks of regular cream cheese, but…?), and topped it with lemon curd. It passed the hubby taste test with flying colors. In fact, he came out of his cave to lick the bowl! I did leave out the vanilla as some suggested. It really didn’t need it, and as I use a good, strong vanilla, I think that would have ‘fought’ with the lemon flavor. Off to the store to get more cream cheese…hubby wants a strawberry pie now. Thank you for posting this recipe. I will definitely be checking out more of your recipes.