Dessert doesn’t get easier than this no-bake cheesecake with condensed milk! As a food lover who adores simple, delicious treats, I’m excited to share this foolproof recipe that’s perfect for busy nights or last-minute gatherings. No oven, no fuss—just 5 ingredients and a fridge. Worried about tricky desserts? This one’s so simple, anyone can nail it. Creamy, sweet, and ready to impress, it’s a crowd-pleaser you’ll make again and again. Let’s whip it up!
Why You’ll Love This No-Bake Cheesecake
This cheesecake is a game-changer for beginners. It skips baking, saving time and stress. Condensed milk adds rich sweetness without extra sugar, and the short ingredient list keeps it budget-friendly. Plus, it’s versatile—top it with fruit, chocolate, or enjoy it plain. Per the FDA, using pasteurized dairy ensures safety, making this a worry-free treat. Ready in 15 minutes, it’s perfect for any occasion!
Ingredients You’ll Need (Serves 8)
Keep it simple with these 5 ingredients:
| Ingredient | Amount |
|---|---|
| Graham crackers (or digestive biscuits) | 1.5 cups (crushed) |
| Unsalted butter (melted) | 1/3 cup |
| Cream cheese (softened, pasteurized) | 8 oz (1 block) |
| Sweetened condensed milk | 14 oz (1 can) |
| Lemon juice | 2 tbsp |
Note: Use pasteurized cream cheese to avoid listeria risks, especially for pregnant folks.
Equipment Needed
- 9-inch springform pan or pie dish
- Mixing bowl and spatula
- Food processor or zip-top bag for crushing crumbs
- Whisk or electric mixer (optional)
Step-by-Step Instructions
Follow these easy steps for a creamy, dreamy cheesecake—no baking required!
Step 1: Make the Crust
- Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Mix crumbs with melted butter in a bowl until it looks like wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan using a glass or spoon.
- Chill crust in the fridge for 10 minutes to set.
Tip: Press evenly for a sturdy base—don’t skip chilling!
Step 2: Prepare the Filling
- In a large bowl, beat softened cream cheese until smooth (use a whisk or mixer).
- Add condensed milk and lemon juice; mix until creamy and lump-free.
- Taste and adjust with an extra teaspoon of lemon juice if you like it tangier.
Tip: Room-temperature cream cheese blends easier, avoiding clumps.
Step 3: Assemble the Cheesecake
- Pour the filling over the chilled crust, spreading evenly with a spatula.
- Smooth the top for a polished look.
Step 4: Chill and Set
- Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
- Once set, remove from the springform pan and slice.
Tip: Run a knife around the edge before releasing the pan for clean slices.
Step 5: Serve and Enjoy
- Top with fresh berries, chocolate drizzle, or whipped cream (optional).
- Serve chilled for the best texture.
Storage: Keep leftovers in the fridge for up to 5 days in an airtight container.
Nutrition Breakdown (Per Slice, Approx.)
Based on USDA data, here’s what you’re getting:
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 6 g |
| Fat | 20 g |
| Carbs | 35 g |
| Calcium | 15% DV |
Rich but balanced—perfect for a treat!
Topping Ideas to Jazz It Up
Make it your own with these fun add-ons:
- Fruity: Fresh strawberries, mango slices, or blueberry compote.
- Crunchy: Crushed nuts or granola for texture.
- Decadent: Drizzle with caramel or melted dark chocolate.
- Light: A dollop of whipped cream or yogurt.
Beginner Tips for Success
New to desserts? These tips ensure a perfect cheesecake:
- Soften Cream Cheese: Let it sit at room temp for 30 minutes for smooth mixing.
- Chill Well: Don’t rush the setting time—4 hours minimum for firmness.
- Use Fresh Lemon Juice: Bottled can taste off; fresh adds zing.
- Crumb Evenly: Press crust tightly to avoid crumbling when sliced.
- Keep It Cold: Serve straight from the fridge for best texture.
Common Mistakes to Avoid
Dodge these pitfalls for a flawless dessert:
- Overmixing: Mix just until smooth to avoid a runny filling.
- Soft Crust: Chill the crust to prevent crumbling.
- Skipping Pasteurization: Check cream cheese and condensed milk labels for safety.
- Cutting Too Soon: Wait the full chill time for clean slices.
FAQ
1. Can I use low-fat cream cheese?
Yes, but full-fat gives a richer texture. Low-fat may be slightly less creamy.
2. Can I make it without a springform pan?
Absolutely! Use a pie dish or even small glasses for individual portions.
3. Is this safe for pregnancy?
Yes, if you use pasteurized cream cheese and condensed milk, per FDA guidelines.
4. Can I freeze this cheesecake?
Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
5. What if I don’t have graham crackers?
Swap with digestive biscuits, Marie biscuits, or crushed vanilla wafers.
6. How do I make it less sweet?
Use less condensed milk (about 3/4 can) and add an extra tsp of lemon juice.
7. Can I add fruit to the filling?
Yes! Blend in 1/2 cup pureed fruit like strawberries for a fruity twist.
Conclusion
You’re just 15 minutes away from a dreamy no-bake cheesecake with condensed milk that’s sure to wow! With only 5 ingredients, this creamy, buttery dessert is perfect for beginners and busy evenings. Whether you top it with berries or keep it classic, it’s a treat that feels indulgent yet so simple. Whip it up tonight, share a slice with loved ones, and let me know your favorite topping in the comments. Happy chilling and enjoying!