Easy No-Bake Cheesecake Recipe
This easy no bake cheesecake with condensed milk has been my family’s favorite dessert for as long as I can remember! My grandma has been making it since I was little, and it’s still what I request for my birthday. It’s rich, creamy, perfectly sweet, and so easy to make. No oven or eggs required!
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A Note from Kim
A Family Favorite!
I’ve been making this no bake cheesecake recipe for years, and it never gets old! In fact, I’ve made it more times than almost any other dessert on my site. It’s so easy to whip up, and the flavor and texture are hard to beat!
What I love most is how light, smooth, and creamy it is. Unlike traditional cheesecake, which is dense and rich, this version has a soft, velvety texture that’s almost like cheesecake mousse. It’s sweet and indulgent without feeling too heavy.
My son loves it just as much as I do and always requests it with cherry topping for his birthday! It’s also a great make-ahead dessert for holidays, Valentine’s Day, or any special occasion.
If you love easy, no-bake cheesecake desserts, be sure to try my Blueberry Yum Yum, Chocolate Pudding Pie and Strawberry Delight next!
With love (and lots of good eats), 
Thank you! This is almost exactly the recipe my mom used and I still use. The problem is around 1998 it stopped setting up. I thought maybe they took some hazardous chemical out of an ingredient that led to the set up fails, lol. I figured out the increase in lemon juice fixed the problem. These are the measurements I use and it turns out exactly how I remember every time. I prefer this whippy, light cheesecake over the dense, rich cheesecake that you always see. I love fresh fruit topping like triple berry with some mint leaves and thinly sliced lemon. It’s a beautiful addition to any spread.
— Nichole
No Bake Cheesecake Ingredients
You only need 4 simple ingredients to make the rich, creamy cheesecake filling! Sweetened condensed milk is the secret to its smooth texture and delicious flavor. Add a simple graham cracker crust and your favorite topping, and you’ve got an easy dessert everyone will love!
- Graham cracker crust: A store-bought crust is a great shortcut, but I love making my own! All you need are graham cracker crumbs, melted butter, and sugar.
- Cream cheese: Use full-fat, block-style cream cheese, not the spreadable cream cheese in the tub. Philadelphia is my favorite! Keep it cold, but soft enough to mix smoothly. If it gets too warm, the filling may not set properly.
- Sweetened condensed milk: One 14-ounce can adds the perfect sweetness and helps create that smooth, creamy filling. My grandma always used Eagle Brand, so that’s what I use, too!
- Fresh lemon juice: Adds just a hint of tang without making the cheesecake taste lemony. The acidity also helps the filling firm up, so fresh lemon juice is best.
- Vanilla extract: Adds a little extra flavor and brings out the sweetness of the filling.
- Cherry pie filling: Optional, but my absolute favorite topping! It adds a delicious fruity finish. I’ve included more topping ideas below!
Flavor Variations
I’m pretty fond of this no bake cheesecake recipe served with a topping of cherry pie filling, but there are lots of tasty ways to get creative with your cheesecake. Here are a few ideas:
- Oreo cheesecake. Swap the graham cracker crust for an Oreo cookie crust, then top with crushed Oreos for a cookies-and-cream twist! If you love Oreo desserts, be sure to try my Oreo Layer Dessert and Oreo Pie, too!
- Toppings. Cherry pie filling pairs really well with the tang of no-bake cheesecake, but some other toppings that would be delicious are fresh berries, strawberry sauce, chocolate drizzle, whipped cream, Cool Whip, salted caramel sauce, or any other canned fruit pie filling.
- Cheesecake bars. Want this same cherry cheesecake flavor in bars? Try my Cheesecake Bar Recipe!
How to Make No Bake Cheesecake
Not only is the ingredient list short and sweet, but making this no-bake version of classic cheesecake is a breeze! Here’s a quick rundown of how to make it:
Step 1: Make the graham cracker crust. Stir the crushed graham crackers, sugar and melted butter together. Add the crust mixture into a 9-inch pie pan. Use the bottom of a glass or measuring cup to press the crust into the bottom and sides of the pan. Place it in the freezer or refrigerator to set up for 20-30 minutes, while you make the filling.
Step 2: Beat the cream cheese. In a large mixing bowl, beat the softened cheese with a hand mixer or stand mixer until completely smooth, about 3-4 minutes. Scrape the sides of the bowl halfway through.
Step 3: Add sweetened condensed milk. Pour in sweetened condensed milk and mix for 1 minute longer.
Step 4: Stir in lemon and vanilla. Add lemon juice and vanilla to the cream cheese mixture; mix on medium speed until creamy and smooth.
Step 5: Assemble and chill. Spoon the cream cheese filling into the prepared crust and smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours, or preferably overnight (8 hours), until firm and set.
Step 6: Top and serve. Once the cheesecake has fully set, top the pie with canned cherry pie filling, fresh fruits, or any other favorite topping. You can also leave it plain and add your favorite toppings to individual slices just before serving!
Kim’s Recipe Tips
- Graham cracker crumbs. You can buy ready-made crumbs in the baking aisle or make your own! Simply pulse 10 full graham cracker sheets in a food processor or blender. No food processor? Place them in a zip-top bag and crush with a rolling pin.
- Full-fat cream cheese. For the best texture and a filling that sets properly, I recommend Philadelphia full-fat cream cheese. Make sure it’s cold straight from the fridge, but soft enough to blend smoothly.
- Give it plenty of time to chill. Refrigerate the cheesecake for at least 6 hours, but overnight is even better! This helps the filling firm up so you get beautiful, clean slices. Avoid freezing it to speed up the process, as this can affect the texture.
- For picture-perfect slices. Use a sharp knife and wipe the blade clean between each cut. This keeps the edges neat and makes serving a breeze!
Frequently Asked Questions
Yes! A 9-inch springform pan works well. Just press the crust firmly into the bottom and chill overnight before removing the sides. Since the filling is softer than classic cheesecake, keep it on the pan base for serving.
The fresh lemon juice is key to helping the filling set! Its acidity reacts with the sweetened condensed milk and helps thicken the mixture. Be sure to follow the recipe steps in order, adding and mixing the condensed milk gradually before mixing in the lemon juice and vanilla. Use full-fat cream cheese, avoid overmixing, and give the cheesecake plenty of time to chill. I recommend overnight for the firmest results!
No, these two ingredients are not interchangeable! Sweetened condensed milk is thick and sweet, while evaporated milk is much thinner and contains no added sugar. Using evaporated milk will change the flavor and prevent the filling from setting as intended.
Nope! While some no-bake cheesecake recipes use heavy cream or whipped cream, this recipe gets its rich, creamy texture from cream cheese and sweetened condensed milk.
Yes! Once the cheesecake has fully set in the refrigerator, you can freeze it without the topping for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. Keep in mind that the texture may be slightly different after freezing.
Make Ahead and Storage Tips
One of the best things about this no bake cheesecake with condensed milk is that you can make it ahead of time! It’s perfect for holidays, parties, or anytime you want to get dessert out of the way early.
- Make ahead: Prepare the cheesecake up to 2 days in advance. Cover and refrigerate, then add your favorite topping just before serving.
- Prep the crust early: Make the graham cracker crust up to 2 days ahead. Cover and refrigerate until you’re ready to add the filling.
- Store leftovers: Keep leftover cheesecake covered or in an airtight container in the refrigerator for up to 5 days. Although, if your family is anything like mine, it won’t last nearly that long!
More Easy Dessert Recipes
If you try this no-bake cheesecake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Easy No-Bake Cheesecake Recipe
Ingredients
For the crust:
- 1¼ cups graham cracker crumbs, (10 full graham cracker sheets)
- 1/4 cup granulated sugar, (I use slightly less than 1/4 cup)
- 1/3 cup melted butter
For the filling:
- 1 (8 ounce) package softened Philadelphia cream cheese
- 1 (14 ounce) can Eagle Brand sweetened condensed milk
- 1/3 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
For the topping:
- 1 (20 ounce) can prepared cherry pie filling, optional
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Instructions
To make the crust:
- Stir the 1¼ cups graham cracker crumbs, 1/4 cup granulated sugar and 1/3 cup melted butter together. Add the crust mixture into a 9-inch pie pan. Use the bottom of a glass or measuring cup to press the crust into the bottom and sides of the pan. Place the crust in the freezer or refrigerator to set up for 20-30 minutes, while you make the filling.
To make the filling:
- In a large mixing bowl, beat the 1 (8 ounce) package softened Philadelphia cream cheese with a hand mixer or stand mixer until completely smooth, about 3-4 minutes. Scrape the sides of the bowl halfway through.
- Gradually pour the 1 (14 ounce) can Eagle Brand sweetened condensed milk while continuing to beat until well blended (about 1 minute). You may need to stop the mixer and scrape down the sides and give the mixture a good stir with a spatula. Do not over-beat or filling will be too thin.
- Add 1/3 cup fresh lemon juice and 1 teaspoon pure vanilla extract; stir until creamy and smooth.
- Pour mixture into prepared pie crust, cover, and refrigerate for 6-8 hours or overnight. I chill mine overnight for best results. The longer this pie is refrigerated, the better the no-bake cheesecake will set up.
- Serve cheesecake with canned cherry pie filling or other desired topping. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Crust. To save time, you can use an already made store-bought (9-inch) graham cracker crust. You could even try an Oreo crust, which would be delicious.
- Topping. For a healthier option, top with fresh fruit. Also, many members of my family prefer this pie with no topping at all.
- Make Ahead Instructions. This cheesecake can be made up to 2 days in advance. Refrigerate before adding topping. You can also make just the crust up to 2 days ahead of time. Cover and refrigerate up to 2 days before adding the filling.
Did you make this recipe?
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Hi I know you said you can make 2 days in advance is it only good for 3 days once made or how long is it good refrigerated for ?
I know I’ve eaten it up to 4-5 days old, but I would say best results would be made ahead no more than 2 days. Enjoy!
This was SO good! My family and friends that I was serving it to really enjoyed it!
I made this desert but I put evaporated milk in it too. I also used caster sugar instead of condensed milk. It set great. I paired it with raspberries and it was even more yum 😋
That sounds fabulous!!
My recipe calls for 2-8oz cream cheeses and everything else is the same
I made this yesterday, exactly as written, poured into a shortbread crust and here it is 23 hours later and it’s still not set enough to cut! I was planning on serving tonight but it’s definitely not going to happen. Do you think if I made some stiff whipped cream and folden that in that it would be firm enough? I’m not willing to throw it away, so may just scrape it out of the crust and put in glass dessert glasses and spoon my strawberry filling on top and call it good. What could the reason it didn’t set be?
Oh no! It could be because the cream cheese was not cold enough or you did not use fresh lemon juice. The acidity in the lemon juice reacts with the milk to thicken the filling. It could also be that the mixture was mixed too long. I definitely like your idea of serving it out of dessert glasses. It will still be delicious!
Family recipes always have a special kind of magic! ? This no-bake cheesecake sounds like the perfect mix of nostalgia and deliciousness. Creamy, easy, and a birthday tradition—what’s not to love? ??
This was so good! Made it for Thanksgiving dessert. Everyone enjoyed it so much.
Thank you! This is almost exactly the recipe my mom used and I still use. The problem is around 1998 it stopped setting up. I thought maybe they took some hazardous chemical out of an ingredient that led to the set up fails, lol. I figured out the increase in lemon juice fixed the problem. These are the measurements I use and it turns out exactly how I remember every time. I prefer this whippy, light cheesecake over the dense, rich cheesecake that you always see. I love fresh fruit topping like triple berry with some mint leaves and thinly sliced lemon. It’s a beautiful addition to any spread.
Yes, so good! It’s one of my favorite desserts too!
this is the same recipe my mom used to make when i was a kid. so happy to have found the exact measurements.
one question: have you tried freezing it? i’m the only one in my home who likes anything cheesecake related; if i make it it will only be for me, so i would like to know if i can slice it and freeze for when i need a sweet treat.
thanks for sharing!
It’s so good! Under storage recommendations, you’ll see my notes for freezing (you could also freeze individual servings). Enjoy!
Can you mix whip cream in this filling?
I don’t think it would set right adding in the whipped cream. Search my cherry delight recipe, it uses whipped cream but is very similar. 🙂
I made this per instructions but it would not set.
Possibly WHY. ?
Sorry you did not have great results. I have cut down on the lemon juice, from the 1/3 cup in my grandma’s recipe to 2 tablespoons. I would also recommend only using Philadelphia cream cheese. You could also try using 2 (8 ounce) blocks of cream cheese. However, please know that the texture will still not be that of regular cheesecake.
What can I use in place of sweetened condensed milk. We don’t eat sugar. I use monk fruit sweetener in place of sugar.
I’m not really sure, but I would google homemade monk fruit sweetened condensed milk and see if you have come up with anything. Good luck!
Hi, Kim, what a simple and delicious dessert! Thanks for sharing! It’s been years since I have made no-bake cheesecake – I would love to try this no-bake filling in a baked merangue crust. Think it would work (without crust turning mushy)? Dianna
I’ve never tried it in a different crust, but I think if it was baked first it would work. Let me know if you try it!