Easy No-Bake Cheesecake Recipe
No-bake cheesecake is perfectly rich, creamy, and over-the-top delicious! It's also probably one of the easiest desserts to whip up. There's no oven required and you only need 4 simple ingredients for the cream cheese filling.
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
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.
Video
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.
Nutrition
Serving: 1slice | Calories: 272kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 205mg | Potassium: 171mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg