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This is THE BEST NO BAKE CHEESECAKE RECIPE EVER! It’s got a thick graham cracker crust and an easy no-bake cheesecake filling without cool whip or gelatin. It’s a delicious cheesecake with a fluffy texture, crunchy crust, and only a few simple ingredients.
This recipe is the BEST No Bake Cheesecake Recipe I’ve ever had. I mean sure, I love no bake Oreo Cheesecake and even lemon cheesecake and cheesecake with cool whip, but this super simple, plain, easy cheesecake recipe? My favorite. It’s made with sweetened condensed milk, no cool whip, has a creamy texture and a tangy cheesecake taste with a THICK graham cracker crust – it’s the best one I’ve ever had!! Plus – no baking, no oven, no water bath needed! This is such a classic recipe, you’re going to love it.
No Bake Cheesecake Ingredients
- You can use whole graham crackers and crush them or use a box of graham cracker crumbs. The crust also uses granulated sugar (or brown sugar) and melted butter. I do not recommend a store-bought graham cracker crust because it won’t be deep enough.
- You need two packages cream cheese. Make sure it is softened (room temperature) to avoid lumps and don’t use low fat cream cheese!
- This is a cheesecake made with Sweetened condensed milk, which adds tons of creaminess and the sweetness. Use regular – NOT fat-free or low-fat. Make sure you get sweetened condensed milk NOT evaporated.
- Lemon Juice is a must – it doesn’t add a lemon flavor to the cheesecake but actually creates the chemical reaction with the cream cheese and sweetened condensed milk that makes it set up, so don’t omit! You MUST use fresh lemon juice, not bottled.
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Expert Tips
- A springform pan for this recipe is super important. I have a 9-inch springform pan, but you could use an 8-inch or a 10-inch. A deep dish pie plate would work too, but it’ll be harder for serving. See all about pan size equivalents in case you don’t have a springform pan.
- The cheesecake needs several hours to fully set. It’ll be semi-set in about 4 hours, but overnight is best, so plan ahead.
- No Bake Cheesecake is creamier and fluffier than traditional cheesecake, which is dense and thick.
Easy No Bake Cheesecake Recipe
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Ingredients
Graham Cracker Crust
- 3 cups (306g) graham cracker crumbs, (about 18 sheets/36 squares)
- ⅓ cup (67g) granulated sugar
- 11 tablespoons (155g) unsalted or salted butter, melted
- ¼ teaspoon salt, only if using unsalted butter
Filling:
- 2 8-ounce blocks 450g) cream cheese, room temperature (do not use low-fat)
- 14 ounces (1 can/397g) sweetened condensed milk, (regular, not low fat)
- 1 teaspoon vanilla extract
- ¼ cup (59ml) fresh lemon juice
- Berries or pie filling for topping
Instructions
- Crush graham crackers in a food processor until they are a fine crumb. You can also place in a gallon size resealable bag (seal all but 1-inch to allow air to escape) and then crush with a rolling pin.
- Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” springform pan. Chill at least 10 minutes before filling.3 cups (306g) graham cracker crumbs, ⅓ cup (67g) granulated sugar, 11 tablespoons (155g) unsalted or salted butter, ¼ teaspoon salt
- Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 8 hours before serving so the mixture can set. It will be soft set after 4 but harden more after 8 hours in the refrigerator.2 8-ounce blocks 450g) cream cheese, 14 ounces (1 can/397g) sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup (59ml) fresh lemon juice
- Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen well wrapped in plastic wrap.
Notes
- DO NOT OMIT LEMON JUICE – the cheesecake will not taste like lemon; it needs the acid in the lemon to firm up the cheesecake.
- Only use full fat cream cheese and sweetened condensed milk.
- Make sure cream cheese is room temperature to avoid lumps.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make No Bake Cheesecake
- Graham crackers should be sandy when mixed with the butter. They’ll stick together when pressed with 2 fingers.
- You want to make sure it covers the bottom and up the sides of the pan.
- The cream cheese and sweetened condensed milk mixture should be smooth and free of lumps (if the cream cheese is softened this should not be a problem).
- Once all the other ingredients are mixed in you can place it in your pan.
- The cheesecake should fill the pan to the top of the crust sides. Smooth it as needed to make it touch the sides of the crust.
How to serve easy cheesecake
- I love topping this cheesecake with fresh berries: raspberries, strawberry, blueberries.
- Try topping with whipped cream, chocolate sauce, caramel sauce or peanut butter sauce. I love freshly whipped cream but you could also top with whipped topping.
- You can even top it with lemon curd or blueberry sauce.
I found this recipe on the evaporated milk can, years ago. The recipe was perfect for a busy mother. But the results are a lasting treat.
Thanks for sharing
Glad you like the recipe, thanks Carylon!
Made exactly as stated. The cheesecake part was wonderful along with strawberries and blueberries. But it’s crust was one crumbled mess! I was able to unmold it but cutting was another issue. Made this two days before I needed it and unmolded the day needed. So not like it didn’t sit long enough. Don’t know what happened,
Any suggestions?? It was delicious.
Did you make any substitutions? Did you use pre crushed crumbs or did you crush them yourself? What kind of butter did you use?
The recipe looks so good and easy to follow, Thanks for sharing!!!!!
Can this recipe be made into mini cheesecakes & can it be frozen?
Frozen yes. I haven’t tried minis with this recipe but if you do, use cupcake liners!
Can you double the filling? It doesn’t look very thick
I wouldn’t double the filling or it might not fit in the pan.
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