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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.

If you love a fast no-bake dessert then this is the one you should make. No oven, no cracking, just delicious cheesecake.

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BEST NO BAKE CHEESECAKE RECIPE EVER topped with blueberries and strawberries on a wooden board.
Table of Contents
  1. How to make easy No Bake Cheesecake Recipe Video
  2. Why I love this easy No-Bake Cheesecake
  3. Why is this the best easy no-bake cheesecake recipe?
  4. Ingredients for the filling
  5. Best pan for simple cheesecake
  6. How to make No Bake Cheesecake
  7. Expert Tips and FAQ
  8. Favorite Crazy For Crust Recipes
  9. The BEST No Bake Cheesecake Recipe Recipe

How to make easy No Bake Cheesecake Recipe Video

Why I love this easy No-Bake Cheesecake

One thing I don’t love about summer is the heat, which is why I’ll be making a ton of no-bake recipes over the coming months. But…you guys are okay with that because you love no-bake recipes!

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, but this super simple, plain, easy cheesecake recipe? My favorite. It goes down sooooo easy. Plus, it’s pretty.

This easy No Bake Cheesecake with condensed milk is the BEST one I’ve ever tasted! It’s so simple to make and so delicious. Plus – no cool whip!

Growing up, I was raised on box mix cheesecake. You know the one? It came with two pouches; one for the crust and one for the filling. It came together like pudding mix but it was cheesecake. I loved that cheesecake! Of course, it was “fake” cheesecake, so anything real tastes better. But I still have fond memories of that no bake dessert my mom would make for any holiday or occasion.

The best no bake cheesecake tastes way better than a box mix, but it still reminds me of it. Probably because of the thick and sweet graham cracker crust and the sweet and creamy filling. 

Slice of cheesecake topped with strawberries and blueberries served on a white plate.

Dealing with life makes me want CHEESECAKE bad. I had to re-home this cheesecake recipe as soon as it was done because it’s a trigger for me. If not, I would have just taken it to the couch with a fork and gone to town.

There’s something so good about a classic cheesecake recipe, right? No frills, no extra flavors, just graham cracker crust and creamy filling.

Why is this the best easy no-bake cheesecake recipe?

For me, it’s all about the filling. I’ve always ever made no bake cheesecakes using cream cheese and cool whip, but for this one I went with an old standard recipe: cream cheese and sweetened condensed milk. That stuff is like God’s nectar and makes EVERYTHING better.

The crust is a graham cracker crust that’s SUPER thick and delicious. I love a thick crust and this one is the best.

Ingredients for the filling

The 4 ingredient filling is easy to make:

  • Cream Cheese – this is essential since we are making cheesecake. Make sure it is softened (room temperature) to avoid lumps.
  • Sweetened condensed milk – this adds the sweetness and the creaminess to the cheesecake. Use regular NOT fat-free.
  • Lemon Juice – this doesn’t add a lemon flavor to the cheesecake. It actually creates the chemical reaction with the cream cheese and SCM that makes it set up, so don’t omit!
  • Vanilla extract – for flavor. You could also change up the extract as you wish.

Best pan for simple cheesecake

What pan do you use to make no-bake cheesecake? I think 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.

Paired with a homemade graham cracker crust this easy no-bake cheesecake will become an absolute favorite!

6 photos showing how to make cheesecake

How to make No Bake Cheesecake

  1. Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork.
  2. Press into the bottom and up the sides of a 9-10” springform pan.
  3. Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk and mix until smooth.
  4. Mix in vanilla, and lemon juice and mix until smooth and no lumps remain.
  5. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
  6. Top with berries or your favorite pie filling.
A bite taken out of the BEST No Bake Cheesecake Recipe on a white serving plate.

This really is the BEST No Bake Cheesecake Recipe!

Expert Tips and FAQ

Why do I need to soften the cream cheese?

Using room temperature ingredients is very important to avoid lumps in your cheesecake. No amount of mixing will get out small lumps from cold cream cheese, so make sure it’s softened.

Do I have to use regular sweetened condensed milk?

Yes. Do not substitute fat free or low fat. The fat content is needed to help the cheesecake set up.

Can I use low fat or fat free cream cheese?

No – your cheesecake won’t set up properly.

I don’t have a springform pan, what pan do I use?

Skip the crust recipe and use my perfect graham cracker crust recipe, then use the filling and a 9-inch pie plate.

Can I use a different crust?

Yes, this cheesecake would be fantastic with an Oreo crust, shortbread crust, or peanut butter cookie crust.

How should I top the cheesecake?

You can top this however you want: with any fresh fruit and/or whipped cream, or even use cherry pie filling (or even apple pie filling).

I don’t like lemon, can I skip the lemon juice?

No – the lemon juice is essential for making this cheesecake set up. Make sure you use the entire amount. It won’t make your cheesecake lemony. If you’re worried, add an extra teaspoon of vanilla extract or use vanilla bean paste.

If you don’t like fresh fruit topping, try topping with whipped cream, chocolate sauce, or peanut butter sauce.

Really, use whatever you like, but I think the best no bake cheesecake is SO pretty just with fresh berries.

Tools to make this recipe:

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no bake cheesecake with fruit on top

The BEST No Bake Cheesecake Recipe

3.62 from 128 votes
The BEST No Bake Cheesecake Recipe – this easy cheesecake recipe is completely no bake! It has a thick graham cracker crust and a sweet cheesecake filling. Perfect for Summer and everyone loves it!
Prep Time 30 minutes
Total Time 30 minutes
Yield 10 servings
Serving Size 1 slice

Ingredients
  

Graham Cracker Crust

  • 3 cups (306g) graham cracker crumbs about 18 sheets/36 squares
  • 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) lemon juice
  • Berries or pie filling for topping

Instructions

  • 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.
  • Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
  • 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.

Recipe Notes

If it’s having trouble solidifying, freeze for 2 hours.
Recipe slightly adapted from Martha Stewart.

Recipe Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1332mg | Fiber: 2g | Sugar: 63g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword cheesecake


Check out all my cheesecake recipes and my no-bake recipes for more inspiration or try one of these:

No Bake Lemon Cheesecake – an easy lemon pie that’s also a cheesecake!

Oatmeal Scotchie Cheesecake Bars – the perfect combination of oatmeal cookie, butterscotch, and cheesecake!

Frozen Peanut Butter Cheesecake – like peanut butter ice cream but better!

**Did you make this recipe? Don’t forget to give it a star rating below!**

cheesecake with blueberries and strawberries on top with words on photo

This is the BEST No Bake Cheesecake you’ll ever make. This cheesecake recipe with condensed milk has a thick graham cracker crust, 4 ingredient filling and is completely no bake.

Last Updated on December 1, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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67 Comments

  1. Loved the recipe, it taste so good, I ended up adding strawberry filling.My only issue was I left it in the fridge over night and it was still not solid,
    So I went back and read the instructions and finally saw, to put it in the freezer, thank you! It came out perfect

  2. I tried this yesterday as it is ( without any topping or filling ) and served it for dinner . It was absolutely divine . I made adjustments where I had to and it was perfect. Everyone was drooling over it . Thank you for this amazing recipe . I’ve tried and tested many before and have never got a response like this . 🤗

  3. So easy. It’s really really good. Gotta be the best nobake. I’ve tried quite a few recipes. This is best.

  4. This recipe is amazing! I have made it at least 4 times. Not sure why some reviews say it is too lemony. I don’t change a thing and it tastes great.

  5. Amazing!!! Quick and easy recipe!!! Loved it, thank you for sharing!!!
    My little people licked the bowl clean lol!!!

  6. This was hands down the quickest, most delicious no bake cheesecake! Adapted it slightly for New Zealand ingredients and measurements, but still very easy and a great crowd pleaser 🙂 thanks for the great recipe!