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 30minutes
Total Time 30minutes
Author Dorothy Kern
Graham Cracker Crust
3cups(306g) graham cracker crumbsabout 18 sheets/36 squares
⅓cup(67g) granulated sugar
11tablespoons(155g) unsalted or salted buttermelted
¼teaspoonsaltonly if using unsalted butter
28-ounce blocks450g) cream cheeseroom temperature (do not use low-fat)
14ounces(1 can/397g) sweetened condensed milk(regular, not low fat)
¼cup(59ml) lemon juice
Berries or pie filling for topping
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.
If it's having trouble solidifying, freeze for 2 hours.Recipe slightly adapted from Martha Stewart.