No-Bake Cheesecake with Condensed Milk Recipe

If you’re craving a creamy, dreamy dessert that doesn’t require you to heat up your oven or fuss with complicated techniques, this No-Bake Cheesecake with Condensed Milk Recipe is absolutely perfect. I’ve made this cheesecake countless times—whether for last-minute guests or a sweet treat to enjoy on a lazy weekend—and it always gets rave reviews. The best part? It’s ridiculously simple, uses just a handful of ingredients, and delivers that luscious cheesecake flavor everyone loves. Stick with me here because I’m about to share everything you need to nail this no-fail classic!

this …

Ingredients & Why They Work

The harmony of ingredients here is what makes this No-Bake Cheesecake with Condensed Milk Recipe a total winner. The crust brings a buttery, sweet crunch while the filling is beautifully creamy and just lightly tangy thanks to the lemon juice. I always recommend using full-fat cream cheese—it makes a huge difference in texture—and yes, the sweetened condensed milk is your secret weapon for sweetness and richness.

• Vanilla wafers crumbs: Provide a sweet, crunchy base that’s easy to pack down; vanilla wafers add a subtle flavor that pairs perfectly with cheesecake.
• Salted butter: Melts to bind the crust together and balances the sweetness while adding richness.
• Cream cheese: Use dense, block-style cream cheese for that signature thick and creamy texture; avoid spreadable varieties.
• Sweetened condensed milk: Adds sweetness and creaminess without needing extra sugar or heavy cream.
• Lemon juice: Provides acidity to balance the sweet richness, helping the filling set nicely.

Make It Your Way

One of the things I love about this No-Bake Cheesecake with Condensed Milk Recipe is how easy it is to tweak depending on what you have on hand or your mood. Over time I’ve played with different crusts, added mix-ins, and switched up toppings to keep it exciting. Don’t be afraid to make it your own—you’ll find the basic method is so forgiving!

• Variation: For a chocolaty twist, swap vanilla wafers for crushed Oreos in the crust—you get a robust chocolatey base that pairs perfectly with the creamy filling.
• Dairy-free option: Try a vegan cream cheese and coconut condensed milk alternative, but keep in mind the texture might be slightly different.
• Fruit flavor boost: Stir in a handful of mashed berries or a swirl of fruit preserves before chilling for a colorful, fresh touch.
• Texture tweak: For a firmer cheesecake, add a teaspoon of gelatin dissolved in warm water before folding into the filling.

Step-by-Step: How I Make No-Bake Cheesecake with Condensed Milk Recipe

Step 1: Crushing the Crust Cookies

I like using vanilla wafers for the crust because they’re sweet and crumbly, but you can use graham crackers or digestive biscuits too. Just place your cookies in a large resealable bag, fold a kitchen towel over it to avoid the mess, and bash gently with a rolling pin until you have fine crumbs. If you have a food processor, even better—just pulse a few times. This step is quick but makes a big difference in texture, so try to get uniform crumbs for an even crust.

Step 2: Melting Butter and Making the Crust

To melt the butter, I cover it in a microwave-safe bowl with plastic wrap and zap it on medium power in short bursts—about 20 seconds—stirring in between. This helps avoid overheating or burning. Once melted, mix the cookie crumbs into the butter until everything is fully combined and looks like wet sand. Press this mixture firmly into the bottom and sides of a 9-inch springform pan—use a measuring cup’s flat bottom or a glass for compacting the crust tightly. Pop it in the fridge to chill while you prepare the filling.

Step 3: Mixing Up the Creamy Filling

Before anything, make sure your cream cheese is soft—take it out of the fridge an hour ahead or give it a few quick zaps in the microwave (10 seconds at a time). Using an electric mixer, beat the cream cheese on medium speed until smooth with no lumps. Slowly pour in the sweetened condensed milk while mixing, scraping down the bowl sides as you go so everything combines evenly. Finally, add the lemon juice. You’ll notice the mixture start to thicken—this is the clue that it’s ready to pour onto your crust!

Step 4: Assembling and Chilling Your Cheesecake

Pour your luscious filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover tightly with plastic wrap—this prevents any fridge smells from sneaking in—and refrigerate for at least 5 to 6 hours. I usually leave mine overnight for the best texture; the next day, it slices beautifully and holds its shape perfectly.

How to Serve No-Bake Cheesecake with Condensed Milk Recipe

Garnishes

I’m a sucker for topping this cheesecake with fresh berries—strawberries, raspberries, or blueberries add a pop of color and a tart contrast to the sweet filling. Sometimes I drizzle melted dark chocolate for a little indulgence or pipe on some softly whipped cream swirls for an elegant touch. Sprinkles or chopped nuts can add a fun crunch if you want to get creative!

Side Dishes

This cheesecake stands beautifully on its own but if you want to build a spread, pairing it with a simple coffee or fresh fruit salad elevates the dessert experience. I’ve also enjoyed it alongside light sorbets for summer gatherings—refreshing and indulgent all at once.

Creative Ways to Present

For parties, I like to serve this cheesecake in individual mini jars or transparent cups layered with crumbled crust, filling, and fruit for a charming parfait style. Another fun idea is to make mini no-bake cheesecakes in cupcake liners with a small cookie base—super cute and perfect for kids’ parties or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftovers keep nicely covered in the fridge for up to 4 days. I find using the springform pan’s lid or wrapping tightly with plastic wrap prevents it from drying out or absorbing other smells. Always slice with a sharp knife dipped in hot water for clean cuts when serving.

Freezing

If you want to freeze it, I recommend slicing the cheesecake first into individual servings, wrapping each slice tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving. The texture remains lovely, though slightly less firm than fresh.

Reheating

This cheesecake is best enjoyed chilled and doesn’t require reheating. If frozen slices feel too firm, leaving them at room temperature for 20-30 minutes softens them perfectly without losing that creamy texture.

FAQs

Final Thoughts

This No-Bake Cheesecake with Condensed Milk Recipe has become one of my all-time favorite go-to desserts because it’s easy, requires minimal ingredients, and tastes like a treat you’d order at a fancy restaurant. It’s perfect for those days when you want to impress without stress or to satisfy your sweet tooth fast. Give it a try—I promise once you taste it, you’ll want to make it again and again, just like I do!

Print