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Written ByDorothy Kern
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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. If you love a fast no-bake dessert then this is the one you should make. No oven, no cracking, just delicious cheesecake.
Table of Contents
- 5 ingredient No Bake Cheesecake Recipe
- Ingredients in no bake cheesecake
- How to make No Bake Cheesecake
- How to serve easy cheesecake
- Expert Tips
- Expert Tips and FAQ
- Easy No Bake Cheesecake Recipe Recipe
5 ingredient No Bake Cheesecake Recipe
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 is made with sweetened condensed milk is the BEST one I’ve ever tasted! Plus – no cool whip! It’s got a creamy texture with a tangy cheesecake taste – you’re going to love it.
There’s something so good about a classic cheesecake recipe, right? No frills, no extra flavors, just graham cracker crust and creamy filling. It’s so simple to make and so delicious.
Ingredients in no bake cheesecake
- I made graham cracker crust that’s SUPER thick and delicious. I love a thick crust and this one is the best. Just mix your graham cracker crumbs with sugar and melted butter and press into pan.
- Cream Cheese – you need two packages cream cheese. Make sure it is softened (room temperature) to avoid lumps. Don’t use low fat cream cheese!
- 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! You MUST use fresh lemon juice, not bottled.
- Vanilla – a teaspoon vanilla extract adds so much flavor – be sure to use PURE vanilla.
How to make No Bake Cheesecake
- Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. I usually crush my crumbs with a food processor.
- Press into the bottom and up the sides of a 9-10” springform pan.
- Beat cream cheese until smooth using a hand mixer or a stand mixer fitted with the paddle attachment. Combine cream cheese with sweetened condensed milk and mix until smooth.
- Mix in vanilla, and lemon juice and mix until smooth and no lumps remain.
- Pour cream cheese mixture into prepared crust and smooth with a rubber spatula. Cover with plastic wrap. Chill at least 4 hours before serving so the mixture can set.
How to serve easy cheesecake
- I love topping this cheesecake with fresh berries: raspberries, strawberry, blueberries.
- Trytopping withwhipped 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.
Tip From Dorothy
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.
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. Be sure to use premium cream cheese not store brand (i.e. Philadelphia).
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.
Why didn’t my cheesecake set?
You need to beat the cream cheese until smooth and then slowly add the sweetened condensed milk and lemon juice. Use high quality ingredients and do not omit the lemon juice. It will need at least 8-10 hours to set.
Easy No Bake Cheesecake Recipe
3.71 from 137 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 minutes
Chilling Time 12 hours hours
Total Time 12 hours hours 30 minutes minutes
Yield 10 servings
Serving Size 1 slice
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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) 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 slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 12 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 Video
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
Did you try this recipe? Click the stars to rate the recipe below
Other Recipes You’ll Love
- I have so many other no bake cheesecake recipes – No Bake Peanut Butter Cheesecake is my favorite!
- Key Lime Cheesecake is a baked version
- Easy Mini Cheesecakes
- No Bake Cheesecake with Cool Whip
Last Updated on February 19, 2024
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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71 Comments
Can this recipe be made into mini cheesecakes & can it be frozen?
ReplyFrozen yes. I haven’t tried minis with this recipe but if you do, use cupcake liners!
ReplyCan you double the filling? It doesn’t look very thick
ReplyI wouldn’t double the filling or it might not fit in the pan.
ReplyTalk about easy!!! Talk about good!!! This is the best recipe I have made and it is a keeper!! I baked pies for 25 years and was looking for something quick and easy not to mention delicious… THIS IS IT!! I didnt change anything in it!!! Awesome with canned cherries or anything else you want to top it with!!! Thank you so much!!!
ReplyWould this work with key lime juice instead of lemon?
ReplyI haven’t tried it with lime but it should work just fine.
ReplyIs the exact same recipe as Martha Stewart’s no bake cheesecake recipe
ReplyDo you think I can whip this to use as cake filling???
ReplyI don’t think it will be sturdy enough for a cake filling. If you want a cheesecake filling, maybe do 8 ounces cream cheese with 1/4 to 1/2 cup powdered sugar and add some cool whip or freshly whipped cream.
ReplyI am making this today. I subbed a cup of pulsed pirouline cookies for one cup graham crackers. I used a can of dulce de leche condensed milk and added 8 Cut up pirouline cookies and half a cup chopped pecans to the filling. I will put some cut up Pirouline cookies around top when set. The mix tasted yummy. Can’t wait 😊
ReplyI love that you included a note to only add the salt if you are using unsalted butter. I always use salted butter and sometimes forget to adjust or omit the salt for sweets so that’s a nice touch, thank you!
ReplyThis cheesecake recipe is even better than the boxed cheesecake that I grew up on. I only use this recipe for the cheesecake filling. It’s beyond delicious. I haven’t always used the crust recipe. Thank you so much for posting it online.
ReplyFrom now on, this will be my go to recipe when my family is craving cheesecake hut I’m short on time. Thanks 😊
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