This no-bake Cheesecake recipe is so easy! In just a few simple steps, you can create a deliciously creamy dessert. With a buttery graham cracker crust, a luscious filling made from cream cheese and sweetened condensed milk, and topped with your favorite fresh fruit, cool whip, or cherry topping. Plus, there's no need to turn on the oven, which makes it ideal for hot summer days or even a make-ahead dessert!
This recipe is a lifesaver when I have a last-minute event that I need to bring a dessert for. With an easy recipe, and simple ingredients, it's the perfect solution.
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Ingredients
- Cream Cheese - Make sure you use full-fat, room temperature cream cheese for this recipe
- Lemon Juice - adds some tang to the cheesecake. This can be fresh lemon juice or from a bottle.
- Graham Cracker Crumbs - the essential light base for this cheesecake
See the recipe card below for quantities and measurements.
Toppings
Who doesn't LOVE toppings? Try these simple topping ideas:
- Chocolate Sauce - If desired drizzle your favorite chocolate sauce on top of the cheesecake.
- Nuts - Sprinkle some nuts on top.
- Caramel Sauce - If desired drizzle your favorite caramel sauce over the cheesecake.
- Pie Filling - Top your cheesecake with your choice of pie filling or fruit puree.
- Fresh Fruit - Who doesn't LOVE to add fresh fruit to a dessert when you can? Add your favorite fruit.
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
Instructions
- To prepare the crust, melt the butter by microwaving in 30 second increments. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. You can also combine using a food processor if you have one on hand.
2. Using a drinking glass, press the crust ingredients mixture into the bottom of a springform pan, covering the bottom and up the sides of the pan just slightly, forming an even layer. Set aside.
3. In a large mixing bowl, beat the cream cheese, until smooth. Add in the sweetened condensed milk, lemon juice, and vanilla extract, and mix until the cream cheese mixture is well combined.
4. Pour the creamy filling into the springform pan. Smooth out evenly. Wrap the top with plastic wrap. Move the cheesecake to the freezer to chill for 8 hours or overnight. When you are ready to serve the cheesecake, remove it from the freezer and allow it to thaw for 20-30 minutes on the countertop. If desired, top the cheesecake with your favorite toppings. Enjoy!
Hint: Make sure you mix the ingredients fully so the cheesecake comes out smooth.
Storage
Store this cheesecake in an air-tight container in the refrigerator for 3-4 days.
You can also freeze this cheesecake. Wrap the cheesecake in the pan with saran wrap or place it in an air-tight container. Then pop it in the freezer.
Top Tip
Make sure to use room-temperature cream cheese. This will help ensure that the cream cheese blends well.
FAQ
Patience is the key to this recipe. Make sure you chill this cheesecake for at least 8 hours. This will make sure the center is set up completely.
📖 Recipe
The Best No-bake Cheesecake Recipe
Equipment
- Hand mixer
- Mixing bowls
- Springform pan I like to use a 9 inch pan
- Spatula
Ingredients
- 1-½ Cups Graham cracker crumbs
- 6 Tablespoons Unsalted butter
- ⅓ Cup Granulated sugar
- 2- 8 Ounce Packages of cream cheese softened
- 14 Ounce Sweetened condensed milk
- 1 Tablespoon Fresh lemon juice
- 1 Tespoon Vanilla extract
Optional Toppings
- Whipped cream, berries, chocolate sauce suggested toppings
Instructions
- To prepare the crust, melt the butter by microwaving in 30-second increments. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Press the crust mixture into the bottom of a springform pan, covering the bottom and up the sides of the pan just slightly. Set aside.
- In a large mixing bowl, beat the cream cheese, until smooth. Add in the sweetened condensed milk, lemon juice, and vanilla extract, and mix until well combined.
- Pour the cheesecake mixture into the springform pan. Smooth out evenly. Move the cheesecake to the freezer to chill for 8 hours or overnight. When you are ready to serve the cheesecake, remove it from the freezer and allow it to thaw for 20-30 minutes on the countertop. If desired, top the cheesecake with your favorite toppings. Enjoy!
Notes
- Make sure you whip your filling mixture until everything is smooth.
- This cheesecake needs to chill, so do not skimp on the time. Trust me it is worth the wait.
Nutrition
Are you still in the Cheesecake mood? Try my Cheesecake Dip recipe for your next party!
