The BEST No Bake Cheesecake Recipe

Updated OnDecember 1, 2020

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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.

BEST NO BAKE CHEESECAKE RECIPE EVER topped with blueberries and strawberries on a wooden board.

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 cheesecake, but this super simple, plain, easy cheesecake recipe? My favorite. It goes down sooooo easy. It’s made with sweetened condensed milk, no cool whip, has a creamy texture and a tangy cheesecake taste – it’s the best one I’ve ever had!! This is such a classic recipe, you’re going to love it.

Top view of no bake cheesecake ingredients on a marble surface. Visible items include bowls of graham cracker crumbs, sugar, melted butter, lemon juice, and sweetened condensed milk, along with vanilla extract and blocks of cream cheese on a plate.

5 Ingredients Needed

I made graham cracker crust that’s SUPER thick and delicious. I love a thick crust and this one is the best with graham cracker crumbs, granulated sugar, and melted butter.
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 sweetened condensed milk 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.
Try topping with whipped 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.

slice of no bake cheesecake on white plate

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.
Your cream cheese MUST be softened to avoid lumps. Let it sit at room temperature for a few hours ahead of making the cheesecake.
Make sure you get sweetened condensed milk NOT evaporated.
The lemon juice is the key to this recipe setting up. DO NOT OMIT.

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.