This post may contain affiliate links. For more information, read my disclosure policy.
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.
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.
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.
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
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.
Yes. Do not substitute fat free or low fat. The fat content is needed to help the cheesecake set up.
No – your cheesecake won’t set up properly. Be sure to use premium cream cheese not store brand (i.e. Philadelphia).
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.
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
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
Recipe Nutrition
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
Totally delcios. Made it for my daughter’s birthday. It was a huge hit. Will make it again soon.
Pretty darn good dessert. Couldn’t be easier.
Woowww. So easy and simple! I want to make for my family gathering. So thank youu.
Easy and delicious
Awesome
Featured In
Rate This Recipe
Recipe Ratings without Comment