Easy No-Bake Cheesecake

It’s been years since I’ve had this particular no bake cheesecake. I was trying to explain it to my hubby one day and he had no idea what I was talking about. He’s only had the kind of cheesecake that was baked or the fluffy kind with cool whip. I was so excited to introduce him to this baby. Needless to say he loved it and told me to make it again.

Growing up, my grandmother use to make these no-baked cheesecakes for Sunday dinners when she was pressed for time.  She’d usually just crack open a can of cherries or blueberries for the topping and dessert was ready.

Company’s coming for dinner? Need a quick decadent dessert? No Bake Cheesecake to the rescue!!

She eventually starting selling these cheesecakes to make some extra money around the holiday time. They were a huge hit.  Everybody loved them and wanted them for special occasions. If only folks knew how easy they were to make!

It’s hard to believe that this no bake cheesecake comes together with just 4 simple ingredients. It’s rich, creamy, sweet and tart. The perfect end to dinner or when you just need a yummy  pick-me-up after a crazy day at work.

Click here for my homemade Nilla cookie pie crust that goes GREAT with this recipe!

Watch me make this Easy No Bake Cheesecake from start to finish!

4.6 from 24 reviews
Easy No-Bake Cheesecake
Prep time
Total time
  • 2 (8 oz) packs cream cheese, room temperature
  • 14 oz. sweetened condensed milk
  • ⅓ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 prepared pie crust (cookie crust)
  • Topping (fresh fruits, canned cherries, etc)
  1. Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy.
  2. Beat in lemon juice and vanilla extract.
  3. Pour cream cheese mixture into prepared pie crust.
  4. Refrigerate for 3 hours or until firm.
  5. Add topping when ready to serve.
~TIPS~ Use any kind of toppings you'd like (canned cherries or blueberries, fresh fruits, nuts or just enjoy it plain!






  1. Teresa Shaffer says

    I would like to know if I can use milk in a recipe for cream cheese pie. I don’t have cream or half and half, or sweetened condensed milk. Please help. Thank you.

  2. Em says

    This was wonderful. We tasted it before it was set and it tasted a lot like lemon so just doubled the vanilla essence and it was magical (even better after refrigeration). <3

  3. Toodles says

    I cannot say thank you enough for posting this recipe. My mother made these all the time. She past away 10 years ago when I was 20 and I could not remember how she made her cheesecake, but I knew it only required simple ingredients. I’ve searched for years to no avail. I decided to try to find it once more since it’s close to Christmas and there’s nothing my dad liked more than my mom’s strawberry cheesecake & I want to make it for him & my family. Thank you so much

  4. MEB84 says

    I just made two of these and I’m a bit disappointed. First, the title is misleading. This does not taste like cheesecake, but rather a typical lemon ice box pie made with sweetened condensed milk. Had I known the lemon flavor was going to be so strong, I wouldn’t have made it. We all wanted cheesecake, and this certainly is not it. The lemon is so strong, that you can’t taste any cream cheese at all.

    Secondly, it doesn’t set as firm as other no bake cream cheese pies. It’s doable, but could be more firm. I appreciate the effort and you sharing, but sorry Diva, this recipe is my first flop from you. However, as a lemon pie, this gets high marks. It just wasn’t what I was looking for. Every family gathering we make lemon meringue/ ice box pie and we wanted something different this time, but we got the same thing….oh the irony lol.

  5. Michelle says

    I Love this recipe, my daughter wanted a Skittles cheesecake for her birthday. I figured the baked ones wouldn’t be good for skittles so looked for a non bake version. I added 1 1/2 packets of skittles when I added the vanilla and lemon. The colour ran a little but it looked awesome and tasted fantastic. Thanks for the recipe.

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