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.
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.
Let me tell ya though, this cheesecake can be “moody”! Seriously it’s one of those recipes like these no-bake cookies that is sworn to not set right if you the weather is damp outside. I find this cheesecake doesn’t set as firm with brands of cream cheese other than Philadelphia.
*Update* If you’re nervous about taking a “risk” then try out this other no-bake cheesecake. I’ve since coined it my new favorite no-bake cheesecake!
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!
Easy No-Bake Cheesecake
Ingredients
- 2 8 oz packs cream cheese, room temperature
- 14 oz. sweetened condensed milk
- 1/3 cup fresh lemon juice Update: I now use 2 Tablespoons. See note
- 1 teaspoon vanilla extract
- 1 prepared pie crust cookie crust
- Topping fresh fruits, canned cherries, etc
Instructions
- Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy.
- Beat in lemon juice and vanilla extract.
- Pour cream cheese mixture into prepared pie crust.
- Refrigerate for 3 hours or until firm.
- Add topping when ready to serve.
Notes
Use any kind of toppings you'd like (canned cherries or blueberries, fresh fruits, nuts or just enjoy it plain! After making this cheesecake for many years, the last two times I've made it the cheesecake did not firm up. What's up with that? Well my grandmother told me to use only 2-4 Tablespoons of lemon juice. She said sometimes if there is too much lemon juice it can react badly with the rest of the ingredients if something is wrong with one of the other ingredients (old condensed milk, over softened cream cheese, etc.) I've never heard of this before in my life but I figured it must be the other ingredients since all of a sudden this recipe stopped working for me. I cut down on the lemon juice to 2 tablespoons and it's been coming out perfect! Also she says use only Philadelphia cream cheese. Just thought I'd share in case this recipe starts acting funny on ya!
Hi Monique, You’re an angel!
I’ve been using this recipe for the past 3 years and I have to finally comment and say, THANK YOU, THANK YOU! My mother used to make cheesecakes for my childhood church’s baked goods sale and they were such a huge hit that members started requesting whole cakes, This used to be a major treat when my Mom made them in our house. My siblings and I would fight over licking the bowl of filling when she was done LOL. Anyway, she totally forgot how to make it (unless she’s been lying for 20 years). I tried every recipe possible until I finally came across yours and when I tried it, I literally teared up. It tastes just like my mom’s! All of my childhood feels came back. Now that I cook for my family every holiday, I always come back to this page to make this recipe and my now 30+ yr old siblings are back fighting for who is licking the bowl every time LOL!
BIG THANK YOU & I wish you all the best <3
Thank you so very much for figuring out what was going on with your receipe! I too had a bad pie come out after all these years, it was like a creamy soup. I reduced the lemon and everything came out perfectly. Thank your sweet grandma also for knowing what to do. My family is happy again with my pies. Love you
This is great recipe but when u use 2 cream cheese then u should double the ingredients for everything else and divide it between two pie crusts. Or it wont firm up stil taste good but wont firm just thought I would share
Try adding some cool whip to the mix, just a little will help the other ingredients to firm up
This is my 2nd time making. My mom made this for me as a child and I LOVED it. Brings back so many great memories. Hers never sliced like a baked cheesecake… Always slid down a little (just like slicing into a hot apple pie). So, I’m great with this recipe. Of note, my first pie was pretty firm. Just placed this one in frig ( I used blueberry cream cheese… Can’t wait)
This did not firm up. Have in freezer now. Fingers crossed. I should have added eggs and baked it like other recipes. Oh well.
I have always added a few teaspoons of gelatin to the lemon juice, dissolve completely. And yes, use more lemon juice!! It will set up nicely. Also, I use lemon extract in place of the vanilla. I really like the tang and the more zippy lemon flavor.
I was on a quest for a great homemade cheesecake recipe for a long time. I found this one last year and it absolutely perfect.
There are a couple of keys….
1) You MUST use fresh lemon juice. The bottled garbage is much too strong; and only use the revised 2TBsp. 1/3 cup is too much.
2) Make sure the cream cheese is a quality brand and room temp when you start mixing or it will remain lumpy.
I have made this recipe probably 10 times now. I don’t even look for another. It is PERFECT.
Can lime juice be used instead of lemon?
I tried this yesterday…it’s tastes delicious but it does not get firm and does not slice well…it’s more like a pudding.
The lemon juice is what makes it gel so be sure to use the full amount
Add cool whip next time
I used this All the time but what I did was cut back on the condensed milk and it chilled and cut perfectly
Did you use only half the can of the condensed milk ?
Yes I’ve made this several times and I think it was perfect the first time, after that I couldn’t get a firm cheesecake for nothing. I’m making one as we speak so I’ll let you know if it’s the lemon juice for me .. Thank you so much for the advice I thought I was the only one with creamy pies that didn’t cut like a pie, delicious tho!!
I haven’t had this cheesecake yet but I’ve dipped into the ingredients and it’s so good. Now I have to patiently wait for it to set.
This was really good and have made it 2 times in 1 week.
I started making this in 80s. I had kept from a Philadelphia cream cheese package. It was so simple and good. For whatever reason I haven made it in so many yrs now. My grand daughter wanted to know how to make home made cheesecake so this will be perfect.
For previous post. “Doesn’t slice as a Cream Pie does.
I’ve tried 1 and 2 T lemon juice, put it in freezer overnight still not firm slices. Even chilled in different frig. I Only use philly cheese and eagle brand condensed milk like. But still delicious.
Made this cheesecake 3x. Never gets firm enough to actually slice, as a cream does. Now i just put mixture in empty glass pie plate, no crust. After it sets
2-4 hours, i top with canned cherry pie filling and call it “Cherry topped cheesecake pudding. Still delicious.
All my life, my mom has used this same recipe. We expect it at every holiday(Thanksgiving and Christmas). Delicious
Can you use lime instead of lemon?
The original recipe calls for just 1 package of cream cheese. Perhaps that’s why it’s not setting up because your using 2.
I’ve used a recipe today that called for 1 package n it didnt firm up at all n it was in refrige ivernight:( so now tomorrow I will try this recipe with 2 packages of cream cheese n hopefully I can get it too turn out!!
Did you try adding corn starch or flower?
What a hit! I made this as directed (with 2 tablespoons lemon juice and full fat philly cream cheese) and it turned out great. I added the zest of 1 lemon and 3/4 teaspoon gelatin powder bloomed in the lemon juice. The “cake” set up perfectly after 4 hours in the fridge and it had a really nice texture. I’m making it again this weekend. (Don’t tell Weight Watchers
Thanks for a delish recipe from Johannesburg South Africa
The BEST EVER!!
Are you able to use this recipe to make mini cheesecakes?
My cheesecake was better than Cheese Cake Factory, then jan 21 i finally had minne not get firm on top. I did add a lil extra lemon juice. Now had i read the note at the bottom, lol, i would have known better. So tonight i will stick to the recipe and Have the Best Cheesecake Ever Again!!! I Absolutely LOVE this website!
Thanks very helpful…I thought I was doing something wrong!!
So did I, I panicked then I did the 2 tablespoons of lemon juice, ever since then they’ve turned out perfect. Little thing that helps make it the night before add fruit fresh or pie filling, enjoy 🙂
I love this recipe! Thanks for sharing it!????????????
my mom used to make this 40+ years ago when I was a boy. I did not know the recipe and so glad to find you published it. brings back memories of my mom and her delicious non bake cheesecake. thanks so much!!!!!
I made this cheesecake for Christmas and did not firm up after being in the refrigerator for 4 hours so instead of starting over i carefully poured the battre. Out the pie crust gently with a spoon into a bowl and mixed 1tablespoon of flour and stirred it up and put batter back into crust and put in 350 oven for 30min put back in refrigerator for 1hour and it was the hit of the dessert table. But remade it the day aftre and it firmed up perfectly. All together i love this recipe
You said you have trouble with the cheesecake setting up. The low fat cream cheese doesn’t set up as well as the fatty kind. Maybe that is the reason more than the amount of lemon juice you use.
Awesome and easy recipe .Thank you for also showing how to make your voice makes me laugh lol.
Hi
The cake looks scrumptious.
I just had one query before trying it.
What makes it to set, ad there is no gelatin / or whipped cream or icing sugar??
I have tried no bake versions before, and could never see a set cake, that’s y I m asking this question.. 🙂
Tia
Because it is no bake,allowing it to set up in the fridge wil firm it up
Can you put Bailey’s into this mixture? if so do I use bailey’s instead of Leon juice.
I USE sour cream cause it makes it thicker yummy
I was wondering can this cheesecake be frozen after you make it?
So is it 2 8 oz cream cheese (16oz total) or 2 of 4oz (8oz total) ?
16 oz
Ive been looking for this easy receipt for awhile! Im so happy to find this…..i used to make this often and its a maor hit for everyone!!! Thank you!
To make it firmer add 1 Table spoon gelatine dissolved in 1/4 cup of very warm water , allow to cool then mix into creamed mixture. My method for past 40 years.
I loooove this recipe and its very easy to make☺.I used only 1\2 the lemon juice but it was Delicious.I was licking the spoon after it was done.great job
Horray!
Just the recipe I have been looking for!
My art students will love making your recipe in our classroom kitchen, this is sure to be a favorite!
Thank you!
Delicious and easy, however, it does not set. Cut a piece for my husband and it does not slice. Maybe better in individual ramekins. If anyone knows why it does set, please share.
This is a home run. My whole family loves it and it only took me about fifteen minutes to prepare. I’ve been looking for a no bake recipe for when I done want to make a classic baked cheesecake, and every recipe I found had at least a few negative reviews that made me nervous, this one included. Whoever wrote negative reviews for this recipe must have done something wrong. This was extremely simple and tastes exactly like a delicious New York style cheesecake. I want to make this everyday!
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.
You can always make your own condensed milk. It’s only milk and sugar boiled together. You can find lots of recipes on how to make it online. If you decide to make it and have some left over, you can always just refrigerate it and put it in your tea, hot cocoa, coffee, oatmeal, etc.
This recipe is wonderful, and really good. I would call it cream cheese pie. Better than cheesecake. So creamy. Thanks again!
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
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
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.
I think we all have different tastes. This recipe for no bake cheesecake is my 12 year olds favorite dessert! They make a similar one at our local health food market it but this one is even better! I think if you want it firmer and less lemony, use heavy whipping cream, sugar and less lemon juice. Love the diva’s recipes and her super sweet personality!
I also had a poor result. Although the pie tasted fabulous, it never “set” – the pieces came out as messy scoops. I followed the recipe exactly.
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.
can you do this cheese cake with out the lemon juice?
Hey, Emily!
I’m making it right now without the lemon juice and so far, it tastes good. I also be adding yellow cake mix from another one of DCC’s recipes. =)
I love the cheese cake…. Very easy and quick….and delicious…. I only use one table spoon of lemon juice…. Not too lemony then but with a slight kick… I also use single service jars…. And add graham craker butter mix to the bottom… Sets enough for them and looks great… Suitable for parties
my mom and I have made this recipe. for years, sometimes I vary it a little-(sour cream to the mix) keep the lemon low/zest if using fresh lemon, and I do not use vanilla extract. THE weather will effect the set-up. I have my moms cook book from high school- she grad. in 1955 the recipe is in it (Betty Crocker)
Diva, you hit it out of the park with this recipe! I LOVE cheesecake, but baking it from scratch is such a hassle. And (until today) I never cared for the no bake version b/c I assumed they all pretty much tasted like Jello’s no bake cheesecake. But I came across your version….and it absolutely blew me away! It’s SOOOO yummy that even my super picky bf devoured it, lol. Thanks for this incredible cheesecake and now that I know about your blog, I’m looking forward to trying more of your recipes
I love the the recipe for the no bake cheesecake simple and very helpful
Love the no bake cheese cake. Was every helpful
Well thank you, Monique, Ms. Diva! I looked for a recipe for a no bake cheesecake that does not use Cool Whip (which I think is made of all chemicals). This is so quick and delicious, and we know exactly what’s in it!
Love your videos too. You can a delightful way of explaining how to follow a recipe.
hi Diva 🙂 i just realize my problem. i only use 8oz. of cream cheese hehe. i didn’t recognise that this recipe called for 2 x 8oz. of cream cheese. sorry for my mistake. it also explain why mine taste soooooo lemony 🙂
i’ll try this recipe soon 😉
hi Diva, today i make this recipe with my friend. but after 5 hours refrigerating, it won’t set. i follow this recipe EXACTLY and the other thing is its too lemony 🙁 any advice?? thanks a lot 😀
I love this recipe! I made it today for Thanksgiving and other god it was so amazing! My boyfriend loved it and so did everyone else. It was so easy I could not believe It.
I am not a fan of baked cheese cake, I love no bake cheese cake and my mother has made them forever, however her recipe is a little different… 16oz cream cheese, 8oz cool whip, and 1c powder sugar, blend and put in a graham cracker pie crust and place in the fridge (I like to leave it overnight to really set) top with fruit. DELICIOUS! Thanks for sharing all your wonderful recipes.
crust-Use Honey made grams, (made with honey) and almond slices…yummy
thanks for the recipe because i want to make a treat for my homecoming date and this will be the best cheesecake ever so thanks girl
i just made this hope it comes out good 🙂 cus i put too much vanilla 🙁
the cheese cake wouldn’t set! idk why but i followed through the process exactly. i have refrigerate it for more than 24 hrs :(((
Its because you have to beat it on high until its creamy and puffy. I had the exact same problem, n I took it to a potluck, embarrassing! But I kept making it and beat it on medium at the begging than when I had added all of the ingredients I beat it on high for about 3 min or until is really creamy and puffy and let it chill for 2-3 hours
Thanks for the recipe. It’s so eady to make. My husband says it’s the best cheesecake ever!!!
Thank you for this recipe. I thought I did not eat cheesecake, but now I do. Delicious!!! Been meaning to rate my experience. Thanks!!
i’ve never made a cheesecake before. i’d like to try this. usually people put gelatin in the ingredients. can the cheesecake freeze without the gelatin? hope you can reply my message. tq. 🙂
Hi! I love all of your video. You made cooking sounds really easy and fun :D. Anyway, can I add oreo into the cheesecake mixture? If yes, do i still need the lemon juice and vanilla? Thank you so much 🙂
I just finished my cheesecake and its awwesome! I decided to forgo the pie pan and instead put the mixture into separate mason jars with a graham cracker crust at the bottom. They are crazy cute! I couldn’t help but dip into the mix a little (or a lot) and its delicious. Thank you so much for this no bake cheesecake recipe.
I made this for my mom for mother’s day and she LOVED IT!!!!!! I will definitely be making more recipes!!!:D
I made this for Sunday dessert. It was so easy and yet so delicious! I will definitely make this again. Thanks so much for sharing.
My cheesecake came out Delishhh! I didnt like the lemony twang to much. Next time I’ll try without it. Thanks for all your recipes! Im quite the little chef now!
I LOVE THIS RECIPE so easy 🙂 🙂 🙂
This Cheesecake was sooo good! It was one of the easiest things I have ever made and came out so well. This is something that can not be messed up! lol . You make everything look so easy, thank you for that!
Thank you. Can’t wait to try your other recipes.
I made this yesterday and my boyfriend and I loved it. It was quick and easy, will definitely keep this in my dessert rotation. Thanks Diva!!
I just wanted to let everyone know that I made this. I do not like the taste of lemon, so i decided to leave it out. O-M-G it is delicious. Diva you are a QUEEN! Your intelligence and creativity amazes me! This took me 5 minutes, and cost under $5.00 to make. Everyone loved it. Honey, this is so good, it doesn’t need any fruit on it 😛 yum yum yum…
d0es the lemon flavour show too much? i want to make it with blueberry topping
This cheesecake was so good. My husband and sister loved it. Thanks Diva.
Thanks so much i made this sunday n i loved this one i make my no bake a different way but now ima stick with this one thanks again
looks good. I’ve been watching your videos all day. I want to try everything!!!
For this recipe, could ice cream or marshmallow fluff be added to the mixture or would that ruin it?
Honey Sharon got straight dismissed lol. I can appreciate an opinion, even if it’s a lil dry but disrespect is not called for.
I agree. About the disrespect. This is a comment or review of the recipe LADIES not of each other. Lol save that s#@% for facebook or twitter.And on that note, thank u the cheesecake was delicious.
I find your comment to be tacky and without class. Laura may have worked in a restaurant, however, that means nothing to be completely honest. There are tons of people who are chefs and have worked in restaurants, but that doesn’t mean that they have actual talent and can cook. There are so many great home cooks out there that can cook circles around plenty of culinary trained individuals. I find that your attitude is one of a naysayer.
Please sharon go some where with that we don’t need that if that’s the case go watch Laura you did not even had 2 comment on another note thanks Monique i am bout to go ti the store and make this now thanks again 🙂
Made this the other day. Easy to make and so delicious!
This was soooo yummy!!!!
can i leave out the lemon, or will it not taste right? Love the other ingredients, just never liked lemon cheesecake.
Hey monique,
I want to do this cheesecake next week.
But can i replace lemon juice with strawberry yogurt? If yes, then how much will i need?
Hope you reply this asap, thanks!
This was simply delish Diva you made me Queen of the house again with this one my three lil men think I am the greatest cook ever. I do share you with others but with my boys and my man you are my best kept secret. lol Thanks a lot Diva Monique for being my secret weapon.
Hi Diva I made this last night, popped it in the refrigerator and realized I forgot to add the vanilla. Ugggggh. Didn’t know what to do at that point.
I have to try this with fresh fruit. You are so talented! I can’t keep up with all these wonderful recipes. Thanks for sharing with us……… :-))))
Thanks Diva! Simple and delicious!