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.
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!
Get the Recipe: 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!
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