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!
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. 🙂