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 (Update: I now use 2 Tablespoons. See note)
  • 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.
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!
Recipe by Divas Can Cook at https://divascancook.com/easy-no-bake-cheesecake-recipe/