This condensed milk cheesecake recipe is sweet, tangy, creamy, and incredibly easy to make. It starts with a buttery graham cracker crust, and sweetened condensed milk gives it a smooth texture and delicious sweetness.
If you love cheesecake but want a simple recipe without complicated steps, this is a perfect cheesecake to try!
Cheesecake has always been one of my favorite desserts, and this sweetened condensed milk cheesecake recipe is one I grew up with. Like a lot of my favorite recipes, it came from her church cookbook.
It’s actually the very first cheesecake I ever made all by myself. I was in middle school. I served it with cherry pie filling, and was so proud of how it turned out!
The second time I made it, we didn’t have quite enough lemon juice. I thought it would be fine, so I made it anyway.
I was wrong. It didn’t set up. It was still delicious, but there was no way I could slice it! We had to eat it by spoonfuls. 🤣 So unless you want cheesecake pudding, make sure you have enough lemon juice on hand!
Why You’ll Love This Condensed Milk Cheesecake
- Easy to make – The filling comes together quickly with four simple ingredients.
- No-Bake – No heating up your oven, no worrying about cracks, and no water bath needed!
- Rich and creamy – Sweetened condensed milk helps create an incredibly smooth cheesecake.
- Make-ahead friendly – Cheesecake needs time to chill, making it a great dessert to prepare in advance.
- Great for any occasion – It’s an easy dessert that looks impressive enough for summer celebrations like July 4th and Memorial Day, but also works for family dinner or a potluck.
How to Make Condensed Milk Cheesecake
- Prep: Let your cream cheese sit at room temp until soft.
- Prepare the Crust: Use a food processor to finely crush the graham crackers. (If you don’t have one, you can place them in a ziplock bag and smash them with a rolling pin.) Mix the crumbs, sugar, and melted butter; press into a pie plate. Chill.
- Make the Cheesecake Filling: Beat the cream cheese at medium speed with an electric hand mixer until there are no lumps at all. Gradually beat in the sweetened condensed milk, then the lemon juice and vanilla.
Pour the cheesecake batter into the crust; spread evenly.
- Chill: Cover the cheesecake and chill for about 4 hours, or until set.
- Serve: Cut into slices. You can serve plain, or garnish the top of the cheesecake with berries, fresh fruit, or any other toppings.
Tips for Making the Best Cheesecake
- Do not use evaporated milk instead of condensed milk! They are not the same thing. Sweetened condensed milk is thick and sweet.
- Use room-temperature cream cheese. This is one of the easiest ways to prevent lumpy cheesecake filling.
- Don’t use less lemon juice. I tried that once as a teenager, and my cheesecake didn’t set up.
- Chill it thoroughly. This cheesecake needs several hours in the fridge to set up.
- Use a sharp knife for clean slices. For bakery-style slices, wipe the knife clean between cuts.
What to Serve With Condensed Milk Cheesecake
- Fresh strawberries, blueberries, or raspberries
- Blueberry sauce
- Raspberry compote
- Whipped cream
- Chocolate sauce, melted Nutella, or Caramel sauce
- Any flavor of pie filling
Variations:
- To save time, you can use a store-bought crust instead of making homemade graham cracker crust.
- Instead of a graham cracker pie crust, you can use nilla wafers or shortbread cookies.
- Serve it with whipped cream and sprinkles for a birthday party.
- For lemon cheesecake, use fresh lemon juice and add a couple teaspoons of fresh lemon zest.
Frequently Asked Questions
Does condensed milk make cheesecake sweeter?
Cheesecake with sweetened condensed milk is a bit sweeter than classic cheesecake, but the lemon juice in this recipe balances out the sweetness. It is a very rich cheesecake!
How long does cheesecake need to chill?
For the best results, refrigerate the cheesecake for at least several hours before slicing. Chilling it overnight is even better.
Do I have to use lemon juice?
Yes, lemon juice is essential for this no-bake cheesecake recipe! Not only does it balance out the sweetness, the acid reacts with the dairy, which helps the cheesecake set up. Do not use less than 1/3 cup of lemon juice!
Can I Make This Cheesecake Ahead of Time?
Yes! This condensed milk cheesecake is an excellent make-ahead dessert. In fact, preparing it the day before serving gives it plenty of time to chill and develop the best texture.
Keep the cheesecake covered and refrigerated until you’re ready to serve it.
More cheesecake recipes:
- Almond Joy Cheesecake
- White Chocolate Raspberry Cheesecake
- Dulce De Leche Cheesecake
- Vanilla Bean Cheesecake
- No Bake Cream Cheese Pie
- Turtle Cheesecake
- No Bake Strawberry Cheesecake
- Homemade Cheesecake (in a springform pan)
- Churro Cheesecake Bars
No Bake Condensed Milk Cheesecake Recipe
Equipment
Ingredients
Crust:
- 1 ¼ cups graham cracker crumbs (about 9 whole graham crackers)
- 3 Tablespoons sugar
- 6 Tablespoons salted butter, melted
Filling:
- 8 ounces full fat cream cheese
- 14 ounce can sweetened condensed milk (not evaporated milk)
- ⅓ cup lemon juice *(fresh or bottled)
- 1 teaspoon vanilla extract
Instructions
Crust:
- Finely crush the graham crackers in a food processor or blender.
- Combine the graham cracker crumbs and sugar in a small bowl. Add the melted butter and stir until well combined. Press into the bottom and up the sides of a pie plate. Chill while you prepare the filling.
Creamy Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the condensed milk, scraping the sides of the bowl occasionally, until there are no lumps.
- Add the lemon juice and vanilla, beat until smooth. Pour the cream cheese mixture into the crust and smooth the top with an offset spatula.
- Cover with plastic wrap and chill for at least 3-4 hours, but preferably overnight.
- When the cheesecake is set, slice and serve plain or with fresh berries or your favorite toppings.
Notes
- For best results, use full-fat cream cheese. Light cream cheese is softer, and the cheesecake won’t set up firm enough for clean slices.
- Don’t skimp on the lemon juice, it helps the cheesecake set up.
- Leave plenty of time for the cheesecake to chill. It’s usually ready in 4 hours, but it will slice even more cleanly if you leave it in the fridge for several hours.
- If you need a larger cheesecake, you can press the crust into a springform pan and double the cheesecake layer. Plan on chilling for at least 5 hours.
Nutrition
This easy condensed milk cheesecake recipe is a wonderful choice when you want a classic, creamy dessert without spending hours in the kitchen.
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