No bake cheesecakes have a reputation for being the easy way out, and honestly, they are. This no bake cheesecake recipe uses seven ingredients, no oven, and no water bath, and it still slices into neat, creamy wedges. The secret is sweetened condensed milk (Eagle Brand is the classic), which brings both the sweetness and the structure, so you need no eggs or gelatin. Plan on about 20 minutes of work and a long, lazy chill.
Why It Sets Without an Oven
A baked cheesecake sets because eggs cook and thicken the filling. This no bake cheesecake recipe sets for two simpler reasons. First, cream cheese is firm when it is cold, so chilling stiffens the filling. Second, the acid in the lemon juice thickens the sweetened condensed milk, because milk proteins tighten up in the presence of acid. That is why the lemon juice is more than a flavoring, and why you should not skip it. There are also no raw eggs involved, which some no-bake recipes carry.
Ingredients, With Reasons
The Crust
- 1½ cups graham cracker crumbs: the classic base. Crush whole crackers in a zip-top bag, or use store-bought crumbs.
- ¼ cup granulated sugar: sweetens the crust and helps it hold together.
- 6 tablespoons melted butter: the glue that binds the crumbs, so measure it carefully.
The Filling
- 16 oz (two 8-oz blocks) cream cheese, softened: use full-fat block cream cheese. The tub kind has more water and gives a looser set.
- 1 can (14 oz) sweetened condensed milk: Eagle Brand is the classic, but any brand works. Do not substitute evaporated milk, which is unsweetened and will not set.
- ¼ cup lemon juice: fresh or bottled. It adds brightness and, as explained above, helps thicken the filling.
- 1 teaspoon vanilla extract: rounds out the flavor.
Make It, Step by Step
- Make the crust. Mix the graham cracker crumbs, sugar, and melted butter until the crumbs look like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, and chill it while you make the filling.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese for about 2 minutes, until completely smooth. Any lumps left now will stay in the finished cheesecake.
- Add the condensed milk. Pour in the sweetened condensed milk gradually, mixing until fully combined.
- Add the lemon and vanilla. Stir in the lemon juice and vanilla and beat until the filling is thick and smooth. You will notice it thicken as the lemon juice goes in.
- Fill the crust. Pour the filling over the chilled crust, spread it evenly, and tap the pan on the counter to release any air bubbles.
- Chill. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Five Beginner Mistakes (and Fixes)
- Lumpy filling. The cream cheese was too cold. Soften it for about an hour, and beat it on its own until completely smooth before adding anything else.
- A soft, runny set. The usual causes are tub-style cream cheese, evaporated milk used by mistake, or too little chilling. Use block cream cheese and sweetened condensed milk, and chill for at least 4 hours.
- A crumbly crust. It was not pressed firmly enough. Press the crumbs hard with the flat bottom of a glass and chill the crust before filling.
- Messy slices. Use a hot, clean knife for every cut, and make sure the cheesecake is fully set.
- Too sweet. Condensed milk is sweet by nature. Balance it with tart toppings such as berries or lemon curd, and do not skip the lemon juice.
Toppings and Twists
Once you have the base no bake cheesecake recipe down, it is easy to change. Fruit: top it with fresh berries, or with a quick compote made by simmering berries with a little sugar for 5 minutes. Chocolate: swap the graham crumbs for crushed chocolate sandwich cookies and drizzle the top with ganache. Citrus: stir in the zest of a lemon or lime. Nutty and caramel: finish with toasted chopped nuts and a spoonful of caramel. Seasonal: a dusting of pumpkin spice and whipped cream for autumn, or crushed candy canes in winter.
For a gluten-free version, use gluten-free graham-style crumbs and check the labels on your other ingredients.
Serve, Slice, Store
- Slicing: dip a sharp knife in hot water, wipe it dry, and wipe it clean between each cut for neat slices. Run a thin knife around the edge of the pan before you unlatch the springform.
- Serving: serve it cold. Because there are no eggs or gelatin, the filling softens at room temperature, and cream cheese desserts should not sit out for more than 2 hours. The USDA explains the rule in its guidance on keeping party food out of the “Danger Zone”.
- Refrigerator: keep it covered for 4 to 5 days.
- Freezer: wrap it well and freeze for 1 to 2 months. Thaw it in the fridge overnight.
- In a hurry: you can speed up the set with an hour or so in the freezer, then move it to the fridge. Do not leave it in the freezer for long, or it will freeze solid.
No Bake Cheesecake Recipe Card
No Bake Cheesecake Recipe Eagle Brand: Why Beginners Love It
Course: DessertCuisine: AmericanDifficulty: Easy8-10
servings20
minutes300
kcalIngredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butterFor the Filling:
16 ounces cream cheese (softened)
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
¼ cup lemon juice
1 teaspoon vanilla extract
Directions
- Step 1: Prepare the Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
Place the crust in the fridge to chill while you prepare the filling. - Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the Eagle Brand Sweetened Condensed Milk, mixing until fully combined.
Stir in the lemon juice and vanilla extract, blending until the filling is smooth and lump-free. - Step 3: Assemble and Chill
Pour the filling over the chilled crust, spreading it evenly with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. 
Chill Out
A good no bake cheesecake recipe asks for little and gives back a lot: a creamy filling, a buttery crust, and nothing to bake. The hardest part is the waiting. If you try this no bake cheesecake recipe, leave a comment and tell me what you put on top.
More Desserts
- Caribbean Rum Cake, a rich dessert for adults
- Chocolate Peanut Butter Cheez-Its, an easy no-oven snack
- Cranberry Phyllo Cups, bite-sized treats for the holidays
