This post may contain affiliate links. For more information, read my disclosure policy. This is THE BEST NO BAKE CHEESECAKE RECIPE EVER! It’s got a thick graham cracker crust and an easy no-bake cheesecake filling. If you love a fast no-bake dessert then this is the one you should make. No oven, no cracking, just delicious
cheesecake. This recipe is the BEST No Bake Cheesecake Recipe I’ve ever had. I mean sure,
I love no bake Oreo Cheesecake and even lemon, but this super simple, plain, easy cheesecake recipe? My favorite. It goes down sooooo easy. Plus, it’s pretty. This easy No Bake Cheesecake with condensed milk is the BEST one I’ve
ever tasted! It’s so simple to make and so delicious. Plus – no cool whip! There’s something so good about a classic cheesecake recipe, right? No frills, no extra flavors, just graham cracker crust and creamy filling. Growing up, I was raised on box mix cheesecake. You know the one? It came with two pouches; one for the crust and one for the filling. It came together like pudding mix but it was
cheesecake. I loved that cheesecake! Of course, it was “fake” cheesecake, so anything real tastes better. But I still have fond memories of that no bake dessert my mom would make for any holiday or occasion. The best no bake cheesecake tastes way better than a box mix, but it still reminds me of it. Probably because of the thick and sweet graham cracker crust and the sweet and creamy filling – easy cheesecake with just a few ingredients. Ingredients in no bake cheesecake
Best pan for simple cheesecakeWhat pan do you use to make no-bake cheesecake? A springform pan for this recipe is super important. I have a 9-inch springform pan, but you could use an 8-inch or a 10-inch. A deep dish pie plate would work too, but it’ll be harder for serving. See all about pan size equivalents in case you don’t have a springform pan. Paired with a homemade graham cracker crust this easy no-bake cheesecake will become an absolute favorite! How to make No Bake Cheesecake
Expert Tips and FAQWhy do I need to soften the cream cheese? Using room temperature ingredients is very important to avoid lumps in your cheesecake. No amount of mixing will get out small lumps from cold cream cheese, so make sure it’s softened. Do I have to use regular sweetened condensed milk? Yes. Do not substitute fat free or low fat. The fat content is needed to help the cheesecake set up. Can I use low fat or fat free cream cheese? No – your cheesecake won’t set up properly. Be sure to use premium cream cheese not store brand (i.e. Philadelphia). I don’t have a springform pan, what pan do I use? Skip the crust recipe and use my perfect graham cracker crust recipe, then use the filling and a 9-inch pie plate. I don’t like lemon, can I skip the lemon juice? No – the lemon juice is essential for making this cheesecake set up. Make sure you use the entire amount. It won’t make your cheesecake lemony. If you’re worried, add an extra teaspoon of vanilla extract or use vanilla bean paste. Why didn’t my cheesecake set? You need to beat the cream cheese until smooth and then slowly add the sweetened condensed milk and lemon juice. Use high quality ingredients and do not omit the lemon juice. It will need at least 8-10 hours to set. Prep Time 30 minutes Chilling Time 12 hours Total Time 12 hours 30 minutes Graham Cracker Crust
Filling:
If it’s having trouble solidifying, freeze for 2 hours. Recipe slightly adapted from Martha Stewart. Serving: 1slice | Calories: 627kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1332mg | Fiber: 2g | Sugar: 63g Nutritional information not guaranteed to be accurate **Did you make this recipe? Don’t forget to give it a star rating below!** This is the BEST No Bake Cheesecake you’ll ever make. This cheesecake recipe with condensed milk has a thick graham cracker crust, 4 ingredient filling and is completely no bake. Last Updated on December 1, 2020 Dorothy Kern Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. Can I use condensed milk instead of heavy cream in cheesecake?No-Bake Cheesecake with Condensed Milk {Without Heavy Cream} This no-bake cheesecake with condensed milk will become your go-to no-bake cheesecake. An easy, one-bowl recipe made with just 5 ingredients, including cream cheese and sweetened condensed milk.
How do you make a noThe air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert!
What can I use instead of gelatin in a noSince gelatin is not vegetarian, you may substitute it with agar-agar. If using this ingredient, microwaving is not necessary. Just add to the 1/4 cup cream, stir and let sit until needed.
Why is my NoTo get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse.
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