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Easy Condensed Milk Cheesecake

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This creamy baked sweetened condensed milk cheesecake only takes a handful of ingredients to make. It is smooth, creamy, and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.

slice of creamy cheesecake with blackberry sauce.

This classic cheesecake with condensed milk is super simple to make and is basically no fail. You don’t need to bake it in a water bath and yet I’ve never had it crack on me.

The condensed milk adds that rich creaminess, so you know it has to be good. Follow my simple tips and you’ll be enjoying your own perfect cheesecake as well.

My aunt Donna loves to spoil the whole family with cheesecakes. She is known for them and everyone gets excited when she pulls one out.

She makes original cheesecakes, chocolate cheesecakes, round cheesecakes, square cheesecakes and more. My family always gets excited when she makes cheesecake, because they are all yummy!

So of course I had to make her cheesecake recipe very early in this website’s life.  It absolutely fit the bill of favorite family recipes, which was how this whole site started.

The best part is the recipe is easy and I never have any problems with it cracking. That’s saying something for cheesecake!

So, when my sister requested I make cheesecake (along with a host of other desserts) for her wedding, I immediately knew which recipe I was going to turn to.

She wanted plain cheesecake with a few toppings.  So I made two cheesecakes, cherry topping, lemon curd, crushed chocolate cookies, chocolate hearts, fresh whipped cream and so on.

They were all delicious!  But that was all the way back in 2016 and I know this recipe is worth a revisit.

Luckily it is super simple to whip up, so I made another one for you all.  I shot a quick video while I was at it to show you how easy it really is.

Lifting out slice of creamy condensed milk cheesecake out of the larger cake showing smooth cream cheese filling and rich texture.

This time we enjoyed it with some fresh picked giant blackberries from our backyard patch.  I also whipped up a quick and easy blackberry sauce.

The combination of the creamy cheesecake and the sweet-tart berries is amazing. It was a perfectly easy summer treat but good enough to be served at special occasions!

So if you need a fail-safe cheesecake recipe, this one is for you.  It makes a great textured cheesecake that is the perfect mix of creamy and just the right density.

But don’t take my word for it, get to baking!

Why This Easy Cheesecake Recipe is the Best

There’s basically no measuring! In fact, this is one of those simple recipes you could commit to memory after making it a couple of times.

The texture is delicious! It’s not too dense, it’s just creamy and delicious.

Two slices of condensed milk cheesecake topped with blackberry sauce served on small white plates.

It’s not too sweet either. It is perfectly balanced to be enjoyed on its own or with a variety of toppings.

It never cracks on me!

Tips for Getting Your Cheesecake Filling Perfectly Creamy

Beat the room temperature cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.

Once you start adding more liquid, it gets harder to beat out chunks of cream cheese.  So make sure it’s softened, beat it well and scrape the sides of the bowl a few times before you move on.

Slice of creamy cheesecake on plate with remaining condensed milk cheesecake in background.

Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.

Once you start adding the eggs,  keep the mixer on low. You don’t want to incorporate air at this point.

Give the cheesecake a couple of good taps on the counter before you put it in the oven. That helps get any air bubbles out.

Tips for Avoiding a Cracked Cheesecake

How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.

This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.

Whole condensed milk cheesecake on glass pedestal, ready to be cut and served.

Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.

After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.

The gradual cooling makes such a difference!

Frequently Asked Questions

Can you freeze cheesecake?

Yes, you can freeze the whole cake or individual slices of cheesecake.

Wrap what you would like to freeze in several layers of plastic wrap and freeze for up to 1 month. Allow frozen cheesecake to slowly defrost in the refrigerator before enjoying.

Can I use something besides graham crackers for the crust?

Of course! Any kind of cookie crumbs work well and this is a great way to easily change the flavor of this simple cheesecake.

Vanilla wafers, chocolate cookies or gingersnaps would all be great options to take this delicious dessert to the next level.

More Great Cheesecake Recipes With Condensed Milk:

If you love this recipe, try making little sweetened condensed milk cheesecake in jars. It’s a great individual sized dessert that is perfect for serving at parties.

Or try making one without the oven, my no bake cheesecake recipe is perfect for when you want to avoid the heat. It uses simple ingredients like condensed milk and sour cream to make a tasty and easy treat.

Peanut butter toffee cheesecake is another cheesecake based on this basic recipe. It is really rich but oh so good with sweet and salty goodness of peanut butter

Or make caramel pecan cheesecake. The gooey caramel and savory pecans are a perfect match to the creamy cheesecake.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

slice of creamy cheesecake with blackberry sauce.

Sweetened Condensed Milk Cheesecake

Servings: 16 Servings (a 9 inch cheesecake)
Author: Carlee
This cheesecake is super simple to make and is basically no fail. I've never had it crack on me. Follow my simple tips and you'll be enjoying your own perfect cheesecake with condensed milk as well.
4.81 from 228 ratings
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Additional Time 1 hour 25 minutes
Total Time 2 hours 50 minutes


  • cups graham cracker crumbs*
  • 4 Tablespoons butter melted
  • 14 oz sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon lemon extract or almond or flavor of your choice
  • 24 oz cream cheese softened
  • 4 large eggs
Makes: 9inch round


  • Preheat oven to 300°F
  • Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes. Set aside to cool.
    1½ cups graham cracker crumbs*, 4 Tablespoons butter
  • Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
    24 oz cream cheese
  • Mix in the condensed milk and flavorings until smooth.
    14 oz sweetened condensed milk, 2 teaspoons vanilla extract, ¼ teaspoon lemon extract
  • Add the eggs, one at a time mixing until just combined. You don't want to whip air into the mixture at this point.
    4 large eggs
  • Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
  • Bake until the middle doesn't jiggle, about an hour
  • Let cool and then chill at least a couple of hours, preferably over night.


*You can buy a box of graham cracker crumbs or make you own. This recipe requires 1 sleeve of graham crackers turned into crumbs. I usually use a food processor for this but you can put them in a large resealable plastic bag and go over them with a rolling pin several times until they are fine crumbs.
For the best results, use full-fat cream cheese.



Serving: 1sliceCalories: 304kcalCarbohydrates: 22gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 100mgSodium: 255mgPotassium: 179mgFiber: 0.3gSugar: 17gVitamin A: 784IUVitamin C: 1mgCalcium: 125mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Friday 8th of December 2023

Once baked how do you get the bottom of the pan removed from the cheesecake? I want to make 2 and gift one.


Friday 8th of December 2023

If I know I am going to take it off the springform base, I usually put a layer of parchment paper between the crust and the bottom of the pan. That way you can slide the parchment off the pan. Once it is on the plate, you can use a spatula to lift of the cheesecake and remove the parchment. I have better luck with that than trying to slide the cheesecake off the pan without it. Oh, and make sure the cheesecake is chilled when you move it. It will be nice and firm that way and easier to transfer.


Tuesday 7th of November 2023

My family enjoyed this recipe very much. I added the zest o and juice of 2 large lemons and sifted in 1/4 cup of corn starch to firm up due to extra juice from lemons. Baked for 1 hour, let cool,with oven open for 30 minutes before moving to the counter to finish cooling. Taste is creamy, with a tang at the end from the lemon juice and a brightness from the zest. I would highly recommend this recipe. Light and not dense. Fantastic!


Tuesday 7th of November 2023

The extra lemon sounds fabulous!


Tuesday 15th of August 2023

When the cheesecake is done baking, should I leave it in the oven to cool for a half an hour or so before taking it out?


Tuesday 15th of August 2023

That's what I like to do. I just crack the door slightly and let it cool slowly. That helps to prevent a crack from the temperature changing too quickly.


Tuesday 13th of June 2023

I only have half a can of sweetened condensed milk, do you think I could use whole milk for the other half? Maybe add some sugar? Or other substitute for sweetened condensed milk?

Recipe looks so good!


Sunday 18th of June 2023

@Carlee, That worked out nicely! Thank you- a great dessert for Father’s Day.


Tuesday 13th of June 2023

Hmmmm. If you happen to have some sour cream on hand, you could probably get away with adding the condensed milk you have plus 1/4 cup of sour cream and maybe 1/4-1/3 cup of granulated sugar. That should still bake up really creamy and delicious.


Saturday 10th of June 2023

Can you add melted white chocolate to cheesecake and swirl raspberry sauce in cheesecake


Sunday 11th of June 2023

Yes, and that sounds amazing! I know you can add up to 12 oz. of white chocolate to help the flavor come through. You can check out my recipe for chocolate condensed milk cheesecake and switch it to white chocolate if you want. But I think I'll put a white chocolate and raspberry version on my list of things to try!