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No Bake Cheesecake With Condensed Milk

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Make this luscious no bake cheesecake with condensed milk for a super easy but really tasty dessert. Make it as a pie or in individual jars for a fun single serve dessert. Then add your favorite toppings to make it an extra special treat.

Slice of condensed milk cheesecake on plate.

If you enjoy easy to make creamy desserts, you are in the right place. This no bake cheesecake recipe takes only a few minutes to put together and it tastes amazing.

My family loves no bake cheesecake. They like the lighter softer creamy texture and all of the cream cheese flavor.

There are tons of recipes on the site for different no bake cheesecake varieties, but I didn’t have a recipe for a classic vanilla flavor. So I though it was time to fix that!

Jar filled with graham cracker crust, no bake cheesecake mixture and strawberry sauce.

Because of the popularity of my condensed milk cheesecake recipe, I figured a no bake cheesecake made with condensed milk would be perfect. After a little tinkering, I can tell you it really is!

The filling only takes three ingredients. The fluffy texture is soft and delicious, but it is solid enough to serve as a nice slice.

It is sweet enough, but not too sweet. And the tang of the cream cheese really comes through.

Making this Easy No-Bake Cheesecake Recipe

Start by getting your crust together. You can make a graham crackers crust from graham cracker crumbs and melted butter or use another flavor of cookie crumbs to add another layer of flavor.

Using chocolate cookies like Oreos or spiced Biscoff cookies would be very easy ways to customize the crust. You can even pick up a premade graham cracker or chocolate crust if you would like.

Ingredients ready to be made into no bake cheesecake.

For the best results, make sure the cream cheese is good and softened before you get started. That is key to getting the smoothest filling.

Then beat the cream cheese until it is smooth. Be sure the scrape the beaters and the sides of the bowl a few times along the way.

Mixing bowl filled with condensed milk no bake cheesecake mixture ready to be put in crust.

Now slowly add a can of sweetened condensed milk, mixing on low until each addition is incorporated. Again, make sure stop and scrape the bowl and beater a couple of times.

Adding sour cream adds the acid you need to set the cheesecake without watering it down. Just a tiny bit of lemon juice will help to set it further if you want nice slices. So beat that in and scoop the cream cheese filling into your crust.

Collection of no bake cheesecake jars topped with strawberry sauce.

Now chill your pie for several hours. It will take at least three or four hours to cut a decent slice. Overnight is even better if you have the chance to make the cheesecake a day in advance.

To make serving your cheesecake even easier and reduce the chill time, make mini cheesecakes in jars. Just layer the crumb mixture, cheesecake batter and any topping you would like in small 4 oz. jars.

You get the perfect texture in a fraction of the time. Then you can easily serve the cheesecake by just passing out a jar and a spoon.

Serve with fresh fruit, a simple strawberry sauce, blackberry sauce, peach vanilla sauce, a drizzle of chocolate, whipped cream or whatever your heart and taste buds desire.

Frequently Asked Questions

Is cheesecake better baked or no-bake?

Both are fabulous, but different. Traditional cheesecake is a bit more dense, but super delicious. Some recipes require a water bath which can be a challenge, but they are a perfect dessert for special occasions.

No bake cheesecakes are lighter and fluffier. They usually only require a few simple ingredients and are perfect for when you don’t feel like using the oven.

How do you keep a no-bake cheesecake from being runny?

Some recipes use gelatin to keep the filling from being runny. This easy recipe uses acidity from sour cream to set the filling.

It does require several hours in the refrigerator to set, but it takes almost no effort to put together. After testing, I have discovered that beating the filling too much can also keep the filling from setting.

Keeping the mixer on low and mixing only as much as is needed to incorporate everything will help to ensure a firmer texture.

Keys for Success

After some experimenting, I have found that beating the filling too much can keep it from setting properly.

The pictures below are two cheesecakes made using this recipe. Both used the exact same ingredients.

They were store brand, full fat cream cheese, and sour cream. Plus the same brand of condensed milk.

While both are delicious, you can see there are several differences between the two. The pie with the filling that was beaten on high for a longer period of time is fluffier and the crust is more full.

That filling has a nice smooth texture, but it is also softer and the piece didn’t hold its shape when it was cut and served, even after chilling overnight. So if you want to beat the filling longer for that fluffier filling, I would suggest adding a teaspoon or two of lemon juice to help set the filling a little bit more.

More Great No Bake Cheesecake Recipes

The flavors of coffee and chocolate collide in a creamy and delicious no bake mocha cheesecake. It’s an elegant dessert that is made in a springform pan and it is a perfect make ahead treat.

Mini no bake lemon cheesecakes are served in an individual jar making them perfectly portable and giftable. The easy homemade blueberry topping is the perfect accompaniment to make them shine.

Slice of no bake cheesecake made with sweetened condensed milk next to remaining pie.

Orange creamsicle no bake cheesecake is the perfect creamy mix of vanilla and orange in a fun creamy cheesecake package. This is the perfect summertime dessert!

Did you make this great recipe? Please leave a review in the recipe card below!

Slice of condensed milk cheesecake on plate.

No Bake Cheesecake With Condensed Milk

Carlee
Make this luscious no bake cheesecake with condensed milk for a super easy but really tasty dessert. Make it as a pie or in individual jars for a fun single serve dessert. Then add your favorite toppings to make it an extra special treat.
4.83 from 180 ratings
Prep Time 15 minutes
Cook Time 0 minutes
Additional Time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 377 kcal

Ingredients
 

  • Graham cracker crust
  • 16 oz. cream cheese softened
  • 14 oz. sweetened condensed milk
  • cup sour cream
  • 2 teaspoons lemon juice optional

Instructions
 

  • In a medium bowl, mix cream cheese on low speed until it is creamy and lump free. Be sure to scrape the sides of the bowl and the beater a few times along the way.
    16 oz. cream cheese
  • Slowly add the condensed milk, mixing on low after each addition until it is incorporated fully.
    14 oz. sweetened condensed milk
  • Mix in sour cream until incorporated. If using lemon juice, add now.
    ⅓ cup sour cream, 2 teaspoons lemon juice
  • Spoon the cream cheese mixture into the prepared crust.
    Graham cracker crust
  • Chill for at least 4 hours, though longer is better, before serving.

Notes

This recipe works well with a hand mixer or the whisk attachment of a stand mixer. Either way, don't overmix the filling. It can make the filling less stable. Adding a little bit of lemon juice will help to set the filling by adding more acidity. A couple of teaspoons will help to set the filling without giving it a lemon flavor.

Video

Nutrition

Serving: 1sliceCalories: 377kcalCarbohydrates: 31gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 244mgPotassium: 272mgFiber: 0.004gSugar: 29gVitamin A: 954IUVitamin C: 2mgCalcium: 206mgIron: 0.2mg
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!
Make this luscious no bake cheesecake with condensed milk for a super easy but really tasty dessert. Make it as a pie or in individual jars for a fun single serve dessert. Then add your favorite toppings to make it an extra special treat.

Please share

Recipe Rating




Rae Ray Drew

Monday 4th of December 2023

I appreciate you sharing this Carlee. I put my canned sweet condensed milk in the refrigerator overnight before using, which made the mixure thicker. Taste great, thank you.

Carlee

Tuesday 5th of December 2023

That is a great idea! I am glad you liked it!

Lisa

Thursday 23rd of November 2023

I have made this recipe for years and it always set up perfectly. Then about 3 years ago it stopped setting up. I do not know why but suspect one of the ingredients may have changed. I struggled through many failed attempts and finally got perfection just by adding more lemon juice. Also, altitude can make a difference even with no bake recipes. Thanks for a great recipe!

Carlee

Thursday 23rd of November 2023

A little lemon juice does help quite a bit. I do wonder if one of the ingredients has changed over the year, that would bake sense. I am so glad you like it!

Kenneth

Monday 11th of September 2023

Humidity matters especially in Texas, crank up your ac to help pull moisture from the air and dont open the fridge over and over again checking it, it adds moisture to your fridge every time you open it.

Carlee

Monday 11th of September 2023

That is a good point. We live in a pretty humid area too, and that affects a lot of different recipes.

Marilyn Stamm

Saturday 26th of August 2023

First time I made super I made a lime lemon flavor juice of 2 small limes and zest and 1/2 of large lemon also in the Graham cracker crust I added 2 tablespoons vanilla came out like out like key lime pie. Set up tall and smooth. My husband does not like cheese cake he was eating it. Next one will be lemon with lemon curd and blue berry topping. Thank you for sharing your recipe. I noticed where it didn't set up I wonder if they used canned milk instead of condensed

Carlee

Sunday 27th of August 2023

That's an interesting thought. Using canned milk would definitely cause it to not set up. I am so glad you liked it and your husband did too!

Rebekah

Monday 8th of May 2023

Like others, my pie didn't set up at all. I used full fat Philadelphia cream cheese and full fat Daisy sour cream and a hand mixer. It is the same consistency after 24 hours as I poured it in as. I had to put in freezer and eat as a frozen pie. =( Carlee what brands did you use? There has to be a reason some people's sets up and many others don't. So weird. Hmmm...

Betty

Tuesday 10th of October 2023

@Carlee, I over whipped my second cheesecake filling and it took about 3 hours more to set. I live in Texas and me and my family love love love your cheesecake! Thank you for sharing! It is delicious! Also I am wondering if maybe the ratio of cream cheese to the sweetened condensed milk has anything to do with those not setting? Or maybe not adding the sour cream.

Carlee

Saturday 20th of May 2023

I did do an experiment this weekend, and it turns out that whipping extra air into the filling does make it softer. Which is a shame because the fluffier texture is really nice. A little lemon juice can help to set it. Otherwise, serve it in jars and it won't matter 😉

Carlee

Tuesday 9th of May 2023

I am wondering if maybe over-mixing the filling results in it not setting up. I will try to do an experiment on that soon and see if there is any merit to that hypothesis.

Carlee

Monday 8th of May 2023

I wish I had a good answer for why it works sometimes and not others. I have tried a variety of brands, everything from name brands to Aldi brands. I don't have a solid answer as to what the difference is. I am sorry it didn't set for you. I hope you enjoyed it frozen.