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 cheesecakes. 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!

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. There is no shame in picking up a premade crust from the grocery store if you want to.

Otherwise, you can make a crust from cookie or graham cracker crumbs and melted butter if you prefer. Biscoff cookies would be good, or make a no bake Oreo crust if you want something chocolaty.

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.

Ingredients ready to be made into no bake cheesecake.

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

Make sure the cream cheese is good and smooth before you add the condensed milk. This is your chance to get really silky smooth filling.

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.

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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 stir that in and scoop the cream cheese filling into your crust.

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.

Collection of no bake cheesecake jars topped with strawberry sauce.

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

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.

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.

Carlee’s Tips & Tricks

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.

Two no baked cheesecake, one that was mixed on low and the other that was beaten on high.

Two slices of no bake cheesecake showing how the piece of cheesecake that was beaten longer is still soft.

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.

4.76 from 209 ratings

No Bake Cheesecake With Condensed Milk

Author: Carlee

Servings: Servings

Prep: 15

Cook: 0

Additional Time 3

Total: 3 15

Equipment

Ingredients

Instructions

In a medium bowl, mix 16 oz. 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.
Slowly add the 14 oz. sweetened condensed milk, mixing on low after each addition until it is incorporated fully.
Mix in ⅓ cup sour cream until incorporated. If using 2 teaspoons lemon juice, add now.
Spoon the cream cheese mixture into the prepared 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.