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.
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!
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.
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 light and fluffy. Be sure the scrape the beaters and the sides of the bowl a few times along the way.
Now slowly add a can of sweetened condensed milk, beating well after each addition. 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 or adding lemon flavor. So beat 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.
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.
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.
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.
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!
- Graham cracker crust
- 16 oz. cream cheese, softened
- 14 oz. sweetened condensed milk
- 1/3 cup sour cream
- optional: 2 teaspoons vanilla extract
- In a medium bowl, beat room temperature cream cheese until smooth and fluffy. Be sure to scrape the sides of the bowl and the beater a few times along the way.
- Slowly add the condensed milk, beating after each addition until it is incorporated fully.
- Mix in sour cream.
- Spoon the cream cheese mixture on top of prepared crust.
- Chill for at least 3 hours, though longer is better, before serving.
This recipe works well with a hand mixer or the whisk attachment of a stand mixer.
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Amount Per Serving: Calories: 550Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 86mgSodium: 374mgCarbohydrates: 55gFiber: 0gSugar: 43gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.