No Bake Cheesecake With Condensed Milk

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 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.

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.

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.

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.

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.

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.