No-Bake Sweetened Condensed Milk Cheesecake
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No-Bake Sweetened Condensed Milk Cheesecake
Delight in a sumptuous, smooth cheesecake that requires no baking. This recipe melds the rich flavours of cream cheese and sweetened condensed milk atop a buttery graham cracker crust. A touch of lemon adds a refreshing balance to the sweetness, resulting in a dessert that's both indulgent and light. Ideal for warm days or when time is limited, this no-bake cheesecake sets perfectly in the refrigerator, offering a creamy texture that's sure to impress. Whether adorned with your favourite fruits, a drizzle of pie filling, or enjoyed plain, it's a delightful treat that exemplifies the ease and sophistication of no-bake desserts.
No-Bake Sweetened Condensed Milk Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Cheesecake
Author:
Andrew Harrington
Servings
12
Prep Time
25 minutes
Cook Time
6 hours
Calories
359
Indulge in a sumptuous no-bake cheesecake that combines the richness of cream cheese with the sweetness of condensed milk, all atop a buttery graham cracker crust. A touch of lemon juice adds a refreshing zest, balancing the flavours perfectly. This dessert is ideal for warm days or when you're short on time, as it requires no oven and sets beautifully in the refrigerator. Its smooth and creamy texture is sure to impress. Customize your cheesecake by topping it with fresh berries, a drizzle of fruit compote, or enjoy it plain to savour its classic taste. This delightful treat exemplifies the simplicity and elegance of no-bake desserts, making it a must-try for any occasion.
Ingredients
-
1/3 cup butter, melted
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1/4 cup sugar (I use slightly less than 1/4 cup)
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1 1/4 cups Biscuit Crumbs
For the filling
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1 x 226gm (8 ounce) package Philadelphia cream cheese softened
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1/3 cup fresh lemon juice
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1 x teaspoon pure vanilla extract
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1 x 395 (14 ounce) Nestle sweetened condensed milk
Directions
- To make the crust:
Combine all crust ingredients and firmly press with fingers into a pie plate.
Refrigerate for 1 hour before adding the filling.
- To make the filling:
Using a stand or hand-held electric mixer, whip cream cheese until fluffy.
Gradually add sweetened condensed milk while continuing to beat until well blended.
You may need to stop the mixer and scrape down the sides and give the mixture a good stir with a spatula.
Do not over-beat or filling will be too thin.
Pour mixture into prepared pie crust, cover, and refrigerate for 6-8 hours or overnight.
Add lemon juice and vanilla, blend well. I chill mine overnight for best results. The longer this pie is refrigerated, the better the no-bake cheesecake will set up.
Serve cheesecake with cherry pie filling or other desired topping.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Recipe Note
Crust. To save time, you can use an already made store-bought (9-inch) graham cracker crust. You could even try an Oreo crust, which would be delicious.
Topping. For a healthier option, top with fresh fruit. Also, many members of my family prefer this pie with no topping at all.
Make Ahead Instructions. This cheesecake can be made up to 2 days in advance. Refrigerate before adding topping. You can also make just the crust up to 2 days ahead of time. Cover and refrigerate up to 2 days before adding the filling.