Hey friend, if you’re looking for a dessert that feels indulgent but comes together without ever firing up the oven, I’ve got you covered. This No-Bake Cheesecake with Condensed Milk Recipe is hands down one of my favorites to whip up when I want something creamy, dreamy, and fuss-free. It’s perfect for hot days, last-minute guests, or whenever you crave a slice of silky cheesecake heaven without the baking hassle.

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Why This Recipe Works

Easy & Accessible: Uses just a few ingredients you likely already have in your pantry and fridge.
Creamy Texture: Condensed milk combined with cream cheese creates an ultra-smooth, luscious filling.
No Oven Needed: Perfect for summer or when you want a sweet treat without heating the kitchen.
Versatile Base: The crumb crust can be customized with your favorite cookies for a personal touch.

No-Bake Cheesecake with Condensed Milk, easy no-bake cheesecake, creamy cheesecake dessert, quick summer desserts, no oven cheesecake recipe - A round pie with three visible layers: the bottom layer is a crumbly golden crust, the middle layer is a smooth pale yellow filling, and the top layer has white whipped cream swirled around the edge. Red raspberries and dark blue blueberries are placed on and around the whipped cream in a neat circle. The pie sits on white parchment paper on a clear plate, all placed on a white marbled surface with scattered flowers and bowls of extra raspberries and blueberries nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this No-Bake Cheesecake with Condensed Milk Recipe plays a lovely role to build creamy, buttery goodness that’s easy to make and impossible to resist. Let me break down the essentials and share a few tips for each.

No-Bake Cheesecake with Condensed Milk, easy no-bake cheesecake, creamy cheesecake dessert, quick summer desserts, no oven cheesecake recipe - Flat lay of whole vanilla wafers arranged in a neat cluster, a few pats of smooth salted butter on a simple white ceramic plate, two uncracked brown eggs with clean shells, a small white ceramic bowl filled with glossy sweetened condensed milk, a block of dense cream cheese with a creamy texture on a white ceramic dish, and a small white ceramic bowl holding fresh lemon wedges, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Vanilla Wafers: These create a sweet, fragrant base that’s perfect for the crust; crushed finely, they bind well when mixed with butter.
Butter: Melted butter holds the crust together and adds richness; salted butter works perfectly, but you can adjust with unsalted plus a pinch of salt.
Cream Cheese: Use block-style full-fat cream cheese for firmness and smoothness—avoid whipped or spreadable varieties since they’re too soft.
Sweetened Condensed Milk: This does double duty, sweetening the cheesecake naturally and giving it that silky texture without needing extra sugar.
Lemon Juice: Just a bit adds brightness and helps the filling set, while balancing the sweetness and cutting through the richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’m a big fan of keeping this recipe simple, but sometimes I like to add a personal spin to suit different moods or occasions. Feel free to play with flavors and make it your own—you’ll enjoy discovering what combinations delight your palate the most!

Berry Boost: I’ve stirred in a handful of fresh mashed raspberries into the filling for a lovely tart contrast that’s irresistible.
Chocolate Dream: Swirling melted dark chocolate or adding cocoa powder into the crust is a game-changer if you’re craving a chocolate twist.
Dairy-Free Alternative: For a dairy-free version, try vegan cream cheese and a plant-based condensed milk substitute, though textures might vary slightly.
Extra Zing: A dash of vanilla extract or zest of lemon or lime can elevate the flavor with minimal effort.

Step-by-Step: How I Make No-Bake Cheesecake with Condensed Milk Recipe

Step 1: Crush Those Cookies Just Right

Start by placing your vanilla wafers inside a large resealable plastic bag. On top of a folded kitchen towel, gently pound them with a rolling pin until you have fine crumbs. This part is so satisfying! If you’re short on time, pulse them in a food processor until crumbly but be careful not to turn them into dust.

Step 2: Melt Butter and Combine with Crumbs

Microwave your butter in short bursts, stirring after each, until fully melted but not hot. Pour it over the cookie crumbs and stir well to combine. I like to press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan—use a measuring cup or a glass to compact the crumbs evenly. Then, pop it in the fridge to chill while you prep the filling.

Step 3: Whip Up the Cheesecake Filling

Wipe your mixing bowl clean, then add the softened cream cheese. Beat it at medium speed with an electric mixer until smooth—no lumps here! Slowly add the sweetened condensed milk, mixing thoroughly and scraping down the bowl as you go. Finally, mix in the lemon juice, which helps the filling thicken slightly. You’re looking for a silky, creamy texture here.

Step 4: Assemble and Chill

Pour your luscious filling into the prepared crust and smooth the top with an offset spatula or knife if you want a polished look. Cover the pan tightly with plastic wrap and refrigerate for at least 5 to 6 hours, or overnight if you can. Trust me, the wait is worth it—the cheesecake firms up beautifully without baking.

Step 5: Decorate and Serve Your Masterpiece

Once chilled, unleash your creative side! I love topping mine with fresh berries, a drizzle of melted chocolate, or a few swirls of whipped cream for some extra flair. Then slice, serve, and watch those smiles roll in.

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Pro Tips for Making No-Bake Cheesecake with Condensed Milk Recipe

Softening Cream Cheese: Let your cream cheese sit at room temp for about 30 minutes to avoid lumps when mixing.
Pressing the Crust: Use the bottom of a measuring cup or glass to compact the crumb crust firmly—it prevents crumbling when sliced.
Chill Time Matters: Give it plenty of fridge time—rushing this step means a filling that won’t set properly.
Avoid Overmixing: Mix until smooth but stop once fully combined; overbeating might add too much air and affect texture.

How to Serve No-Bake Cheesecake with Condensed Milk Recipe

No-Bake Cheesecake with Condensed Milk, easy no-bake cheesecake, creamy cheesecake dessert, quick summer desserts, no oven cheesecake recipe - A creamy, pale yellow cheesecake with a thick, crumbly golden brown crust sits on a clear glass plate. The cheesecake has a smooth, soft texture and is topped with three swirls of white whipped cream placed along one edge. On top of the whipped cream are fresh red raspberries and dark blue blueberries, adding bright color contrast. Two slices of the cheesecake are served on white plates with a textured surface; each slice is also decorated with two dollops of whipped cream and scattered berries. One slice is accompanied by a gold fork resting on the plate. The setup is on a white marbled surface sprinkled with extra berries and small flowers around the plates. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually go for fresh berries—like raspberries or blueberries—since their slight tartness cuts through the sweetness perfectly. A dusting of powdered sugar or a drizzle of dark chocolate syrup works wonders too. When I’m feeling fancy, a few mint leaves on top add a fresh burst and pretty pop of color.

Side Dishes

Serve with a light cup of coffee or a bright herbal tea to balance the richness. Sometimes, I pair it with a simple fresh fruit salad or even a few thin slices of citrus to complement the lemony zing in the cheesecake filling.

Creative Ways to Present

For birthdays or celebrations, I like to make mini cheesecakes in mason jars or silicone molds—super cute and perfect for individual servings. Another fun idea is layering the filling with fruit compote in clear glasses for a parfait twist that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge—they last beautifully for up to 4 days. To avoid the crust getting soggy, I make sure the cheesecake is well chilled before covering and try not to leave it out too long at room temperature.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and placed in airtight containers. When you’re ready to enjoy, just thaw overnight in the fridge—it holds up surprisingly well without losing that creamy texture.

Reheating

Because it’s a no-bake cheesecake, reheating isn’t usually needed, but if you want it a bit softer, let it sit at room temperature for 10-15 minutes before serving. Just don’t leave it out too long or it might become too soft.

FAQs

Can I use other cookies besides vanilla wafers for the crust?

Absolutely! Graham crackers, digestive biscuits, or even Oreos work great. If you switch to less sweet cookies like digestive biscuits, adding a tablespoon or two of sugar will balance the flavors.
What’s the secret to a smooth cheesecake filling?

Using softened block-style cream cheese and beating it until smooth before gradually adding the condensed milk ensures a creamy, lump-free filling. Room temperature ingredients and scraping down the bowl help too!
Can I make this cheesecake vegan or dairy-free?

While this recipe relies on cream cheese and condensed milk, you can experiment with vegan cream cheese alternatives and sweetened condensed coconut milk. Keep in mind texture and firmness may vary, so some testing might be needed to get it just right.
How long does the no-bake cheesecake need to chill?

It needs at least 5 to 6 hours in the fridge to set properly, but I usually recommend chilling overnight if you have the time. This allows the flavors to marry and the texture to firm up perfectly.

Final Thoughts

I have to say, this No-Bake Cheesecake with Condensed Milk Recipe has been my go-to when I want a quick, crowd-pleasing dessert that looks like it took hours to make. It’s comforting, creamy, and downright delicious without the stress of baking. I’m excited for you to try it and see how it becomes your own kitchen staple—don’t be surprised if friends start asking for the recipe again and again!

No-Bake Cheesecake with Condensed Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews

Author: Taylor
Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 6 hours 45 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American

Print Recipe

Description

A creamy and rich no-bake cheesecake made with a simple vanilla wafer crust and a smooth filling of full-fat cream cheese and sweetened condensed milk. This easy recipe requires no baking and is perfect for a delicious dessert that sets in the refrigerator.

Ingredients

Crust

2 1/4 cups vanilla wafer crumbs (300 g / 10.6 oz)
10 tbsp salted butter, melted (140 g / 4.9 oz)

Filling

16 oz full-fat cream cheese, softened (450 g, 2 x 8-oz packs)
1 can sweetened condensed milk (14 oz / 400 g)
2 tbsp lemon juice

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Instructions

Crush cookies. Place the vanilla wafers in a large resealable plastic bag laid on a folded kitchen towel. Pound with a rolling pin until finely crushed or use a food processor or blender to crush the wafers.
Melt butter. Put the butter in a large mixing bowl, cover with plastic wrap, and melt in the microwave at medium power in 20-second bursts, stirring after each until fully melted.
Make the crust. Combine the vanilla wafer crumbs with the melted butter, mixing well to fully combine. Press the mixture evenly into the bottom and sides of a 9-inch (23 cm) springform pan, using a measuring cup to compact the crumbs. Refrigerate to chill and set.
Mix cheesecake filling. Wipe the mixing bowl clean, add the softened cream cheese, and beat on medium speed with an electric mixer until smooth. Gradually add the sweetened condensed milk, scraping down the bowl sides as needed. Beat in the lemon juice until the mixture thickens.
Assemble cheesecake. Pour the filling over the prepared crust and smooth the top with an offset spatula if desired.
Refrigerate. Cover the pan with plastic wrap and chill in the refrigerator for about 5 to 6 hours or overnight until firm.
Decorate (optional). Once firm, garnish with toppings such as chocolate drizzle, sprinkles, whipped cream swirls, or fresh fruit and berries.
Serve. Keep refrigerated until serving. Unclasp the springform pan ring, slice, and enjoy your no-bake cheesecake.

Notes

You can substitute vanilla wafers with Graham crackers, digestive biscuits, shortbread cookies, or Oreos for the crust.
If using Graham crackers or digestive biscuits, add 3 tablespoons of granulated sugar to the crust mixture for added sweetness.
Use block-style full-fat cream cheese, not spreadable or whipped types, to ensure proper firmness.
If block cream cheese is unavailable, drain excess liquid from a larger amount of cream cheese using cheesecloth until you reach the desired firmness and quantity.