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Trending Recipes This Month's Hottest!Jump to Recipe This no-bake cheesecake with condensed milk will become your go-to no-bake cheesecake. An easy, one-bowl recipe made with just 5 ingredients, including cream cheese and sweetened condensed milk. Beautifully creamy, sweet, and a bit tangy with that delicious cookie crust. Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more What is no-bake condensed milk cheesecake?The recipe is exactly what it sounds like: a no-bake cheese with sweetened condensed milk. The crumb crust and filling are chilled in the fridge to firm up without baking. It’s a great make-ahead dessert when you need something quick and tasty. Whit spring and summer inching up, it makes only sense to share one of my favorite desserts ever: no-bake condensed milk cheesecake. I’ve always adored classic cheesecake but also love condensed milk. And what do you do when you love both? Bring them together, of course! A buttery crust made from vanilla wafers encases a velvety, soft cream cheese filling that is the right amount of sweet and tangy. This no-bake cheesecake recipe is a true delight, and I’m so happy to share it with you! If you love easy no-bake desserts, be sure to also try our lemon curd parfaits, raspberry tiramisu, and strawberry banana cheesecake salad. Why you’ll love this no-bake cheesecake without heavy creamy
CrustOne of the main components of this no-bake condensed milk cheesecake is the base. I created a 2-ingredient crust that requires crushed cookies or crackers and melted butter. But if you’d prefer a pre-made pie crust, go for it. I’m all for what makes life easier.
No-bake fillingIt’s such a simple filling. My tip is to ensure the cream cheese is at room temp before mixing. The addition of condensed milk adds to the smooth velvety creaminess and introduces a lovely sweetness.
ToolsAs for supplies, you’ll want to gather the following equipment:
How to make no-bake cheesecake with condensed milkThis no-bake cheesecake without heavy cream comes together surprisingly easy. Let’s take you step-by-step in how to make no-bake cheesecake with sweetened condensed milk: Step 1: Crush cookies
Step 2: Melt butter
Step 3: Make the crust
Step 4: Mix cheesecake filling
Step 5: Assemble cheesecake
Step 6: Refrigerate
Step 7: Decorate (optional)
Step 8: Serve
Tips for successAfter making this no-bake cheesecake for years, I’ve learned helpful tricks along the way. Here are my top tips for making the best condensed milk cheesecake!
VariationsMy no-bake cheesecake without gelatin is a great base recipe, ready to be customized to your liking. I can think of a few variations that would make delicious flavored Philadelphia cheesecake. Try one of the following suggestions:
Serving suggestionsServe this no-bake cheesecake with condensed milk with whipped cream and fresh fruit or compote. It’s also delicious with a dollop of lemon curd, caramel sauce, or a chocolate drizzle. To make it a full dessert, enjoy your slice topped with ice cream, cherry pie filling, or blueberry sauce. Storage instructionsHow to store sweetened condensed milk cheesecakeFor the best flavor, enjoy leftover cheesecake within 5 days. I recommend storing it well-covered in the refrigerator, so the crust doesn’t dry out. Then just cut a slice whenever you want. Can you freeze condensed milk cheesecake?Yes, you can absolutely freeze this easy no-bake cheesecake. Chill in the refrigerator first. Overnight is best to ensure the filling is set properly. The double-warp in plastic wrap (cling film) and aluminum foil to avoid freezer burn. Freeze for up to 2 months. You can freeze the whole cake or individual slices. Place in the fridge to thaw overnight before serving. Prep Time 45 minutes Additional Time 6 hours Total Time 6 hours 45 minutes IngredientsCrust
Filling
Instructions
NotesCrumbsI used vanilla wafers to make the base. You could also prepare the crust with Graham crackers, digestive biscuits, shortbread cookies, or Oreos. If you opt for Graham crackers or digestive biscuits, add 3 tablespoons granulated (white) sugar for sweetness. Cream cheeseYou need dense block-style cream cheese, NOT the spreadable or whipped cream cheese sold in tubs. Spreadable cream cheese is too soft and will not firm up properly because it contains more liquid. Cream cheese blocks are hard to find outside North America. If you live outside of the US or Canada, you can still make the recipe work by following these tips.
Nutrition Information:Yield:12Serving Size:1Amount Per Serving: Calories: 342Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 298mgCarbohydrates: 22gFiber: 0gSugar: 11gProtein: 4g FAQ’sHow many servings does the recipe yield?The recipe makes 12 to 16 servings. Of course, the exact number of servings depends on how big or small you cut the slices. Why isn’t my cheesecake setting?This usually happens for one of three reasons:
What can I use if I don’t have a spring pan?If you don’t have a springform pan, make this cheesecake with condensed milk and cream cheese in an 8-in or 9-in / 20 cm or 23 cm pie form. I also had great success with baking pans (tins) with a removable bottom. Can I use a store-bought crust?Of course! A store-bought Graham cracker crust is a great way to save time and make this no-bake cheesecake with condensed milk even faster. All that is left to do is whip up the filling and wait until the cheesecake has firmed up. Can I use evaporated milk?No, you can’t make this cheesecake with evaporated milk. Condensed milk and evaporated milk are 2 different ingredients and can’t substitute for one another. More condensed milk recipesIf you love sweetened condensed milk as much as we do, you might enjoy some of our favorite recipes using this ingredient!
What is the secret to making good cheesecake?10 TIPS FOR A PERFECT CHEESECAKE. Your cream cheese should always be room temperature. ... . Use a little flour or cornstarch. ... . Add some sour cream. ... . Don't over mix the batter or mix on too high speed. ... . Use a water bath. ... . Leak-proof your water bath. ... . Use a springform pan. ... . Don't open the oven.. What does adding an extra egg to cheesecake do?Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface.
What is the difference between New York style cheesecake and regular cheesecake?Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
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