Here’s a simple and creamy recipe for Condensed Milk Cheesecake—no-bake, rich, and sweet, perfect for a quick dessert.
Ingredients (8-inch cheesecake)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 tsp vanilla extract
- 2–3 tbsp fresh lemon juice (optional, for slight tang)
Optional Topping:
- Fresh berries, fruit compote, or chocolate drizzle
Instructions
1. Make the Crust:
- Combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of an 8-inch springform pan.
- Chill in the fridge while preparing the filling (or bake for 8–10 minutes at 350°F / 175°C for a firmer crust).
2. Make the Filling:
- In a bowl, beat the cream cheese until smooth and creamy.
- Gradually add sweetened condensed milk and beat until fully incorporated.
- Add vanilla extract and lemon juice (if using) and mix until smooth.
3. Assemble:
- Pour the filling over the prepared crust.
- Smooth the top with a spatula.
4. Chill:
- Refrigerate for at least 4–6 hours, or until fully set (overnight is best).
5. Serve:
- Release the springform pan and top with fresh berries, fruit compote, or a drizzle of chocolate or caramel if desired.
💡 Tips:
- Sweetened condensed milk makes the cheesecake naturally sweet and creamy, so taste before adding extra sugar.
- For a lighter texture, you can fold in ½ cup whipped cream into the filling before chilling.
- Make sure the cream cheese is at room temperature to avoid lumps.
If you want, I can also give a condensed milk cheesecake recipe that’s baked in the oven for a firmer texture with a slight golden top. Do you want that version too?
